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-oz) can evaporated milk
- 4 eggs
- 2 tsp baking powder
- 2 tsp vanilla
- 2 tsp ube flavor paste
- 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. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.