Summer is the season of art camps, family vacations, science internships, anddd studying for board exams if you are a medical student! Felicia and I take our second board exam this Monday (!!). But in the meantime, here’s a new recipe we’ve been baking up this summer.
Ube is a purple yam ubiquitous to many Filipino desserts. But recently, it’s taken America by Instagrammable storm because like red beets and pink dragonfruit, its purple hue makes for a stunning natural color in baked goods. These Ube Coconut Rolls are a Filipino inspired take on the classic cinnamon roll.
Ube Coconut Rolls
Makes 12 rolls
For the dough
- 1 cup milk, lukewarm
- 2 tsp active dry yeast
- 540 g (4 1/2 cups) all-purpose flour
- 1/4 cup granulated sugar
- 4 tbsp butter, melted and cooled
- 2 eggs
- 1/2 tsp salt
For the filling
- 2 tbsp unsalted butter
- 225g (1/2 lb) grated ube
- 1/2 can (7oz) coconut milk
- 1/2 can (7oz) sweetened condensed milk
- 1/2 cup sweetened coconut shavings
- 1/2 cup walnuts, chopped
To make the ube butter
- In a medium pot over medium heat, melt the butter. Add the ube, coconut milk, and sweetened condensed milk, and bring the mixture to a boil.
- Reduce the heat to low and let the ube cook in a gentle simmer for about 20 minutes or until the ube is soft, stirring occasionally.
- Set aside and let cool before using an immersion blender to make a smooth paste.
- Transfer the finished ube butter to a glass container and store in the refrigerator overnight or until the paste firms up for easier use in the rolls.
To make the rolls
- In a small bowl, sprinkle the yeast over the milk and let the yeast bloom slightly.
- Meanwhile in a large bowl, add the rest of the dough ingredients (flour, sugar, butter, eggs, salt). Add the bloomed yeast-milk mixture and stir until a shaggy dough forms.
- Switch to your hands and knead the dough until smooth (~5-10 min; if the dough is sticky, add up to 1/2 cup extra flour).
- Let rise covered with a lid and towel until doubled in size (~1-2 hours).
- On a lightly floured surface, roll the dough out into a roughly 20″ x 14″ rectangle (~1/4″ thick).
- Spread the ube butter in an even layer over the dough. Sprinkle over with the coconut shavings and chopped walnuts.
- Starting from the long edge, carefully roll the dough up into a log and pinch the edge to seal the seam. Cut the log into 12 pieces and place them in two 9 x 7 in. buttered baking dishes.
- Place the dishes in the refrigerator and let the dough rise once more overnight (alternatively, let rise at room temperature for 1 hour or until doubled for same day consumption).
- The next morning, remove the rolls from the refrigerator and bake at 350°F for 25-30 minutes or until the buns are golden brown.