AuthorBiteSizedWant to update your classic ube-macapuno combo? Make it into a delectable donut! Imagine this moist glazed pastry glazed with ube meringue and and macapuno meringue.
In a bowl, cream together butter and sugar using a hand mixer. Add the eggs then whisk. Add the coconut milk in bowl then whisk again until everything is well combined.
Whisk all-purpose flour and baking powder into the wet ingredients.
Add in ube, macapuno and salt then mix until smooth. Let the dough rest for 10 to 15 minutes.
Roll out the dough to half-inch thickness then cut out to donut rings.
Carefulyl drop the donuts in hot vegetable oil in a deep pot over high heat. Fry until the donuts have puffed up and is cripsy on the outside. When done remove from heat and set aside.
Combine sugar and water in a pot over medium heat until reduced to a thick syrup. Set aside.
Beat egg whites in a medium bowl until “soft peak” stage, electric mixer on medium speed.
Continuously whisk egg whites while slowly pouring the hot sugar until “stiff peaks” form. Divide this egg white mixture into two bowls.
In one bowl add the macapuno. In one bowl add the ube haleya. Mix each icing well. Add the butter in pieces making sure no lumps will form.
Glaze the donuts with ube meringue and macapuno meringue. The donut should be cool before putting the icing.
Ingredients
Directions
In a bowl, cream together butter and sugar using a hand mixer. Add the eggs then whisk. Add the coconut milk in bowl then whisk again until everything is well combined.
Whisk all-purpose flour and baking powder into the wet ingredients.
Add in ube, macapuno and salt then mix until smooth. Let the dough rest for 10 to 15 minutes.
Roll out the dough to half-inch thickness then cut out to donut rings.
Carefulyl drop the donuts in hot vegetable oil in a deep pot over high heat. Fry until the donuts have puffed up and is cripsy on the outside. When done remove from heat and set aside.
Combine sugar and water in a pot over medium heat until reduced to a thick syrup. Set aside.
Beat egg whites in a medium bowl until “soft peak” stage, electric mixer on medium speed.
Continuously whisk egg whites while slowly pouring the hot sugar until “stiff peaks” form. Divide this egg white mixture into two bowls.
In one bowl add the macapuno. In one bowl add the ube haleya. Mix each icing well. Add the butter in pieces making sure no lumps will form.
Glaze the donuts with ube meringue and macapuno meringue. The donut should be cool before putting the icing.
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