Ube Mochi Muffin Recipes

STRAWBERRY MOCHI CUPCAKES

Steps:

• Preheat oven to 375°F. Whisk all the dry ingredients in a medium bowl and set aside.
• In a large bowl, combine the eggs, milk, and oil. Add dry ingredients and stir until incorporated. Add in strawberries and mix lightly. Spoon batter in a muffin pan lined with baking cups and bake for about 25 minutes. (The original recipe called for 30-40 minutes, but I found that made by mochi cakes too brown and overbaked).

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.

THAI TEA MOCHI MUFFIN

Steps:

• Instructions Preheat oven to 350°F. Grease a 9-cup muffin tin with some butter. Place a saucepan over medium heat and pour the full can of coconut milk into it. Constantly stir until the coconut milk just begins to boil and then add in the Thai Tea leaves. Stir the leaves for a minute in the coconut milk and then remove from the stove. Place a lid over the saucepan and leave to steep for 7 minutes. In a medium sized bowl mix together the dry ingredients (Mochiko, dark brown sugar, baking powder, and salt). In a large bowl strain out the Thai tea leaves from the coconut milk and discard the leaves once done. Then add in the rest of the wet ingredients to this large bowl (eggs, vanilla, melted butter) and mix it all together. Slowly incorporate the dry ingredients from the small bowl, into the wet ingredients in the large bowl and mix until everything is well combined. Divide the batter into the buttered muffin tin and fill until a quarter inch away from the top. Sprinkle the black and white sesame seeds over the top of the batter. Bake for 55-65 minutes (until the top looks slightly crisp and an inserted knife comes out cleanly). Let cool in the pan for a couple minutes and then transfer to a wire rack. Then enjoy!