The reason why I made ube halaya last week is so I could make Ube ensaimada. Ensaimada is quite time consuming to prepare that is why I only make it during the Christmas season.

This is not only a favorite of mine but my whole family as well. One of my girls helped me prepare these which made it far easier. I served these on Christmas eve dinner and for Christmas day brunch as well.

Recipe can be found of my previous blog post. The only difference from the original recipe is spreading ube halaya instead of butter on the dough before twisting it into a cone.