Ube Pie Recipe (Inspired by Jollibee)

I didn’t grow up with Jollibee, but my parents actually met when they worked at Jollibee, so in a way, it has been a huge part of my life. I recently heard about ube pie and immediately wanted to try it out. I figured a deep fried dough pocket stuffed with ube halaya couldn’t go wrong… I was right. These are super easy to put together and very delicious.

I made these strictly ube pies, although you are more than welcome to add in a couple teaspoons of macapuno if you can get your hands on it. Either way these pies are so. good. Here is the recipe below:

Ube Pies Inspired by Jollibee

  • Difficulty: easy
  • Print

Makes enough for 12 hand pies
Ingredients

For the Ube Halaya
2lbs (about 6 small ube) ube
1 can condensed milk
1 can evaporated milk

For the dough
360g (3 cups) all purpose flour
15g (1 tbsp + 1 tsp) sugar
6g (1.5 tsp) salt
4g (1 tsp) baking powder

75g (1/3 cup) soft unsalted butter
250g (1 cup) milk

Sugar for dusting (about 1/2 cup or 100g)

Method
For the ube halaya

  1. Peel, and chop the ube into 1 inch chunks
  2. Place into a large saucepan and fill with cold water to cover the ube.
  3. Bring to a boil on high heat, then lower to simmering and cover to cook. About 15 minutes.
  4. Once you’re able to pierce the ube with a fork easily, uncover and allow it to boil for another 25 minutes, mashing with a wooden or silicone spoon and stirring to remove excess water. Once it reaches a paste-like texture, add in the condensed and evaporated milk.
  5. Stir constantly until the mixture thickens and holds its shape. About 20 minutes.
  6. Set aside to cool completely before using.

For the Dough

  1. In a medium bowl, whisk the flour, sugar, salt, and baking powder. Add the butter and cut into chunks using a pastry cutter or food processor, until the mixture is sandy.
  2. Add in the milk and stir until the shaggy mixture comes together.
  3. Place onto a clean work surface and knead a few times to gather the dough.
  4. Wrap in plastic wrap and freeze for 20 minutes if it’s hot where you are. If not, chill in the fridge for 20 minutes.
  5. Roll out the dough to 12×16″ about 1/8″ thick, and use a pizza cutter to cut out 12 rectangles about 4×4″.
  6. Spoon about 2 tbsp of ube halaya onto the square, brush the edges with water, fold, and press down the edges with a fork to seal it in.
  7. Fry at 325-350F for about 2 minutes on one side and 1 minute on the other side, or until golden brown.
  8. Drain on a wire rack and sprinkle with sugar immediately.
  9. Serve warm or cold, and enjoy!

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