Compiled Recipe – Ube Cake With Macapuno

Ube Cake with Macapuno

* 1 cup castor sugar, divided
* 2 cups cake flour, sifted
* 1 tbsp. baking powder, sifted
* 1 tsp. salt
* 6 large eggs, sifted
* ½ cup canola oil
* ½ cup water
* 1 tbsp. ube coloring and flavoring
* ½ cub ube halaya
* coconut buttercream (see instructions below)
* macapuno strands , as needed

1) Preheat oven to 325F. Lightly oil then line 2 9-inch springform cake pans with parchment paper. Set aside.

2)  Set aside 1/4 cup sugar.

3) Place remaining sugar, flour, baking powder, and salt in a large bowl. Use a whisk to mix. Create a well in the middle.

4) Into the well, add egg yolks, oil, water, ube flavoring, and ube halaya. Whisk until ingredients are well combined, scraping the sides and bottom of the bowl as needed. Set aside.

5) In the mixing bowl of a stand mixer with the whisk attachment, whisk egg whites on Medium-High until foamy. Sprinkle gradually the reserved sugar to make a meringue. Whisk only until stiff peaks.

6) Scoop out 1/3 of the meringue, and add to the cake batter. Fold in meringue using a large spatula. Once well mixed, add the remaining meringue in batches, folding while being careful to not over mix the batter and release all the air whipped into the egg whites. Divide mixture evenly between the prepared cake pans.

7) Place filled cake pans in the preheated oven, and bake for about 25 minutes, rotating cake pans halfway through, or until a toothpick inserted into the centers emerge clean. Remove from the oven, and completely cool on a wire rack. Remove cakes from the pans, and discard parchment papers. Set aside until ready to fill.

8) Make Buttercream: Place in a piping bag with a round tip. Set aside until ready to use.

9) To assemble, place one ube cake on a cake stand. Pipe a rim and cover top with a layer of coconut buttercream then fill center with macapuno. Top with second ube cake and pipe dollops of buttercream around the edge of the top layer. In the middle, spoon in macapuno. Chill until ready to slice and serve. Keep chilled.

For Coconut Buttercream

* 1 cup caster sugar
* 3 large egg whites
* ¼ tsp. salt
* 2 cups butter, cubed, softened
* ½ tsp. vanilla extract
* ¼ cup coconut cream

1) Simmer about 2 inches of water in a large pot or enough water to not touch the bottom of the bowl you’ll be using.

2) In a metal bowl, add caster sugar, egg whites, and salt. (Add 1/8 tsp. cream of tartar if using.) Using a silicone spatula, stir ingredients over the simmering water until the sugar and salt granules have dissolved and egg whites are warmed (To pasteurize egg whites, heat to about 160◦F (or 70◦C) on a candy thermometer).

3) Remove egg whites from heat and transfer to the bowl of a stand mixer. With the whisk attachment, whisk the egg white mixture on High until it has cooled enough to the touch.

4) Once egg whites are cool, add butter, a cube at a time, until fully combined, scraping the bowl as needed, and mixture has become light and fluffy. Turn mixer to Low, and add vanilla extract and coconut cream. Mix on Medium until just incorporated then mix on High until fully mixed, scraping as needed. Use as per the recipe.



Compiled Recipe – Mini Ube Mamon

Mini Ube Mamon

* 2 cups cake flour
* 1 cup sugar, divided
* 1 tsp baking powder
* ½ cup water
* ½ cup evaporated milk
* ½ cup corn oil
* 1 tsp ube flavocol
* 6 eggs, yolks only
* 10 eggs, whites only
* 1 tsp cream of tartar
* butter, melted
* sugar
* cheese (grated), optional

1) Sift together flour, ½ cup sugar and baking powder.

2) In a large bowl, combine water, milk, oil, flavocol and egg yolks.

3) Mix together the liquid and dry ingredients. Do not overmix.

4) Using an electric mixer, beat egg whites, remaining sugar and cream of tartar until medium peaks form; fold into the prepared mixture.

5) Pour into lined mammon or cupcake molds until three-fourths full. (Note: You may also use the muffin pan.)

6) Bake at 350˚F for 20 to 30 minutes.




Compiled Recipe – Ube Cupcakes with Coconut Buttercream

Ube Cupcakes with Coconut Buttercream


(For the cupcakes):
* 2 large eggs
* ¾ cup sugar
* ½ cup vegetable oil
* 1 cup ube halaya
* 1 ½ cup tsp ube coloring and flavoring
* 1 cup cake flour
* 1 tsp baking powder
* ½ tsp salt

(For the coconut buttercream):
* ¾ cup unsalted butter, softened
* 4 cup powdered sugar, sifted
* ½ cup coconut cream

1) Preheat oven to 325◦F. Line a 12-cup muffin pan with cupcake liners Set aside.

2) In the mixing bowl for a mixer with the beater attachment, beat eggs, oil, and sugar together until well mixed. Add ube and beat until well combined. Stir in ube flavoring.

3) Sift cake flour and baking powder together over ube mixture. Sprinkle in salt and fold in flour. Mix until just well blended. Using an ice cream scoop, divide batter into cups.

4) Bake cupcakes in the preheated oven for 12 minutes or until tops spring back when lightly pressed and a toothpick inserted into the centers of each cupcake emerges cleanly. Cool completely a wire rack.

5) Meanwhile, make buttercream: In the bowl for a mixer with the whisk attachment, cream butter until light and creamy. Add sugar by the cupful, alternating with coconut cream and vanilla extract. Whisk until light and fluffy.

6) To assemble, decorate cooled cupcakes with frosting and macapuno strands as desired.




Compiled Recipe – Ube Macapuno Mochi Waffles

Ube Macapuno Mochi Waffles

* ½ cup sugar
* ¼ cup butter, room temperature, plus extra for brushing
* 1 egg
* ½ cup fresh ube puree or bottled ube jam (ube halaya)
* 1 tsp ube extract
* ½ cup coconut milk
* 1 ¼ cup glutinous milk
* ½ tsp baking powder
* pinch of salt
* ½ cup bottled macapuno

1) In a medium-sized mixing bowl, beat butter and sugar together until fluffy. Mix in the egg, ube puree, ube extract and coconut milk and mix well until combined. (Note: If using ube jam or ube halaya, lessen the amount of sugar to ¼ cup only.) Set aside.

2) In a separate mixing bowl, combined the glutinous rice flour, baking powder and salt and whisk until combined.

3) Place the flour mixture into the sugar mixture and fold until just combined.

4) Brush a heated waffle mixture with butter. Spoon 1/3 cup of the batter and cook for 3 to 5 minutes or until parts of the mochi waffle is golden brown.

5) Serve with macapuno.




Compiled Recipe – Ube Banana Fried Burritos

Ube Banana Fried Burritos

* ½ (8-ounce) bar cream cheese, softened
* 2 tbsp coconut milk
* ½ cup ube halaya
* 1 tbsp sugar
* 10 (6-inch) flour tortillas
* 5 saba bananas, sliced in half lengthwise
* oil (for deep frying)

1) Whisk together cream cheese, coconut milk, ube halaya and sugar in a bowl until well combined.

2) Lay a tortilla in a clean, flat surface. Place half a saba banana in the center. Top with 1 to 2 tablespoons ube mixture. Fold tortilla sides over and roll to seal. Secure with a toothpick. Repeat with remaining ingredients.

3) Heat oil in a deep pan. Deep-fry chimichangas until crisp and golden, about 4 minutes.

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