Ube Xlb (6) (參薯) Recipe
Ube, Coconut Milk Add: Sea Salt Cream $2
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Ingredients
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Dough
Filling
Sea Salt Cream
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Combine Dry Ingredients
In a mixing bowl, combine all-purpose flour, ube powder or mashed ube, and salt. Mix well.
- 3
Form the Dough
Pour the activated yeast mixture into the dry ingredients and knead until a soft dough forms. Cover with a damp cloth and let it rise for about 1 hour or until doubled in size.
Filling Preparation
- 4
Mix Filling Ingredients
In a bowl, combine coconut milk, shredded coconut, sugar, and sea salt. Mix well and set aside.
Assembly
- 5
Roll Out Dough
Once the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into a small circle about 4 inches in diameter.
- 6
Fill and Shape
Place a tablespoon of the coconut filling in the center of each dough circle. Carefully fold the edges over the filling and pinch to seal, forming a small bun.
Cooking
- 7
Steam the Buns
Place the shaped buns in a steamer lined with parchment paper. Steam over boiling water for about 15-20 minutes until cooked through.
Sea Salt Cream Preparation
- 8
Whip Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add sea salt, continuing to whip until stiff peaks form.
Serving
- 9
Serve
Serve the ube XLB hot, with the sea salt cream on the side for dipping.
