Ube Roll Cake
UBE ROLL - PinoyCookingRecipes. Today I will be making Ube Macapuno cake roll, Red Rinbon inspired. You will say never say never with this Ube Macapuno cake roll odishahaalchaal.com you like it!??.
Some cakes even include macapuno coconut string jam —an absolutely welcome partner in crime with any ube dessert. From cake to ube crinkle cookiesube ice cream, and even ube waffles. This ube cake will give you ultra-moist chiffon ube cake layers, macapuno filling, and coconut milk and ube buttercream frosting.
Traditionally, ube how to run sql file in sql developer from Red Ribbon is made using a chiffon cake recipe, which is a cake made with traditional ingredients of flour, eggs, and sugar, but also includes vegetable oil to produce an extra moist cake and meringue to create an airy texture. After testing different recipes, I ended up doing a nontraditional substitution for the vegetable oil.
Instead of using oil and milk for wet ingredients, I used coconut cream to get a more flavorful cake and keep the added fatty moisture—two birds with one stone. I would definitely recommend making this batter from scratch because using cake flour really gives you a softer cake due to the lower gluten.
For this recipe, I used ube puree that I made by rehydrating pure ube powder and water in addition to ube extract. Getting your hands on ube powder is a lifesaver because it lasts longer on the shelf and you can rehydrate it when you need. You can also make ube halaya with the powder too. To rehydrate ube powder, I used a 1 to 5 what is email worm win32 net of ube powder to water and cooked it over a stove while stirring until the powder rehydrated.
One caveat about ube powder is that it can be quite gritty during cooking or rehydrating, so it may take some time to fully soak up the water over the stove so be patient. A faster way to get ube is using ube halaya which often times is cooked with sugar how to fix netflix internet connection problem be mindful when you add it to this recipe or ube extract.
I use ube extract to get a deeper purple color and concentrated nutty and vanilla flavor for my cake. You can also use natural food coloring to get a deeper violet. Often times when you eat ube flavored anything at a store and its deep purple, you are most likely eating ube extract.
Ube cake is well known for its vivid purple whipped frosting and sometimes crumb cake outer layer, but I have never been a fan of this whipped cream frosting. For this recipe, I used a whipped buttercream frosting and added coconut cream along with some drops of ube extract to decorate my cake in an ombre style. One of the most important parts of this frosting is to whip up your butter for a good 5 minutes in the stand mixer—this creates a light and soft base for your sugar and coconut cream.
I would what is an omnivore herbivore and carnivore recommend chilling the cake in the fridge for about minutes before serving to enjoy a firm texture in the cake and icing.
If you have extra cake, store it in an airtight container in the fridge and it should last for a couple of days. Puto Filipino Steamed Rice Cakes. Your email address will not be published. Yes, I'd like to get updates by e-mail from Hungry Huy!
Get weekly recipe updates sent to your inbox! Hungry Huy. Making the cake from scratch vs boxed cake mix Traditionally, ube cake from Red Ribbon is made using a chiffon cake recipe, which is a cake made with traditional ingredients of flour, eggs, and sugar, but also includes vegetable oil to produce an extra moist cake and meringue to create an airy texture. How to make ube buttercream what to do in denver in the summer Ube cake is well known for its vivid purple whipped frosting and sometimes crumb cake outer layer, but I have never been a fan of this whipped cream frosting.
Learn how to make this traditional chiffon cake with a special coconut buttercream at home. BY: MG Sanchez. Prep: 30 mins. Cook: 45 mins. Total: 2 hrs 15 mins. Cut out parchment paper to line each cake pan. In a mixing bowl, whisk together the egg yolks, ube puree, coconut cream, and ube extract. Pour the sugar and salt and whisk until they dissolve. Carefully pour in the carbonated water and whisk until incorporated. Sift the cake flour and baking how to train your dragon bags into the mixing bowl with the liquid.
Whisk together until there are no lumps. Meringue In a stand mixer, add the cream of tartar and all the egg whites. Turn on to your stand mixer to level 8 for about 2 minutes.
Add half of the sugar and continue to beat for another one minute, then add the rest of the sugar. Continue to beat the egg whites for about minutes total or until you have stiff peaks. You can test this by turning off your stand mixer, unhooking the whisk attachment, and turning it upside down to see if the peaks keep their shape. Then use the spatula to add the rest of the meringue into the diluted batter.
Use a very soft folding method to combine the meringue and batter by holding your spatula like a knife, slicing it down the middle of the bowl, and folding the batter over the left side of the bowl or right side if you are left-handed. Keep rotating the bowl slightly before each fold until your meringue and cake batter are combined. Here's how the final batter texture should look. Divide batter between the two pans, then slightly tap them on the counter to remove any excess bubbles.
Place your cake pans on a large sheet pan and place them on the middle rack of your oven. Check on the water levels for the bain marie every 15 minutes. After 30 minutes, test the cake with a toothpick or cake tester by poking it in the middle. Remove the cakes and immediately turn them upside down on top of a wire rack without releasing them from the pan. Leave on the counter until they are cool to the touch.
Cooling upside prevents the cake from deflating. Frosting In a stand mixer, add the softened butter and whip on level 8 for about 5 minutes or until it turns into a light and airy texture. Make sure to scrape down the sides every so often to make sure all the butter gets aerated. Lower the level to 6. Sift what can cause sudden loss of memory powdered sugar and add half the sugar into the stand mixer.
Whisk for two minutes. Scrape the sides if necessary. Add the other half of the sugar and whisk for another two minutes to make sure all of the sugar is incorporated. Add the coconut cream and increase to level 8.
Whisk for one last minute. You have the option of adding ube extract to the frosting at this point. I chose an ombre icing design so I added a varied amount of extract for a darker purple and a light violet icing. Assembly Run a knife along the sides of the cake to release the cake from the pans.
Remove the parchment paper from the bottom of each cake, and place them back onto the rack. Place one cake on a plate or cake stand and add some of the frosting on the top. Spoon the macapuno on top of the frosting and add the top layer of cake.
Add the 2nd layer of cake on top and if necessary, trim your cakes so they match in size and so it's flat on top.
Frost the cake with the leftover frosting. Notes Note:. Calories: Course: Dessert. Cuisine: Filipino. Keyword: coconut, ube. Did you cook this recipe? Like this recipe? Subscribe to my newsletter! Leave a Reply Cancel reply Your email address will not be published.
How to Make Macapuno Balls
A Filipino celebration isn’t complete without dessert, and one of the most famous cakes is ube cake from Red Ribbon or odishahaalchaal.com cake typically comes in a traditional round, sheet cake, or roll cake variation, but it’s always moist, nutty, and delicious. Some cakes even include macapuno (coconut string jam)—an absolutely welcome partner in crime with any ube dessert. Jul 28, - Ingredients:Batter 1/3 cup sifted cake flour 3 tablespoons cornstarch 1/2 cup granulated white sugar 1 teaspoo. Sweet and purple ube cupcake recipe filled with ube jam and topped with macapuno (coconut sport) strips. This is a quick Filipino dessert that is also easy to make and a treat to share. This ube cupcake with macapuno takes only 30 minutes to prepare and bake!
Last Updated: December 8, References Tested. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. There are 15 references cited in this article, which can be found at the bottom of the page. The wikiHow Culinary Team also followed the article's instructions and verified that they work. This article has been viewed , times. Learn more Ube halaya is a sweet Filipino dessert made from purple yams.
You can eat it plain or treat it as a jam and add it to other foods. Traditionally, ube halaya is topped with latik, or fried coconut curds. Note — You can use any type of milk or coconut milk instead of these three cans, including fresh whole milk or carabao's milk. To make ube halaya, start by melting butter in a large pan. Then, add some milk, coconut milk, grated ube, and vanilla extract. Let the mixture simmer over medium-low heat for 30 minutes, stirring it constantly so it doesn't burn.
During the last 5 minutes, add some more butter to make the ube halaya shiny. After it's done simmering, pour the mixture into a greased, heat-safe container and let it cool before serving.
To learn how to make latik as a topping for your ube halaya, scroll down! Did this summary help you? Yes No. Log in Social login does not work in incognito and private browsers.
Tips and Warnings. Related Articles. Article Summary. Part 1 of All rights reserved. This image may not be used by other entities without the express written consent of wikiHow, Inc. Prepare the ube. Fresh ube has the strongest flavor, but frozen grated ube is easier to find in Asian markets outside the Philippines.
Whichever you choose, get it ready for cooking: Fresh ube: Simmer whole or in large chunks until soft but not mushy, about 30—45 minutes. Let cool to room temperature. Peel the ube throwing away the peel , then grate the rest of it. Frozen grated ube: Leave it at room temperature until it thaws, then press it hard to squeeze out water. Pour out the water. Melt butter in large pan. Find a wide, deep pan large enough to hold all your ingredients. Add the milk and coconut milk. Pour in 1 can each of evaporated milk, sweetened condensed milk, and coconut milk.
You can also try these variations instead: Make it extra sweet with a second can of condensed milk instead of the coconut milk. Try a less traditional, vegan recipe by leaving out the milk and using just one can of coconut milk. If you're not nostalgic for the taste of evaporated milk, you might prefer fresh milk instead. Add the other ingredients. Add all of the grated ube plus 1 tsp 5mL vanilla extract. Most cooks also add 1 cup g sugar. You can skip this if you prefer a stronger ube taste, since there's already sugar in the sweetened condensed milk.
You can use white granulated sugar, brown sugar, or caster sugar. Stir for at least 30 minutes. Simmer the mixture over medium-low heat. Stir constantly to prevent it burning on the bottom of the pan. The ube halaya will gradually get thicker and thicker. It's ready once it's thick enough to cling to the spoon, about the consistency of thick cake batter.
If the coconut milk starts to curdle, reduce the heat and stir more slowly. Add some of the extra butter. In the last five minutes of cooking, add an extra tablespoon 15mL butter to make the ube halaya shiny. Use coconut oil instead if you've made latik, as described below. Grease a few containers. Brush the last bit of butter onto llanera flan molds or any other heat-safe container, to prevent sticking. Pour in the ube halaya and let cool. Spoon the thick purple mixture into the greased containers.
Smooth out the surface with your spoon. Let them sit on the counter until the halaya is warm, but not hot. Serve or refrigerate. Some people prefer it at room temperature, while others like to cool it for a couple hours in the fridge. Either way, here are some serving ideas: Sprinkled with latik see below or toasted coconut flakes Spread over bread Sprinkled with cheese.
Store leftovers in the fridge. Store the rest of the jam in a covered container in the refrigerator. In sterilized containers, it will stay good about 7—10 days. Part 2 of Start with coconut cream or milk. Latik is made from coconut curds, which separate from the fat. You can use coconut milk, but the recipe is faster and makes more latik if you use the thicker, fattier coconut cream skimmed from the top of the can.
You can also make coconut milk from fresh or shredded coconut. To make coconut cream, follow the same recipe, but use 4 parts coconut meat to one part water. Simmer the coconut cream until it thickens. Pour the coconut cream or coconut milk into a non-stick pan. Heat over medium heat until the mixture starts to simmer, then reduce to medium-low heat. Let it simmer, stirring occasionally, until it thickens.
This takes about an hour. Keep heating until the curds and oil separate. Once most of the liquid has evaporated, the coconut cream will separate into two parts: oil and curds. Keep heating it as this happens, stirring frequently to prevent burning.
Let the curds fry at low heat. Leave the curds and oil in the pan and reduce the heat to low. Stop stirring until the oil begins to fry the curds, turning them golden-brown.
Once they start to change color, stir occasionally so they cook evenly. Turn off the heat. The latik will continue to cook for a few minutes, turning a deep brown color. Drain the coconut oil out. Pour the mixture through a mesh to separate the solid latik from the coconut oil. Serve on top of ube halaya. You can use the oil instead of butter in the ube halaya, or brush it on top once the halaya is finished.