Chewy Purple Ube Mochi (Print Version)

# Ingredients:

→ Wet Ingredients

01 - ½ cup melted unsalted butter, cooled to room temperature
02 - 1½ cups white sugar
03 - 4 large eggs, at room temperature
04 - 2 tablespoons ube extract for that gorgeous purple color
05 - 1 can (12 oz) evaporated milk
06 - 1 can (14 oz) coconut milk

→ Dry Ingredients

07 - 1 box (16 oz) mochiko sweet rice flour
08 - 2 teaspoons baking powder

# Instructions:

01 - Get your oven heating to 350°F. Grab a 9x13-inch baking dish and line it with parchment paper so your mochi won't stick later. Set it off to the side.
02 - In a large mixing bowl, combine your melted butter with the sugar. Give it a good stir until everything comes together nicely.
03 - Crack in your eggs one at a time, making sure each one is fully mixed in before adding the next. This helps create a smooth, even batter.
04 - Pour in the ube extract and mix it through until you get that beautiful, consistent purple color throughout the batter.
05 - Add your mochiko flour and baking powder to the bowl. Stir until the mixture is mostly combined—about 80-90% mixed is perfect at this stage.
06 - Pour in both the evaporated milk and coconut milk. Keep stirring until your batter is completely smooth with no lumps at all. Don't worry about overmixing here—that's not a problem with mochi!
07 - Pour the batter into your prepared pan and slide it into the oven. Bake for about 45 minutes, or until the edges look firm and a toothpick poked in the center comes out mostly clean with just a few moist crumbs.
08 - Take the pan out of the oven and let it cool down completely—this is important for clean cuts! Once it's totally cool, slice into bars and enjoy your chewy, delicious ube mochi.

# Notes:

01 - The number of bars you get depends on how you slice them. These nutrition facts are based on cutting the batch into 36 pieces.
02 - Feel free to mix the batter until it's completely smooth—there's no gluten to worry about, so you can't overmix!
03 - Despite its name, mochiko (glutinous rice flour) doesn't actually contain gluten, making this recipe naturally gluten-free.
04 - For the neatest slices, patience is key! Make sure your mochi is completely cooled before cutting into it.
05 - Your mochi is ready when the edges start to firm up and a toothpick comes out with just a few moist crumbs clinging to it.

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