Hey everyone, welcome back to 5 Minute Eats! It's Fast Food Fridays here, and every Friday at 11:00 p.m. Central, you can tune in for a new fast food review. Today, we're diving into a dessert from Jollibee, America's Filipino fast food chain.
We're reviewing their Ube Pie. This crispy, flaky, deep-fried pie is filled with creamy 100% real ube, or purple yam. Ube is a staple dessert ingredient from Southeast Asia, commonly used in jams or puddings. It has a smooth texture and a mildly sweet flavor. This treat costs $2.99 and resembles the pies from Popeyes, with a bubbly fried crust, unlike the McDonald's pies.
I spotted this limited-time offer on the Jollibee menu and knew I had to try it. Visually, it looks interesting, and it smells just like something freshly fried. If you're new to our channel, we review various items so you can decide if they're worth your hard-earned money.
Now, onto our review. The outer crust reminds me of a deep-fried burrito from a truck stop, which isn't necessarily a bad thing. However, I found the fried crust didn't quite work for me. While I loved the ube filling—its texture, sweetness, and flavor—the fried exterior clashed with the creamy inside. Therefore, for me, it’s a thumbs down. I think the ube filling would shine better in a different form.
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As for my co-reviewer, they enjoyed it more. They appreciated the ube filling but agreed that the crust could be improved. They suggested that if the filling were inside a McDonald's-style pie crust, it would be far better. The current crust can be a bit tough, which affects the overall experience, especially when the filling squirts out due to the crust's hardness. Despite this, they enjoyed the slightly sweet, creamy flavor of the ube, likening it to a sweet potato dessert with a hint of coconut.
To sum up, it’s a mixed review: thumbs down from me and a thumbs up from my co-reviewer. If you like what we're doing here, please consider sending us a super thanks, and don't forget to use our Amazon links when you shop to support our channel.
Does Jollibee Still Have Ube Pie?
Jollibee frequently rotates its menu offerings, including limited-time items like the Ube Pie. To find out if the Ube Pie is currently available, it's best to check Jollibee's official website, mobile app, or visit your nearest Jollibee location.
How to Make Ube Pie Jollibee
Ingredients:
- For the Crust:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup cold water
- For the Filling:
- 1 cup ube halaya (purple yam jam)
- 1/4 cup condensed milk
- 1/4 teaspoon ube extract (optional for enhanced color and flavor)
Instructions:
1. Prepare the Crust:
- In a large bowl, combine flour and salt. Add cold butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
- In a bowl, mix ube halaya, condensed milk, and ube extract until well combined.
3. Assemble the Ube Pies:
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut into rectangles, approximately 4x6 inches.
- Place a spoonful of ube filling in the center of each rectangle. Fold the dough over the filling to form a pocket and press the edges with a fork to seal.
- Place the pies on a baking sheet lined with parchment paper. Prick the tops with a fork to allow steam to escape.
4. Bake the Ube Pies:
- Bake for 20-25 minutes, or until the crust is golden brown. Let cool slightly before serving.
What is Ube Pie Jollibee?
The Ube Pie from Jollibee is a deep-fried dessert featuring a crispy, flaky crust filled with creamy ube (purple yam) filling. Ube, a staple in Filipino desserts, offers a smooth texture and mildly sweet flavor. The pie is reminiscent of other fast food pies but stands out due to its unique ube filling, making it a popular choice for those looking to try a traditional Filipino treat with a modern twist.
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