ASTORIA-ACES’ Ube Recipes
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Sizes available: 125g, 250g, 500g, 1,000g
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Ube paste is created from ube powder and offers a delightful twist on the traditional ube halaya, a beloved Filipino jam or dessert. It’s a versatile ingredient that enhances a variety of treats, from baked goodies to halo-halo and even ice cream! This vibrant paste is what lends those delicious purple and violet hues to your favorite desserts, making them not only tasty but visually stunning, too!
Ingredients:
- 250g ube powder pack
- 1 liter of water
Instructions:
- Combine both ube powder and water and whip them together.
- Transfer the mixture into a pot or pan and heat to cook until it forms a paste.
- Place the paste into an airtight container and keep refrigerated.
UBE HALAYA (Purple Yam Jam)
To make Ube Halaya, a traditional Filipino dessert also known as Purple Yam Jam, follow this simple recipe using our powdered ube. This sweet and creamy dessert has a vibrant purple color. Let’s get started on making your own Ube Halaya at home!
Ingredients:
- 500g ube powder pack
- 2 liters of water
- 10g vanilla essence
- 50g margarine
- 50g unsalted butter
- 4 cans of condensed milk
Instructions:
- In a large pot of water over medium heat, combine the ube powder, vanilla essence, and condensed milk.
- Stir the mixture constantly to prevent it from sticking. Cook for about 30-40 minutes or until the mixture thickens and your desired consistency is reached.
- Once the mixture thickened, remove the pot from heat. Add the margarine and butter, then transfer the mixture to a greased dish or mold, spreading it evenly.
- Allow it to cool at room temperature, then refrigerate until firm. This is best served chilled.
- Serve and enjoy.
UBE ICE CREAM
Ube ice cream is a delightful treat that has taken the dessert world by storm, and for good reason! This unique ice cream combines a sweet and earthy flavor that is both comforting and exotic, making it a favorite among dessert lovers everywhere. The star of this creamy concoction is ube, a vibrant purple yam native to the Philippines, known for its distinct taste and beautiful color. As you scoop into a bowl of ube ice cream, you’re not just enjoying a dessert; you’re experiencing a burst of flavor and a feast for the eyes, thanks to its stunning purple hue! Whether you’re serving it at a summer gathering or simply indulging in a quiet night at home, this ice cream is sure to impress.
Ingredients:
- 50g ube powder
- 500g all-purpose cream
- 22g ube flavoring
- 4g violet food color
- 1 can of condensed milk
- 200 milliliters of water
Instructions:
- In a mixing bowl, combine the ube powder and water until they form a paste. Add the ube flavoring and food color into the paste and set aside.
- Whip up the all-purpose cream in a bowl until “stiff peak”. To achieve this, turn the whisk upside down and those peaks should hold and point straight up without collapsing at all. The mixture should be thick and heavy, and once done, add the condensed milk.
- Combine the whipped cream and the ube paste together and churn. Once done, place the mixture into an airtight container and place into the freezer overnight.
- Serve and enjoy!
UBE BIKO CUSTARD
Ube Biko is a delightful Filipino treat that offers a whimsical twist on the beloved classic Biko Kalamay, a traditional rice cake that has been enjoyed for generations. At its core, Ube Biko maintains the essence of its predecessor with sticky, glutinous rice that provides a chewy texture, but it elevates the experience with the vibrant and unmistakable flavor of ube or purple yam. This ingredient not only adds a beautiful hue to the dessert but also infuses it with a subtly sweet and nutty taste that will have your taste buds dancing with joy. The combination of coconut milk and sugar creates a rich and creamy base, making every bite feel indulgent and satisfying.
Ingredients:
- 450g glutinous rice (980g when cooked)
- 2g salt
- 11g ube flavoring
- 300g home-made ube halaya
- 25g refined sugar
- 80g coconut powder
- 80 milliliters of water
- 390g condensed milk
- 2 whole eggs
- 100g evaporated milk
- 4g vanilla essence
Instructions:
- Cook the glutinous rice for 30 minutes or until fluffy and set aside.
- Combine the coconut powder, water, salt, ube flavoring, and sugar in one bowl and churn. Add in the ube halaya and pour the mix to a pot over medium heat.
- Place the cooked glutinous rice and cook for 10 minutes or until the mixtures come together.
- Once the desired consistency is reached, transfer the cooked ube biko to a 10×10 baking pan and set aside.
- Begin making the custard by combining eggs, condensed milk, evaporated milk, and vanilla extract and mix thoroughly.
- Strain the custard mix over the biko.
- Pre-heat the oven to 180 ºC (356 ºF) for 30 minutes or until custard is golden brown.
- Cool down and serve.