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Categories:Viewed: 46 - Published at: 3 years ago
Ingredients
- 24 oz Ube Halaya (Purple yam jam)
- 16 oz Mochiko (Sweet rice flour)
- 1/2 cup coconut flakes (optional)
- 1 stick unsalted butter (melted)
- 150 grams white suger
- 3 eggs
- 2 cup milk
- 1 tsp baking powder
- 1 tbsp vanilla extract
Method
- Preheat oven to 350AF.
- Whisk melted butter and suger in a large bowl.A
- Stir in eggs and vanilla extract.
- Mix in the Mochiko and baking powder.
- Mix in the milk.
- Pour the batter into a greased 9x13 inch baking pan.
- Drop purple yam jam by small spoonfuls throughout the batter.
- (Some will sink.)
- Sprinkle the coconut flakes over the batter.
- Bake for 40 minuites in the oven.
- The cake should be golden brown and springs back when lightly touched.
- Allow to cool completely at room temperature and cut into squares.
