20+ BEST Ube Recipes (2024)

FAQs

What is the best combination of ube? ›

Ube tastes mildly sweet (but sweeter than taro and a sweet potato), with a nutty flavor, and is a bit like a vanilla baked good. That's why it's commonly paired with coconut and white chocolate in desserts.

Ube is actually a purple yam. that originated from the Philippines, while taro. is a root that's enjoyed in many different continents. Ube and taro are often confused for each other. because of their rich purple color in many desserts, but taro is naturally white.

Ube, more commonly known as purple yam, is a food whose presence in the Hawaiʻi food scene stems from the Filipino dessert, ube halaya. Proving its versatility, ube is a popular ingredient for many desserts, ranging from pancakes to swiss rolls, or from ice cream to ube-filled sweet buns.

If using a whole fresh ube, peel the ube, cut into cubes, boil until they are tender, and then mash if needed.

Taro Nutrition. In terms of calories, taro and ube are very similar, with around 140 to 180 calories per serving. Ube is higher in sugar and has lots of antioxidants. Because it has a low glycemic index, meaning the carbohydrates and sugars get metabolized by your body very slowly, it can also help regulate blood sugar ...

The difference between ube and purple sweet potato is that ube is a yam instead of a sweet potato. This means that the skin of the ube is rough and bark-like instead of thin and smooth like that of the purple sweet potato.

The bottom line

Purple yams are an incredibly nutritious starchy root vegetable. Their powerful antioxidants may help reduce your blood pressure and blood sugar levels. They are tasty and versatile with a vibrant color, making them an exciting ingredient that can be used in a variety of sweet and savory dishes.

Purple yam is most common in Philippine cuisine (where it is known as ube or ubi).

The purple sweet potato traces its origins to Central America and is a part of the morning glory family of plants, while ube is a true yam native to Southeast Asia and has been a part of Polynesian cuisine for thousands of years.

Fresh ube. Ube is rarely imported as a fresh tuber in North America, but can sometimes be found fresh in the produce sections of Asian grocery stores. If you are lucky enough to find fresh ube, it can be eaten as a snack when boiled and skinned, or mashed then frozen to save for later.

Do Filipinos eat ube? ›

Originating from the Philippines, ube is a starchy root vegetable that belongs to the yam family. You may be familiar with its close cousin, the sweet potato. Ube is a deep royal purple, and has long been the crown on top of the Philippines' national dessert – halo-halo.

Ube is Tagalog – the national language of the Philippines – for the purple yam native to Southeast Asia that has since been naturalized in South America, Africa, Australia, and the southeastern United States. It is also known as the “winged” or “water” yam in English.

Meet ube (pronounced “ooh-bay”), a purple yam native to Southeast Asia that has recently gained popularity stateside thanks to its rich violet color.

It's called halayang ube in the Philippines. It's a sweet treat made from purple yam which is commonly found in the country. You can eat this with bread or by itself. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.

The color of certain foods can change in color depending on pH level or acidity and heat. In this particular Ube that I planted its anthocyanins are purple when it's uncooked and has a neutral pH. Anthocyanins have a purple hue in neutral pH while the color changes to blue in an increasing pH condition.

What truly sets ube ice cream apart is its seamless pairing with other beloved Filipino flavors like macapuno and pinipig. Macapuno, also known as coconut sport, is the soft, chewy flesh of the coconut that enhances the creaminess of the ice cream, adding another layer of flavor complexity.

The Allure of Ube

Its sweet, nutty, and subtly floral notes make it an ideal choice for both sweet and savory creations. As consumers increasingly seek novel and visually appealing experiences in their food, Ube fits the bill perfectly.

The three varieties as recommended and approved by the National Seed Industry Council are: Basco ubi (whose cortex has a white-purplish tinge) Zambales ubi (purple cortex) Leyte ubi (cream to pink cortex with white flesh)