Ube Kataifi

* 100 g all-purpose flour
* 75 g cornstarch
* 1 tsp ube powder
* 1 tsp sugar
* Pinch of salt
* 1 tbsp oil
* 220 g water
* Melted butter, as needed for coating

Cream Cheese Filling

* 200 g cream cheese, softened
* 35 g powdered sugar
* 1 tbsp condensed milk
* 60 g whipping cream
* ½ tsp vanilla
* Pinch of salt

Ube White Chocolate Coconut Sauce

* 113 g white chocolate
* 60 g coconut cream
* 20 g whipping cream
* ½ tsp ube extract
* Pinch of salt

Instructions

1. Make the ube kataifi batter.
Combine the all-purpose flour, cornstarch, ube powder, sugar, and salt. Add the water and oil and whisk until completely smooth.

Strain the batter through a fine-mesh sieve. Transfer to a piping bag and cut a very tiny opening at the tip. A small opening will give you finer kataifi strands.

2. Make the kataifi strands.
Heat a large nonstick pan over medium-low to medium heat.

Quickly pipe thin strands onto the pan using either a back-and-forth motion or a continuous circular motion.

As soon as the strands look dry and set, remove them from the pan immediately. Do not wait for them to lift on their own. We want the kataifi to remain soft and flexible at this stage so it will be easier to wrap.

Place the cooked kataifi under a clean cloth and keep it covered while making the remaining batches. This prevents the strands from drying out.

3. Prepare and shape the rolls.
Preheat the oven to 180°C.

Cover each cream horn mold with foil. This makes the baked kataifi easier to release from the mold.

Coat the soft kataifi strands with melted butter, making sure they are evenly coated.

Carefully wrap the kataifi around the foil-covered cream horn mold until completely covered. This step can be a little tricky because the strands are soft and loose, but don’t worry. Once the mold is fully covered and baked, the kataifi will harden and hold its shape.

4. Bake.
Bake at 180°C for 20 minutes, or until the kataifi is crisp and firm.

Let cool slightly before carefully removing the cream horn mold and foil. Allow the shells to cool completely before filling.

5. Make the cream cheese filling.
Place the softened cream cheese and whipping cream together in one bowl. Beat until smooth and beginning to thicken.

Add the powdered sugar, condensed milk, vanilla, and a pinch of salt.

Continue whipping until the mixture becomes thick, smooth, and stable enough to pipe.

Refrigerate until ready to use.

6. Make the ube white chocolate coconut sauce.
Combine the white chocolate, coconut cream, and whipping cream.

Melt gently using a double boiler/bain-marie, or microwave in short intervals, stirring between each interval until completely melted and smooth.

Add the ube extract and a pinch of salt. Mix until smooth and glossy.

Refrigerate the sauce for about 20 minutes so it cools down and becomes thicker. It should be creamy and thick enough to coat the kataifi while still being suitable for dipping.

7. Assemble.
Transfer the chilled cream cheese filling to a piping bag.

Pipe generously into the completely cooled kataifi rolls.

Serve the Kataifi Ube Cheese Rolls with the chilled, thickened ube white chocolate coconut sauce for dipping.

Compose
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