Easy Ube Mochi Pancakes With Ube Glaze – VIDEO
These easy Ube Mochi Pancakes have the perfect chewy texture and delicious ube flavor! It is the perfect breakfast treat to serve for a weekend brunch.
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Step aside, regular pancakes, and make room for these vibrant Ube Mochi Pancakes! It’s deep, rich purple color is vibrant and eye-catching. Definitely a show-stopper for brunch!
I am a sucker for all things ube. So, today, we are making ube mochi pancakes. These pancakes have a chewy texture and are packed with ube flavor. Plus, it’s topped with a homemade ube glaze that is downright DELICIOUS.
What is Ube?
I am Filipino and I grew up eating ube desserts. So, I was surprised when I went to school and my classmates didn’t know what ube was!
Ube is a purple yam (not to be confused with a taro root) that is used in many Filipino desserts such as ube ice cream, ube halaya (jam), and ube sweet rice. It tastes sweet, nutty, and has a vanilla-like flavor. It is popular in the Philippines and also in Southeast Asia.
Key Ingredients and Substitutions
- Sweet Glutinous Rice Flour: This is the staple ingredient that is used in any mochi recipe. Sorry, you cannot substitute this with all purpose flour or else you’ll end up with traditional pancakes.
- Sugar: For added sweetness.
- Baking Soda: For rise. No, these pancakes do not rise by much. However, only a little rise is needed.
- Oil:
- Salt: A Flavor enhancer. Every recipe needs salt.
- Ube Extract: Give the pancakes that delicious ube flavor. You can substitute this with ½ cup of ube jam, although the consistency will be slightly different. You can find this ingredient at Filipino supermarkets.
- Coconut Milk: I highly recommend sticking with coconut milk for this easy mochi pancake recipe. It pairs well with the ube and enhances the ube flavor. However, you can use a cup of milk or almond milk.
How To Make Ube Mochi Pancakes
It’s actually pretty simple to make ube mochi pancakes from scratch. No need to buy the Trader Joe’s ube mochi pancake mix. Plus, isn’t it more satisfying to make something from scratch anyway?
Step 1: Make The Batter
Combine all of the ingredients.
Step 2: Cook The Pancakes
On the stovetop, heat a pan to medium-low heat. Melt some butter on the pan or use oil.
Add ¼ cup of batter onto the pan. Cook for 2 minutes. You should see bubbles and holes forming at the top of the pancake when it is ready to be flipped.
Flip the pancake and cook for an additional minute.
Step 3: Top The Ube Pancakes
Top the pancakes however you like! I recommend making the ube glaze as it is the PERFECT TOPPING for these ube pancakes.
Here are other toppings that I recommend:
- Ube Halaya
- Coconut Macapuno Strings
- Fresh Fruit
- Salted Butter
- Maple Syrup
Other Recipes You Will Love:
Ube Mochi Pancakes Without Ube Halaya
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Ingredients
For The Ube Mochi Pancakes
- 2 Cups (180 g) Glutinous Sweet Rice Flour
- 2 Tbsp (25 g) Granulated Sugar
- 2 tsp (8 g) Baking Soda
- ½ tsp (2 g) Salt
- 1 Cup (200 g) Coconut Milk
- 2 Eggs
- 2 tsp (10 g) Oil
- 2 tsp (2 tsp) Ube Extract
- Butter or Oil for Cooking
For The Ube Glaze
- 1 Cup (120 g) Powdered Sugar
- ¼ Cup (50 g) Coconut Milk
- ½ tsp Ube Extract
- ¼ tsp Vanilla Extra
- 1-3 Tbsp Water if needed
Instructions
- Dry Ingredients: In a small bowl, combine the dry ingredients (glutinous rice flour, granulated sugar, baking soda, and salt). Whisk until they are evenly mixed. Set aside.
- Wet Ingredients: In a large bowl, combine the wet ingredients (coconut milk, eggs, oil, and ube extract). Whisk the ingredients until they are evenly mixed together.
- Add the dry ingredients into the bowl of wet ingredients. Mix until combined. Make sure there are no dry specks of flour.
- Heat your skillet to medium-low heat. Place some butter on the pan and let it melt. Then, pour ¼ cup of the pancake batter onto the hot skillet. Cook on one side for roughly two minutes. You will know when it is time to flip when you see numerous holes and bubbles on top. Then, flip the pancake and cook for an additional minute. Repeat for the remainder of the pancake batter.
- Make The Ube Glaze: In a medium mixing bowl, add the powdered sugar, coconut milk, ube extract, and vanilla extract. Whisk together to make the glaze. If the glaze is too thick, add 1 tablespoon of water at a time until you reach the right consistency.
Video
Notes
- Ingredients (affiliate links): Sweet Glutinous Rice Flour | Ube Extract
- Check my post for more details and a recipe video. They’re helpful!
- Coconut Milk Substitutions: You can use regular milk or almond milk as a substitute. However, I highly recommend sticking with the coconut milk as the flavor compliments the ube.
- Coconut Milk: Different brands of coconut milk have different consistencies. If the glaze is too thick, you can add one tbsp of water at a time until it reaches the right consistency.
- Ube Glaze: You don’t have to make the ube glaze, but I recommend it as it is delicious! You can always top the pancakes off with maple syrup.
- To Store: Place in an airtight container and store in the refrigerator for up to three days. You can also freeze the ube mochi pancakes for up to two months.
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