Ube Mochi Pancake Bites
Cute and snackable ube mochi pancake bites that are chewy and fun to eat, perfect for a quick breakfast.
Servings: 4 servings
Calories: 150kcal
Ingredients
Dry Ingredients
- 1 cup Glutinous rice flour (sweet rice flour) This is the mochi texture maker.
- 1/2 cup All purpose flour Helps keep the bites tender and not too sticky.
- 2 teaspoons Baking powder For a little lift.
- 2 tablespoons Sugar Just enough to bring out the ube.
- 1 pinch Salt Makes the flavor pop.
Wet Ingredients
- 1 cup Milk (dairy or unsweetened plant milk)
- 1 large Egg For structure.
- 2 tablespoons Melted butter or neutral oil For richness.
- 1/2 cup Ube halaya or ube jam For real ube flavor.
- 1 teaspoon Ube extract (optional) For extra color and aroma.
- as needed Cooking spray or a little butter for the pan
Instructions
Preparation
- In a bowl, whisk together glutinous rice flour, all purpose flour, baking powder, sugar, and salt.
- In another bowl, whisk together milk, egg, melted butter (or oil), ube halaya, and a few drops of ube extract if using.
- Pour the wet mixture into the dry mixture and stir until there are no visible dry flour. Be careful not to overmix; the batter should be thicker than normal pancake batter.
- Let the batter rest for 5 to 10 minutes to hydrate the flours.
- Heat a nonstick pan or griddle on medium low to medium heat.
- Scoop small rounds of batter onto the heated pan, about 1 to 1.5 inches wide.
- Cook for 1 to 2 minutes until bubbles form and the bottoms look set, then flip and cook for another 1 to 2 minutes.
- Keep cooked pancake bites warm on a plate covered with foil while you finish the batch.
Notes
Best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick pan or microwave.