Victors Non Dairy Hawaiian Coconut Mochi Cake Recipes

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PURPLE YAM AND COCONUT MOCHI (UBE BIBINGKA)



Purple Yam and Coconut Mochi (Ube Bibingka) image

Purple yams bring brilliant color to these sweet and chewy coconut mochi cakes. For an extra flourish, you can top them with diced fresh mango. Candied pineapple or dried papaya are also good toppers.

Provided by Yana Gilbuena

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h35m

Yield 25

Number Of Ingredients 15

2 banana leaves
cooking spray
1 ⅔ cups sweet rice flour (mochiko)
1 ¼ cups rice flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup water
¾ cup unsweetened coconut milk
½ (12 ounce) jar ube yam spread
2 teaspoons ube extract (such as McCormick®)
⅔ cup macapuno (preserved young coconut strings)
1 tablespoon muscovado sugar
3 tablespoons butter, divided
¼ cup muscovado sugar
2 tablespoons toasted flaked coconut

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.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 24.5 g, Cholesterol 3.7 mg, Fat 3.3 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.3 g, Sodium 47 mg, Sugar 1.1 g

COCONUT-GLAZED HAWAIIAN BUTTER MOCHI RECIPE BY TASTY



Coconut-Glazed Hawaiian Butter Mochi Recipe by Tasty image

Coconut-glazed Hawaiian butter mochi is the perfect blend of Filipino bibingka and Japanese mochi. Rice flour gives the cake a chewy, gooey texture that makes this dessert irresistible.

Provided by Aleya Zenieris

Categories     Snacks

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

nonstick cooking spray, for greasing
½ cup unsalted butter
1 ½ cups granulated sugar
4 large eggs, room temperature
1 ½ teaspoons vanilla extract
1 ½ teaspoons baking powder
16 oz glutinous rice flour
12 oz evaporated milk
14 oz coconut milk
1 cup powdered sugar
3 tablespoons coconut milk, plus more if needed
½ cup unsweetened shredded coconut, toasted

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
  • In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs, and beat until fully incorporated. Add the vanilla, baking powder, and mochiko flour and whisk until fully combined. Add the evaporated milk and coconut milk and whisk until a smooth batter is formed.
  • Transfer the batter to the prepared baking dish and spread in an even layer, then bake for 45-50 minutes, until golden brown. Let the butter mochi cool to room temperature in the pan.
  • While the butter mochi cools, make the glaze: In a medium bowl, whisk together the powdered sugar and coconut milk until smooth and thick. Add more coconut milk, 1 tablespoon at a time, if needed.
  • Once the butter mochi has cooled, spread the glaze all over the top and sprinkle with the toasted shredded coconut. Slice into small squares and serve.
  • Enjoy!

Nutrition Facts : Calories 699 calories, Carbohydrate 95 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, Sugar 43 grams

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