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.
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.
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