ASTORIA-ACES’ Ube Recipes

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:

1. Combine and mix Astoria Philippine Ube Powder, water, and milk in a pan, then slowly turn up the heat until hot to touch or it reaches 55°C. Turn off the heat and leave for 40 minutes to let the ube mixture bloom or rehydrate.
2. After the ube mixture has bloomed, turn on the heat again and slowly cook it with condensed milk and vanilla essence until desired consistency has been reached.
3. Add the condensed milk and continue to stir until it reaches your desired consistency.
4. Turn off the heat, then add the margarine and butter until they are well combined, and the halaya becomes shiny and smooth.
5. Transfer it to a pan or container for cooling.
6. 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 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:

1. 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.
2. Once the mixture has bloomed, turn on the stove to medium heat. Stir the mixture constantly for 30 minutes until it thickens.
3. Add the condensed milk and continue to stir until it reaches your desired consistency.
4. Turn off the heat, then add the margarine and butter until they are well combined, and the halaya becomes shiny and smooth.
5. Set it aside for use later.
6. Moving on to the biko, cook the glutinous rice for 30 minutes or until fluffy and set aside.
7. 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.
8. Place the combined cooked glutinous rice and cook for 10-15 minutes or until the mixtures come together.
9. Once the desired consistency is reached, transfer the cooked ube biko to a 10×10 baking pan and set aside.
10. Begin making the custard by combining eggs, condensed milk, evaporated milk, and vanilla extract and mix thoroughly.
11. Strain the custard mix over the biko.
12. Pre-heat the oven to 180ºC (356ºF) for 30 minutes or until the custard is golden brown.
13. Let it cool and serve.