This is a recipe shared by one of kusina's reader, Joy C. I am using photos she submitted for the slideshow.
Thanks to Joy C. for this recipe and the photos!
INGREDIENTS:
1 pack graham crackers (crushed); you can use less if you want nuts of your choice (Joy used chopped almonds) 1/2 cup butter, melted 5 or more pieces of ripe bananas, sliced into discs 1-1/2 cup whipping cream (depends on how much you want) 1/4 cup sugar or use more according to your taste, added to whipped cream towards the end of whipping 1 can (pressure-cooked) dulce de leche to serve as toffee optional: chocolate shavings (you can buy this in small packages in the baking section)
INSTRUCTIONS:
Crush graham crackers either by using a chopped or food processor (best) or placing in a ziploc bag and crushing with rolling pin.
Mix crushed graham, nuts and butter then press onto a springform pan. Refrigerate for 1-2 hours or until the crust hardens.
Pour the dulce de leche/toffee on top then chill again.
Whip the cream and add sugar to taste.
Distribute sliced bananas on top of the toffee then top with the whipped cream.
Bobong gave me the idea to try using yema as filling for the supersoft ensaymada. So I made a whole batch of ensaymada into ube ensaymada and yema ensaymada. Bobong said the yema-filled ensaymada is called pan de pastel in Camiguin and looks like pan de coco. I just don't know if it is also topped with butter, sugar and cheese, but I did it anyway.
I have no recipe really to share for these. Just use the supersoft ensaymada dough, have yema and ube fillings ready, and see the slideshow below. Work with everything cold already so handling the dough and fillings will be easier. The results of yema-filled ensaymada was so good, thanks to Bobong! Ube, needless to say, is as good as ever for ensaymada.
I had extra dough to make 6 pieces, which I filled with chocolate chips, both milk choco and white choco. I shaped the dough as if they were hopiang baboy. Without toppings, I let my husband have a taste of it (I baked them in my Nu Wave and turned out perfect). Husband liked them so much! My sons did too!
Ingredients: supersoft ensaymada dough yema ube haleya chocolate chips (milk and white) topping (butter and sugar to taste, creamed; grated cheese)
Instructions:
Prepare the dough day before. Prepare yema and ube day/s before. Work when these are completely cold. Grease pan. Place dough on surface generously sprinkled with flour. Cut dough into pieces about 2 ounces each (up to you, really). Flatten with the heel of your palm. Place filling at the center. Gather the edges and seal. Place on greased pan seam side down. Flatten a bit (or you can leave them rounded like balls). (If you are going to bake right away, you may opt to use muffin pans or brioche molds.) Optional: Freeze covered with cling wrap for 3 hours at least, then transfer to bags (this is for those who want a good stock of these but want them freshly baked, a little at a time, like I want them.) Let rise in warm, draft-free environment until double in size. Bake in 350 deg F oven for 12-15 minutes or until golden brown (please use aluminum pan to avoid overbrowning of bottom). [I baked mine (few pieces at a time) in Nu Wave for 10 minutes without the need to preheat.] Let cool completely and place in plastic bags if you are not going to eat right away. Otherwise, cream butter and sugar. Apply to ensaymadas. Top with grated cheese (not necessary for chocolate, but it is up to you if you want to play with flavors).
UPDATE 6-15-09: You may want to use the dulce de leche as filling to make the pan de pastel. If you review Bobong's pan de pastel photos in the photo gallery, it is pretty much like pan de coco with dulce de leche filling. As shown on the photo on the right, I put the dulce de leche in a ziploc and piped out about a tbsp onto a dough piece, then proceeded to wrap it like how I wrap pan de coco. You may then enjoy plainly or with topping.
