Ube, a sweet purple yam native to the Philippines, has been a popular ingredient in Southeastern Asian cooking for years. Now, as striking purple dishes containing ube are taking social media by storm, an increasing number of chefs around the world are becoming inspired to experiment with ube in new dishes.
“We incorporate ube dishes on our menu to showcase an ingredient indigenous to the Philippines,” said Chef Warren Brown, Conrad Manila. “Ube has gained popularity internationally. Including it in our menu is a way to introduce such a unique and versatile Filipino ingredient to our foreign guests. Ube is a favorite among the locals. It is a key ingredient in our local delicacies and dessert.”
Technically a root veggie, ube offers a unique color and taste that makes it a versatile ingredient for chefs to experiment with.
“Ube has a rich, sweet flavor likened to white chocolate and vanilla, [and] a slightly nutty taste, similar to pistachios,” Brown said.
At Conrad Manila, guests can taste ube in a range of dishes, including: ube champorado, a Filipino sweet porridge; ube nacapuno cake, a soft moist chiffon cake; and ube pandesal with cheese. Many other chefs at Hilton properties in Southeast Asia, Hawaii and—Fort Lauderdale, Florida—have whipped up dishes with ube as an ingredient.
Fernando’s Intervention Drink from Botero Lounge at Grand Wailea, a Waldorf Astoria Resort — Hawaii
Makes 1 Drink
- 1.5 oz. Appleton Estate 12yr Rum
- 0.75 oz. Pierre Ferrand dry Curacao
- 0.5 oz. Fresh Lime Juice
- 0.5 oz. Tofu Orgeat HM
- 0.5 oz. Dorda Coconut Liqueur 36
- Garnish with ube dust and mint
- Shake all ingredients with ice and strain into a glass with pellet ice.
- Garnish with mint and ube powder on top.
- 1.5 oz. Kula Toasted Coconut Rum
- 0.75 oz. Hamakua Coast Ube Syrup
- 1 oz. Lime
- Garnish with Toasted Coconut Flakes
- Shake all ingredients with ice and strain over fresh ice.
- Garnish with toasted coconut flakes.
- 1 oz yeast
- 1.5 lbs all-purpose flour
- 2 oz ube potato flour (fine)
- 3.5 oz granulated sugar
- ¾ tsp salt
- 2 oz unsalted butter (room temperature)
- 1 cup water
- 1 cup evaporated milk
- 6 eggs
- ½ tbsp vanilla paste
- 2 tbsp ube concentrate
- Mix in the yeast with sugar and water and let bloom for five minutes.
- Using a paddle attachment, add all the wet ingredients and incorporate into the dry mix.
- Once the batter is smooth and free of any lumps, store in a container to rest overnight.
- When ready, lightly deflate.
- Using an ice cream scoop, drop scoops of batter carefully into hot frying oil at 365 degrees F.
- Roll in sugar once the malasadas come out of the fryer.