Bouncy Chewy Gluten Free Ube Mochi Cake
2 cups (10.60 ounces or 300 grams) mochiko sweet rice flour
2 teaspoons baking powder
½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, melted and cooled slightly
1 cup (7 ounces or 198 grams) granulated sugar
2 large eggs, at room temperature
2 Tablespoons (1 ounce or 28 grams) ube halaya jam
2 teaspoons purple food coloring
1 (13.5-ounce) can coconut milk, well shaken
Prep the oven and baking pan.Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray an 8-inch square pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on each of the pan's sides. Spray the parchment paper, too.
Mix the dry ingredients. In a small bowl, whisk together the mochiko sweet rice flour, baking powder, and kosher salt.
Mix the wet ingredients. In a medium bowl, whisk together the butter and sugar until combined. Whisk in the eggs, one at a time, only adding the next egg when the previous one is fully incorporated.Add the ube jam, ube extract, and purple food coloring and whisk until combined. Gradually whisk in the coconut milk until just combined.
Add the dry ingredients to the wet ingredients. Gradually mix in the dry ingredients into the wet ingredients until just combined.
Assemble the mochi cake.Pour the batter into the prepared pan and use an offset spatula to spread it evenly across the pan and smooth the top.
Bake the mochi cake. Bake for 48 to 50 minutes, or until a skewer inserted into the center of the mochi cake comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
Serve and store. Run a butter knife or the offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the cake out of the pan and onto a cutting board. Slice into 2-inch squares and serve.The mochi cake is best the day it's made, but can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
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