She notes that mango's yellow flesh adds a bright sunniness to sweet courses, and juice from pandan leaves – when blended and strained – imparts a vibrant green tint and refreshing aroma to various desserts.Īccording to Payumo, in order for that culture to be communicated through food, chefs and cooks should take care to attach ingredients' legacies to the creations being served. According to Rowena Dumlao-Giardina, a food writer born and raised in the Philippines, while many savoury Filipino dishes are brown, sweets are often eclectic in colour. Though the purple hue is certainly eye-catching, emphasising colour in food is not an uncommon practice in the Philippines. "I think the trend is driven by a lot of Instagram posts." "It creates interest because it's an unusual colour to have in food," said Villanueva. The Filipino tuber has quickly journeyed around the world, finding its way into coffee cake in California, macarons in Australia and lager in China.
That experimentation has grown to colossal heights in recent years, with ube lending its colouring to sweets all around the world and populating social media feeds with images of strikingly violet pancakes, cheesecakes, doughnuts and milkshakes. This speeded-up the process" – and also made the ube halaya sweeter than it traditionally was, explained Jeremy Villanueva, executive chef at Romulo Café, an award-winning Filipino restaurant in London. "With the arrival of the Americans, condensed milk and evaporated milk became more popular. While ube halaya originally featured fresh carabao's milk, today's cooks often forego the ingredient in favour of other dairy that is easier to obtain and work with. How a South Korean comfort food went global.What the Philippines can teach us about giving.Sichuan peppercorn: A Chinese spice so hot it cools.Or, the mixture can be stuffed inside, served atop or incorporated into all varieties of Filipino sweets. Paired with a mug of hot chocolate or salabat, Filipino-style ginger tea, the treat makes for a decadent snack. Ube halaya, a creamy yam-based jam that's one of the Philippines' most classic desserts, is customarily prepared by boiling and mashing the tubers, then stirring them in a saucepan with sweetened milk and butter until the mixture becomes a thick paste. The lavender chiffon and decadent frosting of ube-macapuno sponge cake marries the earthy quality of the root vegetable with the creamy texture of young coconut's gelatinous flesh.Īnd yet, amid this wide-ranging selection of ornate purple confections, one of the most popular ways to serve ube in the Philippines remains ostensibly simple. Steamed sapin-sapin, a classic Filipino glutinous-rice-and-coconut-milk dish meaning "layers", derives its purple sheet from ube. The traditionally brown-hued champorado, a chocolate rice porridge that is one of the country's best-loved breakfasts, becomes bright violet when the tuber supplies its pigment.
Soon after my memorable taste of ube sorbetes, I started spotting that vivid purple shade in all varieties of Filipino dishes around the city.
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