- Preheat the oven to 375 degrees F (190 degrees C). Line a 9×9-inch baking pan with banana leaves or parchment paper and coat with cooking spray.
- Whisk rice flours, baking powder, and salt together in a large bowl, then stir in the water and coconut milk. Add ube spread and ube extract. Fold in macapuno and 1 tablespoon muscovado. Pour into the prepared pan.
- Bake in the preheated oven until top starts to crack and leaves turn brown, about 35 minutes. Brush top with 1 tablespoon butter, then bake until a toothpick inserted in center comes out clean, about 20 minutes more.
- Melt remaining 2 tablespoons butter in a small saucepan over medium heat. Stir in 1/4 cup muscovado sugar; cook, stirring, until it starts to boil. Remove from heat and pour over warm mochi, covering evenly. Sprinkle with toasted coconut. Let cool, at least 30 minutes.
- Use banana leaves to lift mochi out of the pan. Cut into 25 small squares; cut squares diagonally into triangles.
Cook’s Notes:Macapuno are sold in 24- to 32-ounce jars, near other preserved fruits at Asian markets. In a pinch, you could use sweetened shredded coconut instead.Ube yam spread, a sweet paste made from purple yams and sweetened condensed milk, is common at Asian markets. Feel like making your own? Try this recipeSubstitute brown sugar for muscovado sugar if desired.
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