Ube Halaya
INGREDIENTS
- 1-16 oz thawed mashed ube
- 1/2c. evap. milk.
- 1/2c. condensed milk
- 2 eggs beaten
- 1t. vanilla extract
- 1/4c. soft butter
PROCEDURE
- In a heavy skillet mix everything and stir until thick.
- Cook in medium heat, continue stirring, Transfer in a greased pan and set aside to cool.
Siopao Dough
Mixture 1:
INGREDIENTS
- 1 1/2c. lukewarm water
- 1T. yeast
- 2T. sugar
PROCEDURE
- Mix all ingredients in a bowl until frothy set aside.
Mixture 2:
INGREDIENTS
- 41/2c. all purpose flour (APF)
- 2/3c. sugar
- 3T. oil
- 1T. baking powder
- 24-2×2 white paper or use a small coffee filter
PROCEDURE
- Sift all dry ingredients, make a well in the center and mix the mixture 1 to the dry ingredients, Knead in a floured surface until smooth.
- Place into a greased bowl and cover with a clean damp cloth and let it rise for an hour.
- Punch the risen dough in the middle and form into a log, cut into 24 pieces. Flatten each dough and place a tablespoon or more of the cooled ube filling, gather all the edges and seal by twisting, turn it upside down into a 2×2 paper and let it rise again for 30 minutes or more.
- Steam for 15-20 minutes in a medium heat. Make sure cover the lid with a clean kitchen towel to prevent soggy siopao. Enjoy. This siopao could be stored in the freezer for 2 months.
Credits to: bulakenabaker.blogspot.com
