Ube Twunkie with Ube Strawberry Cream
A Filipino American celebration of the Twinkie featuring an ube mochi cake filled with ube strawberry mascarpone cream. Ube, a Filipino purple yam commonly used in desserts is currently is having its moment in America but is an iconic staple that's been around for generations in the Phillipines. A Twinkie felt like the perfect vehicle to celebrate both the Filipino and American childhood nostalgia that is associated with ube. The mochi cake batter is made with mashed ube mixed with Mochiko flour that's baked to a chewy, light sponge. It's then filled with a cream made with ube extract and powdered strawberry that gives it the perfect amount of sweetness and tart.
At a glance
Yield
14 twinkies or 1 mochi cakeTime
1 hourIngredients
Equipment
Twinkie mold or a 9x5 loaf pan or 9 inch cake pan or cupcake molds
Wet Ingredients
1 small bag of frozen grated ube
8 tablespoons of butter, melted
4 large eggs
1/2 cup whole-milk ricotta
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1/4 teaspoon ube extract
Dry ingredients
1 1/2 cups Mochiko rice flour (glutinous rice flour)
1 cup granulated sugar
2 teaspoons Diamond kosher salt (if not using Diamond kosher, use 1 teaspoon)
2 teaspoons baking powder
Cream
1.2 oz bag of freeze dried strawberries
3/4 cups whipping cream
1/4 cup powdered sugar
1/2 cup mascarpone
1/2 teaspoon vanilla
1/4 cup maple syrup
2 teaspoons miso
1 teaspoon apple cider vinegar
1/4 teaspoon ube extract
Topping
Extra strawberry powder
Powdered sugar
Preparation
Prep ube
Defrost ube, then measure a heaping cup of grated ube and cook in pan on medium high heat for 2-3 minutes until water has evaporated and it resembles a dark purple hue. Remove from heat and set aside.
Make mochi batter
Preheat an oven to 350°F. In a large mixing bowl, add 1/2 cup of mashed ube along with melted butter, eggs, ricotta, sour cream, vanilla extract, and ube extract and whisk until combined. In a separate mixing bowl, combine the dry ingredients: mochiko rice flour, sugar, kosher salt, and baking powder. Gradually pour the bowl of dry ingredients into the bowl of wet ingredients, and mix until the wet and dry ingredients have combined and resemble a smooth, creamy batter.
Bake mochi cake
In an oiled Twinkie mold (you can also use a cupcake mold too) pour batter 2/3's of the way. Bake for 27-30 minutes until a toothpick comes out clean when stuck into the center. Once cooked, remove from oven and let it cool for about 15-20 minutes to let the mochi cake set.
Make cream
In a spice grinder or mortar in pestle, grind a handful of the dehydrated strawberries until its a fine powder. Measure out 1 tablespoon of strawberry powder and add into a mixing bowl along with heavy whipping cream and powdered sugar and with a hand mixer or whisk (and some 💪), mix until it goes from liquid to fluffy cream with stiff peaks. Add the remaining mascarpone, vanilla, maple syrup, white miso, apple cider vinegar, and ube extract. Continue to whisk until combined and the cream forms stiff peaks, then store in the fridge until ready to use.
Fill mochi Twunkie and serve
Once the mochi cake Twunkie has cooled, remove from molds and with a knife, poke 3 holes on the flat bottom side. With the piping bag or a Ziploc bag with the corner cut off, squeeze cream into the each of the holes to fill the Twunkie. With a fine mesh sieve, sift a sprinkling of matcha powder and powder sugar on the tops of the Twunkies and serve fresh.
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Equipment
Twinkie mold or a 9x5 loaf pan or 9 inch cake pan or cupcake molds
Wet Ingredients
1 small bag of frozen grated ube
8 tablespoons of butter, melted
4 large eggs
1/2 cup whole-milk ricotta
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1/4 teaspoon ube extract
Dry ingredients
1 1/2 cups Mochiko rice flour (glutinous rice flour)
1 cup granulated sugar
2 teaspoons Diamond kosher salt (if not using Diamond kosher, use 1 teaspoon)
2 teaspoons baking powder
Cream
1.2 oz bag of freeze dried strawberries
3/4 cups whipping cream
1/4 cup powdered sugar
1/2 cup mascarpone
1/2 teaspoon vanilla
1/4 cup maple syrup
2 teaspoons miso
1 teaspoon apple cider vinegar
1/4 teaspoon ube extract
Topping
Extra strawberry powder
Powdered sugar
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