Ube is a purple yam from the Philippines and it’s almost exclusively used in desserts. It has a beautiful, rich purple colour with a subtle and delicate flavour that’s reminiscent of vanilla and coconut overtones. Ube gives desserts a sweet, earthy and almost nutty flavour that you’ll keep missing once you try it!
Making Ube jam is a lengthy process and Ube, the root vegetable, itself, is a hard-find in Dublin, so for the purposes of this recipe, my mam kept it simple and used store-bought Ube jam from @asiamarketie but can also be found in ‘Pinoy’ — the Filipino shop tucked in Capel Street!
🕒 1 hour
👤 4–5 people (20–25 crinkles)
Ingredients
Wet ingredients ✨
All room temperature! ✨
2 large eggs
1 1/2 cups ube jam
1 cup butter
Dry ingredients
3 cups flour
2 tsp baking powder
1 cup brown sugar
1/2 tsp salt
1 tbsp ube extract – *optional* found in ‘Pinoy’ store
2 cups icing sugar
Method
In a large bowl, mix and evenly combine all wet ingredients.
Add dry ingredients and mix.
✨ OPTIONAL: ✨ add a tbsp of ube extract for a stronger ube flavour and a more vibrant purple colour.
Refrigerate and allow the dough to chill for 1-2 hours to scoop and roll easily.
When dough is cooled, preheat oven to 180C.
Scoop 2 tbsp of dough, roll into a ball then generously coat roll in icing sugar.
Evenly line the crinkles in a baking sheet
Bake for 12-14 mins. ✨ Do NOT overbake ✨ The centre should still be a little soft which is the secret to a perfectly fudgy and chewy crinkle.
Allow to cool, serve and enjoy!