In a measuring glass mix together the milk and ube extract. Turn the mixer onto low speed and mix in the flour a little at a time until combined. Slowly add in the sugar and whip until firm.īeat in egg yolks one at a time until combined.

In the bowl of a stand mixer whip the egg whites and cream of tartar until soft peaks form. In a separate bowl whisk together the flour and baking powder. Grease a 8X8 glass baking dish and set aside. Blending the latin dessert with my beloved asian flavor twist and topped with a fluffy, light as air coconutty meringue.Īdapted from “The Joy of Cooking” Ingredients So with all those flavors in mind, I bring you the Ube Tres Leches Cake. But one thing I did quite enjoy were all the Asian dessert spots! OMG, it is all so good (as I begged on instagram for these places to set up shop in ATX.) From jasmine milk tea ice cream to Ube soft serve and taiyaki stuffed with taro and custard- I was in heaven.

We have great fusion food here, but still cannot find an authentic soup dumpling or Korean Jjajangmyeon! So we ATE. We went a bit nuts getting our Asian food fix, since we still lack a good amount of authentic ethnic cuisine here in ATX. Between spring break, the kids getting sick, my husband getting sick, then I got sick and my cousins coming for a weekend visit, we’ve been going non stop for weeks! Sorry I haven’t had time to post, or bake or really do much but take care of the family! And thank you for coming back to read my rants and recipes! This cake is inspired by our trip to California, where Asian cultures run rampant and the food reflects all those yummy flavors. U-Be, I’m back! I feel like it’s been forever since I posted, this month has really flown by.

Goldilocks ube roll cake