Friday, 23 September 2011

UBE MACAPUNO INIPIT


The Kulinarya Cooking Club's theme for the month is red, white, blue and yellow. These are the colours of the Philippine flag. We are paying homage not only to our flag and country but also to our national heroes. This month's great hosts are Ray of Wok with Ray, Oggi of I Can Do That, Chef Theodore Salonga of Chef by Day and Boyet of Reel and Grill.



My recipe for this theme is inipit which, in the vernacular, simply means sandwiched. A lot of Filipino food are unpoetically named with a simple one word description. The name may be simple but the taste may be surprisingly delicious. Inipit is usually a sponge cake bar with a custard filling. I wanted to represent the theme colours with Filipino ingredients using this recipe. I used an ube (purple yam) buttercream (to represent the blue) as filling for a yellow sponge cake. The topping is white macapuno (coconut sport) and red kaong (palm seeds). Although I did not add any artificial food colouring to this as per theme guidelines, the ube and the kaong are both ready bought with colouring. Both the appearance and flavour of this dessert are truly Filipino.


Ingredients for the sponge cake:


6 medium eggs
2/3 c. sugar
2 tbsps. corn flour  + plain flour to make a total of 1 c.

Instructions:


Preheat the oven to 200°C/400°F. Line 2-13" x 9" swiss roll tins (jelly roll pan) with baking paper. Whisk the eggs and the sugar together until pale, thick and fluffy, for about 3-4 minutes. The mixture should leave a lasting trail when drizzled on its surface. Sift the flour and corn flour over the mixture. Fold carefully with a large metal spoon just until combined. Pour into the prepared pans and even out the surface with a palette knife. Bake for 10 minutes or until the top springs back when touched.


Turn out onto a clean kitchen cloth. Do not peel off the lining paper yet. Leave to cool. 


Ingredients for the ube buttercream:

1 1lb. pack of frozen ready prepared ube (or 2 1/2 c. grated cooked ube)
3 c. condensed milk
1 c. unsalted butter

Instructions:

Mix the ube and condensed milk together in a pan. Over low heat and while constantly stirring, cook until thick (about 15-20 minutes). Leave to cool completely. You can make the sponge while waiting for the filling to cool. 

Cream the butter with an electric mixer until pale and very fluffy. Add the cooled ube and whisk again until combined.

To assemble:


You will need macapuno in syrup and kaong in syrup to decorate. Peel the lining paper from the sponge sheets. Set aside 1 c. of the butter cream for the cake topping. Spread the rest evenly on one sheet of sponge, bottom side up. Top with the other sponge, top side up. Refrigerate for at least an hour before cutting into rectangular bars. Put the remaining buttercream in a piping bag with a star nozzle. Pipe rings on the top of each bar. Spoon macapuno strings into the middle of each and top with kaong.


NOTE: All of the above ingredients are available in most Asian stores/Oriental shops. 




Please visit the Kulinarya Cooking Club Members' blogs to see their posts for this month's theme.



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28 comments:

  1. I am going to bookmark this as I absolutely loves yam in anything! Thanks for this recipe.

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  2. This looks so nice sweet and soft and creamy.Greta cake;)

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  3. Omg I never heard of that before. It looks great. That is a great butter cream recipe.

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  4. This recipe does have some ingredients that are new to me, I am not sure if I can find in the states. The pictures do look stunning and very tempting. Well done.

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  5. What a great dessert!! I love how you tried to incorporate the Pilipino colours. Well done!

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  6. Being a half Bulakeña, inipit has been my favorite since I was a little girl! But I must say, I've never seen inipit as gorgeous as those! Love the toppings! I'm sure the pastry chef at Eurobake will be so amazed with your version!

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  7. I've never had this dessert before but it looks delicious!! Thanks for sharing this recipe :-)

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  8. Beautiful dish, Adora! Looks very elegant.

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  9. what a delicious dessert and that ube butter cream looks amazing!

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  10. this is amazing! what a colorful dish any Filipino will be proud of this :)

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  11. This Filipino dessert is new to me but I already adore this. So cute and I love how you style this cake (with fabrics etc). The cake stands up so nicely!

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  12. This looks so pretty , really beautiful :)

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  13. This is the most delicious inipit I've ever seen!

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  14. Ube is one of my favorite, when I was living in Los Angeles, I used to buy Ube ice cream, the purple yam has a certain taste and sweetness to it.

    Have a fabulous week.
    Marie

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  15. Stunning....the ingredients you used are all my favorites....Great photo as always...:)

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  16. Yum! I've been looking for a good ube cake recipe- will try this one!

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  17. These look absolutely gorgeous! Love the colors representing the Philippine flag :) I say this every time, but gorgeous photos as always!

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  18. This seems like a great excuse to gorge on buttercream. Excellent recipe!

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  19. mmm ube buttercream - a gorgeous slice of cake, Adora! Your pictures always make me hungry.

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  20. Ube butter cream is brilliant. I wish I could have some right now. :)

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  21. I remember the bite-size inipit back home with macapuno filling. Love that you used ube buttercream instead. Love the colors and I bet I'd love the taste, too!

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  22. Lovely colors and love anything with ube. I just introduced ube cake to fellow food bloggers here and they love it.

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  23. Ube and macapuno is a magical combination, always very Filipino flavors for me. I've already bookmarked your ube buttercream recipe, I love the soft lilac color it produces in thus inipit!

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  24. Talk about decadent. Wow! i love the ube buttercream . Thanks for sharing the recipe. Good KCC challenge.

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  25. That looks delicious! It's now on my " to make" list

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  26. I love Inipit so much. Glad I found your recipe and I'll be making this soon. Thanks for sharing this, Adora! Will let you know how it turns out.

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