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Blogging Marathon #32
Ube/Purple Yam are very healthy sweet potatoes, rich in antioxidants. They have a rich colored purple flesh which I used in the past to make this lilac colored Ube Buttercream Frosting for Ube Banana Quinoa Muffins. Used often in Filipino cuisine, you can also try this traditional Filipino dessert, Halayang Ube. If you live near a large Chinatown like the one here in NYC, you should be able to find it if not fresh, at least frozen.
I’m lucky enough to find a few markets in my city that sell the fresh ube. When thinking of foods that begin with letter U for this month’s Alphabet theme, ube immediately came to mind. I went on a search for more Filipino specialties utilizing this colorful yam. Although not traditional, these doughnuts were an awesome use of the sweet potato.
Yield: 9 3″doughnuts and doughnut holes, plus one 2″ doughnut
- 2 cups all purpose flour
- 10 oz. purple yam, boiled, peeled and mashed (boil in their skins so that they retain color)
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1/4 cup coconut milk
- 2 tablespoons butter, melted
- canola oil, for frying
- 1/4 cup coconut milk
- 2 cups powdered sugar
In a large bowl, combine flour, sugar, baking powder, salt and sugar.
In a small bowl, whisk eggs, coconut milk and butter until thoroughly combined.
Make a well in the middle of the flour. Pour in the wet ingredients in the middle and slowly start to incorporate the flour. When it is halfway mixed, add the yam and mix until you have a smooth homogenous dough. The dough will be very soft. Leave to rest for 10 minutes.
Meanwhile, make the glaze. Sift the powdered sugar. Add coconut milk and mix until smooth and thoroughly combined.
On a well floured board, place the dough. Sprinkle more flour on top of the soft dough. Knead for 1-2 minutes and then pat into a 12″ diameter circle.
Heat enough oil for deep frying to 350 F.
Using a 3″ cutter for the doughnuts and 1″ cutter for the holes, cut out donuts and place on parchment paper. Roll the leftover dough into a circle again and continue to cut out doughnuts until all the dough is used up.
Place a wire rack over a piece of parchment paper.
Place in hot oil. When the donuts rise to the surface and are golden brown, flip over and cook for another few minutes until both sides are browned.
Place on the wire rack. Once the oil has drained off, pour the glaze on top and let sit until glaze hardens.
I really liked these doughnuts as they were not overly sweet. Using baking powder instead of yeast, these can be done in a jiffy.
If you cannot locate purple yam, I suppose you can use regular orange fleshed sweet potatoes.