Ingredients:

  • 2 cups (250g) glutinous rice flour
  • 3/4 cup (150g) coconut sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (240ml) full-fat coconut milk
  • 1/2 cup (130g) ube halaya
  • 1 tsp (5ml) ube extract
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (40g) unsweetened shredded coconut
  • 2 tbsp (30ml) coconut cream
  • 1 tbsp (20ml) maple syrup
  • 1 pinch flaky sea salt

Instructions:

  1. In a large bowl, whisk together the glutinous rice flour, coconut sugar, baking powder, and salt.
  2. Stir in the melted butter, coconut milk, ube halaya, and ube extract.
  3. Whisk vigorously until the batter is a uniform deep purple and no lumps of halaya remain.
  4. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  5. Pour the batter into the pan. Lift the pan 2 inches and drop it flat onto the counter 3-4 times to eliminate air bubbles.
  6. Drizzle the coconut cream and maple syrup mixture over the top, then sprinkle evenly with shredded coconut and a pinch of flaky salt.
  7. Bake in a preheated oven for 45 minutes until set.