“Purple Yam Bites” came to life one cool autumn evening when I found a basket of purple yams at the farmer’s market. Their deep violet color was so eye-catching that I couldn’t resist picking a few. Later, as I peeled and prepared them, I wondered how to bring out their unique flavor in a way that would be both easy and fun. That’s how “Purple Yam Bites” was born—simple, colorful, and delicious!
Experimenting in the Kitchen
I wanted “Purple Yam Bites” to be a blend of earthy sweetness and a satisfying crunch. At first, I tried mashing and baking them, but they felt a bit plain. So, I decided to mix in a few spices and a touch of coconut oil, then rolled them into little bite-sized pieces. To my delight, they turned out tender on the inside and slightly crispy on the outside—just the way I’d imagined!
Perfecting the Recipe
The next step was refining the flavors. I added a hint of cinnamon and a pinch of sea salt to enhance the natural sweetness of the purple yams. This simple addition made a huge difference, bringing warmth and balance to each bite. Now, whenever I make “Purple Yam Bites,” I love watching friends’ faces light up as they experience that gentle sweetness and soft texture, followed by a subtle, savory kick.
One of my favorite parts of cooking is sharing. So, I often make a batch of “Purple Yam Bites” to take to gatherings or just enjoy with family. They’re perfect for both adults and kids, who seem to love their fun size and unique color. Each time I bring them along, I feel like I’m sharing a little piece of my kitchen and a bit of joy from those first, curious experiments.
Table of Contents
Chef’s Notes- Purple Yam Bites
- Using eggs and melted butter at room temperature ensures they blend smoothly with the sugar, creating a well-emulsified base for the batter. This helps the bites achieve a tender, chewy texture.
- When combining the wet ingredients, use a hand mixer on medium speed to ensure the mixture is smooth and well-combined. Avoid overmixing after adding the mochiko flour, as this can make the final product dense rather than chewy.
- When adding the coconut and evaporated milk, stir slowly to fully incorporate them. This helps prevent lumps, which could affect the bites’ texture.
- For consistent results, check the mochi after 40 minutes by inserting a toothpick near the center. It should come out with just a few dry crumbs, indicating doneness without overbaking.
- Allow the mochi to cool fully before slicing. Using a sharp, slightly damp knife can help you make clean, neat cuts, especially if you’re aiming for a polished presentation.
Purple Yam Bites
4
bites15
minutes45
minutes495
kcal1
hour2
hoursIndulge in the delightful world of purple yam with our Easy Homemade Purple Yam Bites! These tender, chewy treats are perfect for dessert or a satisfying snack. Crafted with simple ingredients and a straightforward process, anyone can whip up these vibrant delights in under two hours. Whether you’re a seasoned baker or a kitchen novice, these mochi-inspired bites bring the authentic taste of Filipino and Hawaiian cuisines right to your table. Come join the excitement and add a pop of color and flavor to your baking repertoire with this irresistible recipe!
Ingredients
- Liquid Ingredients
1 can (12 ounces) evaporated milk
1 can (14 ounces) coconut milk
- Wet Ingredients
½ cup melted unsalted butter slightly cooled
1½ cups white sugar
4 large eggs at room temperature
2 tablespoons ube purple yam flavoring
- Dry Ingredients
1 box 16 ounces mochiko flour or glutinous rice flour
2 teaspoons baking powder
- Alternative Ingredients:
Unsalted Butter: Substitute with ½ cup coconut oil for a dairy-free option.
Granulated Sugar: Use coconut sugar or another preferred sweetener in place of white sugar.
Eggs: Replace with flax eggs or another egg substitute for a vegan version.
Ube Extract: Use purple sweet potato extract or omit for a different flavor profile.
Mochiko Flour: Substitute with glutinous rice flour to achieve a similar texture.
Evaporated Milk: Replace with almond milk for a dairy-free alternative.
Coconut Milk: Use cashew milk or another plant-based milk as a substitute.
Directions
- Preparation: Begin by setting your oven to 350°F. Prepare a 9×13 inch baking pan by lining it with parchment paper, ensuring easy removal of the mochi once baked. This step sets the foundation for a smooth baking process and prevents sticking. *Approximately 5 minutes.*
- Mixing Wet Ingredients: In a spacious mixing bowl, combine the melted unsalted butter with the white sugar. Use a hand mixer to stir until the mixture is thoroughly blended and smooth. Gradually incorporate the large eggs, adding them one at a time to ensure each is fully integrated before adding the next. This technique ensures a uniform texture in your batter. *Duration: 10 minutes.*
- Adding Flavors and Dry Ingredients: Pour in the ube extract, stirring until the color and flavor are evenly distributed throughout the mixture. Next, sift in the mochiko flour and baking powder, mixing until the ingredients are about 80-90% combined. This prevents overmixing, which can lead to a denser texture. *Time: 5 minutes.*
- Incorporating Liquids: Slowly add the evaporated milk and coconut milk to the batter, stirring continuously until the mixture is completely smooth with no lumps. Ensuring a lump-free batter is key to achieving the desired chewy texture in the final product. *Approximate time: 5 minutes.*
- Baking: Pour the prepared batter into the lined baking pan, spreading it evenly. Place in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out with minimal dry crumbs. Allow the mochi to bake undisturbed for the best texture results. *Baking time: 45 minutes.*
- Cooling: Once baked, remove the pan from the oven and let the mochi cool completely in the pan. This resting period allows the flavors to meld and the texture to set properly, making it easier to cut into neat bites. *Cooling time: 60 minutes.*
Equipment
- hand mixer
Nutrition Facts
- Calories: 495kcal
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 150mg
- Sodium: 250mg
- Potassium: 300mg
- Carbohydrates: 60g
- Fiber: 2g
- Sugar: 35g
- Protein: 10g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 200mg
- Iron: 2mg
FAQ- Purple Yam Bites
Can I use regular flour instead of mochiko flour?
No, regular flour won’t give the same chewy texture. Mochiko or glutinous rice flour is essential for the mochi-like consistency in these purple yam bites.
Is ube extract necessary, or can I skip it?
Ube extract adds the signature color and flavor. If unavailable, you can substitute purple sweet potato extract or omit it, but it will change the flavor profile.
Can I make this recipe dairy-free?
Yes! Substitute butter with coconut oil, evaporated milk with almond or oat milk, and ensure your other ingredients are plant-based.
What’s the best way to store leftover purple yam bites?
Store them in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Let refrigerated bites come to room temperature before serving to enjoy their best texture.
How can I make these bites even chewier?
For extra chewiness, try baking for a few minutes less and letting them cool thoroughly before slicing. You can also add a bit more mochiko flour for an extra dense chew.
