Ube Cupcakes
http://www.recipezaar.com/recipe/Ube-Cupcakes-176796
Ingredients
Directions:
- Peel and slice the yams into inch thick slices.
Transfer into a medium pan, rinse, then cover with cool water. Bring to
boil and simmer until tender. Mash with a fork.
- Crack eggs into a large bowl. Beat with a
whisk until yellows and whites are combined.
- Gradually add sugar and whisk until
combined.
- Add oil and whisk until combined. Add
chopped macapuno and vanilla and stir with a wooden spoon to combine.
- Sift together flour, baking powder, baking
soda, and salt in another bowl.
- Add about a third of the flour mixture to
the wet mixture and mix to combine.
- Add about one half of the buttermilk and mix
to combined.
- Repeat above, alternating flour and
buttermilk and ending with the flour mixture.
- Scoop into cupcake papers about half to
two-thirds full (depending on whether you want flat or domed cupcakes.
Note that these cupcakes will don't shrink. Two-thirds full will result
in domed cupcakes.).
- Bake for 22-25 minutes until a cake tester
comes out clean.
UBE CUPCAKES
http://www.bakespace.com/recipes/detail/Ube-Cupcakes/8106/
INGREDIENTS
- 2
large purple yams (ube)
- 4 large eggs, room
temperature
- 2 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 3 cups all-purpose
flour
- 1 teaspoon baking
powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup evaporated milk
DIRECTIONS
Peel and slice the yams into inch thick slices. Transfer
into a medium pan, rinse, then cover with cool water. Bring to boil and
simmer until tender. Mash with a fork.
Crack eggs into a large bowl. Beat with a whisk until
yellows and whites are combined.
Gradually add sugar and whisk until combined.
Add oil and whisk until combined. Add chopped macapuno
and vanilla and stir with a wooden spoon to combine.
Sift together flour, baking powder, baking soda, and salt
in another bowl.
Add about a third of the flour mixture to the wet mixture
and mix to combine.
Add about one half of the buttermilk and mix to combined.
Repeat above, alternating flour and buttermilk and ending
with the flour mixture.
Scoop into cupcake papers about half to two-thirds full
(depending on whether you want flat or domed cupcakes. Note that these
cupcakes will don't shrink. Two-thirds full will result in domed
cupcakes.).
Bake for 22-25 minutes until a cake tester comes out
clean.
Ube Cupcakes Recipe:
http://journalling-sunsets.blogspot.com/2008/08/ube-cupcakes.html
Ingredients:
1 cup of unsalted butter (2 sticks)
2 cups of sugar
4 large eggs (I used 5 small)
2 teaspoons baking powder
1/4 teaspoon salt
2.5 cups of flour
1 cup milk
1 cup ube jam
I changed that
a bit, i added more ube jam and a bit less sugar. I also used skimmed
milk.
For the frosting:
250 grams of cream cheese
1/2 cup of butter
3 cups of sugar
1/2 cup ube jam
I changed
this, too, a bit, added less butter and more ube, and so less sugar. Mix
all that and you've got your cream cheese frosting.
Directions:
- Preheat the
oven to 350 degrees Fahrenheit which is about 170 Celsius.
- Sift
flour, baking powder and salt and set aside
- In a different
container; mix butter and sugar using a mixer until fluffy
- Add
one egg at a time, and mix. Then add ube.
- Add flour mixture and
milk, in intervals
- Fill your containers half to two-thirds full
and place in the oven for about 20 minutes. The larger the container,
the more it will take to bake. Bake till fork/toothpick comes out clean.
Now
find your way and decorate your cupcakes. They didn't come out purple,
but the icing is sort of a pastel purple, you could use violet food
coloring.
If you can find purple yams, then boil and mash them and
add them instead of using the jam/powder.
You could also use this:
Purple Yam Frosting•
3 cups grated cooked purple yam (ube)
• 1 ½ cups sugar
• 1 1/4
cup evaporated milk
• ½ cup butter
• about 1 ½ cups fresh milk
1.
In a medium sauce pan, mix purple yam, sugar and evaporated milk and
place in medium heat. Keep stirring.
2. Add butter in batches.
Alternate with fresh milk. Keep mixing until desired consistency, for
spreading or for piping. Remove from heat. Let cool.
Vanilla Cupcakes with Flan Filling and Purple Yam Frosting
http://aubreybaby.travellerspoint.com/1/Tip:
One can make the flan earlier. They keep well in the fridge for a day
or two.
Vanilla Cupcakes
• 2/3 cup butter
•
1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla
• 2½
teaspoons baking powder
• 2½ cups flour
• 1¼ cups milk
1.
Preheat oven to 350 degrees.
2. In large bowl, cream sugar and
butter. Beat in eggs, vanilla, baking powder and salt.
3. Add flour
in batches of ½ cup, alternating with milk. (End with milk.)
4. Beat
at low speed for 30 seconds or until mixture is smooth and consistent.
5.
Fill cups two-thirds full. Bake for 15 to 20 minutes or until
toothpick inserted into center comes out clean.
6. Cool on wire
rack.
Flan Filling
• 1 1/2 cups sugar, divided
•
6 egg yolks
• 2 whole eggs
• 1 1/2 cups evaporated milk
• 1
tablespoon of lemon juice (optional)
1. Prepare a baking pan
that can hold about 2 cups of liquid (about an inch high in the pan).
Melt 1/2 cup of the sugar in the pan over low heat. Tip pan back and
forth to distribute caramelized sugar evenly and avoid burning. Set
aside to cool.
2. In a medium bowl, mix milk, eggs, egg yolks, lemon
and remaining sugar. Mix well and avoid beating to lessen bubbles.
3.
Strain egg mixture twice and pour in caramel-lined pan. Cover with
aluminum foil and place in a larger baking pan.
4. Set it in the
middle shelf of the oven. Pour hot water in the bigger pan until it
reaches almost halfway through the height of the custard pan. (Bain
marie method)
5. Bake for 1 1/2 to 2 hours or until toothpick
inserted in the center comes out clean.
6. Let cool to room
temperature. To unmold, run a knife around the sides and quickly turn
the pan over into a plate. Pour the caramel sauce over it.
I
used 2 loaf pans for my flan and it worked just fine. The cooked flan
looked like this:
Purple Yam Frosting
• 3 cups
grated cooked purple yam (ube)
• 1 ½ cups sugar
• 1 1/4 cup
evaporated milk
• ½ cup butter
• about 1 ½ cups fresh milk
1.
In a medium sauce pan, mix purple yam, sugar and evaporated milk and
place in medium heat. Keep stirring.
2. Add butter in batches.
Alternate with fresh milk. Keep mixing until desired consistency, for
spreading or for piping. Remove from heat. Let cool.
I was
thinking about adding in some purple food coloring, but my purple yam
turned out with a pretty shade of purple on its own so I didn't.
Assembly
1. Cut off the top of
the cupcake in the shape of an upside-down pyramid. Flip the top over
and cut off about a centimeter from the point of the pyramid.
2. Cut
the flan in 1”x1” cubes and use these to fill cupcakes and replace the
top of the cupcakes.
3. Frost with purple yam.
The end
product was a striking purple garden. Uhm, I thought it was just too
purple to look at, so I took a pandan leaf, cut it in triangular strips,
and stuck them into the purple yam. It looked posh. And smelled freshly
sweet too.
http://www.livestrong.com/recipes/ube-cupcakes/
- 1 cup Purple
Yam, Ube
- 1 cup Whole
Milk
- 1 tsp Pure
Tahitian Vanilla Extract
- 18 tbsp Butter
- 1 1/4 cups Sugar
- Raw Turbinado
- 4 eggs
- 2 cups Cake
Flour
- 2 1/2 tsp Baking
Powder Aluminum Free
- 1/4 tsp Salt
- 8 oz Philadelphia
Cream Cheese
- 2 cups Confectioners
Sugar 10-X Powdered
Prep: Defrost frozen Ube. Take butter and cream cheese out to
make them room temperature.
Preheat oven to 350F.
Place cupcake papers in muffin tins.
Cupcake: Mix ube (once defrosted, you can scrape ube into measuring cup
with a fork), milk, and vanilla extract. Set aside.
Cream 10 tbsp of butter until smooth, then gradually add the sugar.
Beat until light for about 3 or 4 minutes. Beat in the eggs one at a
time.
Combine the flour, baking powder, and salt.
Add to butter/sugar/egg mixture by hand, a little at a time, alternating
with the milk/ube mixture. Stir until smooth. The mixture should be
light purple, but not overwhelmingly so.
Scoop matter into muffin tins lined with cupcake papers, using an ice
cream scoop for help.
Bake for 20-25 minutes.
Frosting: Mix cream cheese and butter until creamy. Add one cup of
powdered sugar at a time. Feel free to add some sprinklings of shredded
ube to make the frosting purple.
Frost cupcakes after 30 minutes of cooling.
Mochi
+ Ube Ice Cream Cupcakes
http://justjennrecipes.com/mochi-ube-ice-cream-cupcakes/2010/06/06/There’s nothing lovelier than a deep shade of purple. But what makes
this ice cream so colorful? YAM of course. What.
I thought a nice color – as well as textural – contrast would be to
pair it with a cupcake – not just any cupcake, a mochi cupcake!
ingredients:
1/3 cup butter, softened
1 cup flour
3/4 cup mochiko
1 teaspoon baking soda
1/4 teaspoon baking powder
pinch of salt
1 cup sugar
2 eggs
1 teaspoon vanilla
1/3 cup milk
Ube ice cream
UBE TARTS AND UBE PIES
Macapuno-Ube
Jam Tart
This is definitely an experimental recipe... that ended
up tasted great, but need to work on the filling because it turned out
too soft. Next time I will use fresh ube instead of jam and those white
bits are sweetened macapuno.
crust: makes one 8 inch tart
pan1 cup flour
3/4 stick butter, cold, cut into
cubes
1/8 tsp salt
1 tbsp sugar
3 to 4 tbsp cold water
- Pre-heat
oven to 190 C
- Mix together flour, salt and sugar in a mixing
bowl. cut in the butter with pastry cutter or a fork until the mixtures
resembles coarse crumbs.
- Pour in cold water little by little
until dough is crumbly but holds together when squeezed. Do not over
mix.
- Turn out onto work surface, knead once or twice until
dough comes together. Wrap in plastic and chill for 30 minutes.
- Remove
dough from the refrigerator. On floured surface, roll out dough into
circle (1/4 inch) thick.
- Lift dough using rolling pin and lay
it over a 8 inch tart plate
- Press the dough along the edges of
the tart pan to remove the excess.
- Prick all over with a fork so
the crust won't balloon during baking.
- Bake at 190 C for 15
mins.
macapuno-ube jam filling
1/2 cup
ube jam
1/4 cup macapuno
2 eggs
1/2 cup cream
1/2 tsp
vanilla
1 tbsp sugar
- Place ube jam in a large bowl.
Mix together with 1/2 cup cream, vanilla and sugar. Gradually blend
until smooth,
- Add eggs one at a time, beating until combined.
stir in macapuno.
- Pour mixture into pre-bake crust and bake for
190 C for 20 minutes then bring down temperature to 170 C and bake for
25 minutes more.
- Remove from oven and let cool.
Ube
Buko Pie
.
Pรขte Sucrรฉe:
Pronounced
“paht sou-kray”, the texture of pรขte sucrรฉe is crisp & crumbly. A
rich, sweetened dough with a texture similar to shortbread. Left over
can be shaped and baked into delicious cookies.
pate
sucree - makes one 8 inch pie pan
1 1/4 cups all purpose
flour
1 stick butter, cold and cut into small cubes
1 egg yolk
2
tbsp sugar
1/4 tsp salt
2 tbsp ice cold water
- Mix
together flour, salt and sugar in a mixing bowl. Cut in the butter with
pastry cutter or a fork until the mixtures resembles coarse crumbs.
- Combine
egg yolk and cold water. Mix together until combined.
- Add
mixture to flour mixture and stir with fork to moisten. Flour mixture
should come together. Add a little more water if mixture is too dry. Do
not over mix.
- Lay a plastic wrap onto work surface, place dough
and lift the edges of plastic wrap until dough comes together and form
into disc. Wrap in plastic and chill for 30 minutes.
- Pre-heat
oven to 190 C.
- Dust a work surface with flour. Roll out dough
into thin sheet.
- Lift dough using rolling pin and lay it over a
9 inch pie pan.
- Press the dough along the edges of the pie pan.
Trim, leaving half inch over hang. Fold under and crimp for decorative
edge.
- Prick all over with a fork so the crust won't balloon
during baking.
- Bake at 190 C for 15 minutes.
ube
buko filling
3/4 kilo fresh ube (purple yam)
1 young
coconut
1 1/4 cups sugar
1 tsp vanilla
2 eggs
3/4 cup cream
- Steam
ube until they are easily pierced with a fork. You may need to add more
water as ube steam. Let ube cool slightly before removing skins.
- Place
ube in the bowl and mashed until soft.
- Add sugar and cream
blend until smooth. Add eggs one at a time, mixing after each addition.
Add vanilla and continue mixing until well combined. Stir in young
coconut.
- Pour mixture into pre-bake crust and bake for 190 C for
20 minutes then bring down temperature to 170 C and bake for 20 minutes
more or until center has set.
- Remove from oven and let cool.
*note* this pie taste even better
when cold.
UBE CAKES:
-
2 1/2 cups cake flour
-
3 teaspoons baking powder
-
1 teaspoon salt
-
1 cup ube (purple yam), cooked and finely grated
-
3/4 cup milk
-
1 teaspoon vanilla extract
-
1/2 cup corn syrup
-
7 egg yolks, lightly beaten
-
1/2 cup vegetable oil
-
7 egg whites
-
1 teaspoon cream of tartar
-
1 cup white sugar
-
6 drops red food color
-
6 drops blue food coloring
-
1 (12 ounce) jar macapuno (coconut preserves)
-
-
1 cup evaporated milk, chilled
-
3/4 cup white sugar
-
1 cup butter, softened
-
1 drop violet food coloring
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
2. Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
3. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
4. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
5. To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.
UBE BREADS:
Brazo de Violeta Recipe (Baked Meringue Roll with Ube
Halaya)
http://www.pinoyrecipe.net/brazo-de-violeta-recipe-baked-meringue-roll-with-ube-halaya/
Indulge your taste for ube by spreading the Halaya (Ube Jam) on baked meringue.
Estimated cooking time: 50 minute
Brazo de Violeta Ingredients:
|
1 ½
cups eggwhite
½ teaspoon cream of tartar
1 ½’ cups sugar Ube Filling:
1 ½ cups sugar
½ cup water
8-10 eggyolks, beaten
2 cups mashed ube
¼ cup softened butter
Brazo de Violeta Cooking Instructions:
Preheat oven at 250°F. Generously grease then line a jelly roll pan. Set aside.
In the mixer, beat the eggwhites and cream of tartar at high speed until soft peaks form, gradually add the sugar while beating continuously until stiff.
Spread evenly on the prepared pan. Bake for about an hour or until set.
Prepare Ube filling: Boil the sugar and water until thread-like.
Beat the eggyolks in the mixer until light and fluffy.
Pour in the hot syrup while beating continuously until thick. Beat in the mashed ube and softened butter. If filling is too thick, add some milk.
Put over medium fire and simmer until done.
To assemble:
Sprinkle a sheet of brown paper with confectioners’ sugar.
Invert baked meringue on it. Peel off the paper lining.
Spread the ube filling. Roll up the meringue to enclose the filling.
Place seam-side down on a serving tray or platter.
Pan de Coco and Pan de Ube
http://www.cafenilson.com/2009/03/lasang-pinoy-sundays-bread-y-or-not/Pan de Coco
Filling:
- 2 cups unsweetened shredded coconut
- 1 cup sugar or honey
- 1 tsp vanilla
- 1/2 cup water
Directions:
- Mix all ingredients in a pan and simmer on medium heat until all
liquid is absorbed. Set aside to cool. Best made the day before and
refrigerate until it is time to use.
- Dust dough with flour and roll into a ball. Let rest for 10 minutes.
Divide into two smaller balls.
- Take one dough and roll out into a rectangle about 1/4 inch thick.
Place coconut filling in the center of rectangle leaving 1/2 inch on
all sides. Roll lenghtwise as if making cinammon rolls and seal seams
and ends. Flatten a little bit on top then divide (using sharp knife
or pasty cutter) into 6 equal portions.
- Place in baking sheet (lined with parchment paper) about an inch
apart, cover with plastic wrap or kitchen towel and let rest until
doubled in size (mine took one hour).
- Preheat oven 350F. Remove plastic cover and brush top of dough with
egg wash.
- Bake for 15 – 20 minutes or until golden brown. Cool in wire rack.
To make
Pan de Ube:
Follow the same instructions as above for the dough. Place
ready-made ube jam enough to cover the rectange with 1/2 inch space left
all around. Fold, cut and let pieces rest until doubled. Bake at 350F
for 15 – 20 minutes or until golden brown. Cool in wire rack.
Notes: You can also make
these bread into rolls, placing a tablespoon worth of filling in each
flattened roll of dough. I wanted my bread to look like the ones we
used to buy at our local bakery store where we grew up so I flattened
them instead of shaping into rolls.
Ingredients:
5 cups bread flour (separate 1 + 1 + 3)
1/2
cup sugar
2 envelopes Fleischmann’s RapidRise Yeast (1 envelope is 0.25 oz = 2-1/4
tsp)
1 tablespoon salt
1 cup milk
1/2 cup water
2/3 cup shortening (also known as lard, purico in Philippines, strutto
in Italy)
1 cup mashed potato
2 eggs
3 egg yolks
2-oz grated sharp cheddar cheese, added to the 3-cup flour above(I used
Helluva Good brand, because it comes closest to the kind of cheese
paired with ensaymada that I grew up with. It's up to you to experiment
with other cheeses.)- [UPDATE 12-23-08: I tried 2-oz crumbled feta
cheese and it was wonderful! I loved the cheesy effect on the dough.
Save your cheddar cheese for topping instead.]
melted butter (approximately 1 stick)
softened butter (approximately 1 stick to 1-1/2)(for rolled method)
(Note: Before you turn your nose up with the shortening here, wait for
my next post comparing the two).
Directions
Combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water
and shortening until very warm (120ยบ to130ยบF). Gradually add to dry
ingredients. Beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Stir in mashed potato, eggs and 1 cup flour; beat 2
minutes at high speed, scraping bowl occasionally. Stir in remaining
flour to make a stiff batter. Detach dough hook and cover dough plus
hook loosely with plastic wrap; refrigerate 2 hours. Remove from fridge
and add the 3 egg yolks, stir setting on the mixer. Remove hook from the
dough this time and cover loosely again with plastic then refrigerate
for another 1-22 hours.
The next stage will make use of a method depending on how hardworking
you are or how time pressed you are.
Coiled: If you got lots of time,
do the old-fashioned way of coiling like katol by pinching off pieces
from the chilled dough about the size of a small pandesal. Get only a
few at a time and chill the rest of the dough again because it becomes
harder to handle when warmer; it becomes too sticky. Sprinkling flour on
work surface helps lessen the stickiness. Shape the dough into a long
rope about a foot long and coil as previously illustrated in older
posts. Place on greased baking pan and brush with melted butter. See
this
post
for step-by-step slideshow on how to shape into coils.
Rolled (
para sa tinatamad): Get a chunk of dough about the same
as one that you have for 2-lb recipes of bread (or about the size of a
grapefruit or suha). Flatten to disk, fold over the four edges like that
of an envelope, and roll to make a rectangle about 8 x 10 inches. Place
a generous layer of softened butter except near the edges. Roll tightly
from the long end. Cut in 1 to 1-1/2 inch intervals. Dip one end of cut
side in melted butter then place on baking pan. Brush the rest of the
surfaces with melted butter. [UPDATE 12-23-08: This whole batch can be
divided into 3. When shaped into logs after you place your filling, wrap
tightly in cling wrap and freeze. After freezing, let stand in room
temp for about 15-20 minutes and cut with a knife to end up with 8-9
pieces minus the ends. Place in baking pan, preferably where they will
crowd together to compress so they rise upward; ex., in 8x8 or 9x9 or
round pans. Brush with butter. Let rise in warmed oven for about 45 mins
to 1 hr, or until doubled in size. Bake as directed below. Cool down
some or completely before applying topping of choice.]
Let rise in warm, draft-free place until doubled in size, about 1 hour.
(My favorite thing to do is place them in the oven and "start" baking
then turn off after one minute then let rise for 30 mins to 1 hr. Once
puffy enough, remove from oven and start heating up the oven).
Bake at 350ยบF for 12-15 minutes or until done. Remove from pans; cool on
wire rack for about 30 minutes or until completely cool if not
consuming immediately, and store in ziploc bag.
To enjoy ensaymada the traditional Filipino way:
Brush softened butter to warm ensaymadas (not too hot that it melts the
butter), dunk in a bowl of sugar (or sprinkle the sugar on top), and top
with finely grated cheese (the finer grater gives you soft looking
curls of the cheese like in the photo above).
UBE DESSERTS:
Purple Yam - YUM! (Ube Halaya)
http://www.latestrecipes.net/2009/09/29/purple-yam-yum-ube-halaya/Here’s how to make Halaya or Sweetened Purple Yam in photos,
recipe follows at the end..
RECIPE FOR HALAYA (SWEETENED PURPLE YAM)
Ingredients
1 1/2 cups grated cooked purple yam
1 cup evaporated milk or (traditionally) coconut milk
1 14oz can condensed milk
a pinch of salt
1 tablespoon butter/margarine plus extra for smoothing the cooked yam
note: I made these from fresh purple yam but
you can also use the powdered form if you cannot really find fresh and
have a craving for purple yam. You just add more milk if you find it
too dry as you’re cooking it. And on texture..it’s my personal choice
and preference, the traditional way of making it uses finely ground
purple yam, which you can easily achieve with food processor or by using
food mill or passing the grated yum through a fine mesh sieve.
Here’s how:
If using fresh, wash the purple yam thoroughly; Peel and slice it
into big chunks and boil until tender. You may also leave the peel if
you find it hard to do so and just peel it after boiling, just make sure
you washed it thoroughly, remember it’s a root crop..it’s DIRTY.
In a deep pot or saucepan, combine all the ingredients except the
butter or margarine. Stir to combine well and on medium high heat, cook
until the mixture thickens. You have to keep stirring while cooking to
avoid lumps. It will get harder to stir as it cooks, so make sure you
change hands to give the other arm a work out too :)
Halfway through the cooking, add a tablespoon of butter. Mix well
and continue cooking until it starts to pull away from the sides of the
pan/pot and when you get some, it doesn’t fall off the spoon.
Transfer the sweetened purple yam into well-buttered dish/dishes.
Add a pat of butter on top of the mixture and using the back of a spoon,
level and smooth the purple yam. That’s it!
This is optional but definitely adds more yum factor: Top the purple
yam with some sweetened macapuno before serving.
Ube Halaya
http://panlasangpinoy.com/2010/01/17/purple-yam-dessert-ube-halaya-recipe/
Ingredients:
1 lb. boiled purple yam, grated, shredded, or mashed
14 ounces condensed milk (about 1 can)
1 teaspoon vanilla extract
¼ cup butter
Cooking procedure:
1. Heat a cooking pot then put-in the butter and let it melt.
2. Add the condensed milk then stir well.
3. Put-in the purple yam then continue stirring.
4. Add the vanilla extract and stir occasionally until the texture of
the mixture becomes really thick (about 15 to 20 minutes under low
fire)
5. Transfer the mixture to a mold or any container and let the
temperature cool down.
6. Refrigerate for at least 2 hours then serve.
7. Share and enjoy!
![]()
Makes 24/350 degrees
1 1/2 sticks butter
1 1/2 cups
sugar
3 eggs
2 cups
all purpose flour
1 tsp baking powder
1/8 tsp salt
3/4 kakang
gata/coconut cream
Cream butter and sugar until it lightens in color
Add eggs one at a time
Sift
flour, baking powder and salt 3 times
Add half
of the dry ingredients to the butter/sugar mixture
Add half of the kakang gata.
Add
the remaining dry ingredients then add the remaining kakang gata.
Scoop into cupcake liners and bake for 15-20 minutes.
White Chocolate
Ganache
24
oz white chocolate, finely chopped
1 1/2 cups
heavy cream
6 pcs Hershey's Kisses (melted)
1 tsp ube extract
2 tbsp grated
cheese
Simmer cream
in pan
Add hot cream to the white chocolate.
Wait for 10 seconds then stir vigorously
Cool ganache for 30 minutes then whip it as you would
whip cream
Divide mixture into 3.
Add Hershey's Kisses into a third
Add ube extract into the other third
Add grated cheese into the last third
Place ube, chocolate and cheese flavored white chocolate
ganache in the freezer for 3 minutes.
Scoop
each into the cupcakes as you would ice cream into cones.
Photos by links as provided.
