Purple Yam and Coconut Mochi (Ube Bibingka)

Ingredients

Tap an ingredient to see possible substitutions.

• 2 ½ cups cake flour
  Click to see substitutions
• 3 teaspoons baking powder
  Click to see substitutions
• 1 teaspoon salt
  Click to see substitutions
• 1 cup ube (purple yam), cooked and finely grated
  Click to see substitutions
• ¾ cup milk
  Click to see substitutions
• 1 teaspoon vanilla extract
  Click to see substitutions
• 7 egg yolks, lightly beaten
  Click to see substitutions
• ½ cup corn syrup
  Click to see substitutions
• ½ cup vegetable oil
  Click to see substitutions
• 7 egg whites
  Click to see substitutions
• 1 teaspoon cream of tartar
  Click to see substitutions
• 1 cup white sugar
  Click to see substitutions
• 6 drops red food color
  Click to see substitutions
• 6 drops blue food coloring
  Click to see substitutions
• 1 (12 ounce) jar macapuno (coconut preserves)
  Click to see substitutions
• 1 cup evaporated milk, chilled
  Click to see substitutions
• ¾ cup white sugar
  Click to see substitutions
• 1 cup butter, softened
  Click to see substitutions
• 1 drop violet food coloring
  Click to see substitutions

Instructions

1. 1
   Preheat the oven to 325 degrees F (165 degrees C). Line the bottom of three 9-inch round pans with parchment paper, but do not grease.
2. 2
   Make the ube cake: Mix flour, baking powder, and salt together in a large bowl; set aside. Place grated ube in a large bowl. Combine 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in egg yolks, corn syrup, and oil. Beat in flour mixture until smooth; set aside.
3. 3
   Combine egg whites and cream of tartar in a large bowl; beat with an electric mixer until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
4. 4
   Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from the pans. Spread coconut preserves onto the cooled cake layers; stack layers on a cake stand or serving plate.
5. 5
   Make the buttercream: Combine evaporated milk and 3/4 cup sugar; set aside. Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Beat in food coloring, one drop at a time, until the desired tint is achieved. Frost top and sides of cake with buttercream.