“Rich and fudgey, this recipe is great spread on bread or, even better, added to your ube ice cream to take it to the next level!” John Rivera, the chef behind Melbourne’s Kariton Sorbetes – one of the forerunners in making ube an ice cream flavour to hanker for and a contributor to our collection, Filipino Flavours – also loves the Ube jam. Today, she can make it seamlessly in Thermomix®, letting it do the stirring then blending of her ube jam for her. We would prep it and cook ube jam to share with the neighbours.” Ube jam is still how Fides most loves eating it today.įides’ childhood memories are of her making the jam the conventional way, standing tirelessly over the stove, stirring constantly to avoid lumps and burning.
Thermomix® Consultant, Fides Tangarorang, says “Back in The Phillipines, someone would come and give us baskets of ube from their farm. Ube may be trending around the world in all different applications, yet that doesn’t change its roots (pardon the pun) as the base of the most loved, simple and traditional of Filipino sweet treats, Ube jam. You’ll find it featured on traditional Filipino menus featuring ube jam and the like, to more contemporary twists such as ube infused biscuits, macarons and more. Today, thanks to the rising trend in Filipino food and the Pantone colour of the year, a purple-esque "veri peri", recipes featuring this vibrant, deeply coloured purple yam are popping up all over the place. As little as six months ago, most of us hadn’t ever heard of this magical root vegetable ‘ube’ (pronounced oo-beh).
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