Ube Halaya Oats Soufflé - Partnership with Hexa

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Soon after my Pandan Oats Soufflé recipe, I tot of using my leftover ube (from my Ube Halaya Filo Cake) to make another soufflé. I miss having Filipino dishes so much (well, my ex-wife is a Filipina) and making my Ube Filo Cake and recreating this soufflé is kinda nostalgia.


I mean Filipino cuisine is so underrated. It truly deserves more recognition.



If you haven't gotten your hands on Hexa Breakfast Oat Mix, you are truly missing out a lot. Not only does their oat mix contains oats, but it also contains desiccated coconut, flaxseeds, sunflower seeds, pumpkin seeds and chia seeds! Pack full of nutrients and vitamins!


This is very versatile and you can pretty much make anything outta their oat mix. So, do me and yourself a favor by grabbing Hexa Breakfast Oat Mix today!


Hexa Breakfast Oat Mix

By now you should know the key ingredients in making an oat soufflé. Experiment around a bit. Switch out ingredients and play around. Red Velvet Vegan Cheesecake Soufflé sounds wonderful. How about Blue Pea Earl Grey? The possibilities are pretty endless. Give it a try and you might discover something extraordinary!


 

Ingredients:

(Serve 2)

  • Ube Halaya Homemade, 100g

  • Ube Powder, 20g

  • Ube Extract, 1 TSP

  • Coconut Milk, 120g + More For Garnishing

  • Hexa Breakfast Oat Mix, 55g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds.

  • Apple Cider Vinegar, 2 TBSP

  • High Quality Maple Syrup, 2 TBSP Adjust To Preference

  • Baking Soda, 1 TSP

  • Sea Salt, Pinch

  • Latik Homemade, For Garnishing

 

Equipment:

  • Blender

  • Ramekins

  • Oven

 

Directions:

  1. Please visit my "How To Make Latik" page for the recipe.

  2. Please visit my "Ube Halaya Toast" page for the recipe.

  3. Preheat the oven to 190 degree celsius or 375 fahrenheit.

  4. In a blender, add ube, ube flour, ube extract, coconut milk, Hexa Breakfast Oat Mix, vinegar and maple syrup.

  5. Blitz until smooth.

  6. Add in baking soda and salt.

  7. Give it a final blitz.

  8. Transfer onto ramekins. I managed to get 2 servings worth.

  9. Wack into the oven and bake for 20 to 30 mins.

  10. The soufflés should rise during the baking process and collapse once it starts to cool.

  11. It also should be soft and custardy on the inside.

  12. As soon as the soufflés are outta the oven, drizzle some more coconut milk over the top with a sprinkling of some latik.

  13. Serve immediately.


Ubelicious!

 

Recipe Video:



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