Ube Macapuno Inipit

A lot of Filipino food are unpoetically named with a simple one word description. The name may be simple, but the taste may be surprisingly delicious. Inipit is usually a sponge cake bar with a custard filling. I used an ube buttercream as filling for a yellow sponge cake and topped the slices with macapuno and red kaong. This twist resulted in a truly decadent Filipino dessert.

inipit4 Ube Macapuno Inipit

Ingredients for the ube buttercream:

1 1lb. pack of frozen ready prepared ube (or 2 1/2 c. grated cooked ube)

3 c. condensed milk

1 c. unsalted butter

Mix the ube and condensed milk together in a pan. Over low heat and while constantly stirring, cook until thick (about 15-20 minutes). Leave to cool completely. You can make the sponge while waiting for the filling to cool. 

Cream the butter with an electric mixer until pale and very fluffy. Add the cooled ube and whisk again until combined.

Ingredients for the sponge cake:

6 medium eggs

2/3 c. sugar

2 tbsps. corn flour  + plain flour to make a total of 1 c.

Preheat the oven to 200°C/400°F. Line 2-13″ x 9″ swiss roll tins (jelly roll pan) with baking paper. Whisk the eggs and the sugar together until pale, thick and fluffy, for about 3-4 minutes. The mixture should leave a lasting trail when drizzled on its surface. Sift the flour and corn flour over the mixture. Fold carefully with a large metal spoon just until combined. Pour into the prepared pans and even out the surface with a palette knife. Bake for 10 minutes or until the top springs back when touched.

Turn out onto a clean kitchen cloth. Do not peel off the lining paper yet. Leave to cool. 

To assemble:

You will need macapuno in syrup and kaong in syrup to decorate.

Peel the lining paper from the sponge sheets. Set aside 1 c. of the butter cream for the cake topping. Spread the rest evenly on one sheet of sponge, bottom side up. Top with the other sponge, top side up. Refrigerate for at least an hour before cutting into rectangular bars.

Put the remaining buttercream in a piping bag with a star nozzle. Pipe rings on the top of each bar. Spoon macapuno strings into the middle of each and top with kaong.


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