Ube Coconut Rolls

Ube, or purple yam, often appears in Filipino cuisine. It has a distinct, nutty flavour that can be used in a variety of dishes, both savoury and sweet. These soft, pull-apart buns has a creamy ube jam filling 🤤 We love using ube in desserts not only for the flavour, but also for the vibrant colour 😍

This ube filling is creamy and not too sweet. It can be used in many baked goods and desserts such as cakes, bread, and ice cream.

The ube coconut rolls will require approximately 150-200 mL of the filling.

For the ube filling you will need:
- 1 medium saucepan
- 0.5 lb purple yam (approximately ½ of a large yam)
- 200 mL coconut milk
- 150 mL condensed milk
- 30 g unsalted butter
- Coconut flakes (optional)
- 1 jar

Cook the purple yam until soft, approximately 30-40 minutes. Let cool before mashing and set aside.

In the saucepan over medium heat, melt the butter and stir in the coconut milk and condense milk.

Add the mashed purple yam, constantly stirring until the mixture becomes smooth and thick.

Set aside and let cool to room temperature before transferring into a jar to store. The filling can be frozen to be used as needed.

This dough will make 12-14 rolls.

For the dough you will need:
- 2 medium bowl
- 500 g all purpose flour + more for dusting
- 20 g ube powder
- 100 g sugar
- 10 g salt
- 10 g active dry yeast
- 250 mL almond milk
- 60 g unsalted butter, melted
- 1 egg

In a bowl warm milk and in a microwave to 110 F/43 C and combine with the active dry yeast and a pinch of sugar. Set aside while the yeast activates.

In the other bowl, combine the flour, remaining sugar, ube powder, and salt and whisk together. Whisk in the yeast mixture, melted butter, and the egg into the dry ingredients and mix until combined.

Once the dough starts to form, lightly dust the countertop with flour and turn out the dough. Kneed until the dough is smooth, approximately 10 minutes. Oil one of the bowls and place the dough inside. Cover with plastic wrap and let the dough proof in a warm, dry place until it doubles in size, approximately 1-2 hours.

Once the dough has risen, turn out the dough onto a lightly floured surface and roll out the dough into a rectangle that is ⅛ - ¼” thick in thickness.

Spread a layer of the cooled ube filling over the dough, stopping short 1” from the edges. Sprinkle coconut flakes over the layer of filling.

Begin rolling the dough from the long side of the rectangle into a tight log and pinch the seams shut. Cut rolls approximately 1 ½” - 2” thick and line up in a pan lined with parchment paper. Cover the rolls and let proof for another 30-45 minutes.

Towards the end of the proof time, preheat your oven to 350 F/ 180 C.

Once the dough has proofed and the oven preheated, uncover the rolls and bake with for 15-20 minutes, until a toothpick comes out clean from the dough, and the edges start to turn a light brown.

Let the rolls cool in the pan for 10 minutes before removing and serve warm.

Enjoy!

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