Here is another showstopper that you will want on your table! Leche ube!
We know what you are thinking-puto flan or leche puto. Well, you could say that it is a bit similar to that, but it is still different. It is another variety. With the need to be creative in this world so that you can be more different with your product, a lot of twists and combinations have been evident, especially in the food industry. One of these is this combination of a rice cake and creme caramel or leche flan.
Leche flan is a crowd favorite ever since the beginning of time. This custard dessert with a layer of caramel sauce is everyone’s go-to dessert on every occasion. It is made up of condensed milk and egg yolks. It is usually cooked by steaming in an oval-shaped tin mold. Yes, that iconic llanera. Have you played with it when you were young? It was such a nice experience, right?
In addition to being placed with steamed ricecakes, leche flan can also be baked into pastries. Have you heard of leche flan cake? It is simply a Filipino chiffon or sponge cake with the milk flan layer on top.
So how does this recipe here differ? Ube halaya. You read it right. It is not your common puto.
There is ube halaya in it. It is another well-loved Filipino dessert made from boiled and mashed purple yam or ube. It is commonly used in making pastries and desserts, most especially ice cream and halo-halo. This ube jam is originally called nilupak na ube. Can you now imagine this dessert here? Two heavenly bites in one! Yum! Get your pans ready! This is another great cooking adventure! Enjoy!
Ingredients:
For the leche flan layer:
1/2 cup brown sugar (for the caramel)
8 egg yolks
1/2 cup white sugar
1/2 cup condensed milk
1 1/2 cups evaporated milk
calamansi peels
For the ube layer:
3/4 cup ube halaya
3 whole eggs
3/4 cup white sugar
1/2 cup vegetable oil
1 cup all-purpose flour
1/4 tsp baking powder
1/2 tsp iodized salt
Procedures:
Make the caramel:
1. Let the brown sugar caramelize in a cake pan over medium heat. Swirl the pan to distribute evenly. Set aside.
Make the leche flan layer:
2. Separate egg yolks from egg whites. Transfer to a mixing bowl. Put some calamansi peels to the egg yolks in order to remove the stench from them.
3. Add the white sugar, condensed milk, and evaporated milk. Mix well then set aside.
Make the ube layer:
4. In another mixing bowl, put the eggs then beat.
5. Add the white sugar and vegetable oil. Mix well.
6. Add the ube halaya then mix well. We recommend to use electric hand mixer for this step.
7. Add the flour, baking powder and salt. Mix well then set aside.
Combining the mixtures:
8. Pour the leche flan mixture to the cake pan with caramel. Don’t forget to filter out the calamansi peels by using a strainer.
9. Pour the ube mixture over the leche flan mixture. Distribute the mixture evenly by using a spoon or spatula.
10. Cover the cake pan with aluminum foil. Put in the steamer.
11. Steam for 50 minutes or test if a toothpick will come out clean of the ube layer.
12. Remove the cake pan from the steamer. Put the serving dish on top of it then flip upside down so that if you remove the cake pan the caramel will be on top.
13. Get a slice then serve. Enjoy your leche ube steamed cake!
