Shopping cart

Your cart is currently empty

Giron Foods Inc. Purple Yam Ube Powder 115 gr BB 04-10-2023
Giron Foods Inc. Purple Yam Ube Powder 115 gr BB 04-10-2023

Purple Yam Ube Powder 115 gr BB 04-10-2023

€1,95 €2,95
Incl. tax

Ube powder from Giron Foods Inc. is made from the purple potato that is known in the Philippines as Ube

Out of stock (Delivery timeframe:Please contact us)

Purple Yam Ube Powder

Ube Powder This ube powder can perfectly serve as a basis for your own created Purple Yam or as the basis for cakes, ice cream and various other types of desserts.

Recipe 1

  • 1 pack 115 grams of Powdered Ube
  • 4 Cups water for rehydration
  • 1 can 370 ml Evaporated milk
  • 1 can 300 ml Condensed milk
  • 1/2 of 3/4 cups sugar or as desired
  • 1 tablespoon butter or margarine

How to prepare:

  • Soak powdered ube in water or simmer mixture until rehydrated.
  • Add evaporated milk, condensed milk and sugar.
  • Mix thoroughly until smooth.
  • Pour in cooking pan preferably non-stick and cook over low flame for at least 30 minutes.
  • Stir constantly until mixture forms into a thick paste or to desired consistency.
  • Add the vanilla or pandan or grated lime and the butter or margarine anytime during the last 10 minutes of cooking.
  • Serves 20 either as dessert or as filling for pies, siopao or hopia.

Recipe 2

  • For cakes, ice cream, halo-halo and other preparations, simmer powdered ube and water mixture until proper rehydration is achieved.
  • Add sugar, dairy, butter or other ingredients to taste or as necessary.
  • Cook for at least 20 minutes over low flame and to desired consistency.
  • For cake or ice cream, add to cake or ice cream mix then follow usual directions for baking cake or making ice cream.
  • For halo-halo, pour on top like a cream before serving the halo-halo.
  • Use for 1 medium size cake or 2 gallons of ice cream

 

Ingredients:

100% Ube powder.

 

Also known as: Ube poeder
Country of origin: Philippines
Brand: Giron Foods Inc.
Code: 034996151644
Content:115 gr

Please accept cookies to help us improve this website Is this OK? Yes No More on cookies »