In my second blog for the month of November/2018, I had featured an article on ‘Ube’ Sweet Rolls. This was my first experience using this interesting Filipino purple yam. Since we had really enjoyed the flavor, why not take it further?!
First, I just wanted to talk a bit more about this tuber. Ube originated in the Philippines and refers to a bright purple sweet potato. Traditionally it is boiled and mashed with coconut milk and sweetened condensed milk to form essentially ‘dessert mashed potatoes’. Unlike Matcha or Durian that have intense scents and flavors, ube doesn’t require a developed palate to enjoy.
It is easy to confuse ube with taro, but they are completely different foods. Taro is typically white on the inside and used in savory dishes, while ube is more commonly used in making sweets.
The violet purple color makes it highly photogenic, which gives it a natural marketing quality. The taste has been described as something similar to white chocolate with earthy nutty tones, gentle but not intense.
Fresh ube seems fairly difficult to find in North America but with a little persistence its possible. There are a few different forms it is sold in. Dehydrated powder, extract, ube halaya (or paste) or as a grated frozen product. Ube is not an exotic ingredient in the Philippines, but a common everyday staple that deserves a bit more respect and understanding.
When I saw a cheesecake recipe using ube, I couldn’t imagine a more perfect base for an Easter dessert. Creamy ube with the perfect note of tang and richness from the cream cheese.
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- 1 1/4 cups chocolate OR graham cracker crumbs
- 1/4 cup butter, melted
- 454 grams frozen, grated purple yam, thawed
- 250 grams cream cheese, softened
- 1 1/2 cup sugar
- pinch of salt
- 3 large eggs
- 1 tsp vanilla
- 60 grams (about 1/2 cup) angel flake coconut
- 2 drops green food coloring
- 1 tsp water
- 100 grams 2% Greek vanilla yogurt
- Small Easter candy such as 'Robin's Eggs'
Ingredients
Crumb Base
Ube Cheesecake Filling
Decoration
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- Line 8-9 large muffin cups with large paper liners. In a bowl, combine melted butter & crumbs; stir until mixture looks like coarse meal & all of the crumbs are moistened with the butter. Divide crumbs between lined cups; set aside.
- Check for any hard particles in the thawed purple yam & discard them. Wrap purple yam (ube) in foil & steam for about 20-30 minutes or until very soft. Mash until creamy & let cool.
- Preheat oven to 350 F. In a bowl, beat cream cheese until soft & fluffy. Add sugar & salt beating until combined. Add the cooled 'ube' & beat until incorporated & smooth.
- Add eggs, one at a time, beating well after each addition then add vanilla. Pour into prepared 'cups'. Bake for 20-25 minutes or until they test done when the tip of a knife inserted in center comes out clean. Lay a piece of paper towel over a wire cooling rack. Remove cheesecake cups from oven; cool for a few minutes then lift out onto paper lined rack. Cool, then chill in the fridge for at least 6-8 hours.