Welcome to my somewhat extensive guide of the beloved Ube.
Here, I’ve compiled some relevant information I could find on ube using available resources (links to those are noted at the end) and from my own Filipino knowledge.
I initially wasn’t going to do a guide on this until later on, but I randomly found fresh ube in my city which is so incredibly rare! I immediately stocked up on them and froze them for later use.
As usual, I’ll continue to update this blog accordingly for accuracy. If anyone has tips or other suggestions that they feel should be corrected or added, let me know, and I’ll write it in.
What is Ube?
Ube (pronounced oo-beh) is a Filipino purple yam also known as Dioscorea alata. Grown natively in the Philippines, this vibrant purple tuber can be used in many different dishes (primarily sweet) in the form of jam, drink flavourings, and/or filling for pastries.
This is not to be confused with taro or beni imo (Japanese sweet potato), as while they are also generally purple in color, their taste, texture, and methods of preparation vary slightly.
Flavor, Appearance, and Texture
Ube has notes of vanilla (sometimes people also say white chocolate) with an earthy, nutty taste (similar to pistachios). Depending on how you prepare it (say, roasting), ube can also be naturally sweet -though not as sweet as a sweet potato.
Ube in appearance has a thick, almost bark-like skin. The yam itself can range anywhere from being round and oval in shape, to being long and irregular.
The flesh is most known for its deep, purple color, though this can actually differ depending on the variety. Leyte ubi tends to have a whiter flesh, Basco obi has a white-purplish tinge, and Zambales ubi has that iconic purple color.
Grocery stores won’t normally specify the ube’s type of variety, but I think it’s important to know in case you’re confused as to why the ube you bought isn’t exactly as purple as it looks on the internet.
Texture-wise, ube is starchy and moist when cooked. It has a soft flesh with a somewhat grittier texture than a standard potato. This can change depending on your cooking method, such as boiling, steaming, or roasting.
Ube versus Taro versus Japanese Purple Sweet Potato
While all three are marketed as being purple, it’s important to note that these three crops are not the same.
Taro: This is a root vegetable. It’s similar to ube in that it can be found indigenous to the Philippines, and is also a popular drink flavor (e.g., bubble tea).
In appearance, taro is fuzzy and brown. The flesh itself can range from a light purple to grey in color. Ube, in contrast, is more prominently purple (though some varieties will range from being purple and/or white)
Beni imo (Japanese Purple Sweet Potato): This is a sweet potato -and is often confused for ube due to their purple-colored flesh. These can also be used for desserts or simply steamed/roasted for a snack.
In appearance, beni imo’s skin is generally smooth, light, and thin, making it edible. Ube has a thicker, bark-like skin that is inedible.
Where to Buy
Ube and its ube products are almost always found in any Filipino grocery or market. Sometimes they can be found in Asian groceries (particularly those with a focus on Southeast Asian products) or even in general supermarkets in the international aisles.
Finding fresh ube may be easier in the Philippines, but Westerners may have some difficulty. Ube tends to have a short growing season, therefore imports to North America are limited. Check your fresh produce section from time to time, you might get lucky!
For that reason, ube products, such as frozen ube, powdered, extracts, and ube halaya are the go-to’s and are typically more accessible and easier to find than the fresh varieties
Frozen ube (the next best substitute) can be found in the frozen section. It normally comes packed in individual blocks. Powdered and ube extract, along with ube halaya, can be found in the baking or sometimes seasoning sections in some Asian groceries.
How to Prepare and Cook
In this section, I’ll be explaining the different ways to prepare fresh ube and its products. Due to their different properties, learning how to use them correctly can help you maximize the flavor for your dishes.
Fresh Ube: Like most tubers, ube can’t be consumed raw and must be cooked prior to enjoying.
- To prepare the fresh ube, give the ube a brief rinse and scrub under warm water, removing any excess debris or dirt. Due to its thick skin, it’s not typically edible, so you’d need to remove this before or after cooking.
2. Boil, steam, or bake the ube (at 400 F for 45-60 mins) until the flesh is soft and meets little to no resistance when poked with a fork (this may differ depending on the size and thickness). How you cook the ube depends on your preference, though boiling and steaming may impart the ube with more water.
One of the simplest ways to enjoy ube is by splitting the ube in half, then adding a slice of butter and a drizzle of condensed milk for added richness and sweetness. You can also top it off with crushed nuts for texture.
Alternatively, you may grate or mash the ube to be used directly for Ube Halaya (aka. Ube Jam). It’s a rich, creamy, and sweet jam that’s perfect for most sweet dishes (think spreads for pastries, filling for cakes, sweeteners for cream or coffee, flavoring for oatmeal, etc.)
Frozen Ube: These products are normally cooked and grated prior to being frozen to extend the ube’s shelf-life.
- To prepare, let it thaw in the refrigerator overnight or in a bowl filled with cold water until softened.
- Once thawed, you can use it for any recipe requiring grated ube. Because frozen ube also tends to be very watery, you might need to add an extra 10-20 minutes of cooking time when making ube halaya to allow the moisture to evaporate.
Powdered Ube: These are made using yams that are dehydrated and pulverized into a shelf-stable powder. In truth, I rarely use these, but I do find them commonly in many markets so it’s worth noting.
- Most packets will have the instructions labeled on the back, but in general, these powders need to be rehydrated and simmered briefly in water to remove its raw taste. You’ll need to whisk the powder well with water and let it simmer for about 20 minutes.
- Once cooked, you can add in any sweetener and/or milks of your choice. Feel free to use this mixture to make ube halaya, drinks, smoothies, or for your other baking needs.
Ube Extract: One of the more accessible ube products, ube extract has a deep ube taste and imparts dishes with a bold and vibrant purple color.
Ube extract is readily available to use. Simply add a few drops into batters, creams, or even drinks to provide a strong ube flavor and color.
Ube Halaya: Due to the nature of homemade recipes being made with milk, commercially mass-produced ube halaya tends to come less creamy and with added preservatives to extend its shelf-life.
Similar to the extract, store-bought ube halaya is ready to use. Once opened, store it in the refrigerator to reduce chances of spoiling. Give it a mix prior to using as some of the solids tend to separate at times.
To be frank, there are decent brands, but nothing comes close to the homemade version (which are so much better).
Tips, Tricks, and Substitutes
There are a few tips you can do to further intensify and enhance the flavor of your ube during cooking/baking.
Use fresh Ube, when possible: Nothing beats the fresh yam. The texture, aroma, and color are just so much more intense and bright. Frozen ube is your next best substitute.
Pair the ube complementary flavors: While ube is delicious on its own, you can enhance it even further by pairing it with flavors such as coconut, pandan, lemon, vanilla, or even cheese (yes, ube-cheese is a delicious and legit flavor combo in the Philippines). Feel free to experiment with different extracts and adjust to tastes. Ube is incredibly versatile.
Use ube extract: Like vanilla extract, I do like using ube extract sparingly to further boost the ube’s flavor in my desserts. While not exactly an “all-natural” approach that people might be looking for, when used correctly, you can complement and intensify the ube’s flavor to take it even a step further.
Storage: To properly store fresh ube, handle it as you would any other potato or yam. Keep the ube in a cool, dark, and dry place in your pantry. Check on it every now and then for any weird growths such as mold and discard accordingly. Ube powder and extracts can be kept at room temperature. Ube halaya should be refrigerated once opened.
Freezing: Simply cook your ube according to your method of choice (see boiling/steaming/baking method above), then let it cool to temperature completely. Once cool, pack it in an airtight container and freeze for up to 6-9 months. This is perfect for when you want to bulk up on fresh ube knowing that it won’t show up again for another few months!
Substitutes: I want to preface this section this by saying ube, taro, and Japanese sweet potato are generally not interchangeable. Just because they are marketed as being purple, does not mean they are all the same!
I’m an advocate for accessibility, so I totally understand that getting fresh ube can be unrealistic or even downright impossible in certain areas. But there are options as well, such as frozen ube, powdered ube, or ube extract that can get you the authentic ube flavor you want.
Okay, but enough with being a purist. If you really did need a last resort option, you could use taro or Japanese purple sweet potatoes as a “substitute”. While you won’t essentially be making a true ube product, if it still tastes great, that’s all that matters.
Cooking and Baking Uses
There are many different uses for purple yam. Traditionally, ube is used in the Philippines to flavor all kinds of foods, from ice cream, toppings for halo halo, and flavourings for cakes and baked goods (think pandesal and ensaymada).
Recently, there’s also been a trend for ube sinigang, a twist on the classic dish that normally uses tamarind as the main souring agent (I haven’t personally tried this, but I’m so intrigued by it).
With the rise of the popularity of this purple yam, global trends and modern takes have also begun popping up. Think ube-flavored cheesecakes, mochi, lattes, and donuts. I’ve also seen ube chips and fries, which are pretty interesting.
For more ube content, take a look at a few ube recipes I currently have on my site:
- Ube Halaya
- Ube Pie
- Ube Champorado
- Halo Halo (which technically uses ube)
History and Cultural Significance
Ube is such a huge part of Filipino culture. We take a great pride in the crop, and is one of the flavors we tend to look for when travelling abroad.
Historically, ube has always been consumed in the past (though maybe not in the same way that we do today). In central Visayas, it was noted the ube was the sole surviving crop during an extensive drought in pre-historic Philippines.
The Indigenous locals of Panghayon, Dawis, and Panglao in Bohol, thus, survived off of this crop as a form of sustenance. It became so sacred and precious for this reason that one would need to apologetically kiss the ube if it were to be dropped on the ground.
Further, there were archaeological findings of ube in the island of Palawan which dates back to 11,000 BC.
In 1613, ube was also mentioned in the first Spanish and Tagalog dictionary, noted as a type of sweet potato, before eventually being reclassified as a yam (noted by Felice Prudente Sta. Maria, a Filipino food historian).
Final Thoughts
As you may have read, ube is more than just a yam -it’s a deep and integral part of Filipino culture.
The purple yam continues to shape the culinary landscape, being used in a variety of desserts and dishes, offering people a small glimpse into the Philippine’s diverse cuisine and native products.
As ube continues to be showcased to the world, my only hope is that it continues to be tied back to the Philippines and given the credit it deserves. The tropical archipelago is incredibly rich and teeming with fresh produce and life, and ube is just one of many of those to be discovered.
I’ll continue to update this blog regularly as I see fit, or if anyone has thoughts or suggestions to further improve the work. Here’s some of the resources I’ve used when writing this piece:
- https://www.kapwagardens.com/blog/more-than-a-trend-the-history-of-ube
- https://philtimes.com.au/ube-the-philippines-beloved-purple-yam/
- https://www.positivelyfilipino.com/magazine/reclaiming-philippine-ube
- https://www.realsimple.com/ube-vs-taro-8655584
- https://kokorocares.com/blogs/blog/purple-potatoes-ube-vs-taro-vs-beni-imo?srsltid=AfmBOorzXpLnMclhtNaKe1W2LwtxyLcXVfJRB1TB9A5WXVQmg0lbbuHt
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