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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 is 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! Just follow this simple recipe using our Astoria Philippine Ube Powder to make yours at home.
Ingredients:
- 250g Astoria Philippine Ube Powder
- 1 liter of warm water
Instructions:
- This product must be rehydrated before use.
- Rehydrate it by mixing it with warm water using a 1:4 ratio (1 part ube powder to 4 parts water).
- Let the mixture bloom by soaking for at least 40 minutes.
- Cook over low heat for 45 minutes, or until the desired consistency is achieved.
This ube paste can be used as an ingredient in ube halaya, baked goods, and desserts, as directed in recipe instructions.
UBE HALAYA (Purple Yam Jam)
Ube halaya is a traditional Filipino dessert that has a vibrant purple color and is also known as purple yam jam. It is perfect as a pastry filling but can also be eaten on its own. Let’s get started on making your own ube halaya at home with our Astoria Philippine Ube Powder!
Ingredients:
- 50g Astoria Philippine Ube Powder
- 100g water
- 100g fresh milk
- 5g vanilla essence
- 155g condensed milk
- 5g margarine
- 5g unsalted butter
Instructions:
- In a non-stick pan (off the heat), combine the Astoria Philippine Ube Powder, water, fresh milk, and vanilla essence using a spatula. Set it aside and let it bloom for about 40 minutes.
- Once the mixture has bloomed, turn on the stove to medium heat. Stir the mixture constantly for 30 minutes until it thickens.
- Add the condensed milk and continue to stir until it reaches your desired consistency.
- Turn off the heat, then add the margarine and butter until they are well combined, and the halaya becomes shiny and smooth.
- Transfer it to a pan or container for cooling.
- You may use, serve, or eat your halaya while it is warm or place it inside the fridge for a few hours if you want to consume it cold.
UBE ICE CREAM
Ube ice cream is a delightful treat that has taken the dessert world by storm, and for good reasons! This unique ice cream has 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 are not just enjoying a dessert; you are experiencing a burst of flavor and a feast for the eyes, thanks to its stunning purple hue! Whether you are serving it at a summer gathering or simply indulging on a quiet night at home, this ice cream is sure to impress. Here is how to make it with our Astoria Philippine Ube Powder.
Ingredients:
- 50g Astoria Philippine Ube Powder
- 500g all-purpose cream
- 22g ube flavoring
- 4g violet food color
- 1 can of condensed milk
- 200 milliliters of warm water
Instructions:
- In a mixing bowl, combine the Astoria Philippine Ube Powder and warm water. Let the mixture to bloom by soaking it for at least 40 minutes. Set it aside.
- After soaking the ube mixture, add the ube flavoring and food color. Start cooking the ube mixture on low to medium heat until it forms a paste. Let it cool down.
- Whip up the all-purpose cream in a bowl until “stiff peaks” form. To determine if the peaks are already stiff, lift the whisk upside down. Those peaks should hold and point straight up without collapsing. 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 it in 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 indulgent and satisfying. Here is how to do it with our Astoria Philippine Ube Powder.
Ingredients:
Homemade Ube Halaya:
- 50g Astoria Philippine Ube Powder
- 100g water
- 100g fresh milk
- 5g vanilla essence
- 155g condensed milk
- 5g margarine
- 5g unsalted butter
Ube Biko Custard:
- 450g glutinous rice (980g when cooked)
- 2g salt
- 11g ube flavoring
- 300g homemade 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:
- In a non-stick pan, off the heat, combine the Astoria Philippine Ube Powder, water, fresh milk, and vanilla essence using a spatula. Set it aside and let it bloom for about 40 minutes.
- Once the mixture has bloomed, turn on the stove to medium heat. Stir the mixture constantly for 30 minutes until it thickens.
- Add the condensed milk and continue to stir until it reaches your desired consistency.
- Turn off the heat, then add the margarine and butter until they are well combined, and the halaya becomes shiny and smooth.
- Set it aside for use later.
- Moving on to the biko, 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. Add in the homemade ube halaya we set aside earlier and pour the mix into a pot over medium heat.
- Place the combined cooked glutinous rice and cook for 10-15 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 180ºC (356ºF) for 30 minutes or until the custard is golden brown.
- Let it cool and serve.