Ube flavored Mochi Roses

I've been trying to think of different variations on mochi cakes.  The other night I was eyeing my Nordic Ware mini rose cupcake pan and thought it would perfect to make mochi roses. 

I recently purchased some ube (purple yam) flavored paste from Seafood City supermarket.  I added a couple of drops to my mochi cakes to create a light purple mochi.


Next time I'm going to try adding real purple yams.  The mochi cakes came out so cute with the rose shape! And the small size was perfect for an individual serving. I'm going to make these more often.

Ube Mochi Roses


  • 16 oz Mochiko rice flour (or can substitute for any brand of glutinous rice flour)
  • 1 cup butter
  • 2 cups sugar
  • 1 (12 ounce) can evaporated milk
  • 4 eggs
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 2 teaspoons ube flavor paste


1. Cream the butter with sugar.  It helps to melt the butter a little first.

2. Mix in the evaporated milk to the butter/sugar mixture.

3. Mix eggs into the mixture.

4. Mix in the rice flour, baking powder and vanilla.

5. Mix in the ube paste.

6. Pour mixture into a 9 x 13 pan or into mini rose cake pan.

7. Bake for approximately 1 hour at 350 degrees (for 9 x 13 pan) or about 20-25 minutes if using mini rose cake pan.

8. Let cake completely cool, allowing the mochi to set, before cutting and serving.

7 comments on “Ube flavored Mochi Roses”

  1. hi kirbie – you’re so creative! i love how that looks! ube roses! 🙂 nordic ware makes the best molds!

  2. Very creative..it is a rose from the outside to the inside….lovely.

  3. I like the light purple color. I just wish it was purple on the outside as well.

  4. Thanks! I think this is my new favorite way to serve mochi cake

  5. Pingback: How To Grow Healthy Roses | garden plants

  6. hi kirbie, have you tried adding real ube, if so, how much would you add to the recipe? i cant find ube paste here. thanks!

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