How To Use Ube Powder Recipes

HOT UBE PANDESAL (FILIPINO PURPLE YAM BREAD ROLLS)

Steps:

• Pour milk into a microwave-safe bowl. Heat in the microwave until warm, about 1 minute.
• Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds.
• Place eggs in a bowl; cover with warm water for 1 minute. Drain and crack into the bowl; beat lightly with a fork.
• Place warm milk, melted butter, eggs, salt, bread flour, purple yam powder, and bread machine yeast into a bread machine in the order listed. Run "Dough" cycle.
• Preheat oven to 375 degrees F (190 degrees C).
• Transfer dough to a greased bowl. Deflate dough with your fist. Cut into 24 oval pieces. Roll each piece into a ball.
• Pour bread crumbs into a shallow plate; roll balls of dough in bread crumbs until coated. Arrange close together, slightly touching, in an ungreased baking pan.
• Bake in the preheated oven until tops are golden brown, about 15 minutes.

UBE CAKE (FILIPINO PURPLE YAM CAKE)

Steps:

• Preheat your oven to 350F. Line the bottom of 3 8-inch round baking pans with parchment paper and set aside.
• In a large bowl, sift 2 ½ cups cake flour, 2 ½ teaspoons baking powder and ½ teaspoon salt.
• In a smaller bowl, combine 2 teaspoons ube extract, ½ cup vegetable oil and ½ cup milk. Set aside.
• In another large bowl, using a handheld electric mixer, beat egg yolks while gradually adding ⅓ cup sugar until the mixture is light yellow (about 7 minutes on medium-high speed).
• Add ½ cup ube jam and beat until smooth and no big lumps remain. If you want your cake to be a vibrant purple, you can add gel food colour at this stage and give the batter a stir until the colour is evenly distributed.
• Fold a third of your flour mixture into your egg mixture just until combined. Then add half of your milk mixture, another third of your flour, the rest of your milk and finally the rest of your flour, folding each addition just until combined. Be careful not to overwork the batter.
• Using a stand mixer with the whisk attachment (or your handheld electric mixer - making sure that the beaters are clean, dry and grease-free), beat the 8 egg whites on medium-high speed until they start to get foamy.
• Then add 1 teaspoon cream of tartar and beat until very frothy.
• Gradually add ¾ cup sugar into egg whites until you reach stiff peaks.
• Take about 1 ½ cups of the meringue and fold it into your cake batter to lighten it.
• Then fold your cake batter into the meringue in thirds until incorporated.
• Transfer the cake batter to prepared pans and bake for 20-30 mins or until a toothpick inserted in the centre comes out with minimal crumbs.
• Put the pans upside down on a cooling rack and cool completely.
• See this recipe on how to make basic Swiss meringue buttercream.
• Once your buttercream has come together, start adding ¼ teaspoon ube extract at a time until you get the flavour you desire (I put 1 teaspoon total). Whip until the flavour is fully incorporated and the buttercream is evenly coloured.
• Trim the tops of your cakes if they are uneven. Trim the sides too to get rid of the brown edges so you're left with a vibrant purple cake.
• Fill and decorate with frosting as desired.

UBE CHIFFON CAKE

Steps:

• Preheat oven to 325°F.
• In a large bowl, whisk together cake flour, ube powder, baking powder and salt. Set aside.
• In another bowl, whisk together egg yolks, half of the sugar, ube halaya, coconut milk, and oil. Mix until smooth.
• Add wet mixture to dry flour mixture. Mix until thick and smooth. Set aside.
• In a clean bowl, whip egg whites on low speed until foamy. Add cream of tartar and continue to whip on low speed. Add remaining sugar one tablespoon at a time while mixing. Once all the sugar has been adding, increase to medium-high speed and whip to almost stiff peaks.
• Add ube extract and whip to stiff peaks.
• Add whipped egg whites to cake batter in three additions. Using a sturdy spatula, gently fold in 1/3 of egg whites into cake batter. Mix until just combined. *DO NOT OVERMIX, otherwise the egg whites will deflate.
• Pour batter into an ungreased angel food cake pan. Bake for 45-50 minutes until toothpick inserted near center of cake comes out clean and top of cake springs back when touched.
• Immediately invert cake pan. Allow chiffon cake to cool in pan for about 90 minutes, or until cake is room temperature.
• Run a knife or a mini offset spatula around the perimeter of cake to dislodge and unmold. Remove cake from pan. Transfer to serving plate. If desired, dust with sifted powdered sugar.