top of page

This site was designed with the

website builder. Create your website today.Start Now

Foodies Buffet Onboard Cuisine

"These Purple Rolls are the Finest Buns that Will Light Up Your Easter as the Celebration Runs... !"

2 days ago
2 min read

Ingredients to make 24 buns or serves 12 people.

Dough, Pillsbury Dough Boy to make 24 dinner rolls

Purple Ube Root Halaya Filling:

1 lb Ube, shredded
0.25 lb Strawberry compote or freezer jam from fresh fruit
0.25 lb Raspberry compote or freezer jam from fresh fruit
1/2 lb Figs compote from dried fruit
1 can of Condensed milk
2 c Coconut milk
3 tblsp Butter
2 tsp Vanilla extract
1/3 c Honey
2 Eggs, beaten
3/4 c Whole milk

Instructions to Make Purple Ube Paste or Halaya

Boil coconut milk and simmer over medium heat.
Add in condensed milk and stir in thoroughly.
Add in ube, grated and stir in thoroughly.
Add in figs compote and stir in thoroughly.
Simmer for MED heat for 30 mins.
Mix in 3 tblsp of butter.
Then mix in the honey.
Finally add in the vanilla.
Set aside to cool at room temp.

Instructions to Make the Purple Ube Rolls

On the flat counter sprinkled with flour, coast one layers using the Halaya, then add another thin layer of strawberry and then raspberry compote.
Roll the length of the dough and cut into 1/2" thickness. Layout into an array of 6 x 4 rolls on a wax paper lined rectangular pan.
Bake 35-40 mins at 175 deg C. regularly coating with beaten egg and milk wash to create a golden glow for the rolls.
(Optional: Mix the layered Halaya with rhubarb compote, made fresh as another variety of purple ruddy rolls for Easter.)

Serving suggestion

Lay out the rolls 2 each in a serving saucer and coat on top with icing as desired.
Serve with Elderberry wine spirit or other select fruit wine or spirit.
For non-alcohol drinks serve with iced tea, lemonade or orange juice for an afternoon Filipino merienda or snack with guests for Easter break.

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

bottom of page