Ube has to be Filipino national veg. It is a breed between a yam and a sweet potato; it has that earthy fragrance and a sweet and slimy texture. In short, ube is perfect to make desserts. The 2 only things that my ex-wife gave me are my 2 kids and an introduction to Filipino cuisine. I learned to adore this veg.
Ube from Philippines...
Beautiful isn't it?
My ex-wife would make some ube pie (if she is in the mood) and I would literally devour everything. And you would have guessed it. I stole this recipe from her, well not literally, but technically. Lol! I added a few of my elements and replace the pie dough with filo pastry.
I know ube can be really hard to get outside of Philippines. If you can, get those frozen grated ones, it will save you lots of time and effort. Be sure to read the label properly. This is because some corporations sell you expensive purple sweet potatoes. Be warned.
I know crafting this cake takes quite some time and effort, but it is 100% worth it. You can prepare the ube halaya and the filo pastry the day before. In closing, I hope you will give this recipe a try.
Ingredients:
(Serve 2)
Ube Halaya:
Ube Peeled Washed Coarsely Chopped, 1 About 1kg
Coconut Milk, 200g
Coconut Rum, 2 TBSP
Gula Melaka, 25g Adjust To Preference
Maple Syrup, 25g Adjust To Preference
Sea Salt, Pinch
Filo:
Butter, 100g For Brushing
Demerara Sugar, 38g
Chinese 5 Spice Homemade, 1 TSP
Frozen Filo Pastry Thawed, 8 Sheets
Cake:
Eggs, 2
Evaporated Milk Full Cream, 255g
Maple Syrup, 55g Adjust To Preference
Ube Extract, 1 TSP
Unbleached All Purpose Flour, 18g
Ube Powder, 10g
Sea Salt, 1 TSP
Demerara Sugar, 75g Adjust To Preference
Chinese 5 Spice Homemade, 1 TSP
Spiced Rum, 2 TBSP
Latik Homemade, For Garnishing
Equipment:
Blender
Steamer
Oven
Cast Iron Skillet / Pan
Ricer / Potato Masher
8" Round Spring Form Cake Pan
Directions:
Please visit my "How To Make Chinese 5 Spice" page for the recipe.
Please visit my "How To Make Latik" page for the recipe.
Prepare the ube halaya.
Place the ube into a large steamer platter and steam on high for 20 to 30 mins or until the ube is fork tender.
Divide the ube into half.
Pass 1/2 of ube thru' a ricer and into a skillet.
Transfer the other 1/2 of the ube into a blender and add the coconut milk.
Blitz until smooth.
Transfer the blended ube into skillet together with the riced ube.
Turn the heat up to medium.
Stir and cook until thickened.
Add in coconut rum and cook until the alcohol has evaporated.
Add in gula melaka, maple syrup and salt.
Cook until the mixture has thickened into a paste.
The color should turn brownish purple.
Set aside to cool down.
Prepare the filo.
Preheat the oven to 205 degree celsius or 400 fahrenheit.
Melt butter in the skillet over medium heat.
It will start to "sing".
Once the "singing" is subtle, the butter should start to brown.
Pass the browned butter thru' a sieve and set it aside.
Lightly grease the cake pan with the browned butter.
In a small bowl, mix together sugar and Chinese 5 spice.
Lay a filo pastry on the working surface.
Brush the filo with the browned butter.
Sprinkle the sugar mixture over the top and fold the filo into half.
Place this filo onto the cake pan, and gently push the filo at the sides of the cake pan, making sure it sits properly.
Repeat the steps for the remaining filo.
*It doesn't have to be perfect. Just lay the filo overlapping one another. This is the beauty of this cake. It is also okay if the filo has some tears. It tends to happen with frozen filo pastry.*
Wack into the oven and bake for 15 to 18 mins or until the pastry is golden brown.
Remove from oven and set aside to cool down.
Prepare the cake.
Preheat the oven to 205 degree celsius or 400 fahrenheit.
We are gonna need 615g of that ube halaya.
*You can add more coconut cream and condensed milk to the remaining ube halaya and cook it for about 10 to 15 mins, adjusting to your palate, to enjoy as a spread.*
Transfer 615g of ube halaya into a large bowl.
Fold in the eggs until well combined.
Followed by the evaporated milk and maple syrup.
Next, fold in ube extract, flour and ube powder until well combined.
Lastly, add in sugar, Chinese 5 spice and spiced rum.
Fold until everything is fully corporated.
I would like to smoother texture, so I pass the batter thru' a sieve and into the baked filo pastry.
Wack into oven and bake for 20 mins.
Reduce the heat down to 175 degree celsius or 350 fahrenheit and continue baking for another 40 to 50 mins or until the ube custard has set but is still jiggly and wobbly.
Remove from oven and set aside to cool down completely.
Garnish with some latik.
Unmold, slice and serve.
Beautiful purple...
Cook any leftovers with more coconut milk and condensed milk (adjust to your tastebuds) to use as a spread...
Ubelicious!
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