UBE KAMOTE (PURPLE SWEET POTATO) HALAYA

Who doesn't like Jams?

I love jams! Probably the first bread spread that i have known and grew up with specifically fruit jams of -- guava, mango, jackfruit, coconut and pineapple. But Ube variant?, NAH!  it was the unpopular tuber in our local market several years back.

Recently, thanks to social media, UBE HALAYA made a come back. A very famous sweet jam of 2020's particularly during this global lockdown. Though it became in demand, it's consumption is uncertain so production remained still. The reason for this crop being just a "celebrity" good.

Several people are deceived of the word UBE HALAYA, they thought all this time it was solely made from UBE (the purple yam) itself. Little did they know that some ube halaya are made from kamote (sweet potato) too, long time ago with the addition of purple colouring, then flavouring. But Thanks to this very dear purple sweet potato which was massively produced from Japan and Vietnam and some are also growing in the Philippines, a little less coloring is needed to produce a vibrant purple "UBE HALAYA".  

Just a year ago, this purple sweet potato becomes a hit in the popular fast food chain in the form of ice cream cones. At first we were skeptical but after tasting it we got hooked! It's delicious! 

Seeing the packages of purple sweet potato right in front of me in the grocery store, i thought of making some halaya.  You too can make your own UBE HALAYA using this purple sweet potato, here's how--

UBE KAMOTE HALAYA

Ingredients:

2 cups grated boiled purple sweet potato (for smoother texture, blend cooked kamote in fresh milk, included in this ingredient)
1 can condensed milk

1 can fresh milk
100 g butter
Additional 1 tbsp unsalted butter to be mixed right after you remove the halaya from the heat to make it shinier.
Ube McKormick flavoring about 1 tbsp
1 tsp vanilla

Method:
Melt Butter in the pan.
Then add fresh milk and condensed milk. Stir to combine.
Add ube and simmer under medium heat.
Add ube flavoring and vanilla. Stir until smooth and thick.
When done remove from pan and immediately add 1 tbsp butter and mix.

Ready to use. 

ENJOY!

NOTE: You can store this halaya in an airtight container in room temperature or inside the fridge for longer shelf life. Use this to spread your bread or as a filling to your favourite bread recipes or make your cakes and ice creams.  OR, eat it on its own as dessert! My kids had their share in a ramekins and a small spoon to dig it up. 😁

CINNAMON QUEZ-O ENSAYMADA

I love cinnamon rolls and i love fusion. Thinking of combining two delectable flavours is always a challenge, some of my adventures failed but majority succeeded and all of my successes are impeccably delicious! Well, who else is going to appreciate it but Moi 😆!

If you are craving for your favourite cinnamon roll & ensaymada, then you want to have both worlds but time is a constraint, well, this is for you --

CINNAMON QUEZ-O ENSAYMADA

 

QUEZ-O Ensaymada Dough use this recipe

 

Filling

½ c unsalted butter, softened

1 ½ c brown sugar

2 tbsp cinnamon powder

1 tsp cornstarch

 

In a bowl mix brown sugar, cinnamon and cornstarch.

Take ½ of the cinnamon mixture and combine with butter.  Cream to incorporate.

Then set aside.

 

Frosting

1 bar cream cheese

¼ c unsalted butter, softened

1 c powdered sugar

½ tbsp lemon juice

1 tsp vanilla extract

½ tsp salt, optional

 

You can use a stand mixer or a whisk and manually mix the ingredients, sort of obliging yourself to do exercise!

Cream butter and cream cheese.

Add powdered sugar and mix to combine.

Add lemon juice, vanilla and salt if using.

Set aside.

Back to the dough recipe to assemble...

Grab one dough ball and flatten it. Spread the butter cinnamon mix, then sprinkle with sugar cinnamon then roll and coil the dough. Place it in a mould and let it rest for another hour or until size doubles or triples. Then, proceed with baking at  175 degrees C for about 10 minutes. Cool and finish it up with frosting and cheese toppings.

Coiled and Resting before baking

Frosted with Cream Cheese

Enjoy your share 😋

QUEZ-O ENSAYMADA

Ensaymada is another staple bread in my community. There are dozens of variants in dough and several flavours flooding the market nowadays and each one looks delicious as the other. I got challenged.  Although I already perfected my own recipe, the thirst for searching and creating new ones is always calling. So, I decided to create another ensaymada recipe to have variations too. And this is where the fun comes in, create, re-create and test my creations. And if it passed the test, it goes to my archive. Yay!

Cheese is important in ensaymada making and there is no hard and fast rule on what cheese to use. Cheese is always subjective and of preferential taste, if  a particular kind of cheese impresses your palate, then use it. 

Sharing to you today is  another recipe which EDAM CHEESE is the key😊.  Surprisingly, our famous Christmas red waxed ball cheese called Queso de bola is a semi-hard Edam Cheese from Netherlands. What a coincidence 😋! 

Here it is --

QUEZ-O ENSAYMADA

Yields  about 988g raw dough

Makes about 19 pcs of 50g dough

3 c bread flour 

2 tsp instant yeast

½ c caster sugar

1 tbsp powdered milk

1 c fresh milk

1 tbsp honey

4 egg yolks

¼ salted butter, cubed (if you use unsalted butter, add ¼ tsp salt )

1 tsp vanilla

½ c grated cheddar cheese

1 tsp oil for greasing the bowl when proofing – to prevent the dough from sticking to the bowl if this concerns you much, otherwise this is optional.

 

Topping:

2 tbsp powdered sugar

¼ c softened butter

Edam Cheese, grated (I used a zester to get that shreds of cheese as compared to the classic Ensaymada which I have with longer cheese ribbons or strands).

Cream butter and powdered sugar. Spread on a cooled ensaymada buns then top with Edam Cheese.  Ready to Serve.

 

Method for Dough

In a stand mixer, pour flour, yeast,  sugar and powdered milk. Using a low speed, mix to combine. 

 

With the mixer running, slowly add fresh milk, honey, eggyolks, butter and vanilla. Continue mixing and slowly add cheddar cheese.  Increase speed and continue kneading for at least 15 minutes to create a smooth dough. 

 

When done, take the dough out and transfer to another bowl then pour 1 tsp of oil in the bowl to grease it (again greasing with oil is optional)

 

Mould the dough into a big ball and return to the greased bowl.

 

Proof for at least 1 ½ hr or so (I proofed mine for 3 hrs cause I have other things to do ) until dough doubles or have risen properly (mine is when my dough reaches the top rim of the bowl, that’s good enough for me😉).

 

When done, punch the dough, place it in a chopping board (or your working space) and divide the dough into 50g each. Prepare the bread flour in case you need some for dusting.   Some other times, In my case of having a small kitchen space, I usually leave the dough inside the bowl (this way I don’t have to clean a lot of space afterwards) after punching and just scoop some dough, weigh it for 50g. then--

 

Roll small dough into a nice small balls.

 

Flatten using a small rolling pin, brush with softened butter (you can have other spread according to your preferences: Fruit Jams, Nutella, Kaya, Ube Halaya, Matcha,  etc)  Starting from one side, roll dough into a long cylinder and coil. Slightly Tuck the edge under or just stick the edge to the dough this should be fine especially if you are using mamon cups. You will have a nice twirled ensaymada even after baking. BUT, if you rest it freely on a baking tray, make sure you tuck it under securely so it won't come out while the dough is expanding.

Place this buns into a mamon liner, or cupcake liner or a baking tray lined with parchment paper.

Let it rest to triple its size, at least an hour or so, this will give you more time to finish other chores😉

 

Pre-heat oven at 175°C and bake ensaymada for at least 10 minutes each.

Cool and finish it off with topping.  Enjoy!😉

TUNA PANDESAL

One base dough recipe can lead to a variety of emerging recipes.  Best example is pandesal.  A classic original pandesal is transformed into filled pandesal, toasted buns and even sandwiches of several layers of greens, protein and cheese. Whatever transformation it become, sweet or savoury, the end product is always palatable.


TUNA PANDESAL

Pandesal dough using this recipe. Use only 300 grams dough and the rest make it into plain buttermilk pandesal.

Tuna Filling:

makes 6 pieces bun.

1 head garlic, minced
1 medium onion, minced
1 can tuna flakes
1 tsp LKK superior Light Soy Sauce
pepper
spring onions, chopped
2 tsp EVOO

In a pan sauté garlic and onions.
Add tuna flakes. Stir in soy sauce and pepper.
When done, add spring onions.
Cool and ready to use.

Pandan Leaves top blanket.

When dough is ready, divide the raw dough into 50 grams each. Flatten each small dough and fill about tablespoon of tuna filling.
Pull the sides together and twist to seal.
Place it on a baking tray lined with parchment paper, bottom down.
Rest the buns for about an hour or until double the size.
When buns are ready, get a washed pandan leaf, wrap it around the bun and secure with toothpick. Do this to the rest the buns.

Bake buns in pre-heated oven at 175 Degrees Celsius for about 15 minutes.
Remove and ready to serve.

BACON GARLIC BREAD

Bread is making a come back since the countries imposed lock down because of the global pandemic, here in Singapore, we call it Circuit Breaker, well, baking for that matter.  Suddenly, the whole wide world is into baking... literally, people from all walks of life, regardless of age become instant bakers and they honed this skill in just few weeks, which the professionals learned it in months (no offense). Can you believe it? It can be done right? Flours, yeasts, butters, oils, all of the baking ingredients disappeared from the grocery shelves. Families and friends from miles away would hunt and even trade for yeast! Whew! 
This is historical {madness, ehem, excuse me 😄} milestone, indeed!

Anyway, that does not exclude me from this global madness of baking 😉.
So here's my take--

Bacon Garlic Bread

for the bread i used this basic bread dough recipe. 

Garlic Butter Mix

100g butter, softened

3 cloves garlic, minced & pressed

Salt & Pepper

Dried parsley 

Mix together and spread over bun.

Beaten egg with water for egg wash

Slices of Bacon

Sesame seeds (Black and white)

Mayo Surprise

1/3 cup Mayonnaise around  4 tbsp

2 Tbsp Condensed Milk

1 Tbsp Light Corn syrup

1/2 tsp Lemon Juice

Mix until well combined.

Place in a piping bag or your diy ziplock.

Set aside. Ready to use.

Assembly:

Make oblong bun and rest for another hour.

When done, brush the buns with eggwash.

Sprinkle with sesame seeds.

Snip in the middle and spread  garlic butter mix. 

Add chopped bacons and sprinkle more dried parsley.

Bake at 175 degrees for 20 minutes or until lightly brown.

When done you can serve it hot naked or ...

Pipe with mayo surprise and this bun is twisted into something sweet savoury delish!

PORK BUNS

Who would not be tempted by those soft buns, crunchy sweet top and savoury hot fillings baked to perfection....and with just one bite--- ahhhh heaven! 

Nah! it's just a bread. But a delicious one though. It's sooo good that my kid will finish 3 orders in just one seating and will request for more. This bun is one of their favourites among the bread filled buns but it goes top of the list.  Plus, they will ONLY order that much if it's from their favourite resto. With the Circuit Breaker - Stay at Home situation when dine in is impossible and take out / delivery is a challenge not to mention hygienecally risky, I am challenged and forced to bake one. Proud to say it's a success! Gone in few seconds, even their Dad just had a piece.... he almost missed out!

Here we go---

PORK BUN

Makes about 580 grams of bread dough

about 19 buns at 30g each

ooohhlalala, look at that! Yummy!!!

INGREDIENTS

BREAD

2 c Bread Flour (or all -purpose flour)

1 tsp instant yeast

1/2 c + 2 tbsp fresh milk

1 tbsp + 1 tsp white sugar

1 egg

1/2 tsp salt

2 tbsp unsalted butter, softened

In a bowl of stand mixer fitted with dough hook, add flour, yeast, sugar and salt. Then pour milk, add egg. Then  turn the mixer to medium speed and run until the ingredients combined and form rough ball.

Then add the softened  butter and continue mixing until you get a bottom clean bowl this will take at least 15 minutes or so of mixing.

Stop the mixer, scoop the dough and form into a smooth big ball and return to the bowl to proof for at least an hour or until the dough double its size. 

My dough ready for proofing

( I usually make my dough rise to the top of the bowl, that way i am secured that the dough has properly risen ;-)

When done, ready to use.

FILLING

Can be done ahead of time, just place it in the fridge.

1 head garlic, minced

1 medium onion, chopped

1/2 tbsp oil

2 c pork belly, chopped into small cubes

1 1/2 tbsp Lee Kum Kee  light soya sauce + 1/2 tbsp any dark soya sauce (you can just use 1 tbsp SILVERSWAN soy sauce)

1 tbsp hoisin sauce (Lee Kum Kee)

1 tbsp oyster sauce

1/2 c water for the meat

1/2 c water to be mix with 1 tbsp cornstarch

Spring onions (optional, to be mixed with the filling before you place the meat into the dough so you can see the greens inside)

Place oil in a pan and sauté garlic and onion.

Then add pork belly and cook to brown.

In a bowl, add soya sauce, hoisin, oyster and 1/2 c water. Stir to combine.

Then pour over the meat, stir and cover the pan and let it simmer until pork is tender, about 10-15 minutes. (use low heat this time to prevent the filling from burning)

When done, pour the water-cornstarch mixture.

Cook filing until very thick.

Remove from heat and let it cool before use.

Before placing the filling into the dough, add the spring onions. 

Look at that greens, an added appetizing color in your filling. I made a mistake by placing it right away after cooking so the greens were cooked before i placed it inside the dough so i lost the green color  So from the finished product you cant see any greens anymore.  ;-(
So lesson learned, place greens right before you actually fill the bun.

TOPPING

1/4 c unsalted butter (about 50-60g butter))

1/2 c powdered sugar

1 tbsp cornstach

1/2 c flour (all-purpose flour)

1 egg

2 tbsp water

Cream butter and Sugar until light and fluffy.

Add flour , cornstarch, egg and water and whisk until combined and in smooth paste texture.

Place in a piping bag.

Ready to use.

ASSEMBLY

When dough is ready, divide it into 30g each making about 19 small dough balls.

Grab one small dough, flatten it with roller, then scoop about 1 tbsp of filling and place it at the center of the dough. Gather the edges and seal the sides.

Place the bun seal down on a baking tray lined with parchment paper.

Repeat this with the rest of the small doughs.

Once done, let the filled doughs rest for another 40 minutes or until its size doubles.

When done and before baking, cover the bun with filling. Circling the top by swirling it around the bun going down about halfway each bun.

Piping the topping using Wilton #5 Tip But you can also pipe without piping tip, just make a small hole on your tip of the piping bag you are using.

Pre-heat oven to 350º F or 175º C.

Bake buns for about 15-20 minutes until slightly brown, 

DO NOT OVERBAKE...

TABLEA CREAM FILLING

I was cleaning my stash of "treasured garbage" ;-) and came across a magazine dated a decade ago. I remember I bought this piece from a magazine rack of National Bookstore while strolling around Ayala-Makati. I tested few of the recipes with a tweak for the lack of ingredients or that some the ingredients are not for my liking so i have to substitute or twist it and oh well, it always came out perfect and delicious, fortunately!

So today, this is the first time i am using this filling and it's soooo good and worth sharing --- but warn you, patience and strength will surely pay off ;-)

TABLEA CREAM FILLING

This can fill about 10 (50g ) ensaymada with a tablespoonful each.

3  tablets (Batangas Cocoa Tablea), finely chopped

1 c fresh milk

4 tablespoon cornstarch

2 tablespoon butter

1/2 c condensed milk

4 eggyolks

Place  tablea, milk, cornstarch, butter and condensed milk in a pan.

Bring to a rolling boil with constant stirring about 8-10 minutes until pudding texture.

Take out from heat and with continuous whisking add eggyolks. 

Continuously whisking until creamy. Return to heat with constant stirring until the mixture can be scoop out with a whisk.

Note: The cream is stiff as it cools.

Set aside to cool while preparing your well proofed Ensaymada dough for filling.

Flatten the dough and scoop about a tablespoonful and place it on the center of the dough..
Bring the sides together and seal.
Form the dough into ball and place it into a mamon liner with seal at the bottom.
Rest for about an hour.
Then bake for about 7 minutes @ 175 degrees C.

Assembly:
Remove  Ensaymadas from liners, spread butter mixture on top then finish with fresh grated cheddar cheese. Serve with your favourite hot or cold beverage ;-).

UBE MAKAPUNO ENSAYMADA

Having two jars of Ube Halaya with me which my SIL bought from Market Market, Fort Bonifacio, Global City (Philippines) and a freshly cooked makapuno, my first project will be ensaymada. This is very appropriate for this season of Lent. So without much story telling here it is...

Using my  ensaymada  and the makapuno  recipe all I need to do is to assemble. Just a note, I have so much left over butter and i felt like experimenting a bit, so I added generous amount of butter to the dough while beating it up... and the result... deliciously soft! 

TRES LECHES ENSAYMADA

Have you ever tasted pastel ( a custard filled bread famous in Cagayan de Oro) .? Oh, I got carried away by the turnout of the Ensaymada overload and a craving for Pastel so I made a hybrid of these two. 

 Taking it to further overloading by adding tres leches filling. This could be hyperglycemic, I must admit, but the cremé is really superb (which is by the way not too sweet) and filling the bread is simply irresistible....My apologies...