DTI Dessert Flavors
Discover the magic of DTI dessert flavors! Learn to make vibrant Filipino-inspired treats with ube, mango, and pandan in this easy, beginner-friendly recipe.
Ingredients
Essential Ingredients:
- Ube Purple Yam – 1 cup, mashed or in powder form for a creamy and earthy base.
- Coconut Milk – 1 cup for that signature rich and velvety texture.
- Mango Pulp – ½ cup for a burst of tropical sweetness.
- Pandan Extract – 1 teaspoon for a fragrant and authentic Filipino touch.
- Tablea Cacao Tablets – 2 pieces, grated, to add depth and chocolatey goodness.
- Calamansi Juice – 2 tablespoons for a zesty and refreshing kick.
- Glutinous Rice Flour – 1½ cups to give your desserts a chewy, satisfying texture.
- Sugar – ½ cup or substitute with coconut sugar for a healthier twist.
- Butter or Coconut Oil – 2 tablespoons for a rich, moist finish.
- Toppings optional – Toasted coconut flakes, crushed nuts, or dried fruits for added texture and visual appeal.
Quick Tips for Choosing Ingredients:
- Freshness Matters: Opt for fresh or frozen ube mango, and calamansi for the best flavors.
- Go Local: Supporting local businesses by using DTI-certified products ensures authenticity and quality.
- Substitutions: Can’t find pandan extract? Use vanilla extract as an alternative though it might slightly alter the flavor profile.
Instructions
Step-by-Step Instructions
- Prepare the Ingredients
- Before starting, ensure all your ingredients are ready to go. Pre-measure your glutinous rice flour, sugar, and coconut milk for a smooth workflow.
- If using fresh ingredients like ube, mango, or calamansi, prepare them in advance by mashing, juicing, or pureeing as needed.
- Mix the Base Batter
- In a large mixing bowl, whisk together the glutinous rice flour, sugar, and a pinch of salt.
- Gradually pour in the coconut milk, stirring continuously until the batter is smooth and free of lumps.
- Divide the batter evenly into three bowls for layering.
- Incorporate Unique Flavors
- To the first bowl, add ube puree or powder for a vibrant purple base. Mix until fully combined.
- In the second bowl, blend in mango pulp, creating a golden, tropical layer.
- Add pandan extract to the third bowl, giving it a refreshing green color and aromatic finish.
- Layer and Steam
- Grease a round or square steaming pan with butter or coconut oil to ensure easy removal.
- Pour the ube batter into the pan and steam for 10-12 minutes until firm.
- Gently add the mango batter on top and steam for another 10-12 minutes.
- Finally, pour the pandan batter as the top layer and steam for 12-15 minutes. Test for doneness by inserting a toothpick—it should come out clean.
- Cool and Slice
- Allow the dessert to cool completely before slicing. This helps the layers set and ensures clean cuts.
- Add the Finishing Touch
- Garnish with toasted coconut flakes, crushed nuts, or a drizzle of melted tablea chocolate to enhance both the flavor and presentation.
Helpful Insights for Success
- Maintain Steady Steam: Refill the steamer with water as needed to prevent interruptions.
- Even Layers: Use a spatula to smooth each layer before adding the next for a professional finish.
- Make It Your Own: Experiment with other flavors, like calamansi zest or tablea swirls, for a personalized touch.
Notes
Nutrition Information (Per Serving):
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 10mg
- Sodium: 50mg
- Total Carbohydrates: 33g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 4g