Mochi Stuffed Ube Crinkle Cookie Recipe by Kat Lieu
Fam, we made history with this recipe! It’s the very first ube recipe ever to live on King Arthur Baking (KAB). For every aspiring baker and food writer, it's a rite of passage to be published on KAB, so this recipe holds a lot of significance to my group, Subtle Asian Baking, and to me. Find out what inspired the development of this recipe, all detailed in my debut cookbook, Modern Asian Baking at Home.
"These bright purple cookies come to us from Kat Lieu’s book Modern Asian Baking at Home. The cookies get their distinctive color and aroma from the Filipino purple yam ube (specifically, in the form of ube extract and ube halaya, a sweet jam). The ube gives the cookie dough a fruity, coconutty flavor with notes of vanilla, and the chewy, stretchy mochi centers hiding beneath the surface take these treats to the next level." -https://www.kingarthurbaking.com/
Mochi Stuffed Ube Crinkle Cookie Recipe by Kat Lieu
Ingredients
Instructions
Notes
Recipe has been tested in the KAB kitchen and edited by PJ Hamel: https://www.kingarthurbaking.com/recipes/mochi-stuffed-ube-crinkle-cookies-recipe