These mini ube mochi cakes are made with ube paste and baked in a rose cupcake pan. They are fun single-serving mini mochi that are a pretty shade of purple on the inside.

photo of six Ube flavored Mochi Roses on a plate

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.

photo of three mochi roses on a plate

photo of mochi roses in a baking panclose-up photo of mochi roses

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 flavored Mochi Roses on a platephoto of a plate of mochi roses with one split in half

 

overhead photo of a plate of mochi roses

No ratings yet

Ube Mochi Roses

This mini mochi cakes are flavored with Ube and baked in the shape of roses or you can bake the batter in a regular baking pan.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients

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

Instructions
 

  • Preheat oven to 350°F.
  • Cream the butter with sugar. It helps to melt the butter a little first. Mix in the evaporated milk to the butter/sugar mixture. Mix eggs into the mixture. Mix in the rice flour, baking powder and vanilla. Mix in the ube paste.
  • Pour mixture into a 9 x 13 pan or into mini rose cake pan. Bake for approximately 1 hour at 350 degrees (for 9 x 13 pan) or about 20-25 minutes if using mini rose cake pan.
  • Let cake completely cool, allowing the mochi to set, before cutting and serving.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!