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Need a unique and eye-catching drink idea? This Ube Milk Tea is easy and quick to make and you can make this in the comfort of your own home. In under 15 minutes. Ube Milk Tea provides a unique flavor experience, visual appeal, creamy texture, and the is the perfect drink to experiment with various toppings. Whether you’re an avid tea drinker or simply looking to try something new, Ube Milk Tea is definitely worth trying out. Let’s learn more about this recipe and e how to make this refreshing drink!

I have been craving milk tea lately since it has been super-hot where I am. Thanks to climate change it will just keep getting hotter and hotter. What is better to kick that heat than a nice cold Ube Milk Tea. My love for boba and ube combined in a glass can’t be beat! I wanted to make a drink in under 10 minutes. This recipe can be easily made with a handful of ingredients and its easily customizable to use your favorite teas and milk. 

Why make this?

Unique Tea Experience: If you are a fan of bubble tea or boba tea, Ube Milk Tea offers a unique twist on this popular drink. Adding tapioca pearls to the drink gives you a delightful chewy texture and a fun experience of sipping through a straw. It’s a great way to enjoy a beverage that combines the best of both worlds.

Visual Appeal: Ube Milk Tea stands out with its vibrant purple color. The visually appealing drink is not only enjoyable to taste but also a treat for the eyes. It adds a pop of color to your beverage selection, making it a fun and Instagram-worthy choice.

Why we love this recipe

Creamy and Refreshing: The combination of milk and tea creates a creamy and smooth texture in Ube Milk Tea. The richness of the milk complements the earthy flavor of ube, resulting in a refreshing and satisfying drink. It’s a great option for those who prefer a creamier alternative to traditional tea or coffee.

Unique Flavor: Ube, also known as purple yam, has a distinct and delightful flavor. It offers a sweet and nutty taste with a hint of earthiness. When combined with the creamy goodness of milk tea, it creates a harmonious blend of flavors that is truly delightful.

Ingredients, Substitution and Variations

ube extract. Ube extract some in small little bottle but packs a lot of flavor. I buy mines at my local Asian supermarket. If you are unable to find it nearby check it out here for a bottle. 

black tea. Tea bags or loose leaf with work equally well. With the loose leaf be sure to use a tea infuser so you don’t have loose leaf floating around in the milk tea. I find the tea at any supermarket in the tea aisle. I would suggest for this recipe to use black tea. Ceylon is the most common.

brown sugar or brown sugar syrup. Make you own brown sugar syrup by melting it with a little bit of water over the stove top. It can be made in under 5 minutes. If you are low on time you can even use honey to sweeten up the drink.

milk or non-dairy alternative. Use whole milk to give it a thick consistency. If you have a cow milk intorance, I would use any non-dairy milk alternative and it will work just as well. It will also give the drink a nutty flavor if you use almond milk. It taste really nice.

tapioca pearls. Or also known as boba can be added to give the drink a chewy texture and make you feel full. I love these like chewy and soft chewy tapioca pearls. Add some of the brown sugar syrup or honey to sweeten it up. It also keeps its from sticking together.

ice cubes. Add ice to keep the drink really cold. This is optional. 

How to make the Ube Milk Tea

Brewing the tea

1. Boil water. Steep the black tea for 3 – 5 minutes. Depending on how strong you like the tea. If you prefer a light tea flavor steep for about 3 minutes, if you like a strong tea flavor steep it longer.

Prepare the brown sugar syrup

1. Take a small sauce pan and add the dark brown sugar or muscovado sugar and a splash of water. Stir until the sugar melts and you get a thick and sticky consistency. 

Prepare the boba/tapioca pearls

1. Take a medium pot and bring water to a rolling boil. 
2. Add the boba/tapioca pearls and let it boil for 5-7 minutes. Adjust the time to you preference. If you like them softer and chewier go for approximately 7 minutes.
3. Rinse in cold water and drain the boba/tapioca pearls.
4. Optional: I like to add some of the brown sugar syrup or honey to coat the boba. Just add 1 tsp and mix it until its well covered.

Combine Ube extract with milk

1. Take the milk or non-diary alterntive and combine the the ube extract. Mix until well combined.

Assemble the drink.

1. Add the desired amount of boba to the bottom of a glass cup.
2. Add ice cubes if you want the drink to be cold.
3. Take the syrup and add it to the glass.
4. Pour the tea and add the milk.
5. Enjoy!

Success tips on making the best Ube Milk Tea

Ube extract. There are many different ways to make the Ube Milk Tea, this is the easiest and fastest way to get flavor and the bright purple color. You can also use ube halaya, frozen ube puree or fresh ube.

Add Ice. Using ice really brings out the true flavor of the drink. I like my milk teas really cold and I think the flavor stands out much more when it is cold.

Steeping tea. To get the tea flavor steeping it to get all the flavor out is important. Otherwise the milk tea will only taste like ube. The balance between tea and ube is important to get the flavor. Use a tea infuser if you are using loose leaf tea so you avoid having tea leaves in your milk tea.

If you like this recipe, you may also like,

Tiger Milk Tea

Pandan Milk

Ube Horchata

FAQ

Can I substitute ube extract?

Yes, this recipe is meant to be an EASY and Quick recipe to make the best flavor ube milk tea. But if you want to use realy ube and make your very own Ube puree it can be used instead. However, Ube is hard to find where I am from so using ube extract or frozen puree is the most convenient way for me to make this drink

How to store

Ube Milk Tea is best enjoyed fresh, but if you have any leftovers, you can store it in the refrigerator for up to 24 hours. However, the texture and flavor may change slightly over time.

Brewed tea can be stored in the fridge and when you are ready to drink it combine the milk, tea and syrup. Tea can be stored in the refrigerator for up to 5 days.

Syrup can be stored in an airtight container for up to 3 weeks. Boba should be consumed with in 2 hours after being made. Boba will lose its chewy texture if store in the refrigerator overnight.

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Follow me at CookwithChung on Pinterest to get a notification of all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Ube Milk Tea

Need a unique and eye-catching drink idea? This Ube Milk Tea is easy and quick to make and you can make this in the comfort of your own home. In under 15 minutes. Ube Milk Tea provides a unique flavor experience, visual appeal, creamy texture, and the is the perfect drink to experiment with various toppings. Whether you're an avid tea drinker or simply looking to try something new, Ube Milk Tea is definitely worth trying out. Let’s learn more about this recipe and e how to make this refreshing drink!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Dessert, Drinks

Cuisine Filipino, Taiwanese

Servings 0

Ingredients

  

• 2 tsp Ube extract
• 4 tbsp Black tea leaves or 4 tea bags
• 2 cup hot water
• 4-6 tbsp brown sugar or brown sugar syrup adjust to taste
• 1 cup milk or non-dairy alternative (e.g., almond milk, soy milk)
• 1 cup cooked tapioca pearls
• ice cubes

Instructions

 

Brewing the tea

• Boil water. Steep the black tea for 3 – 5 minutes. Depending on how strong you like the tea. If you prefer a light tea flavor steep for about 3 minutes, if you like a strong tea flavor steep it longer.

Prepare the brown sugar syrup

• Take a small sauce pan and add the dark brown sugar or muscovado sugar and a splash of water. Stir until the sugar melts and you get a thick and sticky consistency. 

Prepare the boba/tapioca pearls

• Take a medium pot and bring water to a rolling boil. 
• Add the boba/tapioca pearls and let it boil for 5-7 minutes. Adjust the time to you preference. If you like them softer and chewier go for approximately 7 minutes.
• Rinse in cold water and drain the boba/tapioca pearls.
• Optional: I like to add some of the brown sugar syrup or honey to coat the boba. Just add 1 tsp and mix it until its well covered.

Combine Ube extract with milk

• Take the milk or non-diary alterntive and combine the the ube extract. Mix until well combined.

Assemble the drink

• Add the desired amount of boba/tapioca to the bottom of a glass cup.
• Add ice cubes if you want the drink to be cold.
• Take the syrup and add it to the glass.
• Pour the tea and add the milk.

Notes

Ube extract. There are many different ways to make the Ube Milk Tea, this is the easiest and fastest way to get flavor and the bright purple color. You can also use ube halaya, frozen ube puree or fresh ube.

Add Ice. Using ice really brings out the true flavor of the drink. I like my milk teas really cold and I think the flavor stands out much more when it is cold.

Steeping tea. To get the tea flavor steeping it to get all the flavor out is important. Otherwise the milk tea will only taste like ube. The balance between tea and ube is important to get the flavor. Use a tea infuser if you are using loose leaf tea so you avoid having tea leaves in your milk tea.

Keyword Milk Tea, Ube

Tried this recipe?Let us know how it was!

Indulge your taste buds in a fusion of flavors and textures with this Ube Mochi recipe. This unique combination of creates a delectable treat that is not only visually stunning but also incredibly satisfying to the palate.

Ube, also known as purple yam, has gained popularity worldwide for its distinct flavor and rich purple color. Its natural sweetness and earthy undertones make it a beloved ingredient in many Filipino desserts. Combined with the soft and chewy texture of mochi, this recipe takes the classic treat to a whole new level of deliciousness.

Preparing these delightful Ube Mochi treats is a delightful culinary adventure that can be shared with family and friends. If you are looking for a easy fool-proof recipe for a beginner in the kitchen, this recipe is approachable and easy to follow, promising delightful results that will leave everyone craving for more.

I have a fond memory of making mochi when I was a young child at home. It was a very easy and afford dessert my mom would make for us. My mom would load up on the glutinous flour and it was one pantry item we always had readily available. I remember making mochi balls because it was fun for us to make and also it meant we would get a lovely dessert after dinner.

This ube mochi is a new twist to making some vibrant purple ube mochi while also paying tribute to making some chewy and satisfying treats.

So, let’s dive into this mouth-watering adventure and bring the vibrant colors and irresistible flavors of Ube Mochi into your kitchen. Get ready to impress your loved ones and create unforgettable culinary experiences with this delightful recipe.

What is Mochi?

Mochi, a traditional Japanese rice cake, meets the vibrant and captivating purple hue of ube, a Filipino yam variety. If you are looking for a nice breakfast recipe check out my Ube Mochi Waffle, Matcha Mochi Waffles or Ube Mochi Balls with Black Sesame Filling

Why make this?

Great breakfast or snack. These are great for snacking and what great is you can cut them into smaller bite size. You can even pair this up with a nice cup of coffee or a Pumpkin Spice Latte made with Vietnamese Coffee

Mochi. Mochi’s texture gives me a very comforting feeling when I enjoy it during my snack. It helps me calm down and this recipe has such a unique taste. 

Why we love this recipe.

Easy. The recipe is fairly easy to make. There is no equipment needed besides a whisk and a mixing bowl. The hardest part of this recipe is sourcing ube extract and ube halaya jam. 

Great for parties. This recipe can be shared easily at parties. Cut them into any size you want and have them be the talk of the party. 

What is Ube Mochi made of?

The main ingredient in this ube mochi is glutinous rice flour. Glutinous rice flour, also known as sweet rice flour or sticky rice flour, is a type of flour made from glutinous or sticky rice. Unlike regular rice flour, which is made from non-glutinous rice varieties, glutinous rice flour is derived from a specific type of rice that becomes sticky when cooked.

Despite its name, glutinous rice flour does not contain gluten. The term “glutinous” refers to the sticky nature of the rice when cooked, not to the presence of gluten. Therefore, glutinous rice flour is safe for individuals with gluten intolerance or celiac disease.

Adding ube extract will give the mochi the deep purple color and flavor. I like to add the ube halaya jam as it gives it the vanilla sweetness.

Ingredients, Substitution and Variations

ube extract. Ube extract is the ingredient that will give this mochi a vibrant purple color. Find it at any local Asian supermarket. If you are not able to find it due to lack of availability in person the best place to find here.

ube halaya jam. Also known as purple yam jam and is used primarily in desserts. The jam is usually used as a filling for pastries and sweets. I always have a jar of it in my cupboard for whenever I’m in the mood to make some

coconut milk. Coconut milk will make this recipe taste nutty and gives it a nice texture

butter, melted and cooled slightly, plus more for greasing baking pan. The butter will make the mochi moist and gives it a buttery flavor.

granulated sugar. I use granulated sugar, but brown sugar will work as well. Adjust to your preference on the sweetness level.

large eggs. Use room-temperature eggs. If possible use the best quality eggs you can afford to get the best results. 

vanilla extract. Will add more flavor.

glutinous rice flour I usually make mochi with Koda Farms Blue Star Mochiko but this can be easily made with glutinous rice flour in the bag. I use the bag for this recipe and it still turned out really nice. Find glutinous rice flour at Asian Supermarkets or even in big grocery stores. Its important to note the type of flour used to make mochi is important. Do not use rice flour. They are not the same and cannot be substituted.

baking powder. This will help rise the mochi and give it some height.

salt. I use sea salt. I like to add salt to dessert because it gives a nice balance.

Toasted coconut flakes for topping (optional). The toasted coconut flakes will give it the mochi a nice texture. It really complements the deserts. This is optional. If you would like to substitute coconut flakes you can top it 

How to make the Ube Mochi

Step 1

Preheat oven to 350°F. Grease baking pan with butter. You can use any of the following pans: 8” x 8” or 9” x 9” square baking pan,

Step 2

Then, in a medium bowl, combine ube extract, ube halaya, coconut milk, melted butter, sugar, eggs and vanilla until smooth. In a separate large bowl, whisk glutinous rice flour, baking powder and salt. Pour wet ingredients into dry ingredients. Whisk until you achieve a smooth consistency. 

Step 3

Pour batter into prepared baking pan. Give the pan a few hard taps on the counter to knock out air bubbles. Bake for about 60 minutes, or until center is set but bounces back when pushed, and edges are brown.

Step 4

Cool the ube mochi on a wire rack for 1 hour or until the mochi is room temperature. Waiting for it to cool down will give a chewy texture instead of a gooey and custardy inside. 

Set pan on a wire rack to cool fully to room temperature. If you can’t wait until it cools to room temperature, the mochi cake will be more custardy and gooier but not yet its maximum chewiness. 

Success tips on making the best Ube Mochi

Grease the baking pan. This is important to make sure the mochi does not stick to the pan. Once the ube mochi is done baking remove from the oven and let it cool to room temperature.

Eat at room temperature. To get the chewy texture you want to aim for room-temperature mochi. When removing it from the oven it will still be very soft and gooey, but when it’s too cold it will not be as chewy. So aim for room-temperature to get the best-textured ube mochi.

Enjoy Fresh. Ube Mochi is best enjoyed fresh. It has the best texture when eaten on the same day its made.

Recipes FAQs

Is this recipe the same as steamed mochi?

Mochi can be made by steaming or baking into a cake. I love both but this recipe is the baked version. The texture will be different as this recipe calls for melted butter.

Are these vegan?

These are vegan and also gluten free. 

What will go pair well with Ube Mochi

The mochi is great for dessert or snacks. They will pair nicely with ube horchata, ube milk tea boba, matcha latte or Vietnamese iced coffee.

How to store, freeze and reheat

The mochi can be stored in an airtight container on the counter for 1 day or in the refrigerator for upto 3 days. Take it out of the refrigerator and allow for the mochi to come to room temperature.

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Follow me at CookwithChung on Pinterest to get a notification of all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Ube Mochi

Indulge your taste buds in a fusion of flavors and textures with this Ube Mochi recipe. This unique combination of creates a delectable treat that is not only visually stunning but also incredibly satisfying to the palate.

5 from 2 votes

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Servings 0

Ingredients

  

• 2 tsp ube extract
• ⅓ cup ube halaya jam
• ½ cup full fat coconut milk
• ¼ cup butter melted and cooled
• ¾ cup granulated sugar
• 2 large eggs
• ½ tsp vanilla extract
• 2 cup glutinous rice flour
• 1 tsp baking powder
• ½ tsp salt
• toasted coconut flakes optional

Instructions

 

• Preheat oven to 350°F. Grease baking pan with butter. You can use any of the following pans: 8” x 8” or 9” x 9” square baking pan,
• In a medium bowl, combine ube extract, ube halaya, coconut milk, melted butter, sugar, eggs and vanilla until smooth. In a separate large bowl, whisk glutinous rice flour, baking powder and salt. Pour wet ingredients into dry ingredients. Whisk until you achieve a smooth consistency. 
• Pour batter into the prepared baking pan. Give the pan a few hard taps on the counter to knock out air bubbles. Bake for about 60 minutes, or until center is set but bounces back when pushed, and edges are brown.
• Cool the ube mochi on a wire rack for 1 hour or until the mochi is room temperature. Waiting for it to cool down will give a chewy texture instead of a gooey and custardy inside. Set pan on a wire rack to cool fully to room temperature. If you can’t wait until it cools to room temperature, the mochi cake will be more custardy and gooey but not yet its maximum chewiness. 

Notes

Grease the baking pan. This is important to make sure the mochi does not stick to the pan. Once the ube mochi is done baking remove from the oven and let it cool to room temperature.

Eat at room temperature. To get the chewy texture you want to aim for room-temperature mochi. When removing it from the oven it will still be very soft and gooey, but when it’s too cold it will not be as chewy. So aim for room-temperature to get the best-textured ube mochi.

Enjoy Fresh. Ube Mochi is best enjoyed fresh. It has the best texture when eaten on the same day its made.

Tried this recipe?Let us know how it was!

This beautifully bright purple cheesecake taste just as great as it looks. This UBE CHEESECAKE is made with ube extract and ube halaya which gives it a deep purple color. The base of the cheesecake is made with a crushed graham cracker which will give the cheesecake a nice crunch with the velvety cream cheese. The coconut cream topping will balance out the flavors. Let’s see how we can make this amazing UBE CHEESECAKE!!

This is the most perfect ube cheesecake recipe you will ever find. It is creamy, and smooth and screams decadence. Made with just the right amount of ube extract and ube halaya, this ube cheesecake is made with cream cheese, sour cream, sugar, eggs and a buttery graham cracker crust.

Cheesecake has been my go-to dessert for when I need a decadent slice of cake but I don’t want it to be overly sweet. Lately, I’ve been eyeing store-bought cheesecake but nothing beats a homemade cheesecake where you can adjust the level of sweetness and elevate it with some exotic flavors like ube. If you like this cheesecake recipe check out the matcha cheesecake, black sesame cheesecake or pandan cheesecake recipes for more Asian-inspired cheesecake recipes.

Why make this?

Purple Cheesecake. What decadent recipe can you say is going to be eye-catching like this beautiful purple cheesecake

Unique. I rarely see ube baked goods in bakeries or stores. This unique flavored cheesecake will be a huge hit with your friends and family. The vanilla marshmallow flavor will hit differently than any cheesecake flavor you will find in stores.

Great for parties. This cheesecake can easily serve up to 8 -12 people depending on the size of the slice. It’s great to bring to a party or if you are hosting.

Why we love this recipe.

Fool-proof recipe. Cheesecake may sound hard to make but this recipe will yield a great-tasting cake and will guarantee perfect results each time. Don’t use the excuse of thinking that making cheesecake is hard keep you from baking your very own cheesecake at home.

Rich and Creamy. This recipe makes a creamy and smooth cheesecake that is both rich and flavorful. 

No Water Bath. Typical recipes use a water bath where you wrap the cheesecake in aluminum and place it in a water bath which could be a bit messy. However, this one only needs a pan of hot water in the lower rack

Equipment

9” springform pan: A springform pan is a must to get perfect results after the cheesecake is done baking. The 9” springform pan works perfect for this recipe as it makes 8-10 slices.  

Stand mixer or hand mixer: The KitchenAid stand mixer will mix the cream cheese and whip it up in a short amount of time. 

Food processor: I use the food processor to make my own fresh graham cracker crumbs. I use the Kitchenaid food processor that can easily turn the large graham crackers into small fine crumbs.

Ingredients, Substitution and Variations

graham crackers crumbs. I make my own graham cracker crumbs but yo can buy them in stores already in crumbs. I use a food processor and run it until they are fine crumbs. You can also crush the crackers with a rolling pin as well in a zip lock bag.

unsalted butter. The melted unsalted butter helps bind the graham cracker crust together so it holds crust together. I use unsalted butter, but if you would like to use salted butter omit the extra salt.

granulated sugar. The sugar sweetens the graham cracker crust. You can omit if you don’t like the cheesecake too sweet.

vanilla extract. Adds a lovely flavor the crust. Use real vanilla extract or artificial, either one will work fine for this recipe.

salt. I add salt if I use unsalted butter.

full-fat cream cheese. Using full fat will give the cheesecake the best flavor. Only use the blocks, not the cream cheese in a tub. Take the cream cheese out 2 hours before you start to prepare the batter to bring it to room temperature.

granulated sugar. Sweetens the batter. If you prefer a sweeter batter add more, but only add 1 tablespoon at a time.   

ube halaya. The ube halaya jam gives a nice vanilla sweetness to the batter.  

full-fat sour cream. This is the key to getting a classic soft, moist and tender cheesecake.

ube extract. Ube extract is the key to getting the beautiful purple cheesecake, it will add a lovely ube flavor. 

vanilla extract. Gives it even more flavor

large eggs. The eggs give the cheesecake the classic smooth and rich texture

How to make the Ube Cheesecake

Preparing the graham cracker crust

Preheat oven to 350F. 

Line the bottom of a 9-inch springform pan with parchment paper and set aside.

In a medium bowl, combine all graham cracker crumbs, melted butter, granulated sugar, vanilla extract and salt. Stir until well combined and evenly moist.

Transfer to your prepared pan and use the back of a spoon or measuring cup to pack it tightly to the bottom. Bake crust for 10-15 minutes. Set aside.

Make the ube cream cheese filling 

Lower the oven temperature to 325F.

Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy (2-3 mins). 

Add sugar and continue beating for another 2 minutes.

Add ube jam and sour cream. Beat until smooth and well incorporated. Make sure to break apart any chunks of ube jam before adding to the mixture.

Add vanilla extract and ube extract and stir until combined. Taste your batter and decide if the cream cheese filling is sweet enough. Add sugar 1 tsp at a time, if necessary.

Add eggs one at a time, beating each one just until combined on a medium-low setting. Scrape the bottom and sides of your bowl to make sure you’re getting to every last inch of batter.

Pour the batter into your pan and tap gently on your counter. Place the pan on your oven’s middle rack. Place a roasting pan filled with hot water on the bottom rack.

Bake for 30 minutes at 325F then lower the oven temperature to 300F and bake for 30 minutes more or until set.

Turn the oven off, open the oven door slightly but keep the cheesecake inside for another 1 ½ hour so it can gradually cool.

Take the cheesecake out of the oven,  using a knife to run around the edges to separate the cake from the pan. Don’t take the cake out of the pan though. Place the cheesecake directly into the fridge to chill 6-8 hours, preferably overnight.

Success tips on making the best cheesecake

Cool cheesecake. Let the cheesecake cool inside the oven with the door slightly opened. I leave it inside for 1.5 hours. 

Chill overnight. For best results, I chill the cheesecake overnight so it keeps the shape of the cheesecake. I don’t dare to cut the cake until it has been chilled for at least 12 hours. This way you will get the clean cut.

Tap the air bubbles out. After pouring the batter into the springform pan gentle tap the air bubbles out on the countertop. Look for little bubbles that will come to the surface. Continue to tap it out until there are no more bubbles that come to the surface.

Recipes FAQs

Do we need to do a WATER BATH?

I don’t use a water bath but I like to add a pan of hot water in the lower rack to keep the oven moist.

How to tell when the cheesecake is done baking?

The best way to tell if the cheesecake is done is by see the edges of the cheesecake. If you see it slightly hard and the surface in the center looks smooth yet slightly dry it means its ready.

How can I prevent cracks on the ube cheesecake?

To get a nice smooth surface, avoid overmixing the batter and mixing at high speed. You want to prevent adding too many air bubbles into the batter which will lead to the cheesecake rising too much and deflating.

How to store

The cheesecake can be store in the refrigerator for up to 4 days wrapped up. If the cheesecake cannot be finished with the 4 days you can freeze it.

How to Freeze

The cheesecake can be kept for up to 3 months in the freezer. If you like to eat a slice at time precut the slices and use cut parchment paper to the small sizes and place them on the sides. Use saran wrap to wrap them up individually and freeze. Store them in a container to keep their shape. When ready to eat take the slice out and defrost in the refrigerator overnight to thaw out.

Love ube? Check out my other Ube recipes.

• Ube Brownies
• Ube Waffles
• Ube Mochi Donuts
• Ube Cinnamon Rolls
• Ube Horchata

Follow me at CookwithChung on Pinterest to get a notification of all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Ube Cheesecake with Graham Cracker Crust

This beautifully bright purple cheesecake taste just as great as it looks. This UBE CHEESECAKE is made with ube extract and ube halaya which gives it a deep purple color. The base of the cheesecake is made with a crushed graham cracker which will give the cheesecake a nice crunch with the velvety cream cheese. The coconut cream topping will balance out the flavors. Let's see how we can make this amazing UBE CHEESECAKE.

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Chill Time 8 hours hrs

Total Time 10 hours hrs 50 minutes mins

Course Dessert

Cuisine American, Filipino

Servings 12

Equipment

• 9” springform pan
• Stand Mixer
• food processor

Ingredients

  

1x2x3x

Graham Cracker Crust

• 1½ cup graham cracker crumbs  225 g
• 5 tbsp unsalted butter melted 71 g
• 1 tbsp granulated sugar  24 g
• 1 tsp vanilla extract 5 ml
• pinch of salt

Ube Cheesecake Filling

• 2 bars full-fat cream cheese 8 oz each (total 16 oz)
• ½ cup granulated sugar  200 g
• ¼ cup ube halaya jam 60 ml
• 1 cup full-fat sour cream 453 g room temperature
• 2 tsp ube extract 15 ml
• 1 tsp vanilla extract
• 3 large eggs room temperature

Instructions

 

Preparing Graham Cracker Crust

• Preheat oven to 350F.
• Line the bottom of a 9-inch springform pan with parchment paper and set aside.
• In a medium bowl, combine all graham cracker crumbs, melted butter, granulated sugar, vanilla extract and salt. Stir until well combined and evenly moist.
• Transfer to your prepared pan and use the back of a spoon or measuring cup to pack it tightly to the bottom. Bake crust for 10-15 minutes. Set aside.

Make the Ube Cream Cheese Filling

• Lower the oven temperature to 325F.
• Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy (2-3 mins). 
• Add sugar and continue beating for another 2 minutes.
• Add ube jam and sour cream. Beat until smooth and well incorporated. Make sure to break apart any chunks of ube jam before adding to the mixture.
• Add vanilla extract and ube extract and stir until combined. Taste your batter and decide if the cream cheese filling is sweet enough. Add sugar 1 tsp at a time, if necessary.
• Add eggs one at a time, beating each one just until combined on a medium-low setting. Scrape the bottom and sides of your bowl to make sure you’re getting to every last inch of batter.
• Pour the batter into your pan and tap gently on your counter. Place the pan on your oven's middle rack. Place a roasting pan filled with hot water on the bottom rack.
• Bake for 30 minutes at 325F then lower the oven temperature to 300F and bake for 30 minutes more or until set.
• Turn the oven off, open the oven door slightly but keep the cheesecake inside for another 1 ½ hour so it can gradually cool.
• Take the cheesecake out of the oven, using a knife to run around the edges to separate the cake from the pan. Don't take the cake out of the pan though. Place the cheesecake directly into the fridge to chill for 6-8 hours, preferably overnight.

Notes

Cool cheesecake. Let the cheesecake cool inside the oven with the door slightly opened. I leave it inside for 1.5 hours.

Chill overnight. For best results, I chill the cheesecake overnight so it keeps the shape of the cheesecake. I don’t dare to cut the cake until it has been chilled for at least 12 hours. This way you will get the clean cut.

Tap the air bubbles out. After pouring the batter into the springform pan gentle tap the air bubbles out on the countertop. Look for little bubbles that will come to the surface. Continue to tap it out until there are no more bubbles that come to the surface.

Keyword Cheesecake, Ube

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Banh canh chay is a light vegetarian noodle soup topped with various mushrooms, fresh and fried tofu. This version will have a light-tasting broth but packs amazing flavors in the brouth from all the vegetables that are slow simmered.

Banh canh chay is a great vegetarian alternative to Bánh Canh Giò Heo Tôm (Pork hock) or Bánh Canh Cua (Crab and Shrimp). The broth is thickened by adding cornstarch slurry and is a great dish to make to switch up the noodle soup menu at home.

Many Vietnamese noodles soups are simmered with pork or chicken bones like pho ga, while this may not have the depth of flavors from the bones it will pack major vegetable broth with all the vegetables that are added to simmer. 

Why we love this recipe

Vegetarian option. This broth had depth even though it is made strictly with vegetables. Some days I want to just eat a light and clean noodle soup on a cold winter night or have a light lunch on a spring day. Check out my Banh Bao Chay for more vegetarian recipes

Less time to make the broth. There is no doubt a bone broth will yield a deep-flavored soup, but don’t be mistaken this vegetarian option can satisfy those noodle cravings if you are short on time or don’t have any bones available. This can be made in the instant pot in under 30 minutes or if you want to simmer it on the stovetop can be made in 1 hour.

Why make this?

Light broth. Bone broth is commonly made for many Vietnamese noodle soups, this vegetarian option is a nice alternative to bone broth. Using vegetables to create a deep vegetable flavor to change up the so you can have a variety of soups to enjoy.

Fresh banh canh. Banh can noodles are made with tapioca starch. It has a lovely bounce when you bite into it. You can buy premade banh can noodle or make them fresh at home.

What is banh canh

Banh canh is the type of noodle made with tapioca or a mixture of tapioca flour and rice flour. It is thicker and round shaped compared to pho noodles. This is the lesser-known type of noodle that is used in many Vietnamese noodle soups. The first dish to come to mind when you think of Vietnamese food is Pho, but when you try banh canh (tapioca noodles)

Ingredients, adjustments and variations

Celery. I was never a huge fan of celery growing up. Now I always have celery in my fridge ready to chop up and add to a soup or broth. Celery adds a nice slightly sweet flavor to the broth.

Carrots. Carrots will sweeten the broth as well.

Daikon radish. Daikon radish is also one of those vegetables that I love to add to my cart when I’m grocery shopping. The daikon also adds a mellow sweetness.

Chinese cabbage. Chinese cabbage is sweet compared to round cabbage. 

Onion. Char the onions to bring out the flavor. I char it in the oven for 15-20 minutes. Remove the dark charred parts to keep the broth from turning dark.

Shiitake mushrooms. I use dried shiitake mushrooms and you can find them at your local Chinese supermarket in the dried food section. I always have them on hand because it’s a pantry item that you always want to have ready to rehydrate if you want to whip up a Chinese dish. Shiitake mushrooms have an earthy and smoky flavor. I love that the mushrooms will absorb flavor when you cook or steam them in many Asian dishes. However, when you make a broth with mushrooms its adds that flavor to the broth when you simmer it long enough. They eventually lose their flavor as it gets developed into the broth.

Vegetable stock powder. The brand I use is made by Maggi.

Salt. Will elevate the flavors from the vegetables.

Sugar. Only a little bit is needed to add more sweetness.

Annatto oil (optional). Annatto oil is made with annatto seeds and oil. Heating the oil will bring out the orange/red and create a oil that is nicely colored.

Cornstarch. Used to make the cornstarch slurry. Unlike the popular pho, Banh canh is unique in that the broth is thicker. It makes slurping the noodles easier and it slips right down your throat! I always make the cornstarch slurry.

Fresh mushrooms. Add your favorite fresh mushrooms. I like to use a combination of fresh shiitake, king and enoki mushrooms. 

Fried tofu. At Asian supermarkets, you will find various types of tofu. The firm fried tofu works best for this recipe. When the tofu is fried it keeps its shape even after it is been stir-fried. I also love the outer texture of fried tofu.

Medium firm fried tofu. The fried firm tofu will give more variety of toppings. If you would prefer to skip tofu you can add vegetarian meat.  To find authentic vegeratiaran meat used in Asian cuisine, look for it at specialty shops.

Banh Canh or Japanese Udon. Not going to lie. Often times I have no time to make fresh banh canh from scratch. I buy Japanese udon noodles because it saves me a lot of time. Find the Japanese udon at the local Asian supermarket. They are packaged in individual sizes so you will need about 1 pack per serving. If you are ambitious and looking to make your own homemade banh canh 

Green onions. Chopped finely and top the soup.

Cilantro/coriander. Chopped finely and add as a topping. The combination of green onions and cilantro in this broth makes a huge difference in the flavor of the broth.

Fried shallots. This is known as crispy fried shallots or Hành Phi. Making this in advance and having a jar stocked to last you for a couple of weeks so you can add it to any soup is going to be a game changer. Adding the fried shallots brings out this kick of smoky shallot flavor. 

Lemon or lime juice. Balances out the flavors of the soup.

How to make this recipe

Char Onion. Char the onion by either baking in the oven at 400F for 15- 20 minutes or over the stovetop. Scrape off the charred parts. Set aside.

Simmer the broth. In a large stockpot, bring to boil the water (3 litres) and add celery, carrots, daikon radish, Chinese cabbage, onion and shiitake mushrooms. Turn the heat down to simmer for 1.5 hours. Once the broth is ready drain the vegetables and set aside.

Cook the toppings. In a large pan heat up oil. Add the mushrooms and fried tofu and stir fry for 3-4 minutes. Add the medium-firm tofu, vegetable stock powder and salt. Gently stir for 2-3 minutes. Avoid stirring to hard otherwise, the medium-firm tofu will break apart. Set aside.

Prepare noodles. Follow the instructions on the noodle package. For this recipe I used Japanese udon noodles. I bring a pot of water to boil and add the udon noodles. Using chopsticks I loosen the noodles and let it boil for about 1-2 minutes. Drain the noodles and set aside.

Flavor the broth. Add the vegetable stock, salt and sugar to flavor the broth. Add the annatto oil if you are adding to the broth. Turn the heat to medium high and pour the cornstarch slurry. Stir continuously until the soup thickens. Adjust the flavoring to your preference.

Put together your noodle bowl. Add the noodles to the bowl. Top with a variety of vegetarian toppings. Ladle the thickened broth and top with green onions, fried shallots and squeeze some lemon/lime juice. Enjoy!

Success Tips for making the best Banh Canh Chay

Add cornstarch. Adding a cornstarch slurry to thicken the soup. Traditionally banh canh gio heo tom or banh canh cua which is made with bone broth and topped with pork and shrimp use cornstarch slurry to thicken the soup. It gives it a nice bite and goes down really nicely while you slurp the tapioca noodles. 

Fresh vegetables. Using fresh ingredients for the broth to get the best flavors. Fresh ingredients makes the broth taste better, and the broth is the heart of the dish.

Recipe FAQs

Is tapioca vegetarian?

If you have tapioca noodles available at your Asian supermarket tapioca noodles are vegan. However, depending if you make your own homemade banh canh or purchase the premade ones you should check the ingredients list to make sure it vegan.

Tapioca by itself is vegan and does not contain any animal products.

Is banh canh gluten free?

Tapioca flour and rice flour are both gluten-free. Generally, when banh canh is made its made with tapioca flour, rice flour is a combination of both types of flour.

Can I skip the annatto oil for this recipe?

The annatto oil is optional. The oil has a mild fragrance and the taste is subtle. The oil adds a beautiful red/orange color to the broth. Adding or omitting this will not alter the taste of the broth but will surely make a nice aesthetic color. Feel free to skip this if you do not have the seeds available.

How to serve

Banh Canh Chay can be served for lunch or dinner. On a spring day enjoy this noodle soup with a Vietnamese Avocado Smoothie.

How to store

If you have extra banh canh chay soup store it in an airtight container for 3 days in the refrigerator. Unfortunately, since the broth has been thickened it does not freeze well. 

The banh canh noodles can be stored in refrigerated for 3 days. You can toss the cold noodles in the broth when you warm it up. It will absorb all the flavor into the noodles. 

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

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Bánh Canh Chay

Banh canh chay is a light vegetarian noodle soup topped with various mushrooms, fried tofu puffs and fried tofu. This version will have a light-tasting broth but packs amazing flavors in the broth from all the vegetables that are slowly simmered.

4 from 3 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr 40 minutes mins

Course Dinner

Cuisine Vietnamese

Servings 4

Ingredients

  

1x2x3x

Chay Broth

• 2.5 litres water
• 3 stalks celery roughly chopped
• 3 carrots roughly chopped
• 1 lbs daikon radish roughly chopped
• 2 lbs Chinese cabbage cut into quarters
• 1 onion cut in half
• 20 g dried mushroom rehydrated
• 1½ tsp vegetable stock powder
• 2 tsp salt
• 1 tbsp sugar or rock sugar
• 3-4 tsp cornstarch slurry

Toppings

• fresh mushrooms any type you like
• 1 pack fried tofu puffs
• 1 pack fried tofu comes in 4 pieces per pack
• 1 tsp vegetable stock powder
• 1 tsp salt

Noodles & garnish

• fresh Banh Canh noodles Use Japanese udon noodles if you can not find fresh banh canh
• 1 green onion finely chopped
• cilantro finely chopped
• fried shallot
• lemon/lime wedges
• thai chili pepper optional – But a nice kick

Instructions

 

• Char Onion. Char the onion by either baking in the oven at 400F for 15- 20 minutes or over the stovetop. Scrape off the charred parts. Set aside.
• Simmer the broth. In a large stockpot, bring to boil the water (2.5 litres) and add celery, carrots, daikon radish, Chinese cabbage, onion and shiitake mushrooms. Turn the heat down to simmer for 1.5 hours. Once the broth is ready drain the vegetables and set aside.
• Cook the toppings. In a large pan heat up oil. Add the mushrooms and fried tofu and stir fry for 3-4 minutes. Add the medium-firm tofu, vegetable stock powder and salt. Gently stir for 2-3 minutes. Avoid stirring to hard otherwise, the tofu will break apart. Set aside.
• Prepare noodles. Follow the instructions on the noodle package. For this recipe I used Japanese udon noodles. I bring a pot of water to boil and add the udon noodles. Using chopsticks I loosen the noodles and let it boil for about 1-2 minutes. Drain the noodles and set aside.
• Flavor the broth. Add the vegetable stock, salt and sugar to flavor the broth. Add the annatto oil if you are adding to the broth. Turn the heat to medium high and pour the cornstarch slurry. Stir continuously until the soup thickens. Adjust the flavoring to your preference.
• Put together your noodle bowl. Add the noodles to the bowl. Top with a variety of vegetarian toppings. Ladle the thickened broth and top with green onions, fried shallots and squeeze some lemon/lime juice. Enjoy!

Notes

Add cornstarch. Adding a cornstarch slurry to thicken the soup. Traditionally banh canh gio heo tom or banh canh cua which is made with bone broth and topped with pork and shrimp use cornstarch slurry to thicken the soup. It gives it a nice bite and goes down really nicely while you slurp the tapioca noodles. 

Fresh vegetables. Using fresh ingredients for the broth to get the best flavors. Fresh ingredients makes the broth taste better, and the broth is the heart of the dish.

Keyword Banh Canh, Tapioca Noodles, Vegetarian

Tried this recipe?Let us know how it was!

These Banh Bao Chay are fluffy and flavorful. The jam-packed veggie filling is light, flavorful and complements the fluffy steamed bao. Enjoy these for breakfast or as a light snack. This step-by-step recipe will teach you how to make the best bánh bao chay.

This banh bao chay recipe will yield a soft and fluffy bun. I like to use premix flour because nowadays there is not enough time in the day to mix my own since everyone is back to their regular routine. No more lockdown! Thank god! I like to change up the brands of premix flour and this brand has been the one I’ve been adding to my grocery list lately.

Steamed buns are a go-to food item in my household, it’s easy to make and everyone enjoys them. I like to rotate between plain steam baos (aka mantou), my pork-filled banh baos and my pandan mantou.

Why make this?

Freezes well. The baos freeze really well once they are wrapped up in saran wrap. They will last up to 3 months in the freezer. I love that you can steam these up and they will taste pretty damn good. They won’t taste like they just came fresh out of the steamer but close enough.

Easy to make a large batch. Double or triple up the ingredients and make a large batch to freeze or give out to family and friends. It’s so easy to make that you can spend 2-3 hours in the morning and make a large batch that can last you for the next 2-3 months. 

Why we love this recipe.

Vegetarian option. I make steamed baos often, and it’s nice to have a vegetarian option. It’s so light to eat and it’s filling too!  

Versatile. Some of the vegetables used can be substituted with other veggies of your choice. If you want to use less or more of a recipe it can be easily switched up. If there are any extras you can always freeze it or eat the filling on its own with some rice. 

No proofing is required. Proofing the dough requires a bit of time. With this premix flour, you don’t need to spend hours proofing the flour. While you are getting the filling ready you can let it sit to the side. Let’s be efficient and save that time to enjoy with family and friends.

Premix flour mix or homemade flour?

There are many recipes out there on the internet for making your very own dough from scratch. However, sometimes I want to take the guesswork out and know that the final product will always turn out soft and fluffy. That’s why I prefer to use premix flour since it saves time and will yields a perfect bao every time.

Ingredients, Substitution and Variations

Jicama. I finely chop the jicama. It adds a nice crunch and absorbs all the flavors of the other vegetables really well.  I like that it holds its shape so if you want to cut it into fine strips it will still work well with this recipe. You can find jicama in many Asian or Mexican supermarkets near all the root vegetables in to fresh produce section. It has a light brown colored outer skin and it a bright white color inside. It’s classified as a turnip and it sweet flavor to it. 

Carrot. Gives the filling more crunch and color. If you want to substitute the carrot you can use more jicama.

Cabbage. Any cabbage will work. For this recipe, I used Chinese cabbage. Green cabbage will work but chop it finely in to strips or small pieces. 

dried black fungus. I love using dried black fungus for many of my Vietnamese recipes because it adds a lovely wood flavor and crunch texture. Rehydrated and finely dice it. You can find the dried black fungus at your local Asian supermarket in the dried food section.

shiitake mushrooms. I used fresh shiitake mushrooms for this recipe. You can use brown button mushroom as a substitute.

green onions. Separate whites and greens finely chopped.

mung bean vermicelli. Rehydrated and cut in 2-inch length. Find the mung bean vermecilli in Asian supermarkets. They will be near the dried noodles aisle.

onion and shallot. Finely chopped. I like to use both because they add different flavors to the filling. If you only have one or the other you can use more of whatever you have on hand

soy sauce. Light soy sauce adds flavor to the vegetables. 

white pepper. White pepper gives off a mild hint of ginger flavor. I like to add white pepper because its more mild than black pepper. Feel free to use black pepper if white pepper is not available.

oil. Use a neutral oil. I like to use olive or avocado oil.

banh bao premix flour. TL Bon Con Voi Brand I use for this recipe. I do recommend using this brand as it yields the fluffiest and soft baos. However, you can find different brands at the Asian supermarket that you can give a try. Follow the instructions on the back of the package.

Equipment

Steamer. I use my small double-stack steamer to make these. I can only fit 3 per layer, so steaming them twice to finish it up which will take about 40 minutes. If you have a large one you can get 6 per tray so you can get these steamed faster.

KitchenAid Stand mixer. Helps mix the dough quickly and easily. I use the dough hook attachment and I can have the dough mixed and ready in about 8-10 minutes.

Rolling pin. To roll the dough into flat 6-inch diameter circles.

Parchment paper. Cut into 3 X 3-inch squares. 

How to make this recipe

To make the dough with premix flour:

In a small bowl combine the milk and sugar.

Add flour to the mixing bowl and set aside 1 tablespoon for dusting. Pour the milk and sugar mixture into the mixing bowl. Use dough hook attachment and mix on low setting for about 2 minutes or until the dough is well combined. Add oil and mix for 30 seconds. Cover the dough with saran wrap and set aside for 30-40 minutes.

Prepare the filling:

In a large pan with high sides, cook the whites of the green onion, shallots and onions with 2 tbsp of oil for a minute or two over medium-high heat. Add the finely diced jicama and carrot and cook until carrot is tender. You may need to add 1 tbsp of the measured soy sauce and about 1/3 cup of water to cook and deglaze the bottom of the pot.

Once carrot is tender, add the chopped black fungus, cabbage, and shiitake mushrooms and stir for 3 minutes.

Add the chopped, hydrated mung bean noodles, the last of the soy sauce, the greens of the green onion and stir to mix through. As the noodles cook, they’ll absorb moisture from the rest of the mixture and sort of bind it together to make it easier to stuff the bao. There should be no liquid left at the bottom of the pan.

Add white pepper and adjust if you would like more soy sauce. Let the filling cool.

To make the banh bao:

After 30 minutes or so of the dough resting, turn it over to a floured surface and divide in to 12 pieces. Cover the divided dough with a damp towel while you are assembling them so they don’t dry out.

Use a rolling pin and roll the divided dough to about 1/4 inch thickness (6 inches in diameter). Add about 3-4 tbsp of the filling into the middle of the dough then pinch the outside edges together and twist to assemble the bun. Place the assembled buns on the parchment paper. Repeat for the remaining divided dough.

Fill a steamer pot with water and add 1 tbsp of vinegar. The vinegar will prevent the buns from turning yellow.

Steam on medium heat for 20 minutes. Remove from heat and let the buns cool on a wire rack.

Success tips on making the best baos

Use premix flour. Rather than making the dough from scratch use premix flour and the best one I have tried is the TL BOT BANH BAO brand (Has 4 elephants on the bag)

Wrap the lid of your steamer with a dish cloth. This step is so important to prevent the condensation from dripping down into your bun and making them wrinkly!

Avoid overstuffing. To make sure there are no holes do not overstuff with the filling. Before you add the baos to the steamer make sure there are no holes on the top and squeeze them so it prevents the bao from opening when its steaming.

Recipes FAQs

Can I substitute any of the vegetables?

Yes, the filling is completely adjustable by adding your favorite vegetables. Any vegetable can be used as a substitute for what I have in my ingredient list. I do suggest avoiding vegetables that would holds a lot of water like zucchini or cabbage 

How to store, freeze and reheat

For any leftovers, wrap them as soon as they’re cool in some plastic saran wrap. This will keep the texture of the baos soft, if you put them in a container they’ll dry out. To reheat, either re-steam or wrap in wet paper towel and microwave for 2 minutes.

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Follow me at CookwithChung on Pinterest to get a notification of all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Bánh bao chay (Veggie Steam Buns)

These Banh Bao Chay are fluffy and flavorful. The jam-packed veggie fillings are light and flavorful and complement the fluffy steamed bao. Enjoy these for breakfast or as a light snack. This step-by-step recipe will teach you how to make the best Bánh bao chay.

5 from 3 votes

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Breakfast

Cuisine Chinese, Vietnamese

Servings 12 baos

Equipment

• Steamer
• KitchenAid stand mixer
• Rolling Pin
• parchment paper Cut into 3 X 3 inch squares (12 squares)

Ingredients

  

1x2x3x

• 1 cup jicama finely diced
• 1 cup carrot finely diced
• 1/2 cup cabbage finely chopped
• 1 cup dried black fungas rehydrated and finely diced
• 3-4 shiitake mushrooms finely diced
• 3-4 stalks of green onion separate whites and greens, finely chopped
• 1 bunch mung bean vermicelli hydrated and cut in 2-inch length
• ½ cup white onion finely chopped
• 1 shallot finely chopped
• ¼ cup soy sauce
• ½ tsp white pepper
• 1 tbsp oil

Dough

• 1 banh bao premix flour I use TL Bon Con Voi Brand for this recipe
• 1 cup milk
• ½ cup sugar
• 1 tbsp oil

Instructions

 

To make the dough with premix flour

• In a small bowl combine the milk and sugar.
• Add flour to the mixing bowl and set aside 1 tablespoon for dusting. Pour the milk and sugar mixture into the mixing bowl. Use the dough hook attachment and mix on low setting for about 2 minutes or until the dough is well combined. Add oil and mix for 30 seconds. Cover the dough with saran wrap and set aside for 30-40 minutes.

Prepare the filling

• In a large pan with high sides, cook the whites of the green onion, shallots and onions with 2 tbsp of oil for a minute or two over medium-high heat. Add the finely diced jicama and carrot and cook until carrot is tender. You may need to add 1 tbsp of the measured soy sauce and about 1/3 cup of water to cook and deglaze the bottom of the pot.
• Once carrot is tender, add the chopped black fungus, cabbage, and shiitake mushrooms and stir for 3 minutes.
• Add the chopped, hydrated mung bean noodles, the last of the soy sauce, the greens of the green onion and stir to mix through. As the noodles cook, they'll absorb moisture from the rest of the mixture and sort of bind it together to make it easier to stuff the bao. There should be no liquid left at the bottom of the pan.
• Add white pepper and adjust if you would like more soy sauce. Let the filling cool.

To make the banh bao

• After 30 minutes or so of the dough resting, turn it over to a floured surface and divide in to 12 pieces. Cover the divided dough with a damp towel while you are assembling them so they don't dry out.
• Use a rolling pin and roll the divided dough to about 1/4 inch thickness (6 inches in diameter). Add about 3-4 tbsp of the filling into the middle of the dough then pinch the outside edges together and twist to assemble the bun. Place the assembled buns on the parchment paper. Repeat for the remaining divided dough.
• Fill a steamer pot with water and add 1 tbsp of vinegar. The vinegar will prevent the buns from turning yellow.
• Steam on medium heat for 20 minutes. Remove from heat and let the buns cool on a wire rack.

Notes

Use premix flour. Rather than making the dough from scratch use premix flour and the best one I have tried is the TL BOT BANH BAO brand (Has 4 elephants on the bag)

Wrap the lid of your steamer with a dish cloth. This step is so important to prevent the condensation from dripping down into your bun and making them wrinkly!

Avoid overstuffing. To make sure there are no holes do not overstuff with the filling. Before you add the baos to the steamer make sure there are no holes on the top and squeeze them so it prevents the bao from opening when its steaming.

Keyword Steamed Baos, Vegetarian

Tried this recipe?Let us know how it was!

These super delicious miso caramel brownies are made with semi-sweet chocolate and a tasty miso caramel sauce that is layered into the brownies that pair perfectly together. This easy recipe makes the best Miso Caramel Brownies and you will no doubt be the talk of the party when you make them and bring them to get-togethers.  Let’s dive into how to make these yummy brownies.

What is Miso?

Miso is often used in Japanese cuisine and is made by fermenting soybeans with koji. Koji is a mold that’s cultivated from rice, barley or soybeans. Miso is salty and has a funky smell, it adds umami flavors to any recipe. In soups, it adds a broth-like texture to the soup without having to add bones to add an umami flavor. It can also be used as a condiment on its own or as a flavoring for vegetables, meats, and seafood.

There are various different types of miso, which can vary in color, flavor, and texture. Some of the most common types include:

• white (shiro) miso: Is mild and sweet, 

• red (aka) miso: Stronger and more pungent, and 

• brown (awase) miso: A blend of different types of miso and has a more complex and robost flavor.

Why make these?

Great for parties. These will surely be the talk of any party with miso and caramel added to the brownies. Guest or party-goers will be intrigued with these ingredients and how well they mesh together to elevate the flavor of the brownie.

Party dessert. The perfect dessert to eat with your hands and easy to cut into various sides so guest can pick their desired brownie size. I’m sure if you cut them into the smaller size guest will be back for seconds or thirds.

Why we love this recipe?

Miso and caramel flavor. The blend of sweetness from the caramel and the salty savoriness of the miso creates a lovely blend of flavors. The miso and caramel balance the strong flavors.

Browned buttered brownies. If you haven’t checked out my other brownie recipes where I use browned buttered check them out. Here is the Matcha Brownies,  Ube Brownies and Black Sesame Brownies. Browned butter adds a whole new level of flavor to the brownies. 

Equipment

Oven: I use my Breville Smart Oven to bake these brownies. It’s a small compact oven and indices me to bake homemade goodies

Baking pan (8 inches by 8 inches): The 8-inch square baking pan will work perfectly for this recipe.

Stand mixer. KitchenAid Stand Mixer is a great kitchen appliance to prep the batter in under 5 minutes. 

Ingredients, variations and adjustments

unsalted butter. Browning the butter creates a depth of flavor. If you prefer to skip browning you can melt the butter in the microwave. Set the microwave to 30 seconds and take it out toe stir so it melts evenly. 

miso paste: distinctive savory, salty, and slightly sweet flavor profile, with a rich and complex taste that adds a umami flavor. Adding the miso paste balances out the sweetness from the caramel, sugars and chocolate. I use brown miso paste, but any type will work with this recipe. Depending on the type of miso paste it will change the flavor slightly.

semi-sweet chocolate chips: This will add chocolate flavor. I use the chocolate chip from the local bulk store. However, any type of chocolate (even white chocolate) that can be broken into smaller chunks and melts easily will work. Use dark chocolate if semi-sweet is too sweet for your liking. The options are endless.

brown sugar: brown sugar will make give the brownies a fudgy consistency. 

white sugar: White sugar will add chewiness to the brownies. Using a combination of brown sugar and white sugar is important to get a fudgy and chewy texture brownie.

Eggs: Using room-temperate eggs helps to mix the sugars in the eggs to create a nice cakey brownie.

all-purpose flour: I use all-purpose flour and I highly recommend weighing the flour. This will ensure an accurate amount of flour is used to get a great brownie texture. 

baking powder. Using baking powder will help lift the brownie up and give it a cakier 

salt: salt will enhance the sweet flavors in the caramel and chocolate.

vanilla extract: Elevates the flavor of the miso, caramel and chocolate.

miso paste: The miso paste for the caramel will add an umami saltness and help enhance the sweetness.

soft caramel: I buy soft caramel to melt and add to the recipe. It is easier to melt the caramel and saves you time from making your own caramel, however, you can definitely find a recipe to make your very own. Just note that making your own caramel may run the risk of burning or not getting the right consistency.

milk: Milk will help melt the caramel and blend it well.

How I make Miso Caramel Brownies

Preheat oven. Preheat oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.

Prepare miso caramel. Unwrap the caramel candies and place them into a small saucepan on low heat. Once the caramel begins to melt add the miso paste and gradually add in the milk 1 tbsp at a time. Use a whisk to mix and combine the caramel with the miso and milk. Once the sauce starts to slightly bubble at the surface and reaches your desired thickness, remove the saucepan from the heat.

Brown butter. Take a small saucepan and brown the butter on medium heat until all the butter is melted. Turn down to low heat until little brown bits show up on the bottom of the saucepan. 

Melt semi-sweet chocolate. Put the semi-sweet chocolate in a medium bowl and pour the browned butter over it. Stir until all the chocolate melts. Set aside.

Mix the wet ingredients. Mix the sugar, room-temperature eggs, vanilla extract and semi-sweet chocolate/browned butter in a stand mixer until combined. Do not over mix.

Add dry ingredients to wet. Sift the all-purpose flour. Add the all-purpose flour, baking powder and salt to the wet ingredients and use a spatula to gently fold the flour into the mixture.

Pour into baking pan. Pour half the batter into the prepared 8-inch X 8-Inch baking pan. Spread the batter evenly. Pour the miso caramel and spread it evenly over the batter. Pour the remaining brownie batter and spread it over the miso caramel. Smooth the top.

Bake. Bake for 22-25 minutes. Remove from oven and let it cool for 15-20 minutes before removing from the baking pan and cutting them. Enjoy with a glass of milk!

Success Tips for making the best brownies

Underbake. When it comes to brownies underbaking will keep it moist. Baking for 22 and keeping your eye out to make sure it is not over done is the key to getting a nice textured brownie

Do not overmix the wet ingredients. I like my brownies with a nice paper-thin brown top like my matcha brownies or ube brownies recipe, but this recipe fairs better without the brown top layer. To avoid this ensure the wet ingredients are not over-mixed.

Recipe FAQs

Why does this recipe not use cocoa powder?

Many brownie recipes use cocoa powder and it’s great to use when you want deep chocolate flavors but I find that adding the cocoa powder overpowers the miso and caramel. The semi-sweet chocolate is enough to give the chocolate flavor.

Can I turn this in to a blondie?

Substitute the semi-sweet chocolate with white chocolate and you will turn this into a blondie. Blondies create a light-colored brownie, so instead of calling it a brownie it will be a Miso Caramel Blondie. 

How to serve

These brownies are perfect for serving at any party or if you are hosting. It will go great with a nice glass of pandan milk or Pumpkin Spice Latte with Vietnamese Coffee

How to store

The brownies can be stored in an air-tight container for up to 3 days in the refrigerator. 

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Miso Caramel Brownies (without Cocoa Powder)

These super delicious miso caramel brownies are made with semi-sweet chocolate and a tasty miso caramel sauce that is layered into the brownies that pair perfectly together. This easy recipe makes the best Miso Caramel Brownies and you will no doubt be the talk of the party when you make them and bring them to get-togethers.  Let's dive into how to make these yummy brownies.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Dessert, Snack

Cuisine American, Japanese

Servings 0

Equipment

• Oven
• Stand Mixer
• 8 Inch Square Baking Pan

Ingredients

  

• ½ cup unsalted butter 113 g
• 1 tbsp miso paste
• ½ cup semi-sweet chocolate chips
• ½ cup brown sugar 100 g
• ¼ cup white sugar 50 g
• 3 eggs room temperature
• ¾ cup all purpose flour 94 g
• ¼ tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract

Miso Caramel

• 2 tsp miso paste
• ½ cup soft caramel candies
• 2 tbsp milk

Instructions

 

• Preheat oven. Preheat oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Prepare miso caramel. Unwrap the caramel candies and place them into a small saucepan on low heat. Once the caramel begins to melt add the miso paste and gradually add in the milk 1 tbsp at a time. Use a whisk to mix and combine the caramel with the miso and milk. Once the sauce starts to slightly bubble at the surface and reaches your desired thickness, remove the saucepan from the heat.
• Brown butter. Take a small saucepan and brown the butter on medium heat until all the butter is melted. Turn down to low heat until little brown bits show up on the bottom of the saucepan. 
• Melt semi-sweet chocolate. Put the semi-sweet chocolate in a medium bowl and pour the browned butter over it. Stir until all the chocolate melts. Set aside.
• Mix the wet ingredients. Mix the sugar, room-temperature eggs, vanilla extract and semi-sweet chocolate/browned butter in a stand mixer or by hand using a whisk until combined. Do not over-mix.
• Add dry ingredients to wet. Sift the all-purpose flour. Add the all-purpose flour, baking powder and salt to the wet ingredients and use a spatula to gently fold the flour into the mixture.
• Pour into baking pan. Pour half the batter into the prepared 8-inch X 8-Inch baking pan. Spread the batter evenly. Pour the miso caramel and spread it evenly over the batter. Pour the remaining brownie batter and spread it over the miso caramel. Smooth the top.
• Bake. Bake for 22-25 minutes. Remove from oven and let it cool for 15-20 minutes before removing from the baking pan and cutting them. Enjoy with a glass of milk!

Notes

Underbake. When it comes to brownies underbaking will keep it moist. Baking for 22 and keeping your eye out to make sure it is not over done is the key to getting a nice textured brownie

Do not overmix the wet ingredients. I like my brownies with a nice paper-thin brown top like my matcha brownies or ube brownies recipe, but this recipe fairs better without the brown top layer. To avoid this ensure the wet ingredients are not over-mixed.

Keyword Brownies

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