Origin:
Ube is a purple yam that originates from Southeast Asia, the Philippines. Oftentimes, ube is confused with taro and purple sweet potato, but it’s different. It’s been very popular in recent years and used in many dishes as desserts. Ube cake is used as a sweet dish, which people can enjoy a cake made with yam that has a very special and authentic taste. Universally, cake is frequently eaten around the world and is one of the most popular known desserts. It can be used for special occasions such as birthdays and weddings. It’s a meaningful dish where you can share with people you enjoy eating with.
Ingredients:
-3 ubes & 3 eggs
-Milk
-Flour
-Sugar (condensed milk)
-Heavy cream (optional)
-Vegetable/olive oil
Recipe & Steps:
- Steam the ube for about 30 minutes, or when it has a soft texture. Peel the ube skin and blend the ube.
- Separate the egg yolk and egg white in 2 separate bowls. Mix all the egg whites until it foams up.
- Pour the blended ube in a bowl and mix it with egg yolk, milk, and condensed milk. Pour the flour in while sifting it and a teaspoon of oil (of your choice). Afterwards, put the foamed egg whites in the mixture and mix it slowly (shovel it and mix on the sides of the bowl slowly in circular motion).
- Pour the whole mixture in a batter and put it on a tray filled with 1 1/2 inches.
- Finally, place it in the oven. It should take around 20-40 minutes with 180-190 degrees.
- If you don’t have an oven, that’s fine. An alternative way is to use a rice cooker and steam it for 30 minutes.
- Pour the heavy cream in a bowl with condensed milk and mix it until it turns into cream. This is the topping you can apply onto your cake.
- Enjoy 🙂
This is a very interesting dish and I would love to try it one day. I liked how you described a dish that has cultural significance to you. this is a very unique recipe that I will have to use one day.
This is something I never heard before so I had to search how it looks like and find it very delicious looking and would want to try it. Ube sounds very interesting and I like how Lin says its different from sweet potato because people confuse it. This is a very nice recipe and will want to try it one day.
I have never tried ube cake so I decided to look it up on Google and it looks great! I like how you included where ube originated from, and the common misconceptions surrounding it with taro and purple sweet potato. I like how you described the taste, authenticity, and universal love for cake. I enjoyed reading your recipe, and I will definitely try it in the future.
I have always wanted to try use cake and this intrigued me. I like ube ice cream and I’m sure this recipe is just as good as the ice cream. I liked how she was descriptive when explaining the process and steps to making the cake. Also, the way she wrote it made it seem unique and interesting.