Ube + Maple Pudding Parfait
Happy Filipinx American History Month!
Scroll to the bottom of the recipe for more context; I'm never going to make you scroll for 20 minutes before you find the recipe!
2 cups Ube puree
3/4 cup coconut cream (canned)
1/4 cup maple syrup
1/2 tsp vanilla
1/4 tsp agar agar
If you're using fresh Ube, peel and steam is as you would a sweet potato - I used fresh Ube from my local Asian market, and used my Instant Pot for a quick, soft Ube. Once cooled a bit, purée it in a food processor until completely smooth. If using frozen purée, defrost it entirely and then blend it again to ensure smoothness. Add all ingredients to the food processor and blend until completely combined. Place mixture into a medium sized pot over medium-low heat and mix continuously until it begins to thicken, about 5-7 minutes. Remove from heat and cool completely before refrigerating to chill.
I lightly crumbled a homemade nutmeg cake, but you could put many different combinations with the Ube. Granola, cake, cookies - think about flavors that you would enjoy with sweet potato; it has a similar flavor. I also added additional maple syrup for a truly decadent treat!
I used roasted and salted pecans, and a vanilla ice cream with an almond base - it was divine! You could use a coconut whipped cream, too!
This recipe creates about 24 oz of Ube pudding - serving size is at your discretion!
Ube is a royal purple sweet potato cultivated in the Philippines. My first distinct memory of it is being atop the familiar and popular dessert, Halo Halo when I spent my first summer in my maternal homeland. It has a creamy, dense, slightly earthy and sweet flavor that complements coconut beautifully. It has a variety of uses, usually utilized in desserts - adding a bold color and richness. This Filipinx American History Month - try Ube! Check out your local Asian market - or shop online at a store like Sarap Now! I added maple and pecans to this parfait to create a Fall-worthy-snuggle-up dessert that will bring a bit of the Philippines to your October!