Since it is National Donut Day, I figure it would be fitting to post my recipe for coconut glazed ube donuts. I’m always looking for dessert ideas inspired by Asian ingredients and this one seemed to be a no-brainer. When I was in the Philippines, it seemed like purple sweet potatoes, or ube, popped up everywhere. There were ube cakes and cupcakes, ice-cream, bread, even chocolate bars with ube. Although I didn’t spend enough time in Manila to sample many of these treats, it did give me the idea to devise this recipe.
I have been a bit of donut kick after visiting Federal Donuts in Philadelphia. I figured it was time to try out this variation of a spud nut or potato donut. I also adapted a basic glaze recipe to incorporate coconut. I was pleased with the initial result, but should you have left-overs, be careful with storing these donuts as the glaze tends to get soggy if it is too warm or humid. I recommend storing these in the refrigerator. I still have a notebook full of donut ideas and will have to slowly whittle it down. Vietnamese coffee, Thai ice-tea, pandanus, tamarind, lychee and white chocolate, matcha green tea, chestnut, rose petal, and cardamom. What do you think?
Coconut Glazed Ube Donuts
3/4 frozen purple sweet potatoes
2 1/2 cups flour, plus flour for dusting work surfaces
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon grated nutmeg