purple yam

<p>This ube ice-cream is a classic Filipino ice-cream flavour made from purple yam is smooth, creamy and delicious!</p>

Ube Ice-Cream

Milk

Ube halaya (3.5 oz)

White sugar (1/3 cup)

Thickened/heavy cream

tsp Xantham gum/tapioca starch

tsp Ube extract

Combine milk, cream and sugar together in a small saucepan, heat over medium heat until steaming

Whisk ube halaya, ube extract, egg yolks and xantham gum/tapioca starch until smooth

Pour warm milk mixture into the egg yolks and whisk until smooth

Return the ice-cream mixture back to the heat and whisk until thickened (should coat the back of the spoon)

Remove from heat and pour into a shallow dish, cover with cling wrap and refrigerate for a minimum of 4 hours, until completely chilled

Once chilled pour into the howl of a stand mixer and churn according to the manufacturers instructions (I churned mine for 20 minutes in the Kitchen- aid ice-cream bowl attachment)

Transfer to an airtight container and chill for a minimum of 4 hours

Allow to sit at room temperature for 15 minutes to soften before scooping

Crystal Tang Yuan with Lava Filling

g tapioca starch

water

tbsp jasmine green tea powder

g milk (lukewarm)

whipping cream

g milk

tsp osmanthus honey

tsp corn starch

tbsp osmanthus honey

ginger

mL water

Sift jasmine green tea powder into a small bowl. Add lukewarm milk. Whisk until combined. Set aside.

In a small saucepan, add milk (28g), whipping cream, osmanthus honey, corn starch, and jasmine tea mixture. Mix until combined with no lumps.

Heat the mixture over medium-high heat, until bubbles start showing on the edge. This should take less than 30 seconds, so do not leave it unattended.

Turn down to medium heat and stir continuously until the mixture is thickened. Remove from heat immediately. Set aside to cook down.

Transfer them into a piping bag.

Option 1: line the empty min ice cube tray with plastic wrap. Pipe the mixture into the ice tray. Freeze for at least 2 hours or best overnight. Option 2: pipe the mixture in a round ball silicone mould. They are specifically for making perfectly round fillings, each weighing 5g. Freeze for at least 2 hours or best overnight. Option 3: leave them in a piping bag. Put in the fridge overnight. However, this is only recommended if you are an expert in wrapping tang yuan.

To prepare jasmine osmanthus lava filling:

Boil water in a small saucepan. Prepare the tapioca starch in a medium mixing bowl.

Once the water starts boiling, pour them directly into the tapioca starch. Use a silicone spatula to mix until it fully absorbs the water. At this point, the mixture should instantly become slightly translucent and doughy.* It is important to use boiling water. If the water is prepared in a hot water dispenser, it is still not hot enough to cook the tapioca flour.

Use your hand to knead and form it into a dough. The dough should not be too wet or sticky. Continue to knead until it looks smooth.

Wrap the dough with plastic wrap. Place in the fridge for 30 minutes.

Once removed from the fridge, dust with a little bit of tapioca starch. Knead again until the dough turns softer.

Separate the dough into 5g each. Cover with plastic wrap or a damp towel.

To prepare skin for tang yuan:

Take the lava filling out from the freezer. It should now be solid and ready to use.

Take one dough out and flatten it into a circle about 2 inches in diameter. Add the filling to the center, and close the dough over the filling.

Roll the ball around in your hands until it’s smooth and round. Dust it with tapioca starch. Put it on a tray and cover it with a damp cloth (to prevent dry out). Repeat until all the fillings are gone.

To assemble:

Bring a pot of water to a boil. Add the tang yuan and stir immediately to prevent them from sticking. When all the balls start to float on the surface, remove the pot from heat. Cover it with a lid and let it sit for another 15 minutes.

While waiting for the balls to cook, prepare an osmanthus soup base. In a bowl, add osmanthus honey, ginger, and hot water. Mix until combined.

Add the tang yuan into the sweet soup. Ready to serve.

To cook tang yuan:

Ube Spread or Filling made from powder or puree. This is a similar take on ube halaya, a Filipino ube jam or dessert, that is used in a lot of baked goods, halo halo (shaved ice dessert), ice cream, and so much more.

Purple Yam or Ube is what gives baked goods that distinct beautiful purple or violet colour!

Ube Spread or Filling (Purple Yam Spread or Filling)

ube powder (142 g (see notes))

tsp ube extract

550 g mashed purple yam

coconut milk

sugar (or more to sweeten)

tsp salt

For Option 1 (using powder), place the powder in a large bowl. Mix in the hot water and mix well until the powder has dissolved and is thick. You can mash this up well or even process or blend it if you want a smoother consistency.

For Option 2 (fresh ube): for fresh ube, simply mash the cooked ube. You can even process or blend it if you want a smoother consistency.

Ube Filling

Heat a large pan over medium heat. Add in the coconut milk, sugar, and salt. Cook over medium heat until the sugar dissolves, around 4 minutes. Mix in the ube puree and mix well. You can add more sugar if you'd like it sweeter.

Turn off the heat and set aside to cool. The spread will continue to thicken as it cools.

To Cook

You can store this spread or filling in an air-tight container for 3 weeks (or even longer) in the refrigerator for ube pandesal, otherbaked goods, and more!

You can check out my vegan ube pandesal recipe here.

Storage

https://www.youtube.com/watch?v=oo7o97LlBXs

Full recipe here 👉🏼 https://thefoodietakesflight.com/vegan-ube-pandesal

More Vegan Filipino 🇵🇭 recipes here 👉🏼 https://thefoodietakesflight.com/category/filipino-food/

Here’s a vegan take on the ube (purple yam) pandesal that have taken the Philippines by storm in the past few months. These pandesal, also known as Filipino Sweet Bread Rolls, are filled with an ube (purple yam) filling and some vegan mozzarella cheese—imagine the blend of sweet with a little saltiness from the cheese!

———————————————

#vegan #pandesal #ubepandesal

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

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Vegan Ube and Cheese Pandesal | Filipino Sweet Bread Rolls with Purple Yam Filling

Ube Biko is a delectable fusion of two favorite Filipino treats- Ube Halaya and Classic Biko Kalamay. This luscious purple yam-flavored sticky rice cake topped with a generous layer of creamy custard is perfect for any occasion!

Ube Biko with Custard Topping

rice

evaporated milk

condensed milk

flour

Generously grease an 8x8-inch square pan or baking dish with oil.

In a large pot over medium heat, mix together the  coconut milk and water. Add the glutinous rice. Bring to a simmer then turn heat to low and cover. Let it cook until all liquids are absorbed. The rice should only be almost cooked at this point.

While waiting, make the ube halaya, by putting the ube, coconut milk, and evaporated milk on a large pan or pot and cook over medium heat until fork tender. Use immersion blender or potato masher or wooden fork to mash into a puree.

Add the condensed milk and cook while constantly stirring until thick and smooth.

Add the half-cooked rice to the pan of ube halaya. Gently fold until completely combined. Transfer the rice into the greased pan and spread out evenly.

Mix all the ingredients for the custard in a bowl then pour this over the rice and bake at 180C for 15-25 minutes or until custard is cooked and turns golden.

https://www.youtube.com/watch?v=i-TMoiSKlfQ

Get ready to level up your classic sticky rice fave with this Ube Biko recipe! The Purple yam adds a nutty, vanilla-like taste and creamier texture that makes it super delicious and not to mention- healthier!

INGREDIENTS:
𝗦𝗧𝗜𝗖𝗞𝗬 𝗥𝗜𝗖𝗘:
2 cups glutinous rice - washed and drained
¾ can  coconut milk
1 cup water

𝗨𝗕𝗘 𝗛𝗔𝗟𝗔𝗬𝗔:
1 can coconut milk
¾ can evaporated milk
¾ can condensed milk
2 cups ube, cut into cubes

𝗖𝗨𝗦𝗧𝗔𝗥𝗗 𝗧𝗢𝗣𝗣𝗜𝗡𝗚:
¼ can condensed milk
¼ can evaporated milk
¼  can coconut milk
2 egg yolks
1 tablespoon flour

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YUMMY UBE BIKO with CUSTARD TOPPING

Creamy basque cheesecake with a Filipino twist. This Ube basque cheesecake is a stunning purple color with a creamy texture and vanilla-like smoky flavor.

Ube Basque Cheesecake

oz (450 g) Cream cheese, room temperature

(150 g) White sugar

tbsp (14 g) Cornstarch

tsp Vanilla extract

Large eggs, room temperature

(180 ml) Thickened/Heavy cream

Preheat the oven to 240C/ 465F and line a 6 inch / 15 cm cake tin with baking paper

Place the cream cheese in a large bowl and beat until smooth

Add the sugar and mix until well combined

Add the ube extract, cornstarch and vanilla extract and beat until smooth and lump-free

Whisk in the eggs, then add the cream and whisk until smooth

Pour into the lined cake tin and bake for 25 mins

Open the oven door and wedge in a spoon, let the cake sit for 10 mins

Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours

The top didn't brown like yours but it was sunken in the middle  and very purple. I can't stop eating it or fantasizing about it when I 'm not.

Really enjoyed your recipe! I’m making it for the 2nd time. I just realized the 7th step. What does that mean? Please let me know

Thank you for sharing your recipe. It was very delicious. I will be making this again.

This incredibly fluffy and light angel food cake is flavored, and colored, with ube - or purple yam - and topped with ube whipped cream!

Gluten Free Ube Angel Food Cake

Cups white sugar

egg egg

tsp cream of tartar

Cup sweet rice flour

Tbsp ube powder

heavy cream

Tbsp sugar

First, make your cake! Preheat the oven to 350° Fahrenheit. Do NOT grease your angel food cake pan! You actually want your cake to stick to the pan so that you can let it cool/dry upside down once it comes out of the oven. First, pulse the white sugar in a food processor until fine and dusty. Remove one cup of the sugar and set aside, then add the flour, sweet rice flour, ube powder, and salt to the food processor with the remaining 1/2 cup of sugar, and continue to pulse for 30 seconds.

Then, separate your egg whites into a large bowl. I recommend separating one egg at a time into a small bowl in case any shell or bits of egg yolk get into the whites (if egg yolk does get into the whites, you have to throw them out – they will not whip correctly). Once all of your egg whites have been separated into a large bowl, let them sit at room temperature for at least 30 minutes (if your eggs are already room temp, skip this step). Once the eggs whites are room temp, use an electric mixer to beat the egg white on medium speed until foamy. Add in the cream of tartar and continue to beat until very soft peaks form. At this point, get the 1 cup of the fine sugar you set aside and start sprinkling it into your egg whites (while still beating with the mixer), 2 Tbsp at a time (do not pour sugar all in at once or it will deflate the eggs). Continue to beat and sprinkle in sugar until all sugar has been combined, and until stiff peaks form (this will take about 10 minutes). Add in the ube extract and beat to combine.

Once stiff peaks form, slowly fold in the flour+sugar+ube powder+salt mixture 1/4 cup at a time until all of the mixture is combined into a voluminous cake batter. Do not mix, as this will deflate the eggs. Carefully scoop the angel food cake batter into your un-greased pan and then shimmy the pan on the counter to even out the top of the cake batter. Bake for 35-40 minutes or until a skewer inserted into the center of one side of the cake comes out clean. Remove from oven and immediately turn the cake, in the pan, upside down. Let the cake cool completely upside down for about 2 hours (or longer). This will preserve the height of the cake – if you let it cool sitting right side up, it will settle and not be fluffy.

Finally, construct the cake! Once the cake is cool, in a large bowl, using an electric mixer, beat the cream on medium speed until thicker. Add in the ube extract and powdered sugar and continue to beat until medium-stiff peaks form.

Once the cake is completely cool, turn right side up and run a butterknife around the edges of the pan to loosen the cake. Push the cake out of the pan and plate on a serving dish either right side up or upside down (I like upside down). Decorate with floofs of your ube whipped cream and then serve!

Indulge in the ultimate sweet treat with homemade Ube Mochi Brownies! Combining the luscious flavors of ube with the chewy texture of mochi, these brownies are sure to satisfy your cravings.

Easiest Ube (Purple Yam) Mochi Brownie Recipe

ube (purple yam), mashed

unsalted butter

tbsp vegetable oil

glutinous rice flour (aka mochiko or sweet rice flour)

0.5 tsp baking soda

salt

eggs

tsp vanilla extract (omit

sugar

tbsp ube powder

Preheat oven to 350°F/175°C

Combine water, butter, oil, and ube extract, mashed steamed ube in a pot over medium heat. Make sure to whisk the mixture until there are no lumps and everything has melted together.

Take it off the heat.

In a large mixing bowl, combine all of the dry ingredients (2.25 cups of glutinous rice flour, 1.25 cups of sugar, a pinch of salt, and .5 tsp of baking soda).

Pour the ube liquid mixture into the dry ingredients. This is optional but you can pour the liquid through a sieve and run a spatula on the top to remove as many lumps from the steamed ube as you can. Stir to combine.

Add the eggs, vanilla extract and mix until well combined. Make sure to combine evenly and that there are no lumps.

Pour the mochi brownie batter into an oil sprayed or parchment lined pan. Remove any air bubbles by knocking the pan a few times on the counter.

Bake in the oven for 40-45 minutes (or until toothpick comes out clean).

Remove from the oven and let cool (10 minutes) before cutting into even squares.

Cut into 16 squares and sift ube powder on top after for an even brighter purple hue!

Top off your celebrations with this heavenly Ube Cake! Soft and fluffy cake blanketed with a velvety tangy, ube-flavored cream cheese frosting and covered with ube-flavored crumbs. Festivities would surely be livelier and more colorful with this on your table.

Ube Cake Recipe

lard

butter (softened at room temperature)

vegetable or coconut oil

eggs (at room temperature)

vanilla extract

Ube extract/food color (adjust if needed)

all-purpose flour

baking powder

milk

ube halaya or jam

cream

whipping/heavy cream

Drops of ube extract/color

Make a pan release grease by combining the ingredients in a small bowl and mix using a whisk or fork until smooth. Grease the bottom and sides of an 8-inch (20 cm) round cake pan that is at least  3-inch high or use 2 pans.

Preheat your oven to 300° F/150°C (conventional settings or no fan).

In a mixing bowl, cream butter, oil, and sugar with an electric mixer until light and fluffy (about 2-3 minutes).

Add the eggs one at a time, mixing them just until well blended after every addition. Then add the vanilla extract and ube food color or extract and mix.

Sift in the flour, baking powder, and salt. (Do not mix yet). Pour in the milk on top of the dry ingredients and beat on medium-low speed just until combined. Do not overmix.

Take about ½ cup of the batter and divide into 2 muffin molds lined with cupcake liners. You can also use and small baking dish or mold. Add ube jam to the remaining batter and beat until combined.

Pour the remaining batter into the prepared pan and spread evenly. If using 2 pans then divide the batter equally. Tap the sides and bottom with your hand to let trapped air out, if any.

Bake for 50 mins-1 hour in the preheated oven or until a toothpick inserted in the center comes out clean. If using 2 pans, it might be done in 20-30 minutes. The cupcakes will be done in 20-25 minutes. You can bake them together and just take out the cupcakes 20-25 minutes in.

Let the cupcakes cool down a bit. Remove the liners and break it into chunks or crumbs using your hand. Then spread it on a baking sheet lined with parchment paper.

Once cake is done, remove it from the oven and let it cool in the pan for about 10 minutes before completely removing it from the pan to a cooling rack. Now, put the sheet of crumbs and bake for 15 minutes. Take it out and let it cool down completely. Transfer to a food processor/blender and pulse several times to turn it into fine crumbs.

Once the cake has cooled down enough, cut the cake horizontally in half if using a single pan. Let it cook down completely. Refrigerate if you are in a hurry.

Place the cream cheese and powdered sugar in a large bowl and beat on medium speed until smooth. Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula. When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks. Fold in the vanilla extract, if using, and mix using a spatula.

Take 1 ½ to 2 cups of the frosting and transfer it into a piping bag fitted with a large open star tip.

Add some drops of ube flavor/color in the remaining frosting and mix just until blended, it does not have to be completely blended or you might risk over-beating the cream and it will turn into butter. Transfer to a piping bag with a wide, flat tip.

PREPARE THE FROSTING

Place the cake plate or cake board, if using, on a cake turntable. Pipe a bit of the purple frosting in the middle to keep the cake glued in position.

Place the top part of the cake, top-side-down, on the center of the plate. Fill it with half of the white frosting from the middle going out. Then place the other half of the cake on top of it, with the nicer, and more even cut side up.

Now, take the ube frosting and cover the sides by piping from the bottom going up while turning the cake around. Cover the top as well. It does not have to be perfect. Take a spatula and smoothen the frosting all over the cake.

Take the cake crumbs and cover the cake completely.

Pipe some rosettes on top from the remaining frosting.

ASSEMBLY

the cake is super moust and dilicious 5 star

Hi! This ube cake recipe was great! Can I use this recipe to make cupcakes too?

Love this Ube cake.   Am a favorite of anything Ube.  
Found coconut spread and not sure what to do with it.
Any suggestions?

https://www.youtube.com/watch?v=SnXZI60tZ14

If you enjoy traditional cakes, this Ube-flavored one will not disappoint! Make this purple yam-infused dessert for any occasion; everyone will undoubtedly like it.

INGREDIENTS:
PAN RELEASE GREASE:
2 tablespoon lard or shortening
2 tablespoon oil
2 tablespoon flour

BATTER:
½  cup butter softened at room temperature
½  cup vegetable or coconut oil
1  cup sugar
4 medium eggs at room temperature
2 teaspoon vanilla extract
3 teaspoon Ube extract/food color (McCormick) - adjust if needed
3  cups all-purpose flour
3  teaspoons baking powder
½  teaspoon salt
1 cup milk
¾  to 1 cup ube jam

FROSTING:
1 pack (200g) cream cheese
1/2 cup powdered sugar 
2 cups whipping/heavy cream
1 teaspoon vanilla extract
Drops of ube extract/color

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Ube Cake

These delicious and naturally sweet Japanese yams (sweet potatoes) are some of  the best potatoes to eat for their taste and highly nutritious value. They are easy to make with minimal prep and no additional ingredients. Learn how to make them by oven roasting, steaming, pressure cooking or microwaving.

How to cook Japanese Purple Yams (Sweet Potatoes)

Japanese purple yams (about 250-300 grams) washed and scrubbed

Preheat oven to 350 F.  Poke holes in the potatoes with a fork Place the potatoes on a roasting pan and roast for 45-50 minutes. Check at the 45 minutes mark, pierce a fork or chopstick in the middle of the potato, if it goes through smoothly, then it is done.

Oven Roasting

Add about 1 inch of water to a large pot, and take it to a boil on high heat. Poke hole into the potatoes. Once the water boils, add a steamer basket. Place the potatoes onto the steamer basket.Cover with a lid and steam on medium heat for 40-45  minutes. Check at the 40 minute mark. If a fork pierces smoothly through the middle of the potato smoothly, then it is done.

Stovetop Steamed 

For a 6 quart instant pot - add 1 cup of water. Add a steamer rack. Poke hole into the potatoes.Place potatoes on the steamer rack. Place and lock the lid on. Cook on high pressure for 20 minutes, quick release when done.

Instant pot (Pressure cooking)

Poke holes into the potato with a fork.Microwave on high for 6-7 minutes.

Microwave

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