I recall using violet kamote for the first time in my baking, specifically in my 'Habi' Weave Pie top Buko Pie. The natural, vivid purple hue of kamote truly caught my attention, and I didn't need to use any food coloring to enhance its color. That's why I decided to make it the star ingredient in two more of my Filipino-inspired pies: the 'Kamote' Roll and Cheesy 'Kamote' Delight Pie.
For my Kamote Roll, I was inspired by cinnamon rolls and my youngest son's latest video, Jello Roll Ups. As for my Cheesy 'Kamote' Delight Pie, I thought the combination of cheese and kamote would be an interesting twist. I have always loved experimenting with different flavors and textures, and kamote has definitely given me a lot of opportunities to do just that!
Ingredients
Pie Filling:
4 small cooked, mashed violet kamote
1/2 cup sugar
1/3 cup evaporated milk
1/2 tsp vanilla extract
2 tbsp butter/margarine
2 eggs, beaten
pinch of salt
3 tbsp grated cheese
Pie Crust:
2 cups All Purpose Flour less 3 tbsp flour
3 tbsp cornstarch
4 tbsp sugar
1/4 tsp salt
1/3 cup cold butter, cubed
1/3 cup cold shortening, cubed
1/2 cup + 2 tbsp ice cold water
2 tbsp butter
2 tbsp cream cheese
Procedure
For the Pie Filling:
1. Boil sweet potato until cooked, peel and mash.
2. In a medium pot, place mashed potato and the rest of ingredients except grated cheese. Mix occasionally until mixture thickens. Set aside to cool down.
For the Pie Crust:
1. In bowl, put in flour, cornstarch, sugar, salt. Mix well for 2 minutes.
2. Add butter and shortening, incorporate with the flour mixture using fork until it resembles a cornmeal.
3. Add 2 tbsp at a time, mixing well still using a fork. Repeat same process until water is all added.
4. Using your hand gather dough to form a ball. Wrap with saran wrap and refrigerate for 30 minutes.
Assembling the Pie:
1. Bring out pie crust dough, divide into 2 equal parts. Flatten 1st half of dough using a rolling pin to a size enough to cover 9” pie pan. Place dough on a pie pan. Trim edges with a knife.
2. Measure 1/4 cup of pie filling set aside
3. Mix grated cheese with the already cold sweet potato delight filling. Then pour mixture into the pie pan, spread evenly. Refrigerate
4. Take the remaining 1/2 dough, add the trimmings from the first dough. Flatten it into rectangular shape.
5. Mix 1/4 pie filling, 2 tbsp butter and 2 tbsp cream cheese. Incorporate well then spread evenly on the flattened dough. Roll up dough then slice thinly to make pinwheels.
6. Arrange pinwheels on top of pie pan to cover pie filling. Refrigerate overnight or freeze for an hour.
7. Bake pie for 35-40 minutes at 350 degrees
8. Slice pie when it’s already cold.
This how the pie looked like before baking.
This is the baked pie.
Enjoy and Cook happy!
Comments
Post a Comment