This is how preparing recipe Filipino Food Series Baguios Good Shepherds Ube Halaya Custard Cake Purple Yam Custard Cake with 3 ingredients and 6 stages of easy cooking, which is easy and delicious.
Without fail making ultimate Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake) easy, delicious, practical.
Good Afternoon my mother, now you can present recipe Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake) with 3 ingredients and 6 steps. Next this is how to prepare, please read carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 3 ingredients and 6 stages of easy cooking Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake).
Ingredients all Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake)
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Prepare : Custard Ingredients: 5 egg yolks, 1 egg, 3 tsp brown sugar (you can add more if you like☺️) 1 tsp vanilla, 2/ tsp water, 1/2 cup of evaporated milk, 1/2 cup condensed milk.
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Prepare : Cake: 5 egg whites, 2 egg yolks, 2 tsp white sugar, 1 tbsp Purple Yam, 1tsp purple food colour, 1/4cup evaporated milk, 1/8 corn oil, 3/4 cup cake flour, 1/4 tsp baking soda, 1/4 tsp baking powder.
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Needed : Frosting: 1 bottle of Ube Halaya Jam (Purple Yam).
If all main ingredients Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake) it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.
Process Cooking Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake)
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Custard - Make the caramel base of the custard first by melting sugar with a little bit of water. Once sugar is caramelised set it aside. In a separate bowl, mix egg, egg yolks, evaporated milk, condensed milk, vanilla. Then strain the egg mixture 4-5 times until it’s smooth. Remove the bubbles and pour in the mixture to the pan with the caramelised sugar..
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Cover with foil then punch holes to avoid water drops. Pre-heat the steamer for at least 10 minutes then put the custard pan and steam it for 30-40 minutes. Let it cool down, set aside or put it in a fridge..
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Cake Meringue - Make the egg white frothy first. Add sugar while continuously whisking until you achieve peaks. Set aside..
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Cake Batter: Mix together egg yolks, sugar, evaporated milk, oil, vanilla, Ube Halaya, purple food colour. Then add the cake flour, baking powder, baking soda. Mix until no lump. Then add the meringue by batch then fold gently..
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Pour in the mixture into a round shaped baking pan and steam it for 40 to 60 minutes. Use a skewer to test if cake is fully cooked. Set aside and let it cool down before cutting it into half..
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Frosting: I used the remaining Ube Halaya for frosting and Rosetta swirls using a piping tool (I think it would come out better using a piping bag) ✌️.
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