You don't need to cut these into hearts - squares work fine - but I made these as part of the dessert course for a bridal shower the girls and I were throwing.
This is a hybrid of Hawaiian butter mochi and Filipino bibingka. I always have a box or three of Mochiko rice flour and cans of coconut milk in my pantry. I added the ube swirl to make them a little bit prettier.
Ingredients
makes two 8" square pans  or one 10" x 6" pan and some ramekins
1/2 cup (1 stick) butter plus more for greasing the baking dishes
3/4 cup organic granulated sugar
4 eggs
1 teaspoon pure vanilla paste (or extract if you don't have paste)
1 box Mochiko glutinous rice flour
2 teaspoons baking powder
1 can evaporated milk
1 can coconut milkÂ
1/4 cup ube paste
Also needed heart cookie cutter
Procedure
Preheat oven to 350 degrees Fahrenheit. Butter your baking pans. Set aside.
Place butter and sugar together in a small saucepan. Heat until melted. Remove from the heat and whisk until the sugar is completely dissolved. Whisk in the vanilla, then add in the eggs, one at a time. Stir in the evaporated milk and coconut milk. When the batter is smooth, fold in the rice flour and baking powder until completely moistened.
Place ube paste into a small mixing bowl and whisk in 1/2 cup of prepared batter.
Spoon the plain batter into the prepared pans. Add lines of the ube batter and swirl the batters together. Bake for one hour.
Remove from oven and allow to cool to room temperature. Remove from pan and cut into bite-sized pieces or use the cutter to make heart-shapes.
