Ube Butter Mochi by @healthyalie

45 min

8 servings

🍚

220 g

Glutinous rice flour

🍬

80 g

Cane sugar

🫙

1 tsp

Baking powder

🥥

300 ml

Canned coconut milk

🧈

100 g

Vegan butter

200 g

Ube halaya

🥜

2 tbsp

Ground flaxseeds

💧

4 tbsp

Hot water

  1. Mix

    In a small glass, mix the ground flaxseeds with 4 tablespoons of hot water to make the flax egg, then set aside.

  2. Preheat

    Preheat the oven to 175°C and line the pan with parchment paper.

  3. Mix

    In a large bowl, mix the glutinous rice flour, baking powder, and cane sugar.

  4. Add

    In a medium bowl, add the melted vegan butter, canned coconut milk, flax egg, and ube halaya, then mix well.

  5. Combine

    Combine the two mixtures, pour the batter into the pan, smooth the top with a silicone spatula, and bake for about 30 minutes.

  6. Cool

    Remove and let cool completely before slicing.

Ube Butter Mochi by @healthyalie

45 min

8 servings

🍚

220 g

Glutinous rice flour

🍬

80 g

Cane sugar

🫙

1 tsp

Baking powder

🥥

300 ml

Canned coconut milk

🧈

100 g

Vegan butter

200 g

Ube halaya

🥜

2 tbsp

Ground flaxseeds

💧

4 tbsp

Hot water

Preparation Steps

  1. Step 1/6

    In a small glass, mix the ground flaxseeds with 4 tablespoons of hot water to make the flax egg, then set aside.

    🥜Ground flaxseeds
    💧Hot water
    🥛Small glass

  2. Step 2/6

    Preheat the oven to 175°C and line the pan with parchment paper.

    🍳Pan
    📜Parchment paper

  3. Step 3/6

    In a large bowl, mix the glutinous rice flour, baking powder, and cane sugar.

    🍚Glutinous rice flour
    🫙Baking powder
    🍬Cane sugar
    🥣Large bowl

  4. Step 4/6

    In a medium bowl, add the melted vegan butter, canned coconut milk, flax egg, and ube halaya, then mix well.

    🧈Vegan butter
    🥥Canned coconut milk
    Ube halaya
    🥣Medium bowl

  5. Step 5/6

    Combine the two mixtures, pour the batter into the pan, smooth the top with a silicone spatula, and bake for about 30 minutes.

    🍳Pan
    🥄Silicone spatula

  6. Step 6/6

    Remove and let cool completely before slicing.

Composition

Ingredients

Types

Grains, Sweeteners, Leavening agent, Plant-based dairy alternative, Fats, Vegetables, Spread, Seeds, Liquid

Ingredients

Glutinous rice flour, Cane sugar, Baking powder, Canned coconut milk, Vegan butter, Ube halaya, Ground flaxseeds, Hot water

Notes

Cane sugar (or another granulated sugar), Vegan butter (melted, margarine is an alternative), Ube halaya (ube purée), Ground flaxseeds (for the flax egg), Hot water (for the flax egg)

Allergens

Soy, Milk

Dietetics

Dietary regimen

Vegan, Egg-Free, Nut-Free, soy-free, Dairy-Free, Vegetarian, Pescatarian

Calories

316 kcal

Macro nutrients

Protein: 2.5g, Carbohydrates: 37g, Fat: 17g, Fiber: 1.5g, Sugars: 15g

Nutritional Information

Minerals

Manganese: 0.6mg, Iron: 0.9mg, Potassium: 150mg, Sodium: 110mg

Vitamins

Vitamin A: 120µg, Vitamin C: 3mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Small glass, Large bowl, Medium bowl, Parchment paper, Pan, Silicone spatula

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Filipino

Geographic

Philippines, Southeast Asia

Various

Aspect

Texture

Chewy, Fudgy, Moist, Crisp Edges

Flavors

Sweet, Vanilla-like, Coconut

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (in an airtight container), fridge : 5-6 days (in an airtight container), freezer : 2 months (wrapped individually,in an airtight container)