"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Friday, March 02, 2012

Ube-Pandan Whoopie Pies

Ube Pandan Whoopie Pies
At first I thought my Ube-Pandan Whoopie Pie was going to be purple because, as you can see below, the dough was purple. But it turned out as having a greenish tinge when baked. Does it remind you of ube cake when you bake it without purple coloring, that it turns greenish???  I even used the clear pandan flavor (McCormick). Good thing is, it was good! My sons and I love it. This is an addition to my fusion recipes- East meets West kind of dessert.

Place about 9 on a pan

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup ube haleya
1 teaspoon ube extract (McCormick)
1 tsp pandan extract (McCormick) - this is clear

8-oz cream cheese, softened
1 stick butter, softened
1-1/2 cups confectioner's sugar
1/2 cup ube haleya
few drops of McCormick ube extract

--> Instructions:


PREHEAT oven to 350° F.

Lightly grease or line four baking sheets with parchment paper.

COMBINE flour, baking powder, baking soda and salt in medium bowl.

Beat butter and sugar in large mixer bowl on medium speed for 2 minutes.

Add eggs, one at a time, beating well after each addition.

Add ube haleya and ube and pandan extracts; beat until smooth.

Stir in flour mixture until combined.

Transfer to piping bag and pipe out about 1 tbsp each onto pan lined with parchment paper.

BAKE for 10 to 13 minutes or until springy to the touch.

Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Let cool on wire rack and fill with ube cream cheese filling in between two cookies. Keep refrigerated.


Blend well all ingredients. Add food coloring as desired, then beat some more.
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  1. You say you were a doctor in 'pinas, then a transcriptionist, now a nurse. How did you get such an extensive background in cooking by adapting to the American kitchen? How long have you been living in the US? Sorry, looking at these recipes which seem to come from other sources, because you don't look the type of "Manang" with expertise at all. Reading the comments, the stuff doesn't seem to turn out like your photos. I wish you'd post videos of yourself making them at least.

    1. Hey, can anyone actually say where this comment is coming from? It is absolutely rubbish! You seem to have a seething grudge against the blog or the blogger. My advice to to you is (whether you like it or not)if you don't like it, leave it. Who needs to give you an explanation or answers anyway esp. personal ones? No one owes you anything. Loser!

    2. Christine,
      Thanks for jumping to my defense. I was just about to delete the above comment, but since you posted your own reply, I think I will let this idiotic comment linger on my blog as a reminder that there will always be two kinds of people -- the good and the evil. We know where the above commenter belongs...

  2. A lot of migrants have to improvise cooking up dishes especially in the places where they're staying do not have the ingredients they're used to. Having extensive background in cooking doesn't only mean having a degree/certificate in cooking. Cooking is a skill but not everyone cooks from their hearts. That's where the differences lie. I salute 'Manang' and other food bloggers as they have decreased the homesickness associated without having the comfort foods...

    1. Anonymous, salamat for leaving your comment here that emphasizes about how migrants try to improvise. I wonder why the above commenter finds that hard to fathom???

  3. Hi Manang
    Where did you find those pandan and ube flavoring. I went to mccornick website, and I did not see they have these flavors availble. Thank you, Kelly

    1. Hi Kelly,
      Those were a gift from a friend who lives in Utah, and my sister in Canada also sent me some, which she bought from an Asian store in BC, Canada. I found them sold online here: http://www.philamfood.com/Dessert-Ingredients/?page=4#67

    2. Hi Manang,

      Your whoopie pies remind of French macarons. Perhaps you could try making ube macarons...? I would LOVE to see them here. =)

      Would you mind asking your sister the name of the store and where it's located? I went on a mad search for ube flavouring all day yesterday in Vancouver (east side) and checked out all the Filipino stores and Asian grocery stores - T&T and Pricesmart foods, to name a few - but found nothing. Thanks!

    3. HI Anonymous,
      To be honest with you, I have been seeing those macarons blogged about, but since I was never really familiar with their taste (and nobody in my family does), there has not been too much motivation for me to try, unless someone like you comes up with an idea like that! Maybe I should try a regular one first, then come up with ube flavor. But that will have to wait as I have too many photos/videos activities lined up waiting to be posted about.
      I asked my sis about the store...will wait for her reply.
      Thanks for your comment!

  4. hello manang! i tried the recipe, but.. when i mixed the dough, it wasn't thick like yours.. it was liquid, just like cake batter. should i not have mixed it too much? :( should i try freezing it first before baking?

    1. It is liquidy, and you pour it into a piping bag (I was kinda clumsy piping it out because it was not too stiff/firm, but they came out oaky still) and pipe out about 1 tbsp size on parchment paper. It's even softer than the frosting.

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  6. Would the ube cake and or the ube filling not have much ube taste to it if i do not add ube extract? Im asking because i dont have ube extract :(. Also i have tried making ube pancakes recently just by simply adding the boiled mashed ube into the pancake mix. It came out looking like the ube cake in your picture...weird greenish color with some hint of purple. Sadly coz i didnt actually made ube halaya, the ube pancake just tasted like a pancake. I figured i have to actually add ube halaya to the pancake mix to get that good ube flavor. But since your recipe calls for both ube halaya and ube extract, i can only assume that i must use both to get a good ube taste? Or can i skip the ube extract? I would try it but i dont want to go thru all the trouble of making the ube whoopie pie and it will just end up like my failed ube pancake attempt.

    1. I would think that it would not taste so good without the ube extract. Boiled mashed ube does not taste anything at all until sugar, butter and milk are added to it, then it starts to shines. More so with ube extract. However, with ube whoopie pies, I add the ube extract only because I have it. Otherwise, I would use the purple food coloring. The main taste still comes from ube haleya (as in full flavored already, not just mashed ube).

  7. Dear Manang, I absolutely love this blog! I can't wait to try out your recipes, especially this East meets West fusion. My parents were both born in the Philippines but I was born here. Although I love Filipino desserts, this fusion sounds like a great way to introduce my friends to Filipino flavors.

  8. Hi! I am just wondering where the pandan is in this recipe. I don't see it listed. Thanks!

  9. hi manang, i'm planning to use ur ube cream cheese filling for my ube cupcakes, will they melt at room temp? i'm afraid they won't hold their shape.

    1. Since this ube filling mainly has butter, and butter tends to melt at temps above 70ºF, I would say it would melt at room temp. Moreover, cream cheese is dairy. I don't recommend any dairy product sitting at room temp more than two hours prior to consumption. If you will make an ube frosting that will hold their shape and not be a health hazard even when kept at room temp for a considerable length of time, I suggest you start with a little bit of shortening and some powdered sugar plus some liquid (usually milk, and because this will be loaded with sugar, the sugar will protect the milk from going bad at room temp for a longer period). Look for recipes for classic vanilla frosting, and just change the vanilla to ube. Don't even bother to add mashed boiled ube.


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