21 Delicious Ube Recipes for Sweet Lovers

Feeling adventurous in the kitchen? Dive into the vibrant world of ube, the purple yam that’s taking the dessert scene by storm! Whether you’re a seasoned baker or just looking to spice up your sweet treats, our roundup of 21 Delicious Ube Recipes for Sweet Lovers is your ticket to a colorful culinary adventure. Get ready to impress with these irresistible, eye-catching delights that promise to satisfy your sweet tooth and brighten your table!

Ube Halaya

Hailing from the heart of Filipino cuisine, Ube Halaya is a vibrant, velvety dessert that captivates with its rich purple hue and sweet, nutty flavor. This beloved jam-like delicacy, made from purple yam, is a testament to the simplicity and elegance of traditional sweets.

Ingredients

• 2 cups grated ube (purple yam) – fresh is ideal for the most vibrant color and flavor, but frozen works in a pinch.
• 1 can (13.5 oz) coconut milk – full-fat for that creamy, luxurious texture.
• 1 cup condensed milk – the sweet backbone of our halaya.
• 1/2 cup evaporated milk – adds a subtle depth and richness.
• 1/4 cup unsalted butter – I always reach for European-style for its superior flavor.
• 1 tsp vanilla extract – a splash to round out the flavors beautifully.

Instructions

1. In a large, heavy-bottomed pan, melt the butter over medium heat until it’s just beginning to bubble.
2. Add the grated ube and stir continuously for about 5 minutes, allowing it to slightly soften and absorb the butter’s richness.
3. Pour in the coconut milk, condensed milk, and evaporated milk, stirring to combine all the ingredients thoroughly.
4. Reduce the heat to low and let the mixture simmer, stirring every 10 minutes to prevent sticking and ensure even cooking. This process should take about 45 minutes to an hour, until the mixture thickens significantly and pulls away from the sides of the pan.
5. Add the vanilla extract in the last 5 minutes of cooking, stirring well to incorporate.
6. Once the halaya reaches a thick, spreadable consistency, remove it from the heat and let it cool slightly before transferring to a serving dish.

Kneading the halaya while it’s still warm can help achieve an even smoother texture, perfect for spreading on toast or layering in desserts. The final product should be glossy and thick, with a sweet, earthy flavor that’s unmistakably ube. Serve it chilled with a scoop of vanilla ice cream for a delightful contrast, or enjoy it as is for a pure taste of Filipino tradition.

Ube Cheese Pandesal

This summer, the vibrant hues of ube and the creamy richness of cheese come together in a delightful twist on the classic Filipino pandesal. Ube Cheese Pandesal is a sweet and savory treat that’s as visually stunning as it is delicious, perfect for breakfast or an afternoon snack.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup ube halaya (store-bought works, but homemade adds a personal touch)
• 1/4 cup granulated sugar (adjust slightly if your ube halaya is very sweet)
• 1/2 cup warm milk (about 110°F, just right to activate the yeast)
• 1 large egg (room temperature blends more smoothly into the dough)
• 2 tbsp unsalted butter, melted (for that irresistible richness)
• 1/2 cup grated cheddar cheese (sharp cheddar gives a nice contrast to the sweet ube)
• 1 tsp active dry yeast (the magic behind the fluffy texture)
• 1/2 tsp salt (balances the sweetness beautifully)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy. This ensures your dough will rise properly.
2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, ube halaya, egg, and melted butter. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Tip: The dough should spring back when poked lightly with a finger.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide into equal portions. Flatten each piece, place a pinch of grated cheese in the center, and seal tightly. Tip: Ensuring no cheese is exposed prevents it from leaking during baking.
6. Arrange the dough balls on a baking sheet, cover, and let rise for another 30 minutes. Meanwhile, preheat your oven to 350°F.
7. Bake for 15-20 minutes until the tops are lightly golden. Tip: A toothpick inserted should come out clean, indicating they’re perfectly baked.

At first bite, the Ube Cheese Pandesal offers a soft, slightly chewy texture with a surprise molten cheese center. The earthy sweetness of ube pairs wonderfully with the sharpness of cheddar, making each roll a delightful contrast of flavors. Serve them warm with a cup of coffee for a truly indulgent experience.

Ube Leche Flan

Combining the rich, velvety texture of traditional leche flan with the vibrant, earthy sweetness of ube, this dessert is a stunning twist on a classic. Perfect for those who adore the unique flavor of purple yam and the creamy indulgence of custard, it’s a showstopper that’s surprisingly simple to make.

Ingredients

• 1 cup granulated sugar (for the caramel – I find that organic sugar gives a deeper flavor)
• 6 large eggs (room temperature eggs blend more smoothly into the mixture)
• 1 can (14 oz) sweetened condensed milk (the backbone of any flan’s creamy texture)
• 1 can (12 oz) evaporated milk (for that light, airy consistency)
• 1 cup ube halaya (store-bought or homemade, this is where the magic happens)
• 1 tsp vanilla extract (a dash of vanilla elevates the ube’s natural sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a large baking dish for the water bath.
2. In a small saucepan over medium heat, melt the sugar until it turns into a golden caramel, about 5-7 minutes. Pour immediately into your flan mold, tilting to coat the bottom evenly.
3. In a blender, combine the eggs, condensed milk, evaporated milk, ube halaya, and vanilla extract. Blend until smooth, about 1 minute. Tip: Straining the mixture ensures a silky texture.
4. Gently pour the ube mixture over the caramel in the mold. Cover with aluminum foil to prevent water from getting in.
5. Place the mold in the prepared baking dish and fill the dish with hot water until it reaches halfway up the sides of the mold. Bake for 50 minutes. Tip: The flan is done when it’s set but still jiggly in the center.
6. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. Tip: Chilling allows the flavors to meld and the texture to firm up perfectly.
7. To serve, run a knife around the edges of the mold and invert onto a serving plate.

Every bite of this Ube Leche Flan offers a harmonious blend of creamy custard and the distinctive, nutty sweetness of ube. Serve it chilled with a sprinkle of toasted coconut or a drizzle of caramel sauce for an extra layer of flavor and texture.

Ube Crinkles

Unveiling the vibrant allure of Ube Crinkles, these delightful cookies blend the earthy sweetness of purple yam with a melt-in-your-mouth texture, creating a visually stunning and irresistibly tasty treat that’s perfect for any occasion.

Ingredients

• 1 cup ube halaya (I love using homemade for that authentic, deep flavor)
• 2 cups all-purpose flour (sifted for that light, airy texture we adore)
• 1/2 cup granulated sugar (for just the right amount of sweetness)
• 1/2 cup powdered sugar (for rolling, because who can resist that snowy finish?)
• 1/2 cup unsalted butter, softened (room temperature is key for perfect creaming)
• 2 large eggs (room temperature eggs blend more smoothly into the batter)
• 1 tsp vanilla extract (a dash of vanilla elevates the ube’s natural flavors)
• 1/2 tsp baking powder (for that slight lift)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract and ube halaya until well combined.
4. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this to the ube mixture, mixing just until incorporated. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Place the powdered sugar in a shallow bowl. Scoop tablespoon-sized portions of dough, roll into balls, then generously coat each in powdered sugar.
6. Arrange the balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are set but the centers are still soft. Tip: The cookies will continue to cook on the baking sheet, so pull them out when they’re just set.
7. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Glory in the contrast of the crisp, sugary exterior against the soft, chewy center, where the ube’s unique flavor shines. Serve these crinkles alongside a cup of strong coffee or as a colorful addition to your dessert platter for an instant conversation starter.

Ube Macapuno Cake

Whisking together the vibrant hues of ube and the sweet, chewy texture of macapuno, this cake is a celebration of Filipino flavors with a modern twist. Perfect for those who adore a dessert that’s as visually stunning as it is delicious, the Ube Macapuno Cake is a showstopper that promises to enchant with every bite.

Ingredients

• 2 cups ube (purple yam) puree, homemade or store-bought, for that deep, earthy sweetness
• 1 cup macapuno (coconut sport), drained, because its unique texture is irreplaceable
• 3 cups all-purpose flour, sifted, to ensure a light, airy crumb
• 1 tbsp baking powder, because every great cake starts with the right rise
• 1/2 tsp salt, to balance the sweetness
• 1 cup unsalted butter, at room temperature, for a smoother batter
• 2 cups granulated sugar, for just the right amount of sweetness
• 4 large eggs, at room temperature, to bind everything together beautifully
• 1 cup whole milk, for moisture and richness
• 1 tsp ube extract, to intensify that gorgeous purple color
• 1 tsp vanilla extract, for a hint of warmth

Instructions

1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper, ensuring your cakes release perfectly.
2. In a medium bowl, whisk together the flour, baking powder, and salt, setting the foundation for your cake’s structure.
3. In a large bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes, for that essential airy texture.
4. Add the eggs one at a time, beating well after each addition, to create a smooth, homogenous batter.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, to avoid overmixing and ensure a tender cake.
6. Stir in the ube puree, ube extract, and vanilla extract until just combined, marveling at the vibrant purple hue.
7. Fold in the macapuno gently, distributing it evenly without deflating the batter.
8. Divide the batter evenly between the prepared pans and smooth the tops with a spatula for even baking.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, signaling your cake is perfectly baked.
10. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely, ensuring they’re easy to handle for assembly.

Zesty yet subtly sweet, the Ube Macapuno Cake boasts a moist, tender crumb that pairs wonderfully with the chewy bites of macapuno. Serve it adorned with a swirl of whipped cream and a sprinkle of toasted coconut for an extra layer of texture and flavor.

Ube Ice Cream

Elegantly vibrant and irresistibly creamy, Ube Ice Cream is a Filipino treasure that has captivated dessert lovers across the globe with its unique purple hue and subtly sweet, nutty flavor. Perfect for those warm summer evenings or as a luxurious treat any time of year, this homemade version promises a smooth, velvety texture that’s both refreshing and indulgent.

Ingredients

• 2 cups heavy cream (I always opt for organic for that rich, clean taste)
• 1 cup whole milk (the fuller the fat, the creamier the result)
• 3/4 cup granulated sugar (adjust slightly if you prefer a less sweet profile)
• 1 cup ube halaya (store-bought or homemade, this is the star of the show)
• 1 tsp ube extract (for an intensified flavor and that signature purple color)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, whole milk, and granulated sugar, stirring gently until the sugar completely dissolves, about 5 minutes. Tip: Avoid boiling to prevent the dairy from scorching.
2. Remove the saucepan from heat and whisk in the ube halaya until fully incorporated and the mixture is smooth. Tip: For an extra silky texture, blend the mixture with an immersion blender before chilling.
3. Stir in the ube extract and salt, then cover and refrigerate the mixture for at least 4 hours, or overnight, to ensure it’s thoroughly chilled. Tip: Chilling not only enhances the flavor but also improves the ice cream’s churning efficiency.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. Transfer the ice cream to a lidded container and freeze for an additional 4 hours, or until firm enough to scoop.

Rich in flavor and luxuriously smooth, this Ube Ice Cream is a delightful departure from the ordinary. Serve it in a crisp waffle cone for a playful contrast or alongside a slice of moist coconut cake for a truly tropical dessert experience.

Ube Mochi

Whisking together tradition and innovation, Ube Mochi stands as a vibrant testament to the beauty of Filipino-Japanese fusion, offering a chewy, sweet, and visually stunning treat that captivates at first bite.

Ingredients

• 1 cup glutinous rice flour (I find that the brand ‘Mochiko’ yields the perfect chewiness)
• 1/2 cup granulated sugar (for a slightly less sweet version, reduce to 1/3 cup)
• 1 cup ube halaya (store-bought or homemade, ensure it’s smooth for even coloring)
• 1/2 cup coconut milk (full-fat for richness)
• 1/4 tsp ube extract (a little goes a long way in intensifying that beautiful purple hue)
• 1/4 cup water (room temperature to help dissolve the sugar evenly)

Instructions

1. In a large mixing bowl, combine 1 cup glutinous rice flour and 1/2 cup granulated sugar, whisking to remove any lumps.
2. Add 1 cup ube halaya and 1/2 cup coconut milk to the dry ingredients, mixing until a uniform purple dough forms.
3. Stir in 1/4 tsp ube extract for enhanced color and flavor, then gradually add 1/4 cup water until the dough is smooth but not sticky.
4. Divide the dough into 12 equal portions, rolling each into a ball. Tip: Lightly oil your hands to prevent sticking.
5. Prepare a steamer by bringing water to a boil over medium-high heat. Line the steamer basket with parchment paper to avoid sticking.
6. Place the mochi balls in the steamer, ensuring they’re not touching. Steam for 15 minutes, or until they become glossy and slightly translucent.
7. Remove from the steamer and let cool for 5 minutes before serving. Tip: They’re best enjoyed warm for that irresistible soft, chewy texture.

Delightfully soft with a subtle coconut undertone, these Ube Mochi balls are a feast for the senses. Serve them on a bamboo platter for an authentic touch, or alongside a cup of hot green tea to balance their sweetness.

Ube Cupcakes

Whisking together the vibrant hues of Filipino tradition with the delicate crumb of classic American cupcakes, these Ube Cupcakes are a feast for the senses. Their striking purple color, derived from the beloved ube (purple yam), promises a subtly sweet, nutty flavor that’s as unforgettable as their appearance.

Ingredients

• 1 cup ube halaya (I find the homemade version lends a deeper flavor, but store-bought works in a pinch)
• 1 1/2 cups all-purpose flour (sifted for that airy texture we all crave)
• 1 cup granulated sugar (for just the right sweetness)
• 1/2 cup unsalted butter, room temperature (this is key for a smooth batter)
• 2 large eggs, room temperature (they incorporate better when not cold)
• 1 tsp ube extract (for an extra pop of color and flavor)
• 1/2 cup whole milk (the fat content ensures richness)
• 2 tsp baking powder (the silent hero for lift)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners; this ensures easy removal and adds a decorative touch.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the ube halaya and ube extract until fully incorporated.
4. Alternately add the sifted flour mixture and milk to the wet ingredients, starting and ending with the flour. Mix until just combined to avoid overworking the batter.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform cupcakes.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even color and rise.
7. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Kaleidoscopic in color and rich in flavor, these Ube Cupcakes offer a moist, tender crumb that pairs beautifully with a dollop of whipped cream or a sprinkle of toasted coconut. Serve them at your next gathering to spark conversations and delight palates.

Ube Donuts

Savory and visually stunning, Ube Donuts are a delightful twist on the classic treat, blending the earthy sweetness of purple yam with a light, airy dough that’s simply irresistible.

Ingredients

• 1 cup ube halaya (I love using homemade for that authentic flavor, but store-bought works in a pinch)
• 2 cups all-purpose flour (for a lighter texture, I sometimes substitute with cake flour)
• 1/2 cup granulated sugar (adjust slightly if your ube halaya is very sweet)
• 1 tbsp baking powder (always check the expiration date to ensure maximum rise)
• 1/2 tsp salt (I prefer fine sea salt for its clean taste)
• 3/4 cup milk (whole milk gives the richest flavor, but any will do)
• 1 large egg (room temperature eggs blend more smoothly into the batter)
• 2 tbsp unsalted butter, melted (extra virgin olive oil can be a fun, fruity alternative)
• 1 tsp vanilla extract (pure extract makes all the difference)
• Vegetable oil for frying (enough to fill your pot with 2 inches)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. In a separate bowl, mix the ube halaya, milk, egg, melted butter, and vanilla extract until smooth.
3. Gradually fold the wet ingredients into the dry ingredients, stirring just until the dough comes together. Overmixing can lead to tough donuts.
4. Heat the vegetable oil in a deep pot over medium heat until it reaches 350°F. A candy thermometer is invaluable here for accuracy.
5. While the oil heats, roll out the dough on a lightly floured surface to about 1/2-inch thickness and cut into rings using a donut cutter.
6. Fry the donuts in batches, about 2 minutes per side, until golden brown. They should float to the surface when ready to flip.
7. Remove the donuts with a slotted spoon and drain on a wire rack over paper towels to catch excess oil.

Perfectly crisp on the outside with a tender, fluffy interior, these Ube Donuts are a feast for the senses. Serve them warm, dusted with powdered sugar or drizzled with a sweet glaze for an extra indulgent touch.

Ube Roll Cake

Silky and vibrant, the Ube Roll Cake is a stunning dessert that marries the delicate sweetness of ube with the light, airy texture of a classic roll cake. Perfect for any occasion, this visually striking treat is as delightful to make as it is to devour.

Ingredients

• 3/4 cup ube halaya (I love using homemade for that authentic flavor)
• 4 large eggs, separated (room temperature eggs whip up better)
• 3/4 cup granulated sugar (divided into 1/2 and 1/4 cups for different steps)
• 1/2 cup cake flour, sifted (sifting ensures a smoother batter)
• 1/4 tsp cream of tartar (a little secret for stable egg whites)
• 1 cup heavy cream, chilled (the colder, the better for whipping)
• 1 tbsp powdered sugar (for dusting, because presentation matters)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, beat the egg yolks with 1/2 cup granulated sugar until pale and thick, about 5 minutes. Gently fold in the ube halaya until fully incorporated.
3. In another bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
4. Carefully fold the egg whites into the ube mixture in three additions, alternating with the sifted cake flour, to maintain the batter’s airiness.
5. Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly touched.
6. While the cake is still warm, roll it up with the parchment paper inside and let it cool completely on a wire rack to set its shape.
7. Whip the heavy cream until stiff peaks form, then unroll the cake, spread the cream evenly, and roll it back up without the parchment.
8. Chill the rolled cake for at least an hour before serving, dusted with powdered sugar for a beautiful finish.

Kaleidoscopic in color and flavor, this Ube Roll Cake offers a tender crumb that contrasts beautifully with the creamy filling. Serve slices with a drizzle of ube syrup or alongside a scoop of coconut ice cream for an extra indulgent treat.

Ube Butter Muffins

Amidst the vibrant hues of summer, these Ube Butter Muffins emerge as a delightful fusion of flavor and color, offering a tender crumb and a subtly sweet, nutty essence that’s as pleasing to the palate as it is to the eye.

Ingredients

• 1 cup all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 1/4 cup ube halaya (store-bought or homemade, the deeper the purple, the better)
• 1/4 cup unsalted butter, melted (I find European-style butter adds a richer flavor)
• 1/2 cup whole milk (room temperature blends more smoothly)
• 1 large egg (room temperature, as it incorporates better)
• 1 tsp baking powder (the fresher, the fluffier the muffins)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners for easy removal.
2. In a large bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. In another bowl, mix the melted butter and sugar until creamy, then beat in the egg until the mixture is smooth.
4. Stir in the ube halaya and milk into the wet ingredients until fully incorporated.
5. Gently fold the dry ingredients into the wet mixture until just combined; overmixing can lead to dense muffins.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow room for rising.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Fluffy and moist, these Ube Butter Muffins boast a beautiful purple hue and a buttery richness that pairs wonderfully with a cup of coffee or tea. For an extra touch of elegance, serve them with a dollop of whipped cream and a sprinkle of toasted coconut.

Ube Cookies

Magically vibrant and irresistibly tender, Ube Cookies are a delightful twist on the classic treat, infusing the earthy sweetness of purple yam into every bite. These cookies not only captivate with their stunning hue but also promise a melt-in-your-mouth experience that’s both unique and comforting.

Ingredients

• 1 cup ube halaya (I love using homemade for that authentic flavor, but store-bought works in a pinch)
• 1/2 cup unsalted butter, softened (room temperature is key for a smooth dough)
• 3/4 cup granulated sugar (for that perfect sweetness balance)
• 1 large egg (make sure it’s at room temperature to blend seamlessly)
• 2 cups all-purpose flour (sifted to avoid any lumps)
• 1 tsp baking powder (for a slight lift)
• 1/4 tsp salt (to enhance all the flavors)
• 1/2 tsp ube extract (this intensifies the color and flavor beautifully)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the egg and ube extract until fully incorporated, then gently fold in the ube halaya.
4. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a measuring spoon.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. The cookies will be soft but will firm up as they cool.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty yet subtly sweet, these Ube Cookies boast a tender crumb and a vibrant flavor that’s as memorable as their color. Serve them alongside a cup of strong coffee for a delightful contrast, or stack them high for a visually stunning dessert table centerpiece.

Ube Brownies

Never has a dessert so perfectly married the earthy sweetness of ube with the rich, decadent depth of chocolate as in these Ube Brownies. A vibrant twist on the classic, they promise a visually stunning and flavor-packed experience that’s as delightful to behold as it is to devour.

Ingredients

• 1 cup granulated sugar (I find organic cane sugar adds a lovely depth)
• 1/2 cup unsalted butter, melted (extra virgin olive oil can be a delightful substitute for a fruitier note)
• 2 large eggs, room temperature (they blend more smoothly into the batter)
• 1 tsp pure vanilla extract (the good stuff makes all the difference)
• 1/2 cup all-purpose flour (sifted to ensure a lighter texture)
• 1/3 cup cocoa powder (Dutch-processed for a richer chocolate flavor)
• 1/4 tsp salt (a pinch of sea salt enhances the chocolate beautifully)
• 1/2 cup ube halaya (homemade or store-bought, but ensure it’s smooth and well-puréed)
• 1/4 tsp ube extract (for that signature vibrant purple hue and intensified flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and sugar until well combined and slightly glossy, about 2 minutes.
3. Add the eggs one at a time, whisking vigorously after each addition to incorporate air and ensure a fudgy texture.
4. Stir in the vanilla extract, ube halaya, and ube extract until the mixture is uniformly purple and smooth.
5. Sift in the flour, cocoa powder, and salt, folding gently with a spatula until just combined to avoid overmixing.
6. Pour the batter into the prepared pan, smoothing the top with the spatula for an even bake.
7. Bake for 25-30 minutes, or until the edges are set but the center still has a slight wobble for that perfect fudgy consistency.
8. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and slicing into squares.

Captivating in both color and taste, these Ube Brownies boast a moist, dense crumb with a subtle nuttiness from the ube, perfectly complementing the deep chocolate notes. Serve them slightly warmed with a scoop of coconut ice cream for an indulgent contrast of temperatures and flavors.

Ube Cheesecake

Unveiling the allure of the Ube Cheesecake, this vibrant dessert marries the earthy sweetness of purple yam with the creamy decadence of classic cheesecake, creating a visually stunning and irresistibly smooth treat that’s as delightful to behold as it is to devour.

Ingredients

• 2 cups graham cracker crumbs (I love the slight honeyed sweetness they bring)
• 1/2 cup unsalted butter, melted (extra virgin olive oil is my go-to for a lighter version)
• 1 1/2 cups ube halaya (store-bought or homemade, ensure it’s smooth for the best texture)
• 24 oz cream cheese, room temperature (I prefer room temp for a smoother blend)
• 1 cup granulated sugar (adjust to taste, but this is the sweet spot for balance)
• 3 large eggs, room temperature (they incorporate better when not cold)
• 1 cup heavy cream (the richness it adds is unparalleled)
• 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it’s perfectly heated for baking.
2. Mix graham cracker crumbs with melted butter until the mixture resembles wet sand, then press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to compact the crust evenly.
3. Bake the crust for 10 minutes until slightly golden, then let it cool. This step prevents sogginess.
4. In a large bowl, beat the cream cheese until smooth, then gradually add sugar, blending well after each addition. Tip: Scrape the bowl’s sides to ensure no lumps remain.
5. Incorporate the ube halaya into the cream cheese mixture, mixing until uniformly purple and smooth.
6. Add eggs one at a time, fully incorporating each before adding the next, then mix in heavy cream and vanilla extract. Tip: Overbeating after adding eggs can introduce too much air, leading to cracks.
7. Pour the filling over the cooled crust, smoothing the top with a spatula.
8. Bake for 55-60 minutes until the edges are set but the center slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sinking.
9. Chill in the refrigerator for at least 4 hours, preferably overnight, to set completely.

How the Ube Cheesecake emerges with its velvety texture and a harmonious blend of sweet and earthy flavors is nothing short of magical. Serve slices with a drizzle of ube syrup or a dollop of whipped cream for an extra indulgent touch.

Ube Bread Pudding

Lusciously vibrant and irresistibly tender, Ube Bread Pudding is a delightful twist on the classic dessert, marrying the subtle sweetness of purple yam with the comforting richness of custard-soaked bread. This dish is a celebration of texture and flavor, perfect for those who cherish a dessert that’s as visually stunning as it is delicious.

Ingredients

• 4 cups day-old brioche, cubed (stale bread absorbs the custard better)
• 1 1/2 cups ube halaya (I love using homemade for that authentic flavor)
• 3 large eggs, room temperature (they blend more smoothly into the custard)
• 1 1/2 cups whole milk (for a richer pudding, half-and-half works wonders)
• 1/2 cup granulated sugar (adjust slightly if your ube halaya is very sweet)
• 1 tsp pure vanilla extract (the good stuff makes all the difference)
• 1/4 tsp salt (to balance the sweetness)
• 1/2 cup shredded coconut, for topping (toasted adds a lovely crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and salt until fully combined.
3. Gently fold in the cubed brioche and ube halaya, ensuring each piece of bread is evenly coated with the custard mixture. Let it sit for 15 minutes to allow the bread to absorb the custard.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the shredded coconut on top.
5. Bake for 45-50 minutes, or until the top is golden and the center is set but still slightly wobbly.
6. Remove from the oven and let it cool for at least 10 minutes before serving. This resting time helps the pudding set further.

Fluffy yet dense, each bite of this Ube Bread Pudding offers a harmonious blend of creamy custard and soft bread, with the ube providing a unique, earthy sweetness. Serve it warm with a scoop of vanilla ice cream for a decadent contrast, or enjoy it chilled for a firmer texture that highlights the ube’s natural flavors.

Ube Pancakes

Elevate your breakfast game with these vibrant Ube Pancakes, a delightful twist on the classic that brings a touch of Filipino flair to your morning table. Their striking purple hue and subtly sweet, nutty flavor are sure to captivate your senses.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tablespoon baking powder (the secret to those perfect rises)
• 1/4 teaspoon salt (just a pinch to balance the sweetness)
• 1 tablespoon granulated sugar (for a hint of sweetness)
• 1 large egg, room temperature (it blends better when not cold)
• 1 cup milk (whole milk gives the richest texture)
• 2 tablespoons melted butter (unsalted, so you control the saltiness)
• 1/2 cup ube halaya (store-bought or homemade, this is the star ingredient)
• 1 teaspoon ube extract (for that deep, vibrant color)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
2. In another bowl, beat the egg lightly, then mix in the milk, melted butter, ube halaya, and ube extract until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Tip: Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden and cooked through. Tip: Adjust the heat if they’re browning too quickly.
7. Serve warm with your favorite toppings. Tip: A drizzle of coconut syrup complements the ube flavor beautifully.

Golden and fluffy, these Ube Pancakes offer a unique texture that’s both tender and satisfying. Their distinctive flavor pairs wonderfully with a variety of toppings, from fresh fruits to a dollop of whipped cream, making them a versatile choice for any breakfast occasion.

Ube Waffles

This summer, elevate your breakfast game with these vibrant Ube Waffles, a delightful twist on the classic that brings a pop of color and a unique, subtly sweet flavor to your morning routine.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 1 tablespoon sugar (a heaping tablespoon for a touch more sweetness)
• 2 teaspoons baking powder (the fresher, the better for maximum rise)
• 1/4 teaspoon salt (I use fine sea salt for even distribution)
• 1 cup milk (whole milk makes them irresistibly rich)
• 1 large egg (room temperature blends more smoothly)
• 2 tablespoons melted butter (unsalted, so you control the saltiness)
• 1/2 cup ube halaya (store-bought or homemade, this is the star ingredient)
• 1/2 teaspoon ube extract (for that signature vibrant purple hue)

Instructions

1. Preheat your waffle iron to 375°F; a properly heated iron ensures a crispy exterior.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the egg lightly before adding the milk, melted butter, ube halaya, and ube extract, mixing until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough waffles.
5. Lightly grease the waffle iron with butter or non-stick spray, then pour 1/2 cup of batter onto the center of the iron.
6. Close the lid and cook for about 5 minutes, or until the waffles are golden and crisp. Tip: Resist the urge to peek too early!
7. Serve immediately with your favorite toppings. Tip: A drizzle of coconut syrup complements the ube flavor beautifully.

How these Ube Waffles boast a perfect balance of crispiness on the outside and tender fluffiness inside, with the ube lending a naturally sweet, nutty flavor that’s utterly addictive. For an extra special touch, top with toasted coconut flakes and a scoop of vanilla ice cream for a decadent breakfast-for-dessert experience.

Ube French Toast

Radiating with a vibrant purple hue, this Ube French Toast is a delightful twist on the classic breakfast favorite, blending the earthy sweetness of ube with the comforting warmth of cinnamon and vanilla. Perfect for a leisurely weekend brunch, it’s a dish that promises to dazzle both the eyes and the palate.

Ingredients

• 4 thick slices of brioche bread (day-old works best for absorbing the custard)
• 1 cup ube halaya (I love using homemade for that authentic flavor)
• 3 large eggs (room temperature eggs blend more smoothly)
• 1/2 cup whole milk (for richness, though almond milk works in a pinch)
• 1 tsp vanilla extract (pure vanilla elevates the dish)
• 1/2 tsp ground cinnamon (a hint of spice to complement the ube)
• 2 tbsp unsalted butter (for that golden, crispy edges)
• Pinch of salt (to balance the sweetness)

Instructions

1. In a large mixing bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until fully combined.
2. Gently fold in the ube halaya into the egg mixture, ensuring it’s evenly distributed without overmixing.
3. Heat a non-stick skillet over medium heat and melt 1 tbsp of butter, swirling to coat the pan.
4. Dip each slice of brioche into the ube mixture, allowing each side to soak for about 10 seconds for maximum flavor.
5. Place the soaked bread in the skillet and cook for 3-4 minutes on each side, or until golden brown and slightly crispy.
6. Repeat with the remaining slices, adding more butter to the skillet as needed.
7. Serve immediately with a dusting of powdered sugar or a drizzle of maple syrup for an extra touch of sweetness.

Lusciously creamy on the inside with a perfectly crisp exterior, this Ube French Toast is a feast for the senses. For an indulgent twist, top with a scoop of vanilla ice cream or a sprinkle of toasted coconut flakes.

Ube Marble Cake

Vibrant and visually stunning, the Ube Marble Cake is a delightful twist on the classic dessert, blending the subtle, nutty flavor of ube with the rich, buttery notes of traditional cake. This recipe promises a moist, tender crumb and a mesmerizing swirl pattern that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1 cup granulated sugar (for that perfect sweetness balance)
• 1/2 cup unsalted butter, softened (room temperature is key for smooth blending)
• 2 large eggs (I prefer room temp eggs here for even mixing)
• 1/2 cup whole milk (adds richness to the batter)
• 1 tsp pure vanilla extract (the good stuff makes all the difference)
• 1/2 tsp baking powder (for just the right lift)
• 1/4 tsp salt (to enhance all the flavors)
• 1/2 cup ube halaya (homemade or store-bought, ensure it’s smooth)
• 1/4 tsp violet gel food coloring (optional, for that signature vibrant hue)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan, lining it with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the sifted flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
5. Divide the batter in half. To one half, fold in the ube halaya and food coloring until fully incorporated.
6. Spoon the plain and ube batters into the prepared pan in alternating dollops. Use a knife to swirl the batters together for a marbled effect. Tip: Don’t over-swirl or you’ll lose the distinct patterns.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Just out of the oven, this Ube Marble Cake boasts a tender, moist crumb with the earthy sweetness of ube perfectly balanced by the vanilla batter. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Ube Doughnuts

Fusing the vibrant hues and unique flavors of the Philippines into your baking repertoire, these Ube Doughnuts are a delightful twist on the classic treat, offering a sweet, nutty flavor paired with a strikingly purple hue that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup ube halaya (I find the store-bought variety works just as well as homemade for a quicker prep)
• 2 cups all-purpose flour (for a lighter texture, I sometimes substitute half with cake flour)
• 1/2 cup granulated sugar (adjust slightly if your ube halaya is very sweet)
• 1 large egg, room temperature (this helps it incorporate more smoothly into the dough)
• 1/4 cup unsalted butter, melted (I prefer using European-style butter for its richer flavor)
• 1 tsp vanilla extract (a splash enhances the ube’s natural sweetness)
• 1/2 cup whole milk, lukewarm (not too hot to avoid killing the yeast)
• 1 packet active dry yeast (about 2 1/4 tsp)
• Oil for frying (I use a neutral oil like canola for its high smoke point)

Instructions

1. In a small bowl, dissolve the yeast in lukewarm milk with a pinch of sugar. Let it sit for 5-10 minutes until frothy, indicating the yeast is active.
2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the egg, melted butter, vanilla extract, and activated yeast mixture. Mix until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
5. Punch down the dough and roll it out to about 1/2 inch thickness. Use a doughnut cutter to shape the doughnuts, re-rolling scraps as needed.
6. Heat oil in a deep fryer or large pot to 350°F. Fry the doughnuts in batches, about 1-2 minutes per side, until golden brown. Tip: Maintain the oil temperature to ensure even cooking and a perfect golden exterior.
7. Drain the doughnuts on a wire rack over paper towels. While still warm, roll them in granulated sugar or dip in a ube glaze for extra flavor.

Now, these Ube Doughnuts boast a tender, fluffy interior with a slightly crisp exterior, their distinctive purple color making them a standout. Serve them alongside a cup of strong coffee or as a vibrant addition to your brunch spread for a touch of whimsy and flavor.

Ube Pie

Vibrant and visually stunning, this Ube Pie is a delightful twist on the classic dessert, blending the unique, sweet flavor of purple yam with a buttery, flaky crust that promises to captivate both the eyes and the palate.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for the best texture)
• 1 cup unsalted butter, chilled and cubed (European-style butter elevates the crust)
• 1/4 cup ice water (just enough to bring the dough together)
• 1 1/2 cups ube halaya (homemade or store-bought, but ensure it’s smooth)
• 3/4 cup granulated sugar (adjust slightly if your ube halaya is very sweet)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1/2 cup heavy cream (for a luxurious filling texture)
• 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. In a large bowl, whisk together the flour and salt. Add the cubed butter, using your fingers to press it into the flour until the mixture resembles coarse crumbs.
2. Gradually drizzle in the ice water, stirring with a fork until the dough begins to come together. Tip: Stop adding water once the dough holds together when pressed.
3. Turn the dough onto a lightly floured surface, kneading gently to form a ball. Flatten into a disk, wrap in plastic, and chill for at least 1 hour.
4. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
5. In a separate bowl, whisk together the ube halaya, sugar, eggs, heavy cream, and vanilla extract until smooth. Pour into the prepared crust.
6. Bake for 45-50 minutes, or until the filling is set and the crust is golden. Tip: Cover the edges with foil if they brown too quickly.
7. Allow the pie to cool completely on a wire rack before slicing. This patience ensures clean slices.

Fluffy yet rich, the Ube Pie offers a harmonious balance of sweetness and earthiness, with a velvety filling that contrasts beautifully with the crisp crust. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Brimming with vibrant flavors and irresistible sweetness, our roundup of 21 ube recipes is a treasure trove for dessert enthusiasts. Whether you’re a seasoned baker or new to the magic of ube, there’s something here to spark joy in your kitchen. We’d love to hear which recipes stole your heart—drop us a comment and don’t forget to share the love on Pinterest!