Have a Beautiful Spring!

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It’s a bit late, but welcome spring!  I’m just happy that it’s officially spring. However, the weather is still a bit cold for me, especially in the morning.  I hope it’s warmer in your world and basking in the sun.  I baked this cake to welcome the season.  I made my favorite Purple Yam (Ube) and Coconut Screw pine (Buko Pandan). I love the vibrant green color from the screw pine and the purple color from the yam.  And the flavor?  Insanely delicious! ❤  The icing tasted like ice cream.  This cake surely is my best pick to celebrate spring or Easter.  


Thank you for visiting.  I appreciate it. Have a lovely spring and a peaceful Holy week!  ❤



©annascuisine.wordpress.com (2014-2015)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Purple Yam (Ube) Sweet Rice Cake

I was first introduced to this delicious treat called Butter Mochi cake by a friend of mine while living in Hawaii and instantly became one of my favorites  simply because it’s out of this world.  However, it’s very rich, so I try not to eat it often.  This inspired me to make my own  version and made it lighter by reducing the calories and fat content.  I also added some fiber.  And what could be better addition than the purple yam; my favorite! ❤   How did this come about?


I had a bag of thawed purple yam  in the refrigerator that was begging to be used, but  I was feeling under the weather and had no motivation to do anything.  I haven’t spoken to my mother for almost a month, so I called her up.  Well, I found out she’s ill.  So, we just talked about her health and what’s happening in Hawaii instead of sharing my thoughts and emotions with her.  After speaking to her, I did two loads of laundry and spent the rest of my day in the kitchen and developed four recipes at first try.  One of them was our dinner last night and this addicting treat, Purple Yam Sweet Rice Cake.  I’ll be sharing the rests in my  upcoming posts.  Meanwhile, enjoy this delicious cake. 🙂


  • 2 cups sweet rice flour
  • 1/2 cup unbromated, unbleached all-purpose flour, sifted
  • 1/2 cup organic oat flour, sifted
  • 1 cup firmly packed frozen grated purple yam, thawed and completely drained (see notes)
  • 2 teaspoons baking powder
  • 5 organic eggs
  • 2 cups of sugar
  • 1 can (12 oz.) low-fat Evaporated milk
  • 1 can (13.5 fl. oz./400 ml.) organic light coconut milk (available at Wegman’s)
  • 1 & 3/4 stick melted unsalted butter
  • 3/4 tablespoon McCormick Ube (purple yam) extract (see notes)
  • toasted coconut flakes and whipped cream for topping and garnish
  • salted caramel (optional)


  • Preheat oven to 350 degrees.
  • Coat a 9.5 x 13.5 x 2 inch deep glass baking dish with baking spray; set aside.
  • In a large mixing bowl, add all flours and baking powder.  Whisk to combine; set aside.
  • In another medium bowl, whisk sugar and eggs until creamy.  Add the purple yam, melted butter, coconut milk,  evaporated milk, and purple yam extract.  Whisk until well incorporated.
  • Add the egg mixture to the flour mixture.  Whisk until smooth or free of lumps.
  • Pour in the prepared baking dish and bake for one hour or until toothpick inserted comes out clean.
  • Let cool in the baking pan at least two hours before cutting.
  • Cut in squares to desired sizes.  Garnish with whipped cream and toasted coconut.
  • Drizzle with salted caramel (optional).

Devour!  Oh, so moist and so good! ❤


  • You can substitute sweet potato or purple potato for the yams as well as pumpkin, which is great for Thanksgiving or fall treats.  You can cook the potatoes and mash them.  Add 1 firmly packed of the mashed potatoes or 1 cup of pumpkin, 1 teaspoon of cinnamon and 1 teaspoon of nutmeg   and use brown sugar (firmly packed)  instead of white sugar.  Omit the purple yam extract and add vanilla extract.  Adjust the sweetness  to your taste.
  • For purple yams, place the thawed purple yam in the (dry) measuring cup then press down and dump excess liquid.  I like doing it this way for less cleanup.  It’s faster too.  Or, use cheesecloth then wring to drain.  If you don’t have one, follow the above step. However, only do this if the purple yam is not to mushy.
  • Make sure the cup is firmly packed for this will affect the consistency of the cake.
  • I eyeballed the measurement of the purple yam extract.  It’s okay if you use 1 tablespoon.  No harm in doing so,  it would just enhance the flavor and give the batter mixture a deep purple color.
  • For the health conscious, you can omit the salted caramel to reduce sugar consumption and eat it plain if you so desire.  But, I highly recommend the whipped cream and toasted coconut.
  • Refrigerate leftovers or you can freeze them.  Thaw completely before reheating it in a 300 degrees oven until just heated through about 15 minutes or so.

I tried as much as possible to reduce the total calories and fat content of this addicting treat without sacrificing the flavor and the consistency.  I’m so happy I was able to do so at first try.   According to my research, this delicious treat is 1,600 calories, 183.4 grams of fat, 116 saturated fat and 1,300 plus sodium lighter than the original recipe overall.  That’s 610 calories, 7.64 grams of fat, 4.8 grams saturated fat, 54.17 sodium less per serving.

I’ve made a quinoa version sometime ago and I suggest to use white quinoa rather than a combination of red and white if you have a picky eater in your household.  It’s less noticeable.

Here’s what the original looks like.  It looks delicious, isn’t it?  Tempting I know.  As for me, at least I have the purple yam version.  It’s the only thing I’ll eat from now on (for sure).  It’s so delicious!  I also made a spinach, kale, and avocado version of this addicting treat and ooh…you…will…love it!!!   My family loves coconut, so I’m also planning to make a coconut version of this as well using coconut flour along with the sweet rice flour and mostly egg whites.  We’ll see.  Stay tuned…:)

Here’s the Spinach, Kale, and Avocado version of this addicting treat.   Just add three handfuls of spinach and a handful of Kale and flesh of 1 ripe avocado.  Blend in a blender with the evaporated milk.  Reduce butter to 1 stick.  Adjust the sugar to your taste.  You have an even healthier sweet rice cake. ❤

Anyway, here’s the grated purple yam and extract I used and will be using in all my purple yam recipes.  It’s available at Asian stores, especially Filipino stores.  They come in different packaging and made by different manufacturers, but  I like this one in all of them  because it’s not too mushy.

Thanks again for stopping by.  Don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and mention my blog or link back to source if you plan to use or share any of my recipes.  Thank you.  Have a great weekend! ❤


Purple Yam Pie

Just in time for Thanksgiving.

The fall crop is coming to an end, the days are getting shorter, the weather is getting colder, most of the leaves are on the ground and Thanksgiving is just around the corner.


Thanksgiving is one of my favorite holidays because it’s a time to be with our families and loved ones, sharing and enjoying good food and giving thanks for all that we have and to those who made difference in our lives.

This Thanksgiving, I decided to make something different other than the classic pumpkin pie. I wanted to try Asia’s famous purple yam.  This is a delicious addition to your Thanksgiving recipe collection to serve your family this Thanksgiving and the years to come, that is, if you like purple yam.  It may not be the traditional sweet potato or classic pumpkin pie, but this delectable pie is something you would not want to overlook.  A must try and this Thanksgiving would be a good excuse to do so. 🙂


  • 1 lb. of frozen grated purple yam (ube), completely thawed
  • 1 homemade or pre-made refrigerated pie crust, unbaked
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 2 large eggs
  • 4 tablespoons butter, melted
  • 1/2 cup firmly packed brown sugar
  • 2/3 fl. cup condensed milk
  • 1 cup evaporated milk
  • 1 tablespoon purple yam extract (available at Asian stores)


  1. Preheat oven to 350 degrees.
  2. Line a large plate with paper towels.  Scoop all the thawed purple yam out of the package and drain the excess liquid by putting the yam on the plate lined with paper towels.  Let stand for about 5 minutes.
  3. Place prepared pie crust into a 9-inch pie baking plate according to package directions.   Set aside.
  4. Mix sugar, salt, and cinnamon in small bowl. Set aside.
  5. In a separate large bowl, scramble the eggs then add the sugar mixture and whisk until creamy and all sugar is dissolved.
  6. Add the condensed milk, evaporated milk, and butter to the egg mixture.  Mix until well incorporated.
  7. Add the purple yam extract. Mix until well combined.
  8. Then, add the grated purple yam.  Mix until well combined.  Make sure your mixture is smooth and free of lumps. The mixture will be watery.  Don’t panic.  That’s how it should be.
  9. Pour the purple yam mixture into the pie shell.
  10. Cover the edge of the pie crust with aluminum foil to prevent it from burning.
  11. Bake for 50-55 minutes* or until a wooden pick inserted in the center comes out clean.  Let cool on a wire rack for at least 45 minutes to an hour before cutting.
  12. Serve at room temperature or chilled.  Top with a dollop of Cinnamon Vanilla Cream or Vanilla-Yam Cream (recipe follows) and sprinkled with cinnamon and nutmeg.

*Note:  Due to variations in ALL ovens, cooking time may require adjustments.  This recipe was updated on February 24, 2014.

Cinnamon Vanilla Whipped Cream

  • 1 1/2 cup heavy whipping cream
  • 1 teaspoon cinnamon
  • 1/4 cup powdered sugar
  • 1/2 tablespoon vanilla extract

In a stand mixer bowl, add all the ingredients.   Attach the paddle to the mixer ( I prefer the paddle than the whisk) and beat in medium speed for 30 seconds ( I do it this way to prevent the liquid from splattering). Gradually, increase the speed to high and whip until medium peak form about 35 seconds or so.

Vanilla-Yam Whipped Cream

  • 1 cup heavy whipping cream
  • 1 teaspoon purple yam (ube) extract
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Add all the ingredients in a stand mixer with a paddle attachment and beat in medium speed for 30 seconds.  Increase the speed to high and beat until medium peak form about 35 seconds or so.


There you have it.  I hope you try this as an alternative to the classic pumpkin pie.  Have a wonderful Thanksgiving to all from our family to yours.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you.


©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.


Flaky Bites Three Ways

A pie crust, pumpkin puree with brown sugar, cinnamon and nutmeg;  purple yam with cinnamon; and banana with candied pecans, honey and cinnamon.  Oh, so yummy!


Here we go again. Pumpkin…pumpkin…and… more pumpkins.  This time it’s for snacks.  They’re made with pumpkin puree and brown sugar sprinkled with cinnamon and nutmeg.  The brown sugar caramelized as it bakes.  Mmm… sounds good already! 🙂

These pumpkin bites are so flaky and super easy to make.  Another recipe to get your children involved.  They’re going to have so much fun cutting the dough with different cookie cutters.  What a memory would that be!   They are great to serve during the holidays.  Thanksgiving and Christmas are just around the corner.  They will be here before you know it.

If you want something different to snack on for a change, try these flaky bites.  They are delectable!  🙂


Going to a farm to pick your own pumpkins is such an adventure for children.  Imagine the joy and the smile on their faces.  Priceless!  Making a decision which pumpkins to pick makes it more exciting.  We do this every year and my children love it!  They are looking forward to pick pumpkins again this year.  🙂


  • Pumpkin puree
  • 1 store-bought pie crust or you can make it from scratch
  • 1/4 teaspoon brown sugar
  • ground cinnamon
  • nutmeg

Preparation Methods:

Unroll the dough. Cut the dough using your favorite cookie cutter.  I used a medium cookie cutter.  One pie crust dough yields 9 pieces of flaky pumpkin bites.


Top the dough with pumpkin puree and brown sugar.  Sprinkle with cinnamon and nutmeg.  If you want it sweeter, mix 1/2 cup pumpkin puree with brown sugar and cinnamon and  nutmeg (according to your taste) as your filling.


Place another cut dough on top.


Using a fork, seal the edges by pressing down the dough.  Brushing the edges with liquid or eggs before sealing them is not necessary.   You still get the same result.  No, the filling won’t overflow on the sides while baking as long as you follow the ingredients called for in this recipe.


Place on a baking sheet and sprinkle with cinnamon and nutmeg. Bake for 20-25 minutes.*


Serve warm with a glass of milk.


You can either use a premade purple yam spread or you can make it from scratch.  It’s entirely up to you.  Follow the above instructions for the purple yam.  You only need two ingredients for the purple yam bites.  A good substitute for this would be sweet potato.  🙂




You will need a very ripe banana plantain (a must), candied pecans, honey, and cinnamon for this recipe.  Wow!  It looks appetizing even when the picture is blurry.  It makes you want to eat it.  Yum!


Thinly cut banana plantain crosswise. Set aside.  Place cut dough on baking sheet.  Put banana plantain and pecans on top.  Sprinkle with cinnamon and squeeze about two drops of honey on top.  Sugar or honey is necessary to balance the saltiness of the crust.  You may use brown sugar or white sugar if you prefer and place another crust dough on top and pressed down to seal the edges.  Or, you can leave them as they are.CSC_0549

Bake at 350 degrees until the crust turns brown and the honey caramelized.


Serve warm with a glass of milk.

*Note:  Due to variations on all ovens, baking time may require adjustments.

A Party or Snack Idea


This recipe is super easy.  You can even get the children involved.  A good idea for children’s birthday party, holidays or just a snack.  You can put them in paper bags or any festive container with their name on it serve with their favorite drink.   This sure is a hit at every party or any occasions.  Sometimes, I use this as a reward or surprise for my children when they’re in their best behavior.

There are so many variations you can make with this recipe. You can stuff them with chocolates, mild and sweet cheeses, raspberries, blueberries, coconut, purple yam, jelly, jam, peanut butter, cream cheese, peaches, apples, etc.   If you prefer making a dough from scratch, that’s fine too.



I put them in their favorite color paper bag with their name on it; served with chocolate milk.  My children love this idea.  Sometimes, I staple the bag and make them guess what’s inside.  It’s a game we play to make them excited and all happy. Whoever guess it right, gets a prize. 🙂




  • Pillsbury Original flavor biscuit dough (8 pieces)
  • Oil for frying
  • Stuffing of your choice (blueberries, strawberries, chocolates, cheese, raspberries, coconut, purple yam, peaches, mango, peanut butter, apples, pumpkin etc)

Preparation Method:

Heat a deep pan with oil over very LOW heat.  Separate the dough and cut them in quarters.  You should have 32 balls when you’re done.  Flatten the dough and put the stuffing of your choice. Then, gather the edges and pinch the dough together and roll using your palm to form a ball.   Make sure you don’t overstuffed the dough or it will open up while frying. And your will ended up with laughing balls (A term I use because of their shapes). Repeat the process for the remaining dough.  Drop the balls in batches (make sure they have enough room, so they don’t stick together) and cook until brown.  This process is very quick.  Be careful not to burn them.  Repeat the process for the remaining balls.  Put the cooked balls on a plate or a bowl lined with paper towel to absorb any excess oil.  Let it cool off a bit.  Place in a bowl with sugar and toss to coat.  Serve warm.

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.