Hi Bold Bakers, I wanted to make more Ube desserts because you guys have been requesting
them, but I realized the base of a lot of Ube desserts is ube jam.
Now ube are hard to come across here in the United States and I couldn’t find any in
my store.
So Rachel Fagan in Hawaii sent me a whole box of Ube so I could make my own jam, it’s
really easy.
So all you need are some fresh ube.
You can use frozen ube if you have it, that’s fine, I have fresh here, this is what it looks
like.
What it is is essentially a purple yam, it’s got beautiful color on the inside.
If you think of the way sweet potatoes are kind of starchy and yams are starchy and kind
of sweet, that’s the way this is.
It tastes a little bit like vanilla, it’s really great for a lot of sweet or savory
recipes.
So you want to steam them or boil them, just make sure they’re nice and tender.
I like to steam mine until they’re soft in the middle.
Leave the skins on, take them off the heat, peel off the skins, chop them then you see
that lovely purple flesh on the inside.
So once your ube I cooked, get your sauce pan and we’re going to gather the rest of
our ingredients to make this jam.
It’s not really a traditional jam in the way we think of strawberries, sugar and pectin,
it is a little bit different but still lovely and sweet.
So first up I have my ube, I’m going to put that into my saucepan.
Now here is some evaporated milk, now if you can’t find evaporated milk don’t worry
because I have a recipe on my website along with the recipe for my jam, it’s really
easy.
It’s sugar and milk.
So add that in there.
Next up condensed milk, I have a recipe on my website for this too it’s really easy
to make.
Next we’re gonna add in some coconut milk, I use full fat, and lastly a little bit of
sugar.
So before this goes on the stove here’s what we want to do, blend it up really fine
until it’s nice and smooth.
I have a blender here, a little stick blender, all you want to do is puree it, because the
potato is already cooked, until it’s nice and smooth, almost velvety.
Now if you don’t have a stick blender you can use a hand masher but you’ll have to
mash it really really well, really fine.
You can also put it in a blender or a liquidizer and that will work too.
So get it lovely and smooth, no lumps of potato, like this.
Gorgeous.
Whether you’re a cook or a baker I strongly recommend one of these they’re really useful.
Ok let’s stick this on the stove.
So here’s what you want to do, bring it to a simmer and you want to let it simmer
for around 45 minutes until it thickens up.
What we’re doing here is letting it get nice and thick, but what you have to do is
stir it every couple minutes or else it will stick to the bottom if you don’t.
So with a wooden spoon just keep it moving and most importantly keep a lid on it, because
if you don’t it will spit because it gets really thick.
So it’s been 45 minutes and my jam is nice and thick and remember it will thicken more
as it cools down, so factor that in, but right now I’m going to add in some butter some
salt, some vanilla extract and then a little bit of lemon juice.The lemon juice helps it
keep that lovely beautiful color.
And then just give it a stir with a wooden spoon.
And that’s it, that’s our ube jam.
Still pretty hot so be careful.
Oh my gosh, oh.
That tastes a little tropical because of the coconut in there, the condensed milk, the
evaporated milk.
So here’s what you want to do, put it in a sterlized jar while it’s still hot.
Ok so now let this cool down at room temperature and then after that, you can put it in the
fridge for up to five days or you can put it in the freezer for months, that’s what
I like to do.
This is a really fantastic ingredient and you’re going to want to use it in my ube
ice cream and even an ube cheesecake I have going on the site really soon.
So keep an eye on BiggerBolderBaking.com, I plan on making a lot more ube desserts.
Thanks so much for watching and I’ll see you again really soon.