Ube Mochi Donuts

 

(for the Ube jam)

1.5 lbs. cooked Ube or an equal amount of cooked purple Okinawan sweet potato

1 cup evaporated milk

1 cup full fat coconut milk

1 cup condensed milk

1 cup white or brown sugar

1/4 t salt

2 t vanilla extract

1 T lemon juice

1/2 cup unsalted butter

(for the Ube donuts)

2/3 cup (100g) mochiko sweet rice flour

1/2 t baking powder

1/4 t kosher salt

2 T (28g) unsalted butter, melted and cooled slightly 

6 T (75g) granulated sugar

2 large egg yolks, at room temperature

2 T (28g) Ube Halaya jam

3/4 t Ube extract

1/2 t purple food foloring

1/2 cup plus 1 T whole milk, at room temperature

(for the Ube glaze)

1 1/2 t Ube Halaya jam

2 t whole milk, separated into 1 1/2 t and 1/2 t portions

1/2 cup (57g) confectioners' sugar, sifted

1 t Ube extract

sprinkles, for garnish

[how to make]

(for the jam)

*If you’re using fresh ube or purple sweet potatoes, steam them until tender. 

*Then let them cool, and  peel. Once peeled, they can be grated with a box grater.

*If you’re using store-bought frozen ube, it’s best to let it thaw out before using.

*Use a heavy bottom, large pot. 

*Add the evaporated milk, coconut milk, condensed milk, sugar, and salt into the pot.

*Add the grated ube, and stir to combine. 

*Heat over medium-high heat. Stir to dissolve the sugar.

*With a stick blender, blend the mixture to make the ube as smooth as possible. 

*Once blended, continue to cook the ube-dairy mix until it comes to a boil. Stir frequently.

*When the mixture comes to a boil, reduce the heat to medium or medium-low. 

*Stir the mixture constantly while cooking, to prevent the jam from sticking to the bottom of the pot and burning.  (The cook time can range from 40 - 60 minutes.)

*When the jam starts to thicken, add the vanilla, lemon juice and butter. 

*Keep whisking to combine all the ingredients. 

(The ube halaya will thicken greatly as it cools down. So, only cook until you get a consistency.)

*Carefully spoon the mixture into glass jars while hot. 

*Then close with the lids. Allow the jam to cool down to room temperature. 

(The ube jam will last in the fridge for about 5 days, and about 3 months in the freezer.)

(for the donut)

*Position a rack in the center of the oven and preheat the oven to 350°F.

*In a small bowl, whisk together the mochiko sweet rice flour, baking powder, and kosher salt.

*In a medium bowl, whisk together the butter, sugar, and egg yolks until combined. 

*Add the ube jam, ube extract, and purple food coloring and whisk until combined. 

*Gradually whisk in the milk until just combined.

*Gradually mix in the dry ingredients into the wet ingredients until just combined. 

*Pour the batter into a liquid measuring cup or pitcher with a spout.

*Lightly spray the cavities of a donut pan with cooking spray. 

*Use the liquid measuring cup to pour the batter into the cavities, filing each cavity completely up to its brim with batter.

*Bake for 35 minutes. When done, the top of each donut should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached. 

*Cool the donuts in the pan for 5 minutes, then turn out to cool completely on a wire rack before glazing.

(for the Ube glaze)

*In a medium bowl, whisk together the ube jam and milk. 

*Add the confectioners' sugar, ¼ cup (28 grams) at a time, whisking until completely incorporated and smooth before adding the next batch of sugar. 

*Once the glaze is smooth, whisk in the ube extract. 

*The glaze will be thick at this point loosen it by whisking in the remaining  ½ teaspoon milk.

*Working quickly, dip the top of a donut in the glaze and quickly flip it up so that the glazed side is upright. 

*Place on a wire rack to let any excess glaze to drip off. 

*Garnish immediately with sprinkles. Repeat with remaining donuts.

*Serve at room temperature. You can serve immediately after glazing, or wait 1 to 2 hours for the glaze to dry and harden. 

*The donuts are best on the day that they're made, but can be stored in an airtight container at room temperature for up to 2 days.

-makes 6 donuts- 

Note:  The Ube jam recipe came from The Flavor Bender.

             The Ube mochi donuts recipe came from Hummingbird High.