Purple Yam and Coconut Mochi (Ube Bibingka)

Ingredients

• 2 bananas leaves
• cooking spray
• 1.67 cups sweet rice flour , mochiko
• 1.25 cups rice flour
• 0.5 teaspoons baking powder
• 0.25 teaspoons salt
• 1 cup water
• 0.75 cups unsweetened coconut milk
• 0.5 jars ube yam spread , 12 ounce
• 2 teaspoons ube extract , such as McCormick®
• 0.67 cups macapuno , preserved young coconut strings
• 1 tablespoon muscovado sugar
• 3 tablespoons butter , divided
• 0.25 cups muscovado sugar
• 2 tablespoons toasted flaked coconut , Optional

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Use banana leaves to lift mochi out of the pan. Cut into 25 small squares; cut squares diagonally into triangles.