Purple Yam (Ube) Sweet Rice Cake

I was first introduced to this delicious treat called Butter Mochi cake by a friend of mine while living in Hawaii and instantly became one of my favorites  simply because it’s out of this world.  However, it’s very rich, so I try not to eat it often.  This inspired me to make my own  version and made it lighter by reducing the calories and fat content.  I also added some fiber.  And what could be better addition than the purple yam; my favorite! ❤   How did this come about?


I had a bag of thawed purple yam  in the refrigerator that was begging to be used, but  I was feeling under the weather and had no motivation to do anything.  I haven’t spoken to my mother for almost a month, so I called her up.  Well, I found out she’s ill.  So, we just talked about her health and what’s happening in Hawaii instead of sharing my thoughts and emotions with her.  After speaking to her, I did two loads of laundry and spent the rest of my day in the kitchen and developed four recipes at first try.  One of them was our dinner last night and this addicting treat, Purple Yam Sweet Rice Cake.  I’ll be sharing the rests in my  upcoming posts.  Meanwhile, enjoy this delicious cake. 🙂


  • 2 cups sweet rice flour
  • 1/2 cup unbromated, unbleached all-purpose flour, sifted
  • 1/2 cup organic oat flour, sifted
  • 1 cup firmly packed frozen grated purple yam, thawed and completely drained (see notes)
  • 2 teaspoons baking powder
  • 5 organic eggs
  • 2 cups of sugar
  • 1 can (12 oz.) low-fat Evaporated milk
  • 1 can (13.5 fl. oz./400 ml.) organic light coconut milk (available at Wegman’s)
  • 1 & 3/4 stick melted unsalted butter
  • 3/4 tablespoon McCormick Ube (purple yam) extract (see notes)
  • toasted coconut flakes and whipped cream for topping and garnish
  • salted caramel (optional)


  • Preheat oven to 350 degrees.
  • Coat a 9.5 x 13.5 x 2 inch deep glass baking dish with baking spray; set aside.
  • In a large mixing bowl, add all flours and baking powder.  Whisk to combine; set aside.
  • In another medium bowl, whisk sugar and eggs until creamy.  Add the purple yam, melted butter, coconut milk,  evaporated milk, and purple yam extract.  Whisk until well incorporated.
  • Add the egg mixture to the flour mixture.  Whisk until smooth or free of lumps.
  • Pour in the prepared baking dish and bake for one hour or until toothpick inserted comes out clean.
  • Let cool in the baking pan at least two hours before cutting.
  • Cut in squares to desired sizes.  Garnish with whipped cream and toasted coconut.
  • Drizzle with salted caramel (optional).

Devour!  Oh, so moist and so good! ❤


  • You can substitute sweet potato or purple potato for the yams as well as pumpkin, which is great for Thanksgiving or fall treats.  You can cook the potatoes and mash them.  Add 1 firmly packed of the mashed potatoes or 1 cup of pumpkin, 1 teaspoon of cinnamon and 1 teaspoon of nutmeg   and use brown sugar (firmly packed)  instead of white sugar.  Omit the purple yam extract and add vanilla extract.  Adjust the sweetness  to your taste.
  • For purple yams, place the thawed purple yam in the (dry) measuring cup then press down and dump excess liquid.  I like doing it this way for less cleanup.  It’s faster too.  Or, use cheesecloth then wring to drain.  If you don’t have one, follow the above step. However, only do this if the purple yam is not to mushy.
  • Make sure the cup is firmly packed for this will affect the consistency of the cake.
  • I eyeballed the measurement of the purple yam extract.  It’s okay if you use 1 tablespoon.  No harm in doing so,  it would just enhance the flavor and give the batter mixture a deep purple color.
  • For the health conscious, you can omit the salted caramel to reduce sugar consumption and eat it plain if you so desire.  But, I highly recommend the whipped cream and toasted coconut.
  • Refrigerate leftovers or you can freeze them.  Thaw completely before reheating it in a 300 degrees oven until just heated through about 15 minutes or so.

I tried as much as possible to reduce the total calories and fat content of this addicting treat without sacrificing the flavor and the consistency.  I’m so happy I was able to do so at first try.   According to my research, this delicious treat is 1,600 calories, 183.4 grams of fat, 116 saturated fat and 1,300 plus sodium lighter than the original recipe overall.  That’s 610 calories, 7.64 grams of fat, 4.8 grams saturated fat, 54.17 sodium less per serving.

I’ve made a quinoa version sometime ago and I suggest to use white quinoa rather than a combination of red and white if you have a picky eater in your household.  It’s less noticeable.

Here’s what the original looks like.  It looks delicious, isn’t it?  Tempting I know.  As for me, at least I have the purple yam version.  It’s the only thing I’ll eat from now on (for sure).  It’s so delicious!  I also made a spinach, kale, and avocado version of this addicting treat and ooh…you…will…love it!!!   My family loves coconut, so I’m also planning to make a coconut version of this as well using coconut flour along with the sweet rice flour and mostly egg whites.  We’ll see.  Stay tuned…:)

Here’s the Spinach, Kale, and Avocado version of this addicting treat.   Just add three handfuls of spinach and a handful of Kale and flesh of 1 ripe avocado.  Blend in a blender with the evaporated milk.  Reduce butter to 1 stick.  Adjust the sugar to your taste.  You have an even healthier sweet rice cake. ❤

Anyway, here’s the grated purple yam and extract I used and will be using in all my purple yam recipes.  It’s available at Asian stores, especially Filipino stores.  They come in different packaging and made by different manufacturers, but  I like this one in all of them  because it’s not too mushy.

Thanks again for stopping by.  Don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and mention my blog or link back to source if you plan to use or share any of my recipes.  Thank you.  Have a great weekend! ❤


Flaky Bites Three Ways

A pie crust, pumpkin puree with brown sugar, cinnamon and nutmeg;  purple yam with cinnamon; and banana with candied pecans, honey and cinnamon.  Oh, so yummy!


Here we go again. Pumpkin…pumpkin…and… more pumpkins.  This time it’s for snacks.  They’re made with pumpkin puree and brown sugar sprinkled with cinnamon and nutmeg.  The brown sugar caramelized as it bakes.  Mmm… sounds good already! 🙂

These pumpkin bites are so flaky and super easy to make.  Another recipe to get your children involved.  They’re going to have so much fun cutting the dough with different cookie cutters.  What a memory would that be!   They are great to serve during the holidays.  Thanksgiving and Christmas are just around the corner.  They will be here before you know it.

If you want something different to snack on for a change, try these flaky bites.  They are delectable!  🙂


Going to a farm to pick your own pumpkins is such an adventure for children.  Imagine the joy and the smile on their faces.  Priceless!  Making a decision which pumpkins to pick makes it more exciting.  We do this every year and my children love it!  They are looking forward to pick pumpkins again this year.  🙂


  • Pumpkin puree
  • 1 store-bought pie crust or you can make it from scratch
  • 1/4 teaspoon brown sugar
  • ground cinnamon
  • nutmeg

Preparation Methods:

Unroll the dough. Cut the dough using your favorite cookie cutter.  I used a medium cookie cutter.  One pie crust dough yields 9 pieces of flaky pumpkin bites.


Top the dough with pumpkin puree and brown sugar.  Sprinkle with cinnamon and nutmeg.  If you want it sweeter, mix 1/2 cup pumpkin puree with brown sugar and cinnamon and  nutmeg (according to your taste) as your filling.


Place another cut dough on top.


Using a fork, seal the edges by pressing down the dough.  Brushing the edges with liquid or eggs before sealing them is not necessary.   You still get the same result.  No, the filling won’t overflow on the sides while baking as long as you follow the ingredients called for in this recipe.


Place on a baking sheet and sprinkle with cinnamon and nutmeg. Bake for 20-25 minutes.*


Serve warm with a glass of milk.


You can either use a premade purple yam spread or you can make it from scratch.  It’s entirely up to you.  Follow the above instructions for the purple yam.  You only need two ingredients for the purple yam bites.  A good substitute for this would be sweet potato.  🙂




You will need a very ripe banana plantain (a must), candied pecans, honey, and cinnamon for this recipe.  Wow!  It looks appetizing even when the picture is blurry.  It makes you want to eat it.  Yum!


Thinly cut banana plantain crosswise. Set aside.  Place cut dough on baking sheet.  Put banana plantain and pecans on top.  Sprinkle with cinnamon and squeeze about two drops of honey on top.  Sugar or honey is necessary to balance the saltiness of the crust.  You may use brown sugar or white sugar if you prefer and place another crust dough on top and pressed down to seal the edges.  Or, you can leave them as they are.CSC_0549

Bake at 350 degrees until the crust turns brown and the honey caramelized.


Serve warm with a glass of milk.

*Note:  Due to variations on all ovens, baking time may require adjustments.