Inspired by Jollibee's limited-edition ube pies, we created these puff pastry pockets stuffed with chewy ube mochi. Store-bought puff pastry and ube halaya makes this recipe a breeze; so does our microwave mochi trick.
Ube Mochi Filling
1 ½ cup glutinous rice flour
¼ cup + 1 tbsp sugar
1 cup water
½ tbsp ube extract
cornstarch, for dusting
1 cup ube halaya
3 ½ tbsp powdered sugar
3 sheets puff pastry
1 egg, beaten
Make the Ube Mochi Filling
Combine glutinous rice flour, sugar, water, and ube extract in a microwave-safe bowl. Loosely cover bowl in plastic wrap and microwave for 30 seconds on high.
Remove bowl from microwave and stir well with a rubber spatula. Cover again and return to the microwave for 30 more seconds, then stir. Mochi should come together and thicken. If it hasn’t—or there’s still some liquid—microwave for another 30 seconds, then stir.
Lay out parchment paper on a work surface and dust with cornstarch. Place mochi on the work surface, then dust the top with more cornstarch. Using a rolling pin, gently flatten and roll out mochi to a thickness of ¼-inch. Chill mochi in the fridge, uncovered, for 10–15 minutes until set.
Combine ube halaya and powdered sugar in a bowl. Mix until well combined.
Return chilled mochi to the work surface. Using a round cookie cutter, cut out six mochi circles.
Scoop a tablespoon of the sweetened ube halaya onto the center of each mochi circle. Pull the top and bottom edges of the mochi towards the center, like a taco or a half-circle. Pinch the edges shut to seal the ube inside.
Once sealed, place the half-moon mochi seam-side down on your work surface. Roll mochi out into logs, then flatten slightly. Repeat with the rest of the dough and the remaining ube halaya. Leftovers can be folded like dumplings and cooked into ube mochi.
Make the Pie Pockets
Preheat oven to 350°F. Prepare a baking tray lined with parchment paper or a silicon mat.
Place puff pastry flat onto a prepared baking tray. Slice into 12 equal pieces with a sharp knife.
Place the ube mochi filling in the center of 6 pastry rectangles. Brush all four sides of the pastry with egg wash. Cover with the remaining 6 pieces of pastry. Press the edges down with a fork to seal the pie pockets.
Brush pies with a coat of egg wash. Bake in the preheated oven for 15 minutes or until golden brown. Let pie pockets cool on a wire rack before serving.