These Ube Halaya Pie Cookies are so adorable and also full of Ube flavor. Don't let the color of the crust fool you. It's all Ube Halaya.
I'm not a fan of using Ube flavoring. First of all the dye and second of all it's artificial. These super adorable Ube Halaya Pie Cookies are not so sweet (the perfect compliment to any dessert), but really taste like Ube Halaya. You can actually taste that they are made from yams.
There is a slightly savory taste to them.
Ingredients
The number of ingredients are minimal. The star is of course is the Ube Halaya.
Ube Halaya - You can make it yourself or buy a jar from your local Filipino store. You will use a whole 12oz jar or about 1 ¾ cup of Halaya. Part of it will be in the cookie dough and the rest will be used as "pie" filling.
Coconut Condensed Milk - It's very important to use coconut condensed milk. Many people make the mistake of adding other flavors to Ube recipes. It's takes over the flavor, however coconut is the BFF of Ube. They go hand in hand. Don't use regular condensed milk. It will change the flavor of the Ube Halaya Pie Cookies.
Egg - You will need one egg. Make sure it is at room temperature so that your batter does not curdle.
Melted Butter - In addition to coconut, Ube really shines with butter as well.
Salt - Every sweet treat needs a touch of salt. Just a pinch will do.
Flour - You will need all purpose flour with no rising agents included. You will need 3 ¼ cups.
How To Make Ube Halaya Pie Cookie Batter
First add ⅔ cup of Ube Halaya, 1 can coconut condensed milk, ½ cup melted butter, 1 egg and pinch of salt into a stand mixer or large bowl.
Mix well until fully combined. About 1 minute on the medium setting of your stand mixer. Or whisk by hand.
Add in half the flour and mix lightly, just until the flour is absorbed by the batter. Don't over mix.
Add the rest of the flour.
Mix on super low speed until the flour is fully incorporated. You can see the flecks of ube in the Ube Halaya Pie Cookie dough!
Baking The Ube Halaya Pie Cookies
As you can see the dough is super pale, but if you taste the batter it really tastes like Ube Halaya.
I urge you to not use any coloring or flavoring in these Ube Halaya Pie Cookies. As there are different colors of Ube ranging from pure white to vibrant purple.
Really it's okay it's not super purple. The flavor of the cookie can stand on it's own without it.
Use a cookie scoop to equally divide the batter into mini muffin tin.
Once all the Ube Halaya Pie Cookie dough has been scooped use the back of a smaller cookie scooper or your dumb to make an indentation in the middle of the cookie to resemble a mini pie.
Place a teaspoon of Ube Halaya in the indentation.
Bake in the oven for 16 minutes at 350F. Leave to set in the mini muffin tin for 5 minutes.
Then transfer to a wire rack to cool fully.
How To Serve and Store
It's very adorable to serve it in a small bilao lined with fresh banana leaves to give that provincial vibe.
You can store the Ube Halaya Pie Cookies under a cake dome on the counter for up to 5 days. If you have many left over, place them in an air tight container and freeze for up to 3 months. Just leave on the counter for 1 hour to get to room temperature for eating.
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Equipment
- Stand Mixer can sub with large bowl and wooden spoon or or spatula
- Ice Cream Scooper you will need both a medium (2 tablespoon) and small (1 tablespoon) scooper
Ingredients
- 12 oz Jar Ube Halaya
- 11.25 oz Can Coconut Milk
- 1 Egg
- ½ Cup Melted Butter heat for 30 seconds in microwave
- Pinch of Salt
Instructions
- Pre-Heat oven to 350F and spray muffin tin with baking spray.
- Add ⅔ cup of Ube Halaya, 1 can coconut condensed milk, ½ cup melted butter, 1 egg and pinch of salt into a stand mixer or large bowl.
- Mix well until fully combined. About 1 minute on the medium setting of your stand mixer. Or whisk by hand with a wooden spoon or spatula.
- Add in half the flour and mix lightly, just until the flour is absorbed by the batter. Don't over mix.
- Add the rest of the flour. Mix on super low speed until the flour is fully incorporated.
- Use a medium (2 tablespoon)cookie scooper to equally divide the batter into mini muffin tin.
- Once all the Ube Halaya Pie Cookie dough has been scooped use the back of a smaller (1 tablespoon) cookie scooper or your dumb to make an indentation in the middle of the cookie to resemble a mini pie.
- Place a teaspoon of the remaining Ube Halaya in the indentation.
- Bake in the oven for 16 minutes at 350F. Leave to set in the mini muffin tin for 5 minutes.
- Transfer to a wire rack to cool fully and repeat the process for the rest of the cookie dough and Ube Halaya.
- Place on platter to serve once cool.
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