#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:
http://video.about.com/baking/Jelly-Roll.htm

#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)

#38_Ube de Jalea or Halaya Ube

Jalea de Ube

This is one of the "make-ahead" items on my list for the Thanksgiving dinner. It was getting late and the lighting wasn't very good, but I went ahead and took this picture anyway so that I can post this entry tonight as I'm afraid I won't be able to do it in the next few days.

Some people might wonder what ube is? It is a root crop which is sometimes called purple yam used in making desserts. Mr. Wiki (pedia) can tell you more about it.

I will be making a Brazo de Mercedes with Ube on Wednesday for my Filipino friends who are coming to the dinner. For the halaya ube, I can make it days ahead, so that will be real helpful with the time element. As the chefs in Food Network say, a sucessful dinner is all about timing. I hope so.

I only need one batch for the cake but I doubled the recipe (above picture) because I love to eat this dessert.

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.

Here's the recipe for the Ube de Jalea:

1 package grated frozen ube, thawed out

1 stick butter

1 can condensed milk


Procedure:

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 thick.

3) Press the cooked jalea onto a buttered dish.

Notes:

1. Because I will be spreading the ube halaya on the merigue (for the brazo cake) I made it a little thinner than I normally do.

2. I usually mix in about 2 tbsp. of mochico with just enough water to dissolve it, into the halaya mixture for body and better texture.