Ube Keyks As Made By Chef Jae Recipe By Tasty

UBE KEYKS AS MADE BY CHEF JAE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease an 8-cavity canoe pan with nonstick spray.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer) beat together the eggs and and butter on medium speed until combined and fluffy, about 2 minutes. Add the sugar and mix for another 2 minutes, until lightened in color.
• Add the flour and mix on low speed to incorporate. Gradually add the buttermilk and continue mixing until smooth and combined. Add the baking soda, baking powder, salt, powdered purple yam, ube extract and vanilla extract. Mix until incorporated and the batter is smooth.
• Fill each cavity of the prepared pan with 2-3 tablespoons of the batter.
• Bake the cakes for 12 minutes, until puffed and a toothpick inserted into the center of a cake comes out clean. Remove from the oven and let rest in the pan until cool enough to handle.
• While the cakes bake, make the filling: In a large bowl, beat the cream cheese and butter with an electric mixer on medium speed until combined, about 2 minutes. Gradually add the powdered sugar and continue to mix until smooth and incorporated. Transfer the filling to a piping bag fitted with a small round tip.
• Make the glaze: In a medium bowl, whisk together the powdered sugar, powdered purple yam, ube extract, and milk until smooth.
• Crumble 1 cake into a small bowl and set aside.
• Pipe the filling into 3 holes through the top of each cake, then pipe more filling on top. Sprinkle the tops with the cake crumbs and drizzle with the glaze.
• Enjoy!

MINI NO-BAKE UBE CHEESECAKES RECIPE BY TASTY

Steps:

• In a saucepan, melt ¼ cup (55g) of butter and stir in the coconut milk and condensed milk.
• Add the grated yam (ube) to the mixture and break it down until the mixture is smooth. Be careful not to burn the ube.
• Remove from the heat, set aside and let the mixture cool.
• In a medium bowl, mix the cream cheese, ¼ cup (55g) of butter, and sugar. Add the whipped cream and mix until creamy.
• Add two cups of the ube mixture and stir until all the ingredients are mixed.
• In a small bowl, mix the crushed graham crackers and ¼ cup (55g) melted butter.
• Line a muffin tin with liners, pack the crust on the bottom of each liner.
• Top with cheesecake mixture. Freeze for at least an hour.
• Remove from the muffin tins, remove the liner, and serve.
• Enjoy!

UBE HALAYA

Steps:

• Place yams into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until safe to handle, about 20 minutes. Grate yams into the pot.
• Add coconut milk, sweetened condensed milk, brown sugar, evaporated milk, butter, and vanilla extract to the pot over low heat. Cook, stirring constantly, until thick and sticky, about 20 minutes; mixture should be able to drop into room-temperature water and form a small ball when done.
• Transfer mixture into greased molds and chill until set, about 30 minutes.

UBE-MACAPUNO CAKE

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.

UBE PANDESAL RECIPE BY TASTY

Steps:

• In a 4-cup spouted measuring cup or medium bowl, whisk together the milk, warm water, and egg. Whisk in the ube flavoring.
• In a large bowl, combine the flour, yeast, sugar, and salt and mix well.
• Make a well in the center of the dry ingredients, then pour the wet ingredients into the well. Slowly mix together using a whisk or your hands until all of the moisture is absorbed by the dry ingredients and a dough begins to form, about 3 minutes. Add the butter to the dough and knead until incorporated, about 5 minutes.
• Spray a clean surface with nonstick spray. Transfer the dough to the surface. The dough will be sticky, but resist adding more flour as it will make the finished product tough and dry. Knead the dough by picking up from the center with both hands on either side of the dough and slapping the bottom end onto the countertop, then folding the top end forward. Rotate your hands 90 degrees and pick up the dough from the center again and repeat the slap and fold motion. Repeat until the dough is more elastic and has a significantly smoother texture, 8-10 minutes.
• Transfer the dough to a clean large bowl greased with nonstick spray and spray the top of the dough with more nonstick spray. Cover and let rise in a warm place for 30-60 minutes, or until doubled in size.
• Once the dough has risen, grease your hands with nonstick spray and portion the dough into 24-25 pieces, about 50 grams each, then roll into balls. Cover the portioned dough with a kitchen towel to prevent a crust from forming while you shape each pandesal.
• Flatten a piece of dough evenly in your palm to create a disc about 3 inches in diameter. Place a cube of the easy-melt cheese in the center, gather the edges of the dough around the cheese and pinch to seal, then roll into a smooth ball. Immediately roll the finished pandesal in the bread crumbs to coat completely. Repeat with the remaining dough.
• Place 8-12 pandesal on each of 2-3 baking sheets lined with parchment paper and lightly cover with plastic wrap. Let proof at room temperature until doubled in size, 60-90 minutes.
• Preheat the oven to 350˚F (180˚C).
• Remove the plastic wrap from the baking sheets. Bake the pandesal, working in batches if needed, for 18-20 minutes, until puffed and lightly golden on the bottoms. Let cool for 10 minutes before serving.
• Enjoy!