Sweet Ube & Coconut Dream Mochi Cakes

Instructions

1. 1

   In a large bowl, whisk together glutinous rice flour, 1 cup of granulated sugar, and salt.

   ~2 min
2. 2

   In a medium saucepan, combine coconut milk, water, and the remaining 0.5 cup of granulated sugar. Heat over medium heat, stirring until sugar dissolves. Do not boil.

   ~5 min
3. 3

   Gradually pour the hot coconut milk mixture into the dry ingredients, whisking continuously until a smooth batter forms. Stir in the ube extract and melted butter until well combined.

   ~3 min
4. 4

   Prepare your steamer by lining the bamboo steamer basket with parchment paper, leaving some holes for steam to escape. Fill a large pot or wok with water to about 1 inch deep and bring to a rolling boil.

   ~10 min
5. 5

   Pour the mochi batter into the prepared steamer basket. Cover and steam over medium-high heat for 45-60 minutes, or until the mochi is cooked through and no longer sticky.

   ~60 min
6. 6

   While the mochi is steaming, place cornstarch on a clean surface or a large plate. This will be used for dusting.

7. 7

   Once the mochi is cooked, carefully remove the steamer basket from the pot. Let it cool slightly for about 10-15 minutes until it's handleable but still warm.

   ~15 min
8. 8

   Dust your cutting board and knife with cornstarch. Transfer the warm mochi to the cornstarch-dusted surface. Cut the mochi into desired portions (e.g., 12 squares).

   ~5 min
9. 9

   Roll each mochi piece in the remaining cornstarch to prevent sticking, then gently roll in toasted shredded coconut.

   ~5 min
10. 10

    Allow the mochi cakes to cool completely before serving.

    ~60 min