The Sweet Taste Of Ube Bavarian: A Unique Dessert

Ube is a purple yam native to Southeast Asia and predominantly used in Filipino cuisine. It is commonly used in desserts due to its distinct purple colour and naturally sweet flavour. Ube is often boiled and mashed with condensed milk to bring out its sweetness, and it is described as having a nutty, vanilla-like taste. It is also used in savoury dishes as a colourful and nutritious ingredient.

Ube's distinct taste

Ube has a distinct taste that sets it apart from other root vegetables. It is often described as having a sweet but mild taste, with subtle hints of vanilla and a nutty, chestnut-like undertone.

Ube is a purple yam native to Southeast Asia, specifically the Philippines, and is considered a staple ingredient in Filipino cuisine. It is commonly used to make various desserts and sweets due to its unique flavour and vibrant colour.

The taste of ube is often compared to sweet potatoes or yams, which have a sweetened flavour but are typically served with savoury meals. In contrast, ube is used in desserts because of its distinct purple yam taste, with hints of vanilla and pistachio.

Some people describe the taste of ube as an "amalgamation of vanilla with the nuttiness of pistachio", while others note that it has a rich sweet taste similar to vanilla and white chocolate. It is worth noting that the flavour of ube can vary depending on its ripeness and the cooking or preparation method.

When cooked, ube softens and becomes sticky, with a sweet, slightly earthy, and nutty flavour. It is often boiled, mashed, and mixed with condensed milk or coconut milk to bring out its sweetness.

Ube is also available in other forms, such as dehydrated powder, extract, and sweetened condensed milk, which are commonly used in baking and dessert-making.

How to cook ube

Ube, a purple yam native to Southeast Asia and the Philippines, is a versatile ingredient that can be used in both sweet and savoury dishes. Here are some tips and instructions on how to cook ube:

Preparation

Ube can be purchased fresh, frozen, or in dehydrated powder form. If using fresh ube, start by washing the tuber and peeling the skin. You can then grate the ube or cut it into cubes. If using frozen ube, allow it to thaw before cooking.

Cooking Methods

There are several ways to cook ube:

• Boiling: Place the prepared ube in a pot of boiling water for about 30 minutes, or until tender.
• Steaming: Place the ube in a steamer basket over boiling water and steam for 15-20 minutes, or until tender.
• Baking: Wash the ube, leaving the skin on for extra fibre, and bake in an oven at 350°F (180°C) for 30-40 minutes, or until tender.
• Instant Pot: Place two cups of water in the Instant Pot, along with a trivet or rack. Put the ube in a round pan that fits inside the pot, cover with aluminium foil, and place on the trivet. Close the lid, set the valve to sealing, and pressure cook for 8 minutes. Allow for a 10-minute natural release before removing the pan.

Storage

Cooked ube can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to two months.

Ube Halaya (Purple Yam Jam)

Ube halaya is a traditional Filipino sweet treat made by cooking ube and blending it with milk and sugar. Here is a simple recipe for ube halaya:

Ingredients:

• 2.2 lbs fresh ube or purple yam
• 1 12-oz can evaporated milk
• 1/2 cup packed brown sugar
• 1 10-oz can condensed milk
• 1/4 cup unsalted butter, softened and cubed
• 1/2 tsp salt

Instructions:

• Cut the ube into pieces that fit comfortably in your pot.
• Fill the pot with water to cover the ube pieces and bring to a boil. Cook until the ube is tender, about 30 minutes.
• Remove the ube from the water and allow it to cool for about 10 minutes. Peel and mash the ube while it is still warm.
• In a large non-stick skillet or wok, combine the evaporated milk and brown sugar over medium heat, stirring until the sugar is dissolved.
• Add the mashed ube, condensed milk, and salt to the skillet. Stir continuously until the mixture thickens, about 20 minutes.
• Add the butter and stir until melted and incorporated.
• Continue cooking and stirring until the mixture reaches your desired consistency. The longer you cook, the thicker and firmer the halaya will become.
• Transfer the halaya to a heat-proof container and allow it to cool. Enjoy!

Ube halaya can be stored in the refrigerator for up to a week or frozen for 3-4 weeks. It can be served as a spread on toast or used as an ingredient in desserts such as ice cream, custards, parfaits, or cheesecakes.

Ube's health benefits

Ube, a purple yam, has gained worldwide popularity in recent years, especially in desserts. But aside from its vibrant colour and unique flavour, ube also boasts an impressive array of health benefits.

Firstly, ube is rich in dietary fibre, which promotes healthy digestion and supports overall gut health. Fibre helps to prevent constipation and control appetite, aiding in weight management.

Secondly, ube is packed with antioxidants, specifically anthocyanins, which give it its purple colour. These antioxidants help protect the body against oxidative stress and reduce inflammation, potentially lowering the risk of chronic diseases such as heart disease, cancer, and neurodegenerative disorders.

Thirdly, ube is a good source of vitamins and minerals. It contains vitamin C, which acts as an antioxidant and boosts the immune system, as well as potassium, manganese, copper, and iron, which are important for nerve function, muscle contractions, and heart health.

Additionally, ube has a lower glycemic index compared to other starchy foods, making it a good option for blood sugar regulation and diabetes management. Its high fibre content also contributes to feelings of fullness and satiety, aiding in weight management.

For pregnant women, ube is a valuable food choice as it is rich in folate, which helps prevent birth defects and supports the development of the baby's neural tube.

Overall, ube is a nutritious choice, offering a balance of macronutrients, fibre, vitamins, and minerals, contributing to overall health and well-being.

Ube's versatility in cooking

Ube is a versatile ingredient that can be used in a variety of dishes, both sweet and savoury. While it is most commonly found in desserts, it can also be used in savoury meals. Here are some ways to incorporate ube into your cooking:

Boiling or Steaming

Ube can be boiled or steamed until tender and then mashed. This preparation method is commonly used as a base for desserts or as a side dish. The mashed ube can be mixed with condensed milk to create an even sweeter, smoother, and creamier flavour. It can also be added to oatmeal or smoothies for a boost of flavour and colour.

Baking and Frying

Ube can be baked or fried and used in various dishes. It softens when baked, making it a great ingredient for cakes, pastries, and baked goods. It can also be used in place of other starchy vegetables in soups, stir-fries, and stews. Fresh ube can be prepared in different ways, such as boiling, baking, mashing, or frying.

Powder and Extract

Ube is also available in powdered and extract forms. The powder is made from boiled ube that is mashed, dehydrated, and ground into a fine powder. The extract is made by steeping ube in alcohol. Both the powder and extract can be used to add colour and flavour to various dishes, such as smoothies, hot chocolate, bread, cakes, and elegant desserts like macarons.

Ube Halaya

Ube Halaya, also known as ube jam, is a classic Filipino treat made with boiled purple yam, condensed milk, butter, and sometimes coconut milk. It is a type of jam commonly eaten as a snack or dessert but is also used in bread, cakes, ice cream, and other desserts.

Halo-Halo

Halo-halo is a frozen dessert made with shaved ice and ube halaya. It is paired with an assortment of toppings, such as sweetened beans, jellies, and fruits, and is often served with ice cream, pie, or flan.

Ube Ice Cream

Ube ice cream is made by churning ube extract or powder with cream, resulting in a sweet and nutty dessert. It is often paired with halo-halo.

Cocktails, Juices, and Sodas

Ube extract can be used to create purple yam syrups that add colour and flavour to cocktails, juices, and sodas.

Pancakes and Waffles

Ube can be added to pancake and waffle mixes to give them a fun twist.

Bread Dough

Ube can be added to bread dough to create colourful and flavourful loaves.

Ube's origin and history

Ube, meaning "tuber" in Tagalog, is a purple yam originally from the Philippines. It is scientifically known as Dioscorea alata and is believed to have originated in Southeast Asia. Ube has been a cultural staple in Filipino cuisine for over 400 years, with the first Tagalog and Spanish dictionary published in 1613 mentioning ube (or uvi) as a type of camote (sweet potato).

Ube is widely used in the Philippines, particularly in desserts. It has a unique taste that sets it apart from other root vegetables, with a sweet but mild flavour, subtle hints of vanilla, and a nutty undertone. This makes it a popular ingredient in desserts such as halo-halo, cakes, ice cream, and candies.

While ube has long been a staple in Filipino cuisine, it has only recently gained mainstream popularity in the United States. The vibrant purple hue of ube-based dishes has made them extremely popular on social media, with people posting about their aesthetically pleasing colours and endless iterations in baked goods. This has helped push ube to the American mainstream, with some pastry chefs even selling gold-covered ube donuts for $100 each.

The rise in popularity of ube has also led to questions about its cultural significance and importance to the Filipino people. Ube is not just a food but also a symbol of Filipino resilience and adaptability, with a deep cultural history that goes beyond its eye-catching colour.

Frequently asked questions