Easiest Ube (Purple Yam) Mochi Brownie Recipe

• active time: 15 minutes
• total time: 1 hour

Ingredients

1 ¼ cup water

1 tsp ube extract

1/2 cup steamed ube (purple yam), mashed

3 ½ tbsp unsalted butter

2 tbsp vegetable oil (or any kind of neutral oil)

2 ¼ cup glutinous rice flour (aka mochiko or sweet rice flour)

½ tsp baking soda

½ tsp salt (or a pinch)

2 eggs

1 tsp vanilla extract (omit if you want a brighter purple colour)

1 cup sugar

1 tbsp ube powder

Directions

Preheat oven to 350°F/175°C

Combine water, butter, oil, and ube extract, mashed steamed ube in a pot over medium heat. Make sure to whisk the mixture until there are no lumps and everything has melted together.

Take it off the heat.

In a large mixing bowl, combine all of the dry ingredients (2.25 cups of glutinous rice flour, 1.25 cups of sugar, a pinch of salt, and .5 tsp of baking soda).

Pour the ube liquid mixture into the dry ingredients. This is optional but you can pour the liquid through a sieve and run a spatula on the top to remove as many lumps from the steamed ube as you can. Stir to combine.

Add the eggs, vanilla extract and mix until well combined. Make sure to combine evenly and that there are no lumps.

Pour the mochi brownie batter into an oil sprayed or parchment lined pan. Remove any air bubbles by knocking the pan a few times on the counter.

Bake in the oven for 40-45 minutes (or until toothpick comes out clean).

Remove from the oven and let cool (10 minutes) before cutting into even squares.

Cut into 16 squares and sift ube powder on top after for an even brighter purple hue!