Whenever I am home in the Philippines around the Holidays---Christmas especially, my dear friend Suzette would always gift me a homemade Ale Ube. Once back in the States, missing and craving this delicious dessert, I learned how to make it.
The most recent Ale Ube I cooked, I used Frieda's Stokes Purple Sweet Potatoes which my daughter found at Draeger's Market on our last weekly grocery run. They were incredibly sweet and the color was amazing. Deep purple color as you will see in the pictures herein.
Speaking of my daughter--- when she was around 2 years old, she gave us the scare of our lives when we found her sitting by the dinner table choking! My husband and I, almost in panic, performed the Heimlich Maneuver on her (sort of) and were able to dislodge a spoonful of, guess what? Ube jam! Stuck in her throat!
She chanced upon a bottle of Ube jam--- those bought from Baguio City and started eating away to her young heart's desire. Oh dear, since then whenever there was Ale Ube at home, we made sure to keep it away from our daughter, or reminded her each time, up to this day, to eat the delicious dessert with much caution.
INGREDIENTS
1 ¾ to 2 pounds of grated cooked/boiled and peeled ube (purple yam)
1 can coconut cream (13.5 fl. Oz)
1 can evaporated milk (12 fl. Oz)
¾ cup to 1 cup baker’s sugar (fine white sugar)
¼ teaspoon salt
1 stick unsalted butter, cubed
I do not use condensed milk, nor add food coloring or food flavoring to my Ale Ube. I add a tiny bit of salt. Why salt? Salt enhances flavor. At lower concentrations it heightens the sweetness of food. Ever wondered why salt is added in caramel or cookie recipes, or why a dash of salt makes that sour fruit tastes better?
INSTRUCTIONS
In a large pan on medium heat, mix coconut cream, evaporated milk, and sugar. Mix until well combined and sugar has dissolved. Amount of sugar will vary depending on your taste preference/sweetness level you desire.
Bring to a slow boil. Once this is achieved add grated ube.
Stir until ingredients are well incorporated.
Continue to stir until mixture reaches desired consistency--- thick and rich. Stir for at least 30 minutes.
Season with salt. Stir.
Add butter, one cube at a time, waiting for a cube to melt into the mixture before adding the next.
Continue to stir for the next 10 minutes or so.
Turn off heat.
Grease a ceramic bowl, llanera or a container of your choice with oil from the latik (coconut residue).
Pour the Ale Ube into containers and let set until firm.
Serve with latik (coconut residue).
