Filipino Ube Rice Cake Recipe: Vibrant Purple Delight with Coconut Swirls

There’s something magical about the vibrant purple hue of this traditional Filipino dessert. This recipe captures the essence of ube with its naturally sweet, nutty flavor.

The coconut swirls add a rich, creamy contrast that makes every bite unforgettable. With simple ingredients and straightforward steps, you’ll create a dish that’s as beautiful as it is delicious.

Ingredients for Filipino Ube Rice Cake

Vibrant purple ube and creamy coconut come together in this traditional Filipino dessert.

The ube halaya is non-negotiable for authentic flavor and that signature purple hue. Filipino or Asian grocery stores carry the best quality—look for brands like Ube Halaya by Good Shepherd or Silver Swan. Glutinous rice flour is a must (regular rice flour won’t work); Bob’s Red Mill is widely available. Full-fat coconut milk from Thai Kitchen or Chaokoh gives the richest, creamiest texture for those iconic swirls.

No ube halaya? Purple sweet potato puree can substitute in a pinch, though the flavor won’t be as authentic. For a dairy-free version, swap condensed milk for coconut condensed milk (available at Trader Joe’s). The eggs help bind everything—flax eggs won’t work here due to the cake’s dense texture. If you’re short on time, pre-shredded coconut saves a step (just toast it lightly first).

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for 1 week. For longer storage, freeze slices wrapped tightly in plastic for up to 3 months. The flavors deepen after a day, making it even more delicious.

Step-by-Step Instructions for Ube Rice Cake

This method ensures a moist, vibrant cake with perfect coconut swirls every time.

Step 1: Prepare the Ube Base Mixture

In a large mixing bowl, combine the 1.5 cups Ube Halaya, 1 cup Granulated Sugar, 1.5 cups Coconut Milk, and the 2 whole Eggs. I always use a whisk to break up any lumps in the ube halaya until the mixture becomes smooth and homogeneous. The ube halaya should be at room temperature to blend seamlessly with the other ingredients.

Add the 0.5 cup Unsalted Butter (melted and cooled slightly), 1 tsp Vanilla Extract, and 0.25 tsp Salt. Whisk again until fully incorporated. The color should deepen to a rich, even purple—this indicates the ube is properly distributed. If the mixture appears too thick at this stage, the coconut milk will balance it once the dry ingredients are added.

Step 2: Incorporate Dry Ingredients and Leavening

Sift the 2 cups Glutinous Rice Flour and 1 tsp Baking Powder directly into the wet mixture. I sift to prevent clumps and ensure an even rise. Fold the dry ingredients in gently using a spatula, taking care not to overmix—this preserves the cake’s tender texture.

The batter will thicken significantly but should still be pourable. If it’s too stiff, the coconut milk from the wet ingredients will loosen it as you continue folding. Stop mixing as soon as no streaks of flour remain visible.

Step 3: Add Coconut Swirls and Ube Extract

In a separate small bowl, mix the 0.5 cup Shredded Coconut and 0.25 cup Condensed Milk until it forms a thick, sticky paste. This creates the signature coconut swirls. Stir in the 1 tsp Ube Extract to intensify the color and flavor—this step is optional but highly recommended for a deeper purple hue.

Pour the batter into a greased and lined 9×9-inch baking pan. Drop spoonfuls of the coconut mixture onto the surface, then use a butter knife to gently swirl it into the batter. Avoid overmixing, or the swirls will disappear into the cake.

Step 4: Bake to Perfection

Preheat your oven to 350°F and bake the cake on the center rack for 45-50 minutes. You’ll know it’s done when the edges pull away from the pan and a toothpick inserted into the center comes out clean. The top should be set with a slight bounce when lightly pressed.

If the top begins to brown too quickly, tent the pan loosely with aluminum foil. This prevents over-browning while allowing the center to cook through. The cake will continue to set slightly as it cools, so err on the side of pulling it out just before it looks fully done.

Step 5: Cool and Serve

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. This brief rest allows the structure to set, making it easier to slice cleanly. The swirls will firm up as it cools, creating distinct, beautiful patterns throughout the cake.

Slice into squares once completely cooled to room temperature. Serve at room temperature for the best texture—the cake should be moist but not dense, with a subtle chewiness from the glutinous rice flour. Store leftovers in an airtight container at room temperature for up to 3 days.

Storing and Reheating This Recipe

Room Temperature Storage

Let the cake cool completely before storing. I place mine in an airtight container lined with parchment paper to prevent sticking. It stays fresh at room temperature for up to 3 days, and the flavors actually deepen over time. 💜

Refrigerator Storage

For longer freshness, refrigerate in a sealed container for up to 1 week. I recommend wrapping individual slices in plastic wrap first to maintain moisture. Bring to room temperature before serving—cold cake loses its signature soft texture.

Freezing Method

Slice the cake before freezing for easy portioning. Wrap each slice tightly in plastic wrap, then store in a freezer bag for up to 3 months. I use Glad Press’n Seal for extra protection against freezer burn.

Thawing Instructions

Move frozen slices to the fridge overnight for gradual thawing. For quick servings, microwave at 30-second intervals until just thawed. Avoid full power to prevent rubbery texture.

Reheating Tips

Steam slices for 10-15 seconds in the microwave to restore moisture. Alternatively, warm in a 300°F oven for 5-7 minutes covered with foil. This revives the cake’s fresh-baked softness. 💡

Reviving Dry Cake

If your cake dries out, brush the surface with coconut milk and let it sit for 10 minutes before serving. This trick works wonders for day-old leftovers.

Frequently Asked Questions