Monday, November 11, 2019

Puto Bumbong without Bamboo Steamer







Puto Bumbong Recipe

Ingredients:

1 cup Glutinous Rice Flour
1/4 cup Ube Halaya
1/2 tbsp Ube flavoring
1/2 cup +2 tbsp water

For The Toppings:
Grated Coconut
Grated cheese
Star Margarine
condensed Milk/sugar

1. In a bowl combine all the ingredients and mix well until it forms into a dough

2.Grate the dough using a cheese.

3. Cut some aluminum foil or banana leaves  to wrap the grated dough (about 4x6)

4.Using a margarine brush the aluminum sheet (to prevent from sticking)

5. Take 2-3 tbsp of the grated dough and put it into the prepared aluminum sheet then roll it into like a small log.

6. Steam it for 15-20 minutes.

Assemble: line the serving plate with Banana leaves, brush it with margarine arrange the auto bumbong and top it with  grated coconut, drizzle it with condensed milk and the cheese.






Sunday, September 8, 2019

Suman Ube Recipe




Ingredients:

2-Cups Glutinous rice/Malagkit (washed)
1- Can 400 ml Coconut cream
1/4 -Cup Ube Halaya
2- Tbsp Granulated Sugar
3/4 Tsp Salt
1-Tbsp Ube flavoring
Banana leaves

Procedure.

1. In a pot pour in the 1 can of coconut milk. Add in the halaya,sugar,ube flavoring and the salt stir until it is well combine.

2. Bring the mixture to the stove top and cook it over medium high heat stirring constantly. When the mixture has thicken up turn off the heat.

3. Take 2 tbsp of the mixture and wrap it in the banana leaves and fold both ends.

4. Steam it for 35-45 minutes or until the rice is cook.

enjoy :)


Monday, April 29, 2019

Ube Ensaymada recipe



Ingredients:


4 cups Bread flour
1/2 tsp Salt
1- 1/3 cup cup Warm milk
1 tbsp Instant yeast
4 Egg yolks
1/4 cup Granulated sugar
4 tbsp Melted unsalted butter
2 tbsp Shortening

Filling
Ube halaya (homemade or store bought)

Procedure

1) Line your ensaymada mold with large cupcake liner or spray it with nonstick baking spray

2) Take 1 tbsp of sugar sprinkle into the warm milk add the yeast whisk and set it aside until it is foamy



3) Once the yeast get foamy add 1/2 cup of the flour and set it aside until it double in size

4) Combine flour, salt and the remaining sugar.

5) In the large bowl or bread machine bucket pour in the yeast and flour mixture, butter, shortening, the flour mixture lastly add the egg. Turn the bread machine on to knead the dough. If using your hand to knead the dough, knead the dough until it is smooth and elastic. Then transfer the dough into a large greased bowl and cover it for 2 hr. If you using a bread machine leave the dough in the bucket and let it rise for 1 or 2 hr depending on how warm you place is.


6) Once the dough has doubled in size take it out from the bowl or the bucket and cut it into pcs weighing 50 grams each.

7) Flaten each dough about 7-8 inches long and at least 4 inches wide add 1 tbsp of the ube halaya and roll it into a log and pinch the side to sealed. coil it and put it into a prepared baking mold and let it rise for the second time 45-1 hr. or until it has doubled in size.

8) Once your ensaymada has doubled in size bake it in the pre heated oven 350F for about 15 minutes or it look like the picture below

9) Let it cool down completely then remove it from the mold and add the toppings starting with the ube halaya then sprinkle your favorite cheese. Wrap each ensaymada using a Saran Wrap.

Monday, March 4, 2019

Yema Ensaymada Recipe





Yema ingredients:

3 Egg yolks
1 can condensed milk
2 tbsp Unsalted butter
2 tsp Vanilla extract

Ensaymada Dough recipe:

4 cups Bread flour
1/2 tsp Salt
1- 1/3 cup cup Warm milk
1 tbsp Instant yeast
4 Egg yolks
1/4 cup Granulated sugar
4 tbsp Melted unsalted butter
2 tbsp Shortening

Procedure

1) Line your ensaymada mold with large cupcake liner and spray it with nonstick baking spray

2) Take 1 tbsp of sugar sprinkle into the warm milk add the yeast whisk and set it aside until it is foamy



3) Once the yeast get foamy add 1/2 cup of the flour and set it aside until it double in size

4) Combine flour, salt and the remaining sugar.

5) In the large bowl or bread machine bucket pour in the yeast and flour mixture, butter, shortening, the flour mixture lastly add the egg. Turn the bread machine on to knead the dough. If using your hand to knead the dough, knead the dough until it is smooth and elastic. Then transfer the dough into a large greased bowl and cover it for 2 hr. If you using a bread machine leave the dough in the bucket and let it rise for 2 hr.

*Make the yema filling while waiting the dough to rise*

6) In a nonstick pot combine condensed milk, egg yolks and the butter cook it over medium high heat stirring constantly until the mixture has thicken up spreadable like consistency. About 6-8 minutes turn the heat off and add the vanilla extract

7) Divide the dough weighing 50g each

8) Flatten each dough 1/4 inch thick and about 8 inch long then add the filling about 1 tsp the roll into a long and pinch the side to sealed.

9) Coil the dough and put it into the mold let this rise again for 45-1 hr or until it has doubled in size


10) Bake at preheated oven 350 for 12-15 minutes of until the top is lightly golden brown


11) Let it cool down completely. Once it is cooled completely take another 1 tsp of yema filling and spread it on the top of baked essaymada and top it with your favorite cheese. Store it in the air tight container or wrap it individually using a plastic wrap.

Sunday, February 10, 2019

Ube Macapuno Cake Recipe



Sponge Cake Ingredients

7 Egg yolks
3/4 cup Granulated sugar
1/3 cup Vegetable oil
1/3 cup Evaporated milk
2 tbsp Water
1/4 cup Ube halaya
1 tbsp Ube flavoring
1/4 tsp of purple food color
2 cups Cake flour
1-1/2 tsp Baking powder
1/2 tsp Salt

Meringue

7 Egg whites
1/2 cup Granulated sugar
1/2 tsp Cream of tartar (optional)

Toppings and filling
1 small jar of macapuno
 maraschino cherry
one recipe of the Swiss meringue buttercream
http://www.sugarampsprinkle.com/2019/02/swiss-meringue-butter-cream.html
1 tbsp Ube flavoring
1/4 tsp Purple food color
8" cake circle board (optional)
2 disposable piping bag
1M wilton piping tip

1) Line 2 8x2 cake pan with parchment paper and pre heat the oven to 350 F

2) Combine the egg yolks and the granulated sugar beat until its pale yellow color. Add in the ube halaya and beat it again until the ube is well combine to the egg yolks mixture.

3) Combine the liquid ingredients the oil, milk, ube flavoring, water and the food color give it a whisk then add it to the egg yolks mixture.

4) Combine the dry ingredients flour, baking powder and the salt and sift it to the wet mixture and beat until its just combine.

5) Beat the egg whites until it is frothy once it is frothy gradually add the sugar and continue to beat until you get the stiff peaks stage.

6) Combine the batter and the meringue in 3 addition and using a spatula do the cut and fold method.

7) Divide the batter into 2 as equal as possible into the prepared cake pan and bake it for 25-30 minutes or until toothpick insert comes out clean.

8) After baking let it cool down in a cooling rack. Turn the cake pan upside down do not remove the cake pan when cooling it.

*ASSEMBLE THE CAKE*

9) Remove the cake from the cake pan and peel of the parchment paper.  Level the cake using a serrated knife use the 8"of cake board or if you don't have one just use a plate.

10) Using a decorating bag filled the bag with icing and cut the tip and pipe a line of icing just inside the outer edge of the layer And add half of the macapuno filling. add another 1/2 cup of the icing in top of the macapuno and spread/flatten using a spatula now add the other cake upside down.

11) Ice the whole entire cake with icing start from the top down to the side. Once the entire cake is covered with the icing. Fill another piping bag with icing and use 1M piping tip to make rosette or a swirl and in the bottom pipe a shell around the side. and add the cherry on the top of the swirl/ rosette let is set the the fridge for few hours before serving what I did is I took 1/2 of the white icing before I add the ube flavoring and the food color but that is optional.


Swiss Meringue Butter cream


Ingredients

5 Large egg whites
1 cup granulated sugar
1 cup unsalted butter softened
1 cup shortening
1-1/2 cup Powdered sugar
1 tsp Vanilla extra

1) Combine sugar and the egg whites to a large bowl ( your you can use your stand mixer bowl
)and cook it in a double boiler until the sugar has dissolved

2) Beat it until its is stiff peaks stage( your mixture should be glossy and holds it shape if you don't see this beat it more)

4) Sift in the powdered sugar and beat it at the lowest speed. Now slowly add in the butter and the shortening  lastly add in the flavoring

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