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Makes 1 dozen
Preparation and cooking time: 30 minutes


2 pieces eggs
1/2 cup white sugar
2 tablespoons unsalted butter
1/4 cup coconut milk
1 1/2 cups flour
2 teaspoons baking powder
500 grams ube, boiled, peeled, and grated
1/2 cup macapuno, chopped finely
1 teaspoon salt
Vegetable oil, as needed

Macapuno Buttercream:
3 pieces egg whites
1/2 cup white sugar
2 tablespoons macapuno syrup from packaging
1/2 cup water
250 grams unsalted butter, cubed
1 teaspoon macapuno essence

Icing sugar, as needed


1. Combine eggs, sugar, butter, and coconut milk in a medium bowl then whisk until combined.
2. Whisk flour and baking powder in a separate bowl.
3. Add dry ingredients to the wet ingredients then mix well. Add in ube and macapuno then mix until smooth. Let the dough rest for 10 to 15 minutes.
4. Roll out the dough to half-inch thickness then cut out to donut rings.
5. Fry in hot oil in a deep pot until puffed and crisp.

Macapuno Buttercream:
1. Beat egg whites in a medium bowl until “soft peak” stage, electric mixer on medium speed.
2. In a pot over medium heat, combine sugar, macapuno syrup, and water until reduced to a thick syrup.
3. Continuously whisk egg whites while slowly pouring the hot sugar until “stiff peaks” form.
4. Add cubed butter one at a time while whisking until incorporated then add macapuno essence

1. Slice donuts in half.
2. Pipe buttercream in one side of the donut. Top with the other half to make a sandwich.
3. Dust with icing sugar.

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