Ube mochi pastry gonna make me act up
This is not the same recipe but because you need a lot of technical skills, but this is a recipe you can make at home!
Ingredients:
For the Tart Shell:
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1 large egg yolk
1-2 tablespoons cold water
Middle Layer (Cream Cheese Layer):
1 cup cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
For the Ube Mochi Filling:
1 cup glutinous rice flour (mochiko)
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup coconut milk
1/2 cup ube halaya (ube jam)
1 teaspoon ube extract (optional for enhanced color and flavor)
1/4 cup water
2 tablespoons melted butter
Directions:
1. Prepare the Tart Shell:
In a mixing bowl, combine flour, sugar, and salt.
Add the cubed butter and mix until the mixture resembles coarse crumbs.
Stir in the egg yolk, and gradually add cold water, mixing just until the dough comes together.
Wrap the dough in plastic and chill for at least an hour.
Once chilled, roll out the dough and press it into a tart pan. Prick the bottom with a fork.
Bake at 350°F (175°C) for about 15-20 minutes until lightly golden. Let it cool.
2. Prepare the Middle Layer:
Beat the cream cheese and sugar together until smooth.
Add the egg and vanilla extract, beating until fully combined and creamy.
Spread this mixture over the cooled, pre-baked tart shell.
3. Make the Ube Mochi Filling:
In a bowl, mix together the glutinous rice flour, sugar, and salt.
In a saucepan, heat the coconut milk, ube halaya, and ube extract until well combined and warm.
Pour the warm mixture over the dry ingredients, add water, and mix until smooth.
Stir in the melted butter to incorporate.
Pour the ube mixture over the cream cheese layer, smoothing out the top.
4. Bake the Tart:
Bake the tart at 375°F (190°C) for about 25-30 minutes, or until the filling is set and the cream cheese layer is slightly puffed.
Allow to cool completely before slicing.
5. Serve:
Slice and serve the tart. Optionally, top with a dollop of whipped cream or a sprinkle of toasted coconut for extra flavor.
Hey fellow ube lovers! While I adore making things from scratch, like that amazing Ube Mochi Tart recipe we just shared, sometimes life calls for a quicker, equally delicious ube fix, especially when those morning cravings hit. That's where I discovered the magic of Birch Benders Ube Mochi Pancake Mix. If you've been searching for a shortcut to those chewy, vibrant purple pancakes, you've hit the jackpot! I remember the first time I tried Birch Benders' Ube Mochi Pancake Mix. I was skeptical – could a mix really capture that distinct ube flavor and delightful mochi chewiness? Spoiler alert: it totally did! It's become my go-to for lazy weekend brunches. What I love most is how convenient it is, literally just add water, and you're halfway to pancake perfection. It’s perfect for when I’m craving that sweet, earthy ube taste but don’t have time to pull out all the ingredients for a complex recipe. Now, for those of you who've snagged a bag of Birch Benders Ube Mochi Pancake Mix, let me share a few personal tips to get the absolute best results. First, don't overmix the batter! A few lumps are totally fine and actually help keep your pancakes light and fluffy. Overmixing develops the gluten too much, leading to tough pancakes – and nobody wants that. Second, let your batter rest for about 5-10 minutes. This little trick allows the flour to fully hydrate, resulting in a more tender pancake. Trust me on this one! When you're ready to cook, make sure your griddle or pan is heated to medium. Too hot and they’ll burn on the outside before cooking through; too cool and they'll be pale and greasy. I usually test with a tiny drop of batter – it should sizzle gently. Pour about a ¼ cup of batter per pancake, and wait for those beautiful bubbles to appear on the surface before flipping. Resist the urge to flip multiple times! One good flip is all you need for a perfectly golden-brown and fluffy pancake. Once they're done, the fun really begins with toppings! While they're absolutely delicious on their own, I love to elevate my Birch Benders Ube Mochi Pancakes with a few extras. A drizzle of condensed milk is a classic pairing that brings out the ube's sweetness. Fresh mango slices or toasted coconut flakes add a tropical twist and fantastic texture. Sometimes, I’ll even dollop a bit of homemade ube halaya on top, or a spoonful of whipped cream for an extra indulgent treat. For a truly Filipino-inspired breakfast, a side of fried eggs and longganisa (Filipino sausage) makes a surprisingly delicious contrast. So, whether you're a seasoned ube enthusiast or just starting your journey into the wonderful world of purple yam, Birch Benders Ube Mochi Pancake Mix is a fantastic way to enjoy a quick, delicious, and authentically flavored ube mochi pancake experience. It's a great alternative to scratch baking when time is short, proving that you can still enjoy incredible ube treats without always spending hours in the kitchen. Happy cooking, and enjoy those delicious ube mochi pancakes!
