This one bowl Ube Butter Mochi is made with just pure Ube and lots of coconut milk and butter. Oh, there is also no added sugar. Just a small can of coconut condensed milk.
Pre-Heat oven to 350F and spray a 9x13 cake pan with coconut oil.
Pour the melted butter in a large bowl with the Ube Halaya. Mix well using a whisk.
Add in each of the milk one by one mixing very well in between.
Add in the eggs and vanilla and mix well again.
Finally add in the sweet rice flour and mix until there are no lumps.
Pour into the the pan and bake for 1 hour.
Leave to cool overnight and then cut into squares to serve.
Will keep at room temperature for 3 days. If you need to keep longer you can refrigerate for up to 7 days, however it will be a little bit rubbery. To fix that pop in the microwave for 10 seconds.