Makes 25 to 30 rolls
Preparation and cooking time: 3 1/2 hours
1/2 cup lukewarm water
4 teaspoons active dry yeast
1 teaspoon white sugar
1/3 cup butter
3/4 cup white sugar
2 pieces eggs
4 cups all purpose flour, sifted
1/3 cup evaporated milk
1/3 cup chopped ube baking bar or ube chocolate
1 cup ube halaya
1 3/4 cup powdered sugar
1/8 cup milk
1/4 cup macapuno juice
1/8 cup hot water
1/3 cup chopped macapuno
1. Place 1/2 cup lukewarm water in a bowl. Add the active dry yeast and 1 teaspoon white sugar. Mix until the yeast is dissolved. Set aside and let it foam to the top and grow in size.
2. In a bowl, cream the butter and the 3/4 cup white sugar. While mixing, add the eggs 1 piece at a time.
3. Slowly add the flour and mix just until incorporated. Add in the yeast, evaporated milk, and chopped ube chocolate. Mix until doughy.
4. Transfer the dough into a greased container and cover with plastic wrap. Place in a warm area and cover with a towel. Let it rise until it doubles in size, about 1 1/2 to 2 hours.
5. Remove the plastic wrap and punch the dough.
6. Flour a surface and roll into a thin rectangle about 1/4 inch thickness. Spread ube halaya over the dough leaving a 1-inch strip at the bottom uncovered. Roll the dough up tightly sealing the edge. Cut into 1 1/2 inch slices.
7. Preheat oven to 175 degrees C.
8. Place the rolls in a greased baking pan and cover with plastic wrap. Place in a warm area and cover with a towel. Let it rest for about 45 minutes or until it grows in size.
9. Bake in the oven until golden brown for about 20 minutes. Let it cool.
1. In a bowl, place the powdered sugar. Mix in the milk, macapuno juice, and hot water until incorporated. Add the chopped macapuno.
2. Pour over the ube rolls and serve.