Tuesday, June 28, 2016

Chef Nancy Lumen-Reyes' Bibingka Ube Crepe Cake

Nancy Lumen-Reyes' Bibingka Ube Crepe Cake

Bibingka Ube Crepe Cake
Ingredients for Crepes:

4 tbsp. Butter
4 pcs. Eggs
1 Cup All Purpose Flour
½ cup Milk
½ cup Coconut Milk
13 cup Sugar
¼ tsp Butter for Pan

Procedure for Crepe:
Whisk together the flour, sugar and salt in a bowl.
Whisk together butter, milk, coconut milk and eggs.
Gradually add the wet mixture to dry mixture whisking until smooth.
Pour through a fine strainer into a plastic food container (must be airtight), discard lumps.  Refrigerate at least 2 hours or better yet, leave overnight.
Lightly coat a crepe pan with butter.
In a medium heat, allow the crepe pan begins to smoke, remove crepe pan from heat, pour about 2 tbsp batter, swirling to cover the bottom. Reduce heat to med-low, return the pan to the heat. Cook flipping once until the center is cool about 20-30 seconds per sides.  Slide crepe onto the plate. Repeat process with remaining batter.

Ingredients for Ube Custard Cream:
1 ½ cup of Milk
3 pcs. Eggs
½ cup Sugar
¼ cup Cornstarch
¼ cup Ube Jam
1 tbsp Ube Flavoring
½ cup whipping cream
1 tbsp powdered sugar

Procedure for Crepe Ube Custard Crème:
Add milk, eggs, sugar, cornstarch, ube jam and ube flavouring in a stainless bowl and blend until smooth.  Pour mixture into a saucepan and heat over medium low heat while stirring constantly until it thickens. Remove immediately. Let custard cool completely.  Whip the cream into the cooled custard using a silicone spatula. Place custard in the fridge to firm up.

To Assemble:
Put crepe down on a plate then spread thinly  on even layer of the Ube cream (not too thick the cake won’t hold shape when you cut it) continue layering, saving the best looking crepe for the top layer.


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