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This is a great Filipino purple yam cake.
I love purple yams and was looking for a purple yam cake recipe after I tried it at a birthday party, and wow! I love this recipe! I made them into cupcakes and baked them for 13 minutes. So delicious, moist, and fluffy. I added the 1/2 cup of macapuno to the frosting (and used condensed milk instead of evaporated milk) and it was great (although very very sweet). I also didn't add color to the frosting because white was a nice contrast. I also had to double the food coloring in the cake batter because it wasn't purple enough (was grayish). This cake was a lot of work but well worth it, I LOVE it! :)
I have to say one thing. Ube is one of those foreign dishes that is difficult to appreciate. You either have to be very open minded or have a native filipino tongue (assuming all native filipinos have eaten ube one time or other in their lifetime) to really enjoy this dish and appreciate ube for what it is. Thank you for providing this recipe to allrecipes.com!
Overall, I thought the cake lacked depth of flavor. I followed the recipe as written, processing the ube by scrubbing and boiling it before peeling and cubing it to put in my food mill. I certainly didn't get the deep purple color shown in the picture even with the food coloring. I didn't get the flavor that is typical of the ube cakes I've tasted at parties. However, I don't know if those cakes were enhanced with additional, perhaps artificial flavorings since none of them were homemade. Next time, I'll try roasting the ube before mashing it to see if that will enhance the flavor. The texture, however, was fine.
I made this yesterday for our family dinner every body loves it.The color is beautiful and the cake is moist and delicious.I couldn't find yam so i mashed some sweet potato added some yam paste and yam flavour which i also used as my filling because i couldn't find macapuno here(Malaysia).Thanks a lot for sharing this excellent recipe.
Best recipe I found in the internet I made them last night. Just rectify the buttercream icing I used my World's best Swiss Style Buttercream for the frosting and layered the Macapuno all over the cake layered. Cake doesn't turn out dry because it depends on how long you bake it and how did you mixed the ingredients.This cake is an oil based recipe so even if you keep them in the fridge it will stay moist. I am making this for a birthday cake on Sunday :)
Note: Ube (pronounced "OOH-bee") is also available in a jar, precooked and mashed. It can also be found in a packet in the frozen section. Many Asian stores sell either form of ube. Sometimes its labeled as "ube" or "purple yam".
I tried the recipe and followed it word for word. The cake was dry and it was too much work.