Vegan Ube Butter Mochi

A vegan take on the classic chewy and delicious ube butter mochi, perfect for a plant-based dessert with a hint of coconut and enticing ube flavors.

By @brekkiebake

Original recipe source

Cook time: 60 minutes

Servings: 12

Ingredients

• 0 parchment paper
• 454 g glutinous rice flour 1 lb bag
• 1.5 cups granulated sugar
• 1 tsp baking powder
• 1 cup soy milk room temperature
• 5 servings egg replacer equivalent to 5 eggs
• 400 mL coconut milk room temperature
• 0.5 cup vegan butter melted, room temperature
• 2 tsp ube flavoring

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan with parchment paper.
2. In a large mixing bowl, combine glutinous rice flour, granulated sugar, and baking powder.
3. Add soy milk, egg replacer equivalent to 5 eggs, and coconut milk to the dry ingredients. Whisk until smooth.
4. Mix in melted vegan butter and ube flavoring. Stir until combined.
5. Pour the batter into the prepared baking pan and smooth the top.
6. Bake for 50-60 minutes or until the top is browned and the edges pull away slightly from the sides of the pan.
7. Allow the mochi to cool in the pan before removing and slicing into squares. Serve and enjoy!