Step 1

Preheat oven to 350F. Line 8x8 baking pan with parchment. Alternatively for a crispier crust, coat the pan with coconut oil and mochiko flour.

Step 2

Mix the eggs, sugar, ube extract, ube jam, coconut oil, and coconut milk in a bowl. I like to strain the mixture to ensure there are no large ube halaya clumps.

Step 3

Add the dry ingredients (glutinous rice flour, cinnamon, salt, and baking powder) to the wet mix and stir until combined.

Step 4

Let sit for 15 minutes to hydrate the rice flour. Pour the mix into the prepared pan and bake for 45-50 minutes until a toothpick comes out clean.

Step 5

Let cool and enjoy.