How to cook ube the right way

With its hypnotic violet hue and creamy, nutty flavour, ube has earned its place as the crown jewel of colourful cuisine. Popular in Filipino desserts and increasingly found in trendy cafés across Australia, ube purple yam is more than just a pretty face it’s a versatile and nutritious root vegetable begging to be explored in your kitchen. Unlike taro or purple sweet potatoes, ube stands out with its vibrant pigment and subtly sweet taste. But cooking it isn’t as simple as tossing it into a pot. To truly appreciate this tropical gem, it’s essential to understand its texture, flavour profile and cooking behaviour. That’s where this guide comes in offering straightforward advice and practical techniques for anyone curious about how to turn raw ube into delicious meals or desserts. And if you’re wondering where to get quality ube in Australia, try visiting purple yam suppliers that specialise in organic roots. Let’s dive deep into the world of ube from choosing the right root to mastering recipes that highlight its natural beauty and taste.

What is ube and why is it so popular?

Known scientifically as Dioscorea alata, ube is a purple yam native to Southeast Asia especially the Philippines, where it’s been a traditional cooking staple for generations. Its popularity has exploded globally thanks to its unique colour, Instagram-worthy appearance and mild, slightly sweet flavour.

But what sets ube apart?

Unlike purple sweet potatoes (which are often drier and starchier), ube has a creamier texture and earthier taste. When cooked, it transforms into a velvet-like purée that pairs beautifully with desserts, breads, and even savoury dishes. What draws many Australians to this root isn’t just its visual appeal it’s also packed with fibre, antioxidants like anthocyanins (responsible for that deep purple colour), and vitamin C. It fits beautifully into plant-based diets and can be used to create vegan, dairy-free or gluten-free treats with ease. So whether you’re experimenting with new ingredients, following health trends, or reconnecting with cultural roots, ube is a bold, vibrant choice that rewards curiosity with flavour.

How do you cook ube from scratch?

Cooking fresh ube starts with selecting the right tubers look for firm, unblemished roots with no signs of sprouting or mould. Fresh ube can be tricky to find in regular supermarkets, but Asian grocers across Australia often stock it in the refrigerated section. You can also find frozen grated ube or ube halaya (ube jam) in most Filipino stores.

Here’s how to cook raw ube properly:

Peeling and prepping

Ube skin is rough and sometimes hairy. Use a sharp knife or vegetable peeler to remove the outer layer. Be cautious it can stain fingers and boards. Gloves aren’t mandatory but might save you some scrubbing. Once peeled, rinse the ube thoroughly under cold water to remove excess dirt or debris.

Boiling the yam

Cut the ube into uniform chunks for even cooking. Place in a large saucepan and cover with cold water.

• Bring to a boil
• Reduce heat to medium
• Simmer for 30–40 minutes, or until fork-tender

You’ll notice the water takes on a light purple tint that’s normal. Once cooked, drain and allow the pieces to cool slightly before mashing or blending, depending on your recipe.

Using cooked ube

Now you’ve got soft, cooked ube ready for action. You can mash it into:

• Ube halaya (a sweet Filipino jam)
• Cake batters
• Doughs
• Ice cream bases
• Lattes or smoothies

You can also freeze cooked ube in portions to use later it stores well for up to 3 months in an airtight container.

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Popular ways to enjoy ube in the kitchen

The possibilities with ube are nearly endless. Whether you’re after comfort food or colourful sweets, its adaptability is part of the appeal. Some of the most beloved ube recipes include:

• ube halaya
• ube ice cream
• ube cake rolls
• ube cheesecakes
• ube pancakes
• ube crinkle cookies

Let’s take a closer look at two crowd favourites.

Ube halaya (purple yam jam)

This thick, sweet jam is a Filipino classic and a base for many desserts. You’ll need mashed cooked ube, condensed milk, evaporated milk, butter and a bit of sugar. Cook everything over medium heat, stirring constantly to prevent sticking. The jam thickens after 30–45 minutes. Pour into jars and let cool. It can be eaten on toast, with crackers or used as a filling in cakes and pastries.

Ube ice cream

Combine mashed ube, condensed milk, cream, and a touch of ube extract to boost the colour and flavour. Churn in an ice cream machine or use a no-churn method by folding everything together and freezing. The result? A creamy, dreamy dessert that captures ube’s essence in a cold, scoopable form.

Can ube be used in savoury dishes?

Yes although most people associate ube with desserts, it shines just as brightly in savoury dishes. In traditional Filipino cuisine, ube is sometimes used in stews or as a side similar to mashed potatoes. It can also be turned into gnocchi or incorporated into savoury breads. The subtle sweetness complements salty or spicy flavours, adding both colour and contrast.

Try these ideas for a more adventurous approach:

• Mashed ube with garlic and coconut cream
• Ube ravioli stuffed with ricotta and herbs
• Purple yam soup with ginger and lemongrass
• Roasted ube wedges with smoked paprika

Each of these recipes adds colour and complexity to your table without overwhelming your palate.

Tips for storing and using ube in everyday cooking

Whether you’re working with fresh, frozen or powdered ube, proper storage is key.

1. Fresh ube: keep it in a cool, dry place. Use within a week.
2. Cooked ube: refrigerate for up to 5 days or freeze in airtight containers.
3. Ube powder: store in a sealed jar, away from moisture.

One tip for beginners: start small and experiment. A spoon of mashed ube in your pancake batter, a swirl in your smoothie, or a dollop on your porridge can be enough to introduce the flavour without going overboard. Don’t be afraid to play ube is a forgiving, creative ingredient that rewards experimentation with vibrant results.

Final thoughts

Cooking with ube opens up a world of flavour, colour and creativity. From velvety jams to vibrant ice cream, from savoury sides to stunning baked goods, it’s no wonder this purple yam has captured the hearts of so many cooks in Australia and beyond. Have you tried cooking with ube yet? What recipes have you created or are curious to try? Share your ideas and let’s celebrate the magic of this humble yet powerful root.