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
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