Still on an ube kick — I’ve made more trips to the Filipino market than I have to my local supermarket lately (little did I know that ube extract is in short supply these days and being rationed — 2 per customer!). There are just so many different things to try and the color is so alluring. That may be the reason why I haven’t seen any recipes for sweet potato crinkles!
My friend Emmylou is totally encouraging this as she keeps feeding me more ideas for ube treats and Filipino bakes in general. So, I’m thinking next up will be ube ensaymada or ube leche flan cake or ube sourdough or ube challah…
- 150 g granulated sugar ¾ cup
- 112 g canola or vegetable oil ½ cup
- 113 g ube halaya (purple yam jam) ½ cup
- 1 large egg room temp
- 1 tsp ube extract
- 210 g AP flour 1½ cups
- 1½ tsp baking powder
- ¼ tsp salt
- 120 g powdered sugar 1 cup
- In a large bowl, combine sugar and oil and whisk until well combined.
- Add the ube halaya and whisk until well combined. Add egg and ube extract and mix again.
- In a separate bowl, sift together AP flour, baking powder and salt. Add the dry ingredients into the ube mixture and stir well.
- Cover the bowl with plastic wrap and freeze for 30 minutes.
- Preheat the oven to 350°F. Put powdered sugar in a small bowl. Prepare 2 baking sheets with parchment paper.
- Take out half the dough from the freezer. Scale into 30 g pieces and roll each into a ball.
- Dip each ball into the powdered sugar and roll around to coat completely. Reshape into a round ball if necessary.
- Place the balls on the parchment-lined baking sheets 1 inch apart.
- Bake at 350°F for 14-15 minutes or until tops just spring back.
- Cool in pans for a few minutes then transfer to a cooling rack.
- Once cooled cookies can be kept in an airtight container at room temperature for a few days.