What To Do With Leftover Ube Halaya? Make Ube Mont Blanc!

Desserts | Healthy Filipino | Recipes
December 6th, 2019
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This Ube Mont Blanc is perfect for using up leftover Ube Halaya. It’s mixed with mascarpone and swirled on a Kalamansi Sugar Cookie.  No one will ever guess it was a leftover.

Ube Halaya

Over Thanksgiving I made 2 pounds of Ube Halaya using a food processor.  If you have ever made it you know that there is lots of stirring involved for perhaps up to an hour.  I know!!!  Boring work.  So instead I threw everything in the processor and kept on wizzing until it was all nice and smooth and silky.

Because we had other desserts we didn’t make a dent at all to the Halaya.  So it’s been a few days and I had to make something happen.  That was Ube Mont Blanc.

Ube Mont Blanc

If you recall, I made a Mont Black recipe in parfait form already.  View Exhibit A here. I thought it would be fun to do an Ube version, this time with a Kalamansi cookie on the bottom.  I still hid in a candied chestnut in there though!

Ube Mont Blanc

Store Bought Is Okay

I will take you through the steps on how to make this from scratch.  HOWEVER you can short cut it by buying jarred Ube Halaya and sugar cookies.  This cuts down the time dramatically.  If you do want to take a short cut mix 1 15oz jar of halaya with 1 cup of milk and blend until smooth, then add in 8 oz of mascarpone and blend again until smooth and creamy.

After that follow the directions after the sugar cookie on how to put it together.

Kalamansi Sugar Cookie

To make the sugar cookie these are the ingredients you need:

Exact quantities are in the recipe card.

In a large bowl mix together the flour, baking powder and salt.  Then in a stand mixer cream the butter and sugar together until smooth and creamy.  Add in the egg and vanilla, mix again to incorporate.  Add in the flour mixture in 3 parts, mixing slowly in between.  Once the dough starts coming together stop the mixer and transfer on to some cling wrap.  Form into a circle and pat it down flat.  Leave it to cool in the refrigerator for an hour.

When you are ready to bake pre-heat the oven to 300 degrees F.  Take the dough out and place on a lightly floured surface.  Roll out the dough with a rolling pin until it’s about 1 cm thick.  Cut out cookie bases using a 2 inch fluted round cookie cutter.  Place the cookies on a lined baking sheet and bake for 12 minutes.  Transfer the cookies to a cooling rack.

Ube Mont Blanc

Put the Ube Mont Blanc Together

Start with piping an ube base on a cookie and hide a candied chestnut inside.  Pipe over and around the chestnut ending in a point.

Top with some freeze dried jackfruit and edible gold. Repeat for all the cookies.

Ube Mont Blanc

There you go, a way to use up some leftovers that doesn’t look like you did.

Ube Mont Blanc

Ube Mont Blanc

Here are some other ways you can use up leftover Ube Halaya:

Ube Halaya Babka Dairy Free Recipe

Vegan Halo Halo Chia Pudding Recipe

Paleo Chocolate Chip Scones with a Kombucha Ube Glaze

For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this Ube Mont Blanc I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

 

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Ube Mont Blanc

This Ube Mont Blanc is perfect for using up leftover Ube Halaya. It’s mixed with mascarpone and swirled on a Kalamansi Sugar Cookie.

Course Dessert
Cuisine Filipino, French
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 Servings
Author Rezel Kealoha

Ingredients

Food Processor Ube Halaya

  • 2 Pounds Fresh Ube, Peeled Cubed and Steamed Until Super Soft
  • 1 Cup Coconut Milk Warm
  • 1/2 Cup Vegan Melted and Still Hot
  • 1 7oz Can Coconut Condensed Milk Melted and Hot

Kalamansi Sugar Cookie

  • 1/2 Cup Vegan Butter
  • 3/4 Cup Coconut Sugar
  • 1 Egg
  • 1 1/2 Teaspoons Vanilla Essence
  • 2 1/4 Cup All Purpose Flour
  • 1 1/2 Teaspoons Baking Powder
  • Pinch of Salt

Instructions

Food Processor Ube Halaya

  1. Making sure the ube is still steaming hot put in the food processor with the warm coconut milk.  Process until smooth. 

  2. Add in the butter and condensed milk and process much longer until it gets nice and thick and super gooey. 

  3. Transfer to a 9x13 pan sprayed with coconut oil.  Spread until nice and smooth and even. 

Kalamansi Sugar Cookie

  1. In a large bowl mix together the flour, baking powder and salt. Then in a stand mixer cream the butter and sugar together until smooth and creamy. Add in the egg and vanilla, mix again to incorporate. Add in the flour mixture in 3 parts, mixing slowly in between. Once the dough starts coming together stop the mixer and transfer on to some cling wrap. Form into a circle and pat it down flat. Leave it to cool in the refrigerator for an hour.

  2. When you are ready to bake pre-heat the oven to 300 degrees F. Take the dough out and place on a lightly floured surface. Roll out the dough with a rolling pin until it’s about 1 cm thick. Cut out cookie bases using a 2 inch fluted round cookie cutter. Place the cookies on a lined baking sheet and bake for 12 minutes. Transfer the cookies to a cooling rack.

Put it Together

  1. Start with piping an ube base on a cookie and hide a candied chestnut inside. Pipe over and around the chestnut ending in a point.

  2. Top with some freeze dried jackfruit and edible gold. Repeat for all the cookies.

Recipe Notes

Shortcuts

Mix one 15oz jar of ube halaya with 1 cup of milk and blend until smooth, then add in 8 oz of mascarpone and blend again until smooth and creamy.

Buy shortbread cookies, instead of making them.

You can also replace the candied chestnuts with something else like a caramelized banana slice. 

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