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Coconut with Ube Filling Gob Gobs

Since I was rendered useless on Saturday, I decided to bake these Coconut whoopie pies with Ube filling I found on this blog. I found this a while back, when trying to find a good, unique recipe using ube. These turned out pretty good, the ube was not as purple as in Jun's post, and the ube flavor wasn't as strong as I would have liked. The recipe called for lemon juice, which made it taste more like a coconut and lemon whoopie pie, which still worked. But next time I'll be ditching the lemon juice completely and see if that works. It's pretty delicious though, and it made about 36 whoopie pies. Enough to share with all the Filipinos (and non-Filipinos) I know.

Coconut Gobs with Ube Filling Recipe
Recipe by Steven Gdula from Gobba Gobba Hey, A Gob Cookbook, makes 30 gobs


For the batter
4 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 cups sugar, sifted
8 tablespoons unsalted butter, softened, cut in 1/2-inch cubes
2 eggs, separated, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup unsweetened coconut milk (if using canned, stir well before emptying)
2 tablespoons sour cream
Preheat the oven to 350 degrees F. Line three 8-by-13-inch cookie sheets with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk the dry ingredients until they’re evenly distributed.
In another large bowl, cream the sugar and butter with a mixer on medium speed. Add the egg yolks to the creamed ingredients, and mix on medium. Add the egg whites, vanilla, and coconut extract, and mix on medium-high until the mixture looks like a dense pudding.
Alternate adding the dry ingredients and the coconut milk to the egg mixture, mixing on medium speed after each addition. Then add the sour cream and mix well.
Using a tablespoon or pastry bag, drop 1-1/2-inch rounds of batter. bake them approximately 8 minutes, or until the gob domes have risen. remove the gobs to a wire rack to cool.
For the ube puree
2 cups frozen ube
1/2 cup sugar
juice of 1 lemon (approximately 3 tablespoons)
1 to 1-1/2 cups water
Defrost the ube according to the package instructions. Cut the defrosted ube into 1-inch cubes, preparing enough to measure 2 cups.
Put the ube, sugar, lemon juice, and 1 cup of water in a saucepan. Bring the liquid to a boil.
Reduce the heat and simmer, stirring occasionally to mash up the ube. When a paste starts to form, remove the pan from the heat and allow the mixture to cool. If the mixture becomes too thick, add more water, one tablespoon at a time.
Add cooled ube mixture to a food processor and carefully puree it. If the mix becomes too starchy, add more water. Reserve the ube puree for the gob filling.
For the filling
8 tablespoons unsalted butter, softened, cut into 1/2-inch cubes
12 tablespoons cream cheese, cut into 1/2-inch cubes
1 teaspoon vanilla extract
3 to 4 tablespoons fresh lemon juice
1-1/2 cups confectioners’ sugar, sifted
1/2 to 1 cup ube puree
Cream together the butter and cream cheese with a mixer on medium speed.
Add the vanilla, lemon juice, and confectioners’ sugar, and mix on medium. Then add 1/2 cup of ube and beat until the mixture is fluffy; scrape the bowl with a spatula to reincorporate the ingredients if necessary. Taste and add another tablespoon of lemon juice if you like. If the filling looks like it needs more stability, add more ube.
To frost the gobs, flip the baked gob domes over on a cookie sheet and match up pairs of similarly shaped dome. Add 1 tablespoon of filling to the flat side of an overturned dome, then place another dome on top, sandwich-style. Allow the gobs to fully set by refrigerating them on a baking sheet for at least 1 hour. Wrap the gobs in plastic wrap to prevent them from drying out.

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