Ube Mochi Cake

• 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

1. Preheat oven to 350AF.
2. Whisk melted butter and suger in a large bowl.A
3. Stir in eggs and vanilla extract.
4. Mix in the Mochiko and baking powder.
5. Mix in the milk.
6. Pour the batter into a greased 9x13 inch baking pan.
7. Drop purple yam jam by small spoonfuls throughout the batter.
8. (Some will sink.)
9. Sprinkle the coconut flakes over the batter.
10. Bake for 40 minuites in the oven.
11. The cake should be golden brown and springs back when lightly touched.
12. Allow to cool completely at room temperature and cut into squares.

halaya purple, sweet rice, coconut flakes, unsalted butter, white suger, eggs, milk, baking powder, vanilla

Taken from cookpad.com/us/recipes/345994-ube-mochi-cake (may not work)