Ube Mochi Pancakes Recipe
Fluffy, chewy purple pancakes with sweet ube flavor and a delightful mochi texture that creates an irresistible fusion of Filipino and Japanese culinary traditions.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">150g glutinous rice flour (mochiko)</li> <li class="ingredients-single-item">50g all-purpose flour</li> <li class="ingredients-single-item">3 tbsp granulated sugar</li> <li class="ingredients-single-item">1 tsp baking powder</li> <li class="ingredients-single-item">¼ tsp salt</li> <li class="ingredients-single-item">240ml milk</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">2 tbsp melted butter, plus extra for cooking</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">60g ube halaya (purple yam jam) or 2 tbsp ube extract with 2 tbsp sugar</li> <li class="ingredients-single-item">Optional toppings: maple syrup, whipped cream, fresh fruit, coconut flakes</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Non-stick frying pan or griddle</li> <li class="equipment-single-item">Mixing bowls</li> <li class="equipment-single-item">Silicone spatula</li> <li class="equipment-single-item">Ice cream scoop or ¼ cup measure</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl, whisk together the glutinous rice flour, all-purpose flour, sugar, baking powder, and salt until well combined. The all-purpose flour helps balance the extreme stickiness of the glutinous rice flour while still maintaining that signature mochi chew. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth. Then add the ube halaya or ube extract and mix until the vibrant purple color is evenly distributed. The fat in the milk and butter will help tenderize the mochi texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour the wet ingredients into the dry ingredients and gently fold together using a silicone spatula until just combined. The batter will be thick and slightly sticky – this is exactly what you want! Avoid overmixing as this can make your pancakes tough. Let the batter rest for 10 minutes to allow the glutinous rice flour to hydrate properly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Heat a non-stick frying pan or griddle over medium-low heat. Mochi pancakes need a lower cooking temperature than regular pancakes to ensure they cook through without burning. Brush with a small amount of butter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Using an ice cream scoop or ¼ cup measure, portion the batter onto the heated pan. The batter will be thick and won't spread much on its own, so use the back of your scoop to gently flatten it into a circle about 8-10cm in diameter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Cook the pancakes for 2-3 minutes until bubbles form on the surface and the edges look set. You'll notice the vibrant purple color will deepen slightly as it cooks. Carefully flip and cook for another 2-3 minutes until both sides are golden brown and the center feels springy when lightly pressed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining batter. These pancakes have the signature chewy mochi texture when warm, so it's best to serve them immediately. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Serve your ube mochi pancakes warm with your choice of toppings. Traditional accompaniments include maple syrup, but they're also delicious with whipped cream, fresh fruit, or a sprinkle of coconut flakes to complement the ube flavor. For an extra touch of indulgence, add a small dab of additional ube halaya between layers. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I substitute glutinous rice flour in mochi pancakes?
While glutinous rice flour is essential for achieving the signature chewy texture of mochi pancakes, you can substitute up to half with sweet rice flour. However, avoiding complete substitution is recommended as regular flour won't create the distinctive stretchy, chewy texture that makes these pancakes special.
Where can I find ube halaya or ube extract for purple pancakes?
Ube halaya and extract can be found in Asian supermarkets, Filipino specialty stores, or online retailers like Amazon. Some mainstream supermarkets now stock these ingredients in their international foods section. If unavailable, purple sweet potato or food colouring with vanilla can work as substitutes.
Why are my mochi pancakes too gummy or undercooked in the middle?
Gummy or undercooked mochi pancakes usually result from cooking at too high a temperature. Use medium-low heat and cook them longer (2-3 minutes per side) than regular pancakes. Also, keep pancakes relatively small (8-10cm) and flatten the batter slightly to ensure even cooking through the centre.
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