Get the Balls Rolling: Ube Filled Mochi Balls

11 months ago


It’s fascinating how our local ube or purple yam has been getting a lot of global attention. From milkshakes to donuts, cupcakes to waffles, this simple root crop has become the star ingredient in a lot of dishes especially in the US and Canada. For this recipe however, we use it to flavor a known Japanese dessert, mochi or sticky rice



Makes 10-12 balls


2 cups Glutinous rice flour

1 ¼ cups Water

¾ cup Ube halaya

1 cup Freshly grated coconut

  • Sesame seeds
  • White sugar


  1. In a bowl, combine glutinous rice flour and water. Mix well until mixture resembles galapong*, which has the color and texture of white clay.
  2. Roll the dough into small balls, about 1-inch in diameter. Flatten the dough and stuff the center with ube halaya. Fold and pinch edges to seal. Roll into balls again.
  3. When all balls are filled, prepare a big pot of boiling water. Drop ube-filled balls into the boiling water and cook for 2-3 minutes until the skin turns opaque. Remove balls with a slotted spoon.
  4. Roll cooked mochi balls in freshly grated coconut. Top with sugar and toasted sesame seeds.

*You may also buy ready-made galapong at the wet market.


Recipe by Atty. Gaby Concepcion

Photographed by Ron Mendoza of Studio 100


Love unique kinds of dessert? Click here to see some of our sweet combinations:

Chocnut Cupcakes

Jojo’s Ensaymada

Meringue Croquembouche

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