A sweet take on the famous Ilocos-style stuffed pastry, this version wraps a creamy, coconut-rich purple yam (ube) filling inside the traditional thin rice-flour dough and fries it until crisp and golden. The vivid violet filling contrasts beautifully with the pale, crackly shell for an eye-catching Filipino merienda or dessert.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield8 empanadas (4 servings)
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 17 gFat
- 7 gSaturated Fat
- 62 gCarbs
- 3 gFiber
- 21 gSugar
- 4 gProtein
- 160 mgSodium
- 290 mgPotassium
- 45 mgCalcium
- 1 mgIron
- 5 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the dough
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine salt
- 2 tablespoons melted unsalted butter
- 1/2 cup warm water, plus 1-2 tablespoons as needed
For the ube filling
- 1 lb fresh purple yam (ube), peeled and cubed
- 1/4 cup coconut milk
- 1/3 cup granulated sugar
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
For frying
- 2 cups neutral frying oil (such as canola or vegetable)
Directions
- Boil or steam the cubed purple yam until fork-tender, about 12-15 minutes. Drain well and mash until smooth, then measure out about 2 cups.
- Make the filling: in a small saucepan over medium-low heat, combine the mashed ube, coconut milk, sugar, butter, vanilla, and salt. Cook, stirring constantly, for 4-5 minutes until the mixture thickens to a soft paste that holds its shape. Cool completely.
- Make the dough: whisk together rice flour, all-purpose flour, sugar, and salt in a bowl. Stir in the melted butter, then gradually add warm water, mixing until a soft, pliable dough forms. Knead briefly for 1 minute, cover, and rest 5 minutes.
- Divide the dough into 8 equal balls. On a lightly floured surface, roll each ball into a thin circle about 5 inches in diameter, keeping them thinner than typical turnover dough for the authentic Ilocos bite.
- Spoon about 1 heaping tablespoon of cooled ube filling onto one half of each dough circle, leaving a 1/2-inch border. Fold the dough over to form a half-moon and crimp the edges firmly with a fork to seal.
- Heat the oil in a deep skillet to 350°F (175°C). Fry 2-3 empanadas at a time, flipping once, until both sides are golden and crisp, about 2-3 minutes per side.
- Drain on a wire rack or paper towels and let rest 1 minute before serving warm.
- Serve as a snack or dessert, optionally dusted with a little powdered sugar or paired with a scoop of vanilla ice cream.
Cook’s Notes
- Roll the dough thinner than you think you need; authentic Ilocos empanada shells are paper-thin and shatter when bitten.
- Cook the ube filling until quite thick so it does not leak or steam the dough during frying.
- Use fresh ube (not frozen dessert mix) for the cleanest flavor and most vivid purple color.
- Maintain oil temperature around 350°F; too cool and the dough absorbs oil, too hot and the outside browns before the filling warms.
- Best enjoyed the day they are fried, while the shell is still crisp and the filling warm and creamy.
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