Tuesday, May 11, 2010

#242_Donuts & Twist Donuts, Pilipit or Shakoy

I didn't use any special doughnut recipe to make these donuts or twist donuts or pilipit as we call them in the Philippines.

When I was making some Pan de Sal one day, I decided to use just half of the dough and used the other half to make some donuts. To my surprise, these donuts turned out really good.

For the Pan de Sal recipe, click here.

Here's how to make the Pilipit or Twist
After second rising just cut the dough into golf ball sizes, roll each piece into ropes, about 6 inches long, twist each rope to form a number 8 figure pinching the ends together. Fry in hot oil.

The kids and grand kids love them.

From the same dough, I made some traditional donuts without using a donut cutter (I should invest in one) by connecting the 2 ends of the roped dough together, then fried them... they might not be the perfect-looking doughnuts just like the ones sold commercially, but hey, these are home-made and they are absolutely yummy!

#241_Ube-Macapuno Cake Roll

Here's another favorite Filipino dessert I had made
using 2 recipes that I already have:

Chiffon Cake, click here for the recipe.
The recipe makes 2 cake rolls. If you don't need 2 cake rolls
use half of the cake batter to make Mamon or Crema de Fruta.

For the Ube Halaya recipe, click here.

For the macapuno, I used the bottled kind found in Asian stores.

Here's my version of this cake:
1) Make the batter for the cake following the directions on the Chiffon Cake recipe.
2) Grease 2 jelly roll pans then line with parchment papers, then grease the papers.
3) Equally spread the batter on the parchment paper-lined pans.
4) Bake in a pre-heated 350 degrees oven for 15-18 minutes for each pan.
5) Follow directions in rolling jelly roll before filling the cake with ube and macapuno.

I found this video which gives you good instructions
on how to roll the cake and a recipe which is really easy to follow:

#240_Pan de Sal with Ube Macapuno Filling

Incredibly good!!
Pan de Sal dough filled with cooked ube (ube halaya) and macapuno, either macapuno balls or macapuno strings, then baked in oven just like baking regular Pan de Sal...

ahhhh... a mouth-watering merienda!!!

3 things that I love to eat rolled into one...
Pan de Sal, click for the recipe here
Ube Halaya, click here for recipe
and Macapuno (in jars)

#239_ Ube Ensaymada

Ensaymada with Ube Halaya Filling

Click on post #118 ( here) on how to make filled ensaymada,

For Ensaymada recipe, click here.
For Ube Halaya recipe, click here.

This is a picture of Pan de Sal with
Ube-Macapuno filling, see post #240
You can absolutely make the same filling for Ensaymada.

Wednesday, May 5, 2010

#238_Sweet Ube Siopao/ Steamed Buns with Ube Filling

Ube Siopao
A fan of PinoyAmericanFavoriteRecipes on facebook, Angiel, suggested ube for a siopao filling when I posted a steamed bun with custard-like filling from a Chinese Buffet. So I thought, why not? I already have recipe for both the siopao dough and the ube halaya. I just combined the two recipes to make this sweet merienda. If you are a vegetarian, you'll love this.

Steamed Buns with ube filling

1-1/2 cups warm water
1/2 cup white sugar
1/4 cup canola oil
1 tsp. salt
4 cups flour
1 tbsp baking powder
1 tsp. yeast

1) Put all the ingredients in the bread machine pan with the water at the bottom of pan. Place the dry ingredients on top. Turn the machine on dough cycle. This will take 30 minutes for the whole cycle to stir and knead the dough. When the cycle is finished turn off the machine and leave the dough in the bread machine to rise until doubled in bulk.

2) Take out dough and divide it into 20-24 pieces.

3) Roll out each piece into about 6 inches discs, should be thinner around the edges. Place about 1 heaping tablespoon of filling on the center of dough. Gather the edges, using the N-S and E-W or the 12 o'clock-6 o'clock and 9 o'clock-3 o'clock fashion. Meaning, take the 2 opposite sides and pinch them together, then the other 2 sides together, then gather the rest of the sides, pinching them altogether to seal well.

4) Oil the bottom of the filled dough before placing them on a piece of paper. You can use 2 1/2 square inch wax paper or parchment paper or just simply use muffin liners. Place the filled siopao smooth side up on the papers.

5) Let the dough rise until doubled in size, about 45 minutes, before putting them in the steamer to steam. (Don't forget to place a clean kitchen towel over the steamer before putting the lid on so the water from the vapor will not drip on the buns).

6) Steam the siopao for 15-20 minutes.

Ube Halaya or Jalea de Ube

The recipe is really simple as you can see, it has only 3 ingredients and if you want a good workout for your arm, you'll want to try making this dessert.

1 package grated frozen ube, thawed out
1 stick butter
1 can condensed milk

1) Pass the thawed out ube through a sieve because you want this to be really smooth.
2) Put all the ingredients in a non-stick pan and cook over medium heat, stirring constantly until mixture is thickened.