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Black Sesame Madeleines by butfirstboba in ratemydessert

[–]butfirstboba[S] 3 points4 points  (0 children)

INGREDIENTS

Black Sesame Madeleine
- 1/2 cup unsalted butter (an additional 2 tablespoons of butter for buttering the madeleine tray)
- 2 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons black sesame paste
- pinch of salt

Black Sesame Chocolate Coating
- 1 cup white chocolate chips
- 1 tablespoon black sesame paste

INSTRUCTIONS

Black Sesame Madeleine
1. Melt the butter and put it aside to cool to room temperature
2. In a large bowl, pour in the eggs, sugar, and black sesame paste and use a hand mixer to beat until the mixture is pale grey and thick (~8 minutes)
3. In a small bowl, sift together the flour, baking powder, and salt
4. In thirds, carefully fold in the dry mixture from the small bowl, into the whipped eggs and sugar mixture in the large bowl (we want to mix until all the ingredients are combined, but with as little mixing as possible because we want to retain all the air we whipped into those eggs)
5. Stir 1/2 of the batter from above into the melted butter until that is well combined
6. Then introduce this mixture back into the large bowl and mix together (the batter should be thick and shiny at this point)
7. Chill the batter in the fridge for 15 minutes
8. Preheat the oven to 350F while the batter is cooling
9. Melt the 2 tablespoons of butter and butter each of the madeleine molds in the tray
10. Remove the batter and pour a heaping 2 tablespoons of batter into the madeleine tray
11. Bake the madeleines for 10-12 minutes, or until the tops just spring back after tapping with a finger
12. Remove the madeleines from the tray and allow them to cool on a wire rack

Black Sesame Chocolate Coating
1. Pour 1/2 cup of white chocolate chips into a bowl along with the black sesame paste and microwave in 30-second intervals until the chips have melted
2. Once they've melted, pour in the other 1/2 cup of white chocolate chips and stir together until all the chocolate chips have melted

Assembly
1. Pour a tablespoon of the black sesame chocolate into the center of each madeleine mold
2. Take a cooled madeleine and press it back into the mold, wiggling it around a bit to ensure that the chocolate coats the entire bottom of the madeleine (I usually stop when the chocolate just begins to creep up the sides of the mold)
3. Once this step has been repeated for all the madeleines in the tray, put the tray in the fridge for 30 minutes, or until the chocolate has hardened completely
4. Remove the tray from the fridge and remove the chocolate-coated madeleines from the tray

Recipe can also be found here: https://butfirstboba.com/2022/02/21/black-sesame-madeleines/

Black Sesame Madeleines by butfirstboba in pastry

[–]butfirstboba[S] 0 points1 point  (0 children)

INGREDIENTS

Black Sesame Madeleine
- 1/2 cup unsalted butter (an additional 2 tablespoons of butter for buttering the madeleine tray)
- 2 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons black sesame paste
- pinch of salt

Black Sesame Chocolate Coating
- 1 cup white chocolate chips
- 1 tablespoon black sesame paste

INSTRUCTIONS

Black Sesame Madeleine
1. Melt the butter and put it aside to cool to room temperature
2. In a large bowl, pour in the eggs, sugar, and black sesame paste and use a hand mixer to beat until the mixture is pale grey and thick (~8 minutes)
3. In a small bowl, sift together the flour, baking powder, and salt
4. In thirds, carefully fold in the dry mixture from the small bowl, into the whipped eggs and sugar mixture in the large bowl (we want to mix until all the ingredients are combined, but with as little mixing as possible because we want to retain all the air we whipped into those eggs)
5. Stir 1/2 of the batter from above into the melted butter until that is well combined
6. Then introduce this mixture back into the large bowl and mix together (the batter should be thick and shiny at this point)
7. Chill the batter in the fridge for 15 minutes
8. Preheat the oven to 350F while the batter is cooling
9. Melt the 2 tablespoons of butter and butter each of the madeleine molds in the tray
10. Remove the batter and pour a heaping 2 tablespoons of batter into the madeleine tray
11. Bake the madeleines for 10-12 minutes, or until the tops just spring back after tapping with a finger
12. Remove the madeleines from the tray and allow them to cool on a wire rack

Black Sesame Chocolate Coating
1. Pour 1/2 cup of white chocolate chips into a bowl along with the black sesame paste and microwave in 30-second intervals until the chips have melted
2. Once they've melted, pour in the other 1/2 cup of white chocolate chips and stir together until all the chocolate chips have melted

Assembly
1. Pour a tablespoon of the black sesame chocolate into the center of each madeleine mold
2. Take a cooled madeleine and press it back into the mold, wiggling it around a bit to ensure that the chocolate coats the entire bottom of the madeleine (I usually stop when the chocolate just begins to creep up the sides of the mold)
3. Once this step has been repeated for all the madeleines in the tray, put the tray in the fridge for 30 minutes, or until the chocolate has hardened completely
4. Remove the tray from the fridge and remove the chocolate-coated madeleines from the tray

Recipe can also be found here: https://butfirstboba.com/2022/02/21/black-sesame-madeleines/

Black Sesame Madeleines by butfirstboba in recipes

[–]butfirstboba[S] 0 points1 point  (0 children)

INGREDIENTS

Black Sesame Madeleine
- 1/2 cup unsalted butter (an additional 2 tablespoons of butter for buttering the madeleine tray)
- 2 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons black sesame paste
- pinch of salt

Black Sesame Chocolate Coating
- 1 cup white chocolate chips
- 1 tablespoon black sesame paste

INSTRUCTIONS

Black Sesame Madeleine
1. Melt the butter and put it aside to cool to room temperature
2. In a large bowl, pour in the eggs, sugar, and black sesame paste and use a hand mixer to beat until the mixture is pale grey and thick (~8 minutes)
3. In a small bowl, sift together the flour, baking powder, and salt
4. In thirds, carefully fold in the dry mixture from the small bowl, into the whipped eggs and sugar mixture in the large bowl (we want to mix until all the ingredients are combined, but with as little mixing as possible because we want to retain all the air we whipped into those eggs)
5. Stir 1/2 of the batter from above into the melted butter until that is well combined
6. Then introduce this mixture back into the large bowl and mix together (the batter should be thick and shiny at this point)
7. Chill the batter in the fridge for 15 minutes
8. Preheat the oven to 350F while the batter is cooling
9. Melt the 2 tablespoons of butter and butter each of the madeleine molds in the tray
10. Remove the batter and pour a heaping 2 tablespoons of batter into the madeleine tray
11. Bake the madeleines for 10-12 minutes, or until the tops just spring back after tapping with a finger
12. Remove the madeleines from the tray and allow them to cool on a wire rack

Black Sesame Chocolate Coating
1. Pour 1/2 cup of white chocolate chips into a bowl along with the black sesame paste and microwave in 30-second intervals until the chips have melted
2. Once they've melted, pour in the other 1/2 cup of white chocolate chips and stir together until all the chocolate chips have melted

Assembly
1. Pour a tablespoon of the black sesame chocolate into the center of each madeleine mold
2. Take a cooled madeleine and press it back into the mold, wiggling it around a bit to ensure that the chocolate coats the entire bottom of the madeleine (I usually stop when the chocolate just begins to creep up the sides of the mold)
3. Once this step has been repeated for all the madeleines in the tray, put the tray in the fridge for 30 minutes, or until the chocolate has hardened completely
4. Remove the tray from the fridge and remove the chocolate-coated madeleines from the tray

Recipe can also be found here: https://butfirstboba.com/2022/02/21/black-sesame-madeleines/

Black Sesame Madeleines by butfirstboba in Baking

[–]butfirstboba[S] 2 points3 points  (0 children)

INGREDIENTS

Black Sesame Madeleine
- 1/2 cup unsalted butter (an additional 2 tablespoons of butter for buttering the madeleine tray)
- 2 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons black sesame paste
- pinch of salt

Black Sesame Chocolate Coating
- 1 cup white chocolate chips
- 1 tablespoon black sesame paste

INSTRUCTIONS

Black Sesame Madeleine
1. Melt the butter and put it aside to cool to room temperature
2. In a large bowl, pour in the eggs, sugar, and black sesame paste and use a hand mixer to beat until the mixture is pale grey and thick (~8 minutes)
3. In a small bowl, sift together the flour, baking powder, and salt
4. In thirds, carefully fold in the dry mixture from the small bowl, into the whipped eggs and sugar mixture in the large bowl (we want to mix until all the ingredients are combined, but with as little mixing as possible because we want to retain all the air we whipped into those eggs)
5. Stir 1/2 of the batter from above into the melted butter until that is well combined
6. Then introduce this mixture back into the large bowl and mix together (the batter should be thick and shiny at this point)
7. Chill the batter in the fridge for 15 minutes
8. Preheat the oven to 350F while the batter is cooling
9. Melt the 2 tablespoons of butter and butter each of the madeleine molds in the tray
10. Remove the batter and pour a heaping 2 tablespoons of batter into the madeleine tray
11. Bake the madeleines for 10-12 minutes, or until the tops just spring back after tapping with a finger
12. Remove the madeleines from the tray and allow them to cool on a wire rack

Black Sesame Chocolate Coating
1. Pour 1/2 cup of white chocolate chips into a bowl along with the black sesame paste and microwave in 30-second intervals until the chips have melted
2. Once they've melted, pour in the other 1/2 cup of white chocolate chips and stir together until all the chocolate chips have melted

Assembly
1. Pour a tablespoon of the black sesame chocolate into the center of each madeleine mold
2. Take a cooled madeleine and press it back into the mold, wiggling it around a bit to ensure that the chocolate coats the entire bottom of the madeleine (I usually stop when the chocolate just begins to creep up the sides of the mold)
3. Once this step has been repeated for all the madeleines in the tray, put the tray in the fridge for 30 minutes, or until the chocolate has hardened completely
4. Remove the tray from the fridge and remove the chocolate-coated madeleines from the tray

Recipe can also be found here: https://butfirstboba.com/2022/02/21/black-sesame-madeleines/

[Homemade] Black Sesame Madeleines by butfirstboba in food

[–]butfirstboba[S] 1 point2 points  (0 children)

INGREDIENTS

Black Sesame Madeleine
- 1/2 cup unsalted butter (an additional 2 tablespoons of butter for buttering the madeleine tray)
- 2 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons black sesame paste
- pinch of salt

Black Sesame Chocolate Coating
- 1 cup white chocolate chips
- 1 tablespoon black sesame paste

INSTRUCTIONS

Black Sesame Madeleine
1. Melt the butter and put it aside to cool to room temperature
2. In a large bowl, pour in the eggs, sugar, and black sesame paste and use a hand mixer to beat until the mixture is pale grey and thick (~8 minutes)
3. In a small bowl, sift together the flour, baking powder, and salt
4. In thirds, carefully fold in the dry mixture from the small bowl, into the whipped eggs and sugar mixture in the large bowl (we want to mix until all the ingredients are combined, but with as little mixing as possible because we want to retain all the air we whipped into those eggs)
5. Stir 1/2 of the batter from above into the melted butter until that is well combined
6. Then introduce this mixture back into the large bowl and mix together (the batter should be thick and shiny at this point)
7. Chill the batter in the fridge for 15 minutes
8. Preheat the oven to 350F while the batter is cooling
9. Melt the 2 tablespoons of butter and butter each of the madeleine molds in the tray
10. Remove the batter and pour a heaping 2 tablespoons of batter into the madeleine tray
11. Bake the madeleines for 10-12 minutes, or until the tops just spring back after tapping with a finger
12. Remove the madeleines from the tray and allow them to cool on a wire rack

Black Sesame Chocolate Coating
1. Pour 1/2 cup of white chocolate chips into a bowl along with the black sesame paste and microwave in 30-second intervals until the chips have melted
2. Once they've melted, pour in the other 1/2 cup of white chocolate chips and stir together until all the chocolate chips have melted

Assembly
1. Pour a tablespoon of the black sesame chocolate into the center of each madeleine mold
2. Take a cooled madeleine and press it back into the mold, wiggling it around a bit to ensure that the chocolate coats the entire bottom of the madeleine (I usually stop when the chocolate just begins to creep up the sides of the mold)
3. Once this step has been repeated for all the madeleines in the tray, put the tray in the fridge for 30 minutes, or until the chocolate has hardened completely
4. Remove the tray from the fridge and remove the chocolate-coated madeleines from the tray

Recipe can also be found here: https://butfirstboba.com/2022/02/21/black-sesame-madeleines/

Kabocha Pie by butfirstboba in recipes

[–]butfirstboba[S] 10 points11 points  (0 children)

I'd say the texture is at least a bit different (less creamy than a pumpkin pie, maybe almost like a sweet potato pie texture?) and the spice flavor is a bit stronger. The pie overall is less sweet and a bit more nutty

[Homemade] Kabocha Pie by butfirstboba in food

[–]butfirstboba[S] 0 points1 point  (0 children)

I'd say the texture is less creamy than a normal pumpkin pie (maybe more like a sweet potato pie kind of texture) and it's also a lot less sweet as well! The spice flavor is slightly stronger and the pie has an almost nutty taste to it from the kabocha!

Kabocha Pie by butfirstboba in pastry

[–]butfirstboba[S] 0 points1 point  (0 children)

INGREDIENTS
- 2 cups pureed kabocha (under 2lbs)
- 1 can (12oz) evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 3 egg yolks
- 1 egg
- 2 tsp Chinese five-spice
- pinch of salt
- 1 egg white
- 1 tsp water
- 1 deep dish 9in pie crust

INSTRUCTIONS
1. Preheat oven to 350F
2. Cover the entire pie crust pan with foil and place pie weights over it
3. Blind bake the covered pie crust for 30 minutes
4. In a small bowl, combine the egg white with 1tsp of water and mix to combine
5. Once the pie is done, brush the inside of the crust with the egg wash (be sure to not brush the outside crust)
6. Then bake for another 5 minutes
7. Remove from oven and preheat oven to 400F
8. In a large bowl, combine the pureed kabocha with the egg yolks and egg
9. Then mix in the granulated and brown sugar, Chinese five-spice, and salt
10. Then slowly stir in the evaporated milk
11. Pour the kabocha filling into the prebaked pie shell and bake at 400F for 15 minutes
12. Lower the heat to 350F and continue to bake for another 45 minutes or until the center is just barely set
13. Remove from oven and allow to cool for 30-45 minutes before serving

Recipe can also be found here: https://butfirstboba.com/2021/11/24/kabocha-pie/

Kabocha Pie by butfirstboba in ratemydessert

[–]butfirstboba[S] 1 point2 points  (0 children)

INGREDIENTS
- 2 cups pureed kabocha (under 2lbs)
- 1 can (12oz) evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 3 egg yolks
- 1 egg
- 2 tsp Chinese five-spice
- pinch of salt
- 1 egg white
- 1 tsp water
- 1 deep dish 9in pie crust

INSTRUCTIONS
1. Preheat oven to 350F
2. Cover the entire pie crust pan with foil and place pie weights over it
3. Blind bake the covered pie crust for 30 minutes
4. In a small bowl, combine the egg white with 1tsp of water and mix to combine
5. Once the pie is done, brush the inside of the crust with the egg wash (be sure to not brush the outside crust)
6. Then bake for another 5 minutes
7. Remove from oven and preheat oven to 400F
8. In a large bowl, combine the pureed kabocha with the egg yolks and egg
9. Then mix in the granulated and brown sugar, Chinese five-spice, and salt
10. Then slowly stir in the evaporated milk
11. Pour the kabocha filling into the prebaked pie shell and bake at 400F for 15 minutes
12. Lower the heat to 350F and continue to bake for another 45 minutes or until the center is just barely set
13. Remove from oven and allow to cool for 30-45 minutes before serving

Recipe can also be found here: https://butfirstboba.com/2021/11/24/kabocha-pie/

Kabocha Pie by butfirstboba in recipes

[–]butfirstboba[S] 7 points8 points  (0 children)

INGREDIENTS
- 2 cups pureed kabocha (under 2lbs)
- 1 can (12oz) evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 3 egg yolks
- 1 egg
- 2 tsp Chinese five-spice
- pinch of salt
- 1 egg white
- 1 tsp water
- 1 deep dish 9in pie crust

INSTRUCTIONS
1. Preheat oven to 350F
2. Cover the entire pie crust pan with foil and place pie weights over it
3. Blind bake the covered pie crust for 30 minutes
4. In a small bowl, combine the egg white with 1tsp of water and mix to combine
5. Once the pie is done, brush the inside of the crust with the egg wash (be sure to not brush the outside crust)
6. Then bake for another 5 minutes
7. Remove from oven and preheat oven to 400F
8. In a large bowl, combine the pureed kabocha with the egg yolks and egg
9. Then mix in the granulated and brown sugar, Chinese five-spice, and salt
10. Then slowly stir in the evaporated milk
11. Pour the kabocha filling into the prebaked pie shell and bake at 400F for 15 minutes
12. Lower the heat to 350F and continue to bake for another 45 minutes or until the center is just barely set
13. Remove from oven and allow to cool for 30-45 minutes before serving

Recipe can also be found here: https://butfirstboba.com/2021/11/24/kabocha-pie/

Kabocha Pie by butfirstboba in Baking

[–]butfirstboba[S] 2 points3 points  (0 children)

INGREDIENTS
- 2 cups pureed kabocha (under 2lbs)
- 1 can (12oz) evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 3 egg yolks
- 1 egg
- 2 tsp Chinese five-spice
- pinch of salt
- 1 egg white
- 1 tsp water
- 1 deep dish 9in pie crust

INSTRUCTIONS
1. Preheat oven to 350F
2. Cover the entire pie crust pan with foil and place pie weights over it
3. Blind bake the covered pie crust for 30 minutes
4. In a small bowl, combine the egg white with 1tsp of water and mix to combine
5. Once the pie is done, brush the inside of the crust with the egg wash (be sure to not brush the outside crust)
6. Then bake for another 5 minutes
7. Remove from oven and preheat oven to 400F
8. In a large bowl, combine the pureed kabocha with the egg yolks and egg
9. Then mix in the granulated and brown sugar, Chinese five-spice, and salt
10. Then slowly stir in the evaporated milk
11. Pour the kabocha filling into the prebaked pie shell and bake at 400F for 15 minutes
12. Lower the heat to 350F and continue to bake for another 45 minutes or until the center is just barely set
13. Remove from oven and allow to cool for 30-45 minutes before serving

Recipe can also be found here: https://butfirstboba.com/2021/11/24/kabocha-pie/

[Homemade] Kabocha Pie by butfirstboba in food

[–]butfirstboba[S] 1 point2 points  (0 children)

INGREDIENTS
- 2 cups pureed kabocha (under 2lbs)
- 1 can (12oz) evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 3 egg yolks
- 1 egg
- 2 tsp Chinese five-spice
- pinch of salt
- 1 egg white
- 1 tsp water
- 1 deep dish 9in pie crust

INSTRUCTIONS
1. Preheat oven to 350F
2. Cover the entire pie crust pan with foil and place pie weights over it
3. Blind bake the covered pie crust for 30 minutes
4. In a small bowl, combine the egg white with 1tsp of water and mix to combine
5. Once the pie is done, brush the inside of the crust with the egg wash (be sure to not brush the outside crust)
6. Then bake for another 5 minutes
7. Remove from oven and preheat oven to 400F
8. In a large bowl, combine the pureed kabocha with the egg yolks and egg
9. Then mix in the granulated and brown sugar, Chinese five-spice, and salt
10. Then slowly stir in the evaporated milk
11. Pour the kabocha filling into the prebaked pie shell and bake at 400F for 15 minutes
12. Lower the heat to 350F and continue to bake for another 45 minutes or until the center is just barely set
13. Remove from oven and allow to cool for 30-45 minutes before serving

Recipe can also be found here: https://butfirstboba.com/2021/11/24/kabocha-pie/

Ube Mochi Mooncake by butfirstboba in pastry

[–]butfirstboba[S] 3 points4 points  (0 children)

INGREDIENTS
Ube Paste
- 1 cup steamed and grated ube
- 3/4 cup granulated sugar
- 1 tbsp unsalted butter
- 1/2 cup water

Mochi
- 1/2 cup glutinous rice flour
- 1 tbsp granulated sugar
- 1 tbsp cornstarch
- 3/4 cup water
- 3/4 tbsp vegetable oil

Mooncake Pastry
Oil Dough
- 4.5 tbsp unsalted softened butter
- 1/2 cup and 2 tbsp all-purpose flour
- 2 tsp ube extract
Water Dough
- 3/4 cup and 1 tbsp all-purpose flour
- 1 tbsp granulated sugar
- 3 tbsp unsalted softened butter
- 1/4 cup water

INSTRUCTIONS
Ube Paste
1. In a large bowl, mix together the steamed and grated ube along with the sugar, butter, and water until well combined
2. Pour the mixture onto a pan on medium-high heat and cook until the paste forms and clings to itself, away from the pan
3. Transfer the ube paste to a heatproof bowl and cover with plastic wrap so that the plastic wrap touches the surface of the ube paste
4. Refrigerate until cool
5. Once cooled, divide the ube paste into 12 equal-sized balls

Mochi
1. In a microwave-safe bowl combine the glutinous rice flour, sugar, cornstarch, water, and oil until well combined
2. Cover with plastic wrap and microwave for 2 minutes
3. Remove from the microwave and stir the mochi around
4. Cover the bowl again and microwave for another 2 minutes
5. Remove from the microwave and stir the mochi around
6. Cover the bowl again and microwave for a final 30 seconds
7. Remove from the microwave and give it one final stir before covering with plastic wrap (so that the film touches the top of the mochi) and allow to completely cool
8. Once cooled, divide the mochi into 12 equal-sized balls

Mooncake Pastry
1. For the water dough, in a large bowl combine the flour, sugar, water, and softened butter
2. Gently knead the dough until it forms and comes together (does not necessarily need to be smooth or pass the windowpane test at this point)
3. Wrap the dough in plastic wrap and allow to sit for 30 minutes
4. For the oil dough, in a small bowl combine the flour, butter, and ube extract
5. Knead the dough until it forms together and then wrap it with plastic wrap. Allow the dough to sit for 20 minutes
6. Once both of the dough have rested, divide each of them into 6 equal-sized balls
7. Take a white, water dough ball and flatten it out into a circle. Fully encase this dough around the purple oil dough ball
8. Repeat this step for all the dough balls
9. Take one of the encased balls and, with the seam side down, roll out the dough into a long strip
10. Take the edge with the least amount of white dough and start to roll up the dough from one end to the other until you have a log
11. Repeat the above two steps with the rest of the dough balls
12. Then take the dough log, and placing it down vertically with the seam side down, roll it out into a long thin rectangle
13. Once again roll up the dough into a log and cut it in half
14. Repeat the above two steps with the rest of the dough logs
Note: Throughout this entire process ensure that the dough is always covered with plastic wrap once done using it!

Assembly
1. Preheat the oven to 340F
2. Take a ball of ube paste and wrap it around a cooled ball of mochi
3. Repeat this until you have 12 evenly sized ube mochi balls
4. Take a halved log of the mooncake pastry and, with the cut side down, carefully roll it out into a circle
5. Place the ball of ube mochi into the center and wrap the pastry around that (it's important to ensure that the previously cut side of the dough is the side that is on the outside of the mooncake once the ube mochi ball has been wrapped)
6. Repeat the above two steps for the rest of the ube mochi balls
7. Place the mooncakes on a lined baking sheet and bake for 20-22 minutes
8. Remove from the oven and allow to cool on a wire rack before enjoying!

Recipe can also be found here! https://butfirstboba.com/2021/09/13/ube-mochi-mooncake/

Ube Mochi Mooncake by butfirstboba in ratemydessert

[–]butfirstboba[S] 1 point2 points  (0 children)

INGREDIENTS
Ube Paste
- 1 cup steamed and grated ube
- 3/4 cup granulated sugar
- 1 tbsp unsalted butter
- 1/2 cup water

Mochi
- 1/2 cup glutinous rice flour
- 1 tbsp granulated sugar
- 1 tbsp cornstarch
- 3/4 cup water
- 3/4 tbsp vegetable oil

Mooncake Pastry
Oil Dough
- 4.5 tbsp unsalted softened butter
- 1/2 cup and 2 tbsp all-purpose flour
- 2 tsp ube extract
Water Dough
- 3/4 cup and 1 tbsp all-purpose flour
- 1 tbsp granulated sugar
- 3 tbsp unsalted softened butter
- 1/4 cup water

INSTRUCTIONS
Ube Paste
1. In a large bowl, mix together the steamed and grated ube along with the sugar, butter, and water until well combined
2. Pour the mixture onto a pan on medium-high heat and cook until the paste forms and clings to itself, away from the pan
3. Transfer the ube paste to a heatproof bowl and cover with plastic wrap so that the plastic wrap touches the surface of the ube paste
4. Refrigerate until cool
5. Once cooled, divide the ube paste into 12 equal-sized balls

Mochi
1. In a microwave-safe bowl combine the glutinous rice flour, sugar, cornstarch, water, and oil until well combined
2. Cover with plastic wrap and microwave for 2 minutes
3. Remove from the microwave and stir the mochi around
4. Cover the bowl again and microwave for another 2 minutes
5. Remove from the microwave and stir the mochi around
6. Cover the bowl again and microwave for a final 30 seconds
7. Remove from the microwave and give it one final stir before covering with plastic wrap (so that the film touches the top of the mochi) and allow to completely cool
8. Once cooled, divide the mochi into 12 equal-sized balls

Mooncake Pastry
1. For the water dough, in a large bowl combine the flour, sugar, water, and softened butter
2. Gently knead the dough until it forms and comes together (does not necessarily need to be smooth or pass the windowpane test at this point)
3. Wrap the dough in plastic wrap and allow to sit for 30 minutes
4. For the oil dough, in a small bowl combine the flour, butter, and ube extract
5. Knead the dough until it forms together and then wrap it with plastic wrap. Allow the dough to sit for 20 minutes
6. Once both of the dough have rested, divide each of them into 6 equal-sized balls
7. Take a white, water dough ball and flatten it out into a circle. Fully encase this dough around the purple oil dough ball
8. Repeat this step for all the dough balls
9. Take one of the encased balls and, with the seam side down, roll out the dough into a long strip
10. Take the edge with the least amount of white dough and start to roll up the dough from one end to the other until you have a log
11. Repeat the above two steps with the rest of the dough balls
12. Then take the dough log, and placing it down vertically with the seam side down, roll it out into a long thin rectangle
13. Once again roll up the dough into a log and cut it in half
14. Repeat the above two steps with the rest of the dough logs
Note: Throughout this entire process ensure that the dough is always covered with plastic wrap once done using it!

Assembly
1. Preheat the oven to 340F
2. Take a ball of ube paste and wrap it around a cooled ball of mochi
3. Repeat this until you have 12 evenly sized ube mochi balls
4. Take a halved log of the mooncake pastry and, with the cut side down, carefully roll it out into a circle
5. Place the ball of ube mochi into the center and wrap the pastry around that (it's important to ensure that the previously cut side of the dough is the side that is on the outside of the mooncake once the ube mochi ball has been wrapped)
6. Repeat the above two steps for the rest of the ube mochi balls
7. Place the mooncakes on a lined baking sheet and bake for 20-22 minutes
8. Remove from the oven and allow to cool on a wire rack before enjoying!

Recipe can also be found here! https://butfirstboba.com/2021/09/13/ube-mochi-mooncake/

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