Ube Mochi Pancakes Without Ube Halaya
These easy Ube Mochi Pancakes have the perfect chewy texture and delicious ube flavor! It's the perfect breakfast treat to serve your family.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 pancakes
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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