Purple Yam and Coconut Mochi (Ube Bibingka)

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
Use banana leaves to lift mochi out of the pan. Cut into 25 small squares; cut squares diagonally into triangles.