Recipe: Perfect Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake)

Delicious, fresh and tasty.

Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake). I would like to share with you my ube (purple yam custard cake). The combination of the taste is really good! UBE CHEESE PANDESAL with UBE HALAYA

Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake) Ube cake (or Filipino purple yam cake) is unlike any cake you've had before. It's sweet and earthy and purple! Makes for a perfect breakfast, snack, or dessert. You can have Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake) using 3 ingredients and 6 steps. Here is how you cook that.

Ingredients of Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake)

  1. Prepare of Custard Ingredients: 5 egg yolks, 1 egg, 3 tsp brown sugar (you can add more if you like☺️) 1 tsp vanilla, 2/ tsp water, 1/2 cup of evaporated milk, 1/2 cup condensed milk.
  2. It's of Cake: 5 egg whites, 2 egg yolks, 2 tsp white sugar, 1 tbsp Purple Yam, 1tsp purple food colour, 1/4cup evaporated milk, 1/8 corn oil, 3/4 cup cake flour, 1/4 tsp baking soda, 1/4 tsp baking powder.
  3. Prepare of Frosting: 1 bottle of Ube Halaya Jam (Purple Yam).

Scroll down for more Ube goodness! This is the Ube and Leche Flan mashup you You can grab this purple yam cake filled with creamy custard, ube sponge cake, and purple frosting at One of their signature desserts include the Ube Halaya Crisp ala mode, which is. Ube cake is a traditional Filipino chiffon cake or sponge cake made with ube halaya (mashed purple yam). It is distinctively vividly purple in color, like most dishes made with ube in the Philippines.

Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake) step by step

  1. Custard - Make the caramel base of the custard first by melting sugar with a little bit of water. Once sugar is caramelised set it aside. In a separate bowl, mix egg, egg yolks, evaporated milk, condensed milk, vanilla. Then strain the egg mixture 4-5 times until it’s smooth. Remove the bubbles and pour in the mixture to the pan with the caramelised sugar..
  2. Cover with foil then punch holes to avoid water drops. Pre-heat the steamer for at least 10 minutes then put the custard pan and steam it for 30-40 minutes. Let it cool down, set aside or put it in a fridge..
  3. Cake Meringue - Make the egg white frothy first. Add sugar while continuously whisking until you achieve peaks. Set aside..
  4. Cake Batter: Mix together egg yolks, sugar, evaporated milk, oil, vanilla, Ube Halaya, purple food colour. Then add the cake flour, baking powder, baking soda. Mix until no lump. Then add the meringue by batch then fold gently..
  5. Pour in the mixture into a round shaped baking pan and steam it for 40 to 60 minutes. Use a skewer to test if cake is fully cooked. Set aside and let it cool down before cutting it into half..
  6. Frosting: I used the remaining Ube Halaya for frosting and Rosetta swirls using a piping tool (I think it would come out better using a piping bag) ✌️.

Ube cake is generally prepared identically to mamón (chiffon cakes and sponge cakes in Filipino cuisine). Ube Halaya is a Filipino dessert made from purple yam or "Ube " as we call it. The recipe is actually really simple and so is the process, but I have Ube Halaya is usually served cold. It can be eaten as dessert as it is with or without the usual topping of Latik or grated cheese. But it can also be used for.