Ube Waffles with Coco Jam Syrup

This was an experiment that I wasn’t expecting to be a good one, but I guess luck was on my side.

ube waffles with coco jam syrup

Ube Waffles with Coco Jam Syrup
Yield: 8 servings
Prep time: 75 minutes (includes resting)
Cook time: 10 minutes

1/3 cup hot milk
1/2 cup unsalted butter, melted
1/2 cup ube jam
2 large eggs
1 teaspoon ube extract
2 cups bread flour
2 tablespoons granulated sugar
1 1/2 teaspoon instant yeast
1/2 teaspoon salt
coco jam syrup, recipe follows
toasted coconut flakes, for garnish

1. In a measuring cup, combine the hot milk, melted butter, and ube jam until fully incorporated. Whisk in the eggs and ube extract. Set aside.
2. In a stand mixer fitted with dough hook attachment, combine the flour, sugar, yeast, and salt. With the mixer on low speed, slowly add the warm milk mixture in a slow steay stream. Increase the speed to medium until the dough barely sticks to the bowl, about 7 to 8 minutes.
3. Transfer the dough to a lightly oiled bowl, cover, and allow to rise until doubled in size, about an hour.
4. Once doubled, turn on the waffle iron. Divide the dough into 8 pieces. Spread each waffle dough in the hot iron and cook until deep golden brown.
5. Serve with warm coco jam syrup and toasted coconut flakes.

Coco Jam Syrup
1 15-oz can coconut milk
1/2 cup dark brown sugar
pinch of salt
1 tablespoon pandan juice extract, optional

Bring the coconut milk, brown sugar, salt, and pandan extract to a boil in a saucepan. As soon as the milk starts to vigorously boil, quickly reduce the heat and let it simmer over medium-to-low heat while stirring frequently. The sweetened milk will slowly thicken and its color will gradually darken into deep chocolate brown. The jam is ready when a spoonful firms up when cool.

Coco Jam Syrup Recipe adapted from Jun Belen


Bananas Foster Bundt Cake

I’ve never been to New Orleans, but I have tried one of their famous desserts while visiting California a couple of years ago. Anything paired with caramel sauce is just simply divine!

bananas foster bundt cake

Bananas Foster Bundt Cake
Yield: 12 servings
Prep time: 10 minutes
Cook time: 50 minutes

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 stick unsalted butter, melted
1 1/2 cups light brown sugar, divided
2 teaspoons vanilla
2 large eggs
1 cup buttermilk
1 banana, peeled and sliced
2 bananas, mashed

1. Preheat the oven to 350ºF.
2. Butter and flour a 12 cup bundt pan. Pour the melted butter into the bottom, sprinkle on 1/2 cup of the sugar, and top with the sliced banana. Set aside.
3. In a bowl, combine the flour, baking powder, baking soda and salt.
4. In a separate bowl, beat together the remaining sugar, room temperature butter, eggs, buttermilk, and vanilla. Mix in the mashed bananas. Slowly beat the dry ingredients into the wet mixture until everything is fully incorporated.
5. Pour the batter over the prepared pan and bake for 50 minutes or until a toothpick inserted comes out clean. Cool thoroughly in the pan before turning the cake out onto a plate or stand.

Recipe adapted from Hungry Couple

Pineapple Quesitos

Aside from piña coladas and pineapple upside down cakes, I’m not really familiar with other pineapple [dessert] recipes. This pastry was such a revelation.

pineapple quesitos

Pineapple Quesitos
Yield: 8 quesitos
Prep time: 30 minutes
Cook time: 1 hour

2 tablespoons unsalted butter
2 tablespoons brown sugar
2 cups fresh pineapple, chopped into small pieces
4 ounces neufchatel cheese, room temperature
2 teaspoons granulated sugar
2 teaspoons vanilla extract
2 sheets puff pastry, thawed
egg wash (1 egg beaten with 1 tablespoon water)
sugar, for sprinkling on the pastry
confectioners’ sugar, for dusting

1. Preheat the oven to 400ºF. Line two baking sheets with parchment paper or silpat baking mat. Set aside.
2. In a saucepan, melt the butter over medium heat; add the brown sugar and pineapple. Cook until the pineapple is tender and the juices have thickened to a syrup. Remove from heat and allow to cool slightly.
3. Make the cheese filling by mixing the neufchatel cheese, sugar, and vanilla until smooth.
4. Cut the puff pastry into 4-inch squares. Spread the cheese filling in the middle of each piece of pastry. Spoon the pineapples over the filling.
5. Brush the points of the pastry with the egg wash. Fold one side over the filling, and then tuck the other point under the pastry, to create a roll. Tuck the points under the filled pastry, which will puff up high and keep the filling in the center.
6. Brush with more egg wash and sprinkle generously with sugar.
7. Bake for 25 minutes, or until golden brown and crisp. Dust with confectioners’ sugar and serve warm.

Recipe adapted from Cooking Channel TV

Pineapple Jam

I remember making my first jam when I was in Grade 5. I didn’t have enough patience back then so the final product didn’t go very well. I’m a bit wiser now.

pineapple jam

Pineapple Jam
Yield: About 1 1/2 cups
Prep time: 10 minutes
Cook time: 90 minutes

1 pineapple, grated, juice reserved
1 cup water
1 1/2 cups granulated sugar
Juice of 2 lemons

1. In a saucepan, combine pineapple, with juice, and water. Cook over medium-low heat until the pineapple is soft, about 30 minutes.
2. Add the sugar and lemon juice. Cook until the mixture has thickened, about an hour. Set aside to cool for 10 minutes before transferring to a jar.

Recipe by JG

Black Forest Banana Loaf

I stumbled upon a series of recipes-in-a-jar online. They seem like a really cool project (especially for the holidays!), but first things first. Taste test!

black forest banana loaf

Black Forest Banana Loaf
Yield: 1 9×5-inch loaf
Prep time: 10 minutes
Cook time: 55 minutes

1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup packed brown sugar
1/3 cup unsalted butter, softened
1 cup mashed ripe bananas
2 large eggs
1 10-ounce jar maraschino cherries, drained and coarsely chopped, reserving 2 tablespoons juice
1/2 cup dark chocolate chips, optional

1. Preheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper. Set aside.
2. Combine the dry ingredients together: flour, baking powder, salt, and brown sugar in a bowl. Set aside.
3. Beat the softened butter in large bowl until smooth. Beat in the mashed bananas, eggs, chopped cherries and reserved cherry juice until well blended. Fold in the chocolate chips, if using.
4. Pour batter evenly into prepared pan. Bake for 55 minutes, or until the top is golden and a toothpick inserted comes out clean. Remove from the oven and let the pan cool for 10 minutes.
5. Remove the bread from pan and cool completely on a wire rack.

Recipe adapted from Recipe Gold Mine