Ube Decadence has a soft and creamy texture that will make you want to get that extra dose of sweetness.
If you want to try something new to give out your guests for your next birthday party. Or if you just want to level up your dessert gaming for the upcoming holiday season - then this one’s for you.
This recipe is easy to follow and fun to make. So time to make a short trip to the nearest supermarket and grab all these ingredients that we are gonna need.
Ingredients and Substitute
Don’t get intimidated by this yummy treat. Even if it requires local ingredients the most, they are still readily available in any Filipino markets all around the world.
There is nothing better than using authentic Ube Halaya for your ube dessert. Although it is acceptable to use flavoring, this one still works the best. Just imagine all those ube tidbits - yum! They are also used as toppings for the dessert.
The All-Purpose Cream is your source of creaminess. It has long proven itself as a friend of many Filipino desserts.
Evaporated Milk will add more creaminess to the delicacy. It is not too sweet, but it does a lot of wonders for desserts by providing thickness and richness.
The sweet wouldn’t be a decadence without the Gelatin. It will be used to achieve the jelly-like consistency that one needs to make this Pinoy variation of panna cotta or Ube Decadence.
Some sugar for additional sweetness. This will also help balance the sweetness and creaminess of the treat.
Lastly, vanilla extract to enhance all those combined flavors. It will prevent bland flavors, thus your decadence becomes more sweet and exciting.
Sweet making of Ube Decandence
Want a dessert that you can make overnight? Well, here are the basic steps that you can follow to prepare your very own decadence.
Grate the ube halaya and spread it on the bottom of the molder. You can use glass or ceramic mold for this.
In a medium saucepan, combine the all-purpose cream, evaporated milk, and sugar. Stir until sugar is dissolved.
Add the gelatin and cook according to packaging. Add the vanilla extract and stir.
Pour the gelatin mixture into the molder. Refrigerate for an hour or until set.
Run a knife on the side of the molder when the gelatine is ready. Then flip it over.
Transfer into a serving platter and add more grated ube halaya on top. Serve this smooth, creamy and delicious Ube Decadence chilled.
How to store the Decadence
Refrigerating is a must for ube decadence. It will take a few hours of refrigeration before it can be considered as the final product.
If you want it to last a little longer, cover it with a plastic wrap and leave refrigerated until 3 days. This will be helpful when you need to prepare the dessert in advance. Be sure not to let it take more than 3 days before serving. There might be a chance that it will spoil if it takes longer than that.
You can keep it frozen as well. Just leave it in the refrigerator until it gets thawed enough.
Which molder can I use?
Since the cooking process only involves a little boiling and refrigeration, choosing which molder to use is not a problem.
Whatever you have at home will do. Even your trusty llanera can do the trick. Or as previously mentioned, a glass or ceramic molder also sounds nice. I personally prefer to make this Ube Decadence in a ramekin.
Removing the decadence from the molder
This one is as easy as pie. Just get a knife and run it on the sides of the molder. Flip it over on your plate and that’s it. No need to do anything else. Really easy, huh?
Did you know that changing all purpose cream to heavy cream will make a huge difference in the recipe? A lot of people say that using heavy cream makes the experience unforgettable.
According to my culinary teacher, if you are using vanilla extract or essence, you should add it to the mixture at the end. If you want to use vanilla pods, then you add it in beginning.
You may use store bought purple yam jam or make your own ube halaya.
Ube Decadence Recipe
- ½ cup ube halaya cooked purple yam jam
- ¾ cup all-purpose cream
- 1 ½ cup evaporated milk
- 1 pack gelatin powder I used ALSA Gulaman brand
- 2 tbsp sugar
- 1 tsp vanilla extract
- Grate the ube halaya and spread it at the bottom of the molder. You can use glass or ceramic mold.
- In a medium saucepan, combine the all-purpose cream, evaporated milk and sugar. Stir until sugar is dissolved. Add the gelatin powder and cook according to packaging. Turn off the heat then add vanilla extract and stir.
- Pour the gelatin mixture into the molder. Refrigerate for an hour or until set.
- When the gelatin is ready, run a knife on the side of the molder and flip over. Transfer into a serve platter and add more grated ube halaya on top. Serve chill.
Hi, did u have to freeze the ube halaya so you can grate it?
Jenalyn Rose Forbes says
Nope, I used the freshly boiled ube