Coconut Mochi Buns Recipes

PURPLE YAM AND COCONUT MOCHI (UBE BIBINGKA)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9x9-inch baking pan with banana leaves or parchment paper and coat with cooking spray.
• Whisk rice flours, baking powder, and salt together in a large bowl, then stir in the water and coconut milk. Add ube spread and ube extract. Fold in macapuno and 1 tablespoon muscovado. Pour into the prepared pan.
• Bake in the preheated oven until top starts to crack and leaves turn brown, about 35 minutes. Brush top with 1 tablespoon butter, then bake until a toothpick inserted in center comes out clean, about 20 minutes more.
• Melt remaining 2 tablespoons butter in a small saucepan over medium heat. Stir in 1/4 cup muscovado sugar; cook, stirring, until it starts to boil. Remove from heat and pour over warm mochi, covering evenly. Sprinkle with toasted coconut. Let cool, at least 30 minutes.
• Use banana leaves to lift mochi out of the pan. Cut into 25 small squares; cut squares diagonally into triangles.

COCONUT MOCHI BUNS

Steps:

• Whisk the coconut milk, sugar and rice flour together to combine. Pour into a glass measuring cup and cover tightly with plastic wrap. Microwave on high for 4 minutes. Remove from microwave and carefully remove plastic as it will be very hot. Check the mixture so that it's solid. It may need another 30 seconds in the microwave.
• When the mochi is cooked, cool it down by placing it directly into a water bath and let it rest there for about 1 minute. Remove it from the water bath when it's still warm but not too hot to handle and place on a clean work surface. Using rubber gloves, as the mochi is sticky, knead the dough for about five minutes by bringing your hands down and folding the mochi under to stretch out the gluten. The mochi will get hot again as it's kneaded, so you can stick it back into the ice bath for another minute. The mochi will be ready when it holds its shape and when you push into it, it doesn't bounce back very much. To roll out the dough, sprinkle Mochiko flour on a clean work surface. Place the dough on the flour and press it by hand and flip it over a few times to make sure the outside isn't too sticky. Then, using a rolling pin, roll the dough to get an even thickness, about 1/8 inch. Using a ring mold, cut as many circles as possible and place on a baking sheet lined with parchment paper. Refrigerate for at least 2 hours.
• Once the mochi is chilled, place about 1/2 teaspoon of jam in the middle. Fold mochi in half and serve.