Macapuno Bars Recipes

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UBE-MACAPUNO CAKE



Ube-Macapuno Cake image

This is a great Filipino purple yam cake.

Provided by Jackie

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h

Yield 12

Number Of Ingredients 19

2 ½ cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 cup ube (purple yam), cooked and finely grated
¾ cup milk
1 teaspoon vanilla extract
½ cup corn syrup
7 egg yolks, lightly beaten
½ 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
¾ cup white sugar
1 cup butter, softened
1 drop violet food coloring

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 713.8 calories, Carbohydrate 74.9 g, Cholesterol 167.5 mg, Fat 43.7 g, Fiber 0.8 g, Protein 12 g, SaturatedFat 13.3 g, Sodium 468.8 mg, Sugar 36 g

MACAPUNO BARS



Macapuno Bars image

My adaptation of an old Filipino recipe for boat tarts, but twice as easy and twice as good.

Provided by Doug O'Florida

Categories     Filipino Recipes

Time 45m

Yield 18

Number Of Ingredients 6

cooking spray
1 (17.5 ounce) package frozen puff pastry, thawed
6 egg yolks
2 (12 ounce) jars macapuno strings
¼ cup butter, softened
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
  • Spread one of the puff pastries into the bottom of the prepared baking dish, stretching so it reaches the edges.
  • Bake pastry in preheated oven until lightly browned, about 5 minutes.
  • Beat egg yolks in a stainless steel bowl until smooth. Add macapuno strings, softened butter, and vanilla to the egg yolks; stir.
  • Place the stainless steel bowl over a pot of boiling water; cook the macapuno mixture, stirring frequently, until it thickens, about 5 minutes. Pour over the baked puff pasty and spread into an even layer. Stretch the unbaked puff pastry over the top of the macapuno layer.
  • Bake in preheated oven until top layer is golden brown, about 18 minutes. Cool to room temperature.

Nutrition Facts : Calories 296.2 calories, Carbohydrate 37 g, Cholesterol 75.1 mg, Fat 15 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 4.8 g, Sodium 78 mg, Sugar 0.2 g

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