Merienda Mondays: Ube Filled Mochi Balls

1 month ago

Our classic Filipino dessert, ube halaya, gets a Japanese twist!


Ube Filled Mochi Balls

Makes 10-12 balls

2 cups Glutinous rice flour

1/2-3/4 cup Water

3/4 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.
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