Purple Yam Ube Sweet Rice Cake
I was first introduced to this delicious treat called Butter Mochi cake by a friend of mine while living in Hawaii and instantly became one of my favorites simply because it’s out of this world. However, it’s very rich, so I try not to eat it often. This inspired me to make my own version and made it lighter by reducing the calories and fat content. I also added some fiber. And what could be better addition than the purple yam; my favorite!
Recipe courtesy of Anna B. of Annascuisine website. Visit her site for more of her delicious recipes.
- 2 cups sweet rice flour
- 1/2 cup unbromated, unbleached all-purpose flour, sifted
- 1/2 cup organic oat flour, sifted
- 1 cup firmly packed frozen grated purple yam, thawed and completely drained (see notes)
- 2 teaspoons baking powder
- 5 organic eggs
- 2 cups of sugar
- 1 can (12 oz.) low-fat Evaporated milk
- 1 can light coconut milk (available at Wegman’s)
- 1 & 3/4 stick melted unsalted butter
- 3/4 tablespoon McCormick Ube (purple yam) extract (see notes)
- toasted coconut flakes and whipped cream for topping and garnish
- salted caramel (optional)
Preheat oven to 350 degrees.
Coat a 9.5 x 13.5 x 2 inch deep glass baking dish with baking spray; set aside.
In a large mixing bowl, add all flours and baking powder. Whisk to combine; set aside.
In another medium bowl, whisk sugar and eggs until creamy. Add the purple yam, melted butter, coconut milk, evaporated milk, and purple yam extract. Whisk until well incorporated.
Add the egg mixture to the flour mixture. Whisk until smooth or free of lumps. Pour in the prepared baking dish and bake for one hour or until toothpick inserted comes out clean. Let cool in the baking pan at least two hours before cutting.
Cut in squares to desired sizes. Garnish with whipped cream and toasted coconut. Drizzle with salted caramel (optional).
You can substitute sweet potato or purple potato for the yams as well as pumpkin, which is great for Thanksgiving or fall treats. You can cook the potatoes and mash them. Add 1 firmly packed of the mashed potatoes or 1 cup of pumpkin, 1 teaspoon of cinnamon and 1 teaspoon of nutmeg and use brown sugar (firmly packed) instead of white sugar. Omit the purple yam extract and add vanilla extract. Adjust the sweetness to your taste.
For purple yams, place the thawed purple yam in the (dry) measuring cup then press down and dump excess liquid. I like doing it this way for less cleanup. It’s faster too. Or, use cheesecloth then wring to drain. If you don’t have one, follow the above step. However, only do this if the purple yam is not to mushy.
Make sure the cup is firmly packed for this will affect the consistency of the cake.
I eyeballed the measurement of the purple yam extract. It’s okay if you use 1 tablespoon. No harm in doing so, it would just enhance the flavor and give the batter mixture a deep purple color.
For the health conscious, you can omit the salted caramel to reduce sugar consumption and eat it plain if you so desire. But, I highly recommend the whipped cream and toasted coconut.
Refrigerate leftovers or you can freeze them. Thaw completely before reheating it in a 300 degrees oven until just heated through about 15 minutes or so.