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Craving for some ube and cheese desserts\/snacks? Make some at home with these recipes for snacks\/desserts featuring the iconic ube-cheese combination<\/strong>.<\/p>\n\n\n\n Here’s a recipe from The Maya Kitchen<\/a>:<\/p>\n\n\n\n Ingredients: <\/strong><\/p>\n\n\n\n Procedure: <\/strong><\/p>\n\n\n\n In a bowl, add beaten eggs, water, oil, flavoring, and ube halaya. <\/p>\n\n\n\n Continue mixing using a wire whisk until the mixture is smooth and without lumps<\/p>\n\n\n\n Add the hotcake mix and stir until it’s slightly lumply. Remember: Do not overmix. <\/p>\n\n\n\n In a preheated flat skillet or lightly greased pan, pour 1\/4 cup of hotcake batter. <\/p>\n\n\n\n Add some pieces of cream cheese on top of the batter and cover the cream cheese with some batter. <\/p>\n\n\n\n Cook until the batter bubbles and the edges are cooked. Then, it’s time to flip to cook the other side. <\/p>\n\n\n\n Repeat until the batter is all used. <\/p>\n\n\n\n Enjoy with whipped cream, syrup, and additional cream cheese. <\/p>\n\n\n\n <\/p>\n\n\n Here’s a recipe from Alaska Red Kitchen<\/a>: <\/p>\n\n\n\n Ingredients: <\/strong><\/p>\n\n\n\n Procedure: <\/strong><\/p>\n\n\n\n Combine flour and baking powder in a bowl. <\/p>\n\n\n\n In a separate and bigger bowl, mix the eggs, water, melted butter, ube flavoring, evaporada, and 1\/2 of the condensada. <\/p>\n\n\n\n Then add the dry ingredients to the wet ingredients. <\/p>\n\n\n\n Gently mix the mixture with a whisk or wooden spoon until its smooth and free of lumps. <\/p>\n\n\n\n Pour the batter into puto molds greased with butter and top with grated cheese. <\/p>\n\n\n\n Steam for around 10 minutes over medium heat or until the puto springs back when lightly pressed. <\/p>\n\n\n\n Allow it to cool before removing the puto from the mold. <\/p>\n\n\n\n You may top the puto with additional condenada before enjoying. <\/p>\n\n\n\n <\/p>\n\n\n Here’s a recipe from Yummy.ph<\/a>:<\/p>\n\n\n\n Ingredients: <\/strong><\/p>\n\n\n\n Procedure: <\/strong><\/p>\n\n\n\n For the crust:<\/span><\/p>\n\n\n\n In a blender, finely blend the nuts and seeds only until they’re finely chopped, scraping the sides every so often. Note<\/strong>: Be careful not to make butter. <\/p>\n\n\n\n Once they’re finely chopped, transfer it to a bowl and add graham cracker crumbs, 2 tbsp. sugar, and a pinch of salt. <\/p>\n\n\n\n Then pour in the melted butter and mix until it retains its shape when you squeeze it in your hand. <\/p>\n\n\n\n Get the mix and press it evenly onto the bottom of a 9-inch springform pan and chill until you’re ready to use it. <\/p>\n\n\n\n For the cheesecake:<\/span><\/p>\n\n\n\n In a mixer bowl with a beater attachment, beat cream cheese and 1\/2 cup sugar until the mixture becomes light and fluffy. <\/p>\n\n\n\n Then add the cream cheese, vanilla extract and beat until the ingredients are mixed well. <\/p>\n\n\n\n Add in batches the ube to the cream cheese mixture. You may only add the spoonful of ube when, while you’re beating on low, the mixture is well mixed. <\/p>\n\n\n\n Pour the mixture onto the crust when you’ve added all of the ube halaya. <\/p>\n\n\n\n Smoothen the top with an offset spatula and tap the pan on the counter to release air bubbles. <\/p>\n\n\n\n Chill in the refrigerator for 4 hours or until the cheesecake is firm. <\/p>\n\n\n\n When serving, don’t forget to remove the cake from the springform pan. You may decorate with additional nuts, seeds, and ube before serving cold and enjoying. <\/p>\n\n\n\n Here’s a recipe from mrs apron<\/a>: <\/p>\n\n\n\n Ingredients: <\/strong><\/p>\n\n\n\n Procedure: <\/strong><\/p>\n\n\n\n In a bowl add butter and break it by mixing. Then add white sugar, brown sugar, and mix. <\/p>\n\n\n\n Once well mixed, add maple syrup, condensed milk, coconut oil, ube halaya, ube powder, eggs, salt, and baking powder then mix well. <\/p>\n\n\n\n Afterwards, add sifted all-purpose flour in the mixture and mix well once more. Finally, add the chopped white chocolate in the mix. <\/p>\n\n\n\n Transfer the mixture in an 8 x 8 pan lined with parchment. <\/p>\n\n\n\n Spread the mixture evenly and top with the cheese cubes. <\/p>\n\n\n\n Bake the bars for 25-30 minutes in a 350\u00b0F\/175\u00b0C.<\/p>\n\n\n\n Once cooked, bring out of the oven, cut into squares, allow it to cool, and transfer to a plate before enjoying. <\/p>\n\n\n Here’s a recipe from Pepper.ph<\/a>:<\/p>\n\n\n\n Ingredients: <\/strong><\/p>\n\n\n\n Procedure: <\/strong><\/p>\n\n\n\n For the dough:<\/span><\/p>\n\n\n\n Combine the flour, salt, sugar, yeast, and powdered milk with a dough hook in your mixer. <\/p>\n\n\n\n Mix all the dry ingredients at low speed setting first until they’re combine well. <\/p>\n\n\n\n Then, add water and ube extract still at low speed. After adding, increase speed to medium setting and mix for 3-5 minutes or until it has a dough-like consistency. <\/p>\n\n\n\n Add butter by the tablespoon and continue mixing for around 15 minutes or until the mixture is smooth and elastic. <\/p>\n\n\n\n Take the mixture and cover it in plastic wrap. Leave it to rise for about an hour or until you’ve noticed it double in size. <\/p>\n\n\n\n Making and baking the pandesals: <\/span><\/p>\n\n\n\n Spread flour over a flat and clean surface. Remove the plastic wrap, turn the dough, and cut it into 12 equal parts. <\/p>\n\n\n\n Roll each piece into a ball and once you’re done, cover the balls with plastic wrap. <\/p>\n\n\n\n Take the balls out one by one when adding the cheese. <\/p>\n\n\n\n To add the cheese, flatted each ball into a circle and place a chunk of white cheese at the center. <\/p>\n\n\n\n Gather the edges of the dough and seal the cheese you placed in the middle. <\/p>\n\n\n\n Roll the dough back into a ball and coat with breadcrumbs. Repeat until all pieces have cheese. <\/p>\n\n\n\n Transfer all the rolls to a 9 x 9 inch square pan lined with parchment paper. <\/p>\n\n\n\n Allow the dough to rise again for around 30-40 minutes or until they’ve doubled in size. <\/p>\n\n\n\n Preheat the oven to 350\u00b0F.<\/p>\n\n\n\n Bake the rolls in the oven and bake for about 25-30 minutes until golden brown. <\/p>\n\n\n\n Let the rolls rest for a while and enjoy. <\/p>\n\n\n\n Looking for more recipes for you to try? Simply type\u00a0RECIPE\u00a0<\/strong>in the\u00a0Booky Guide<\/a>\u00a0to see the different things you can make at home from soju cocktails to famous restaurant dishes like Max\u2019s Sizzling Tofu.<\/p>\n\n\n\nUbe Cream Cheese Hotcakes<\/h2>\n\n\n\n
Love the ube and cream cheese combination? <\/strong>Check out this recipe for Ube Cheesecake Cookies<\/a>!<\/pre>\n\n\n
Ube Cheesy Puto<\/h2>\n\n\n\n
Looking for an upgrade? <\/strong>Check out this Ube Cheese Puto Flan Recipe<\/a>. <\/pre>\n\n\n
No-Bake Ube Cheesecake<\/h2>\n\n\n\n
Fudgy Ube Cheese Bars<\/h3>\n\n\n\n
And of course, we musn’t forget the one that started it all!<\/strong><\/span><\/h4>\n\n\n
Ube Cheese Pandesal<\/h2>\n\n\n\n