Top 36 How To Make Ube Ganache Quick Answer

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To make the ube ganache, heat the cream in a small saucepan until steaming and just about to bubble, and immediately pour over the white chocolate in a heatproof bowl. Leave for a few seconds to start melting the chocolate, and then stir until smooth. Stir in the ube extract (and colouring if needed, as before).Ube cake with ube Swiss meringue buttercream

Something needs to be said about ube Swiss meringue buttercream. Swiss meringue buttercream is my favourite frosting to make. I’ve used it for these recipes: Rainbow Cake.Serving and storage

I would also recommend chilling the cake in the fridge for about 20-30 minutes before serving to enjoy a firm texture in the cake and icing. If you have extra cake, store it in an airtight container in the fridge and it should last for a couple of days.

Contents

What is the frosting used for Ube cake?

Ube cake with ube Swiss meringue buttercream

Something needs to be said about ube Swiss meringue buttercream. Swiss meringue buttercream is my favourite frosting to make. I’ve used it for these recipes: Rainbow Cake.

Should Ube cake be refrigerated?

Serving and storage

What is Ube cake made of?

Ube cake is generally prepared identically to mamón (chiffon cakes and sponge cakes in Filipino cuisine), but with the addition of mashed purple yam to the ingredients. It is typically made with flour, eggs, sugar, a dash of salt, baking powder, vanilla, oil, milk, and cream of tartar.

Is ube and taro the same?

Ube is sweet, with some likening it to honey, vanilla or white chocolate. That’s why you will find it so commonly seen in Filipino dessert recipes. On the other hand, taro is more of a raw, starchy, somewhat nutty flavour. So most people who prefer less sweet flavours will use it instead of purple yam in their cooking.

Is ube Filipino or Japanese?

Though ube is originally native to the Philippines, it’s recently become an international sensation for its unique color and sweet, starchy flavor.

Can I freeze ube cake?

Freeze for up to 3 months. For best taste and texture, don’t freeze cakes for longer than 3 months. You could stretch it to 4 or 5 months, but the sooner you serve it, the fresher it tastes. When ready to thaw: Transfer the wrapped cakes from the freezer to the refrigerator one day before decorating/serving.

What is a famous cake from Philippines?

In its simplest form, bibingka is a simple Filipino cake that consists of rice flour and water.

Is ube cake healthy?

It’s a purple yam, in the same family as sweet potatoes, that’s mashed and blended into your favorite desserts, like ice cream, frosting, and pies, reports TIME. Like your typical orange yams, ube—a staple in the Philippines—is a great source of healthy carbs, fiber, vitamins, and potassium.

Is UBE powder cooked?

Ube halaya is a basic ube jam made from cooked ube, condensed milk, evaporated milk, and other ingredients. All these ingredients are cooked down until it becomes a thick paste. You can either use on pandesal or other desserts.

Can I use UBE powder instead of ube extract?

Although they are often mistaken for one another, they are not interchangeable. Using fresh ube or ube powder alone will not intensely color this cake. Unfortunately, much of the color is artificial. I used ube extract to give this color it’s iconic purple hue.

What can I substitute for UBE powder?

What’s fantastic is that there are any number of tubers which can be a substitute for ube. You can use any of these starchy ingredients as a substitute: potatoes, kamote, kamoteng kahoy, and even mashed cauliflower for those who want a low carb alternative. Our advice about the best ube substitute is the kamote.

Can you add food Colouring to ermine frosting?

It’s great for piping and can be colored with food coloring. While there is some stovetop time required, there’s no candy thermometer needed. If you’ve tried my Whoopie Pies yet and made the filling, you’ve essentially had ermine frosting before, but today we’re making it the traditional way with granulated sugar.

Is ube cake healthy?

What flavor is ube?

— It has a smooth texture and a mild, sweet flavor that has been compared to white chocolate or a cross between vanilla and pistachio. — Yes, that unearthly color is natural — you can see it as soon you slice into a raw tuber.

Can you freeze ube cake?

HOMEMADE UBE Ganache Frosting | QUICK and EASY

Ube Pancakes With Ube Ganache Recipe

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Table of Contents:

The hunt for the perfect ube jam

How to bake ube cake

Ube cake with ube Swiss meringue buttercream

The holidays and ube cake

More Filipino dessert recipes

Ube Cake (Filipino Purple Yam Cake)

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Making the cake from scratch vs boxed cake mix

100% real ube vs powder vs extract

The macapuno (coconut string jam)

How to make ube buttercream frosting

Serving and storage

Ube Cake (Filipino Purple Yam Cake wMacapuno)

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Preparation[edit]

Variations[edit]

Ube Pancakes With Ube Ganache Recipe

This super easy recipe for ube pancakes with ube ganache is perfect for a decadent weekend breakfast or brunch.

You can buy ube halaya at some Asian stores, or you can make it yourself. Check out my ube halaya recipe here, which includes a video. You could skip the ube halaya altogether and just use the ube extract/flavouring, but trust me, the ube halaya makes the texture of the pancakes so soft and moist it’s worth using.

You can also watch me make these in my YouTube video:

Ready? Let’s go.

(Makes about eight pancakes.)

Ingredients for Ube Pancakes

120g self-raising flour

1/2 tsp baking powder

Pinch of salt

1 egg

50g ube halaya

1 tbsp vegetable oil

120ml milk

1 tsp ube extract (plus purple food colouring if the extract isn’t already purple)

Ingredients for Ube Ganache:

50ml double cream

50g white chocolate

1/2 tsp ube extract (plus purple food colouring if the extract is clear)

Method:

1. To make the pancakes, put all the dry ingredients into a large bowl. Crack the egg in the centre, add in the ube halaya and oil, and gradually stir in the milk until smooth. Stir in the ube extract (and colouring if needed) until evenly-coloured.

2. Heat a pan over a low to medium heat. Brush a little oil onto the pan. Then cook your pancakes: spoon a little into the pan, wait a minute or two until the surface bubbles, flip and cook for another minute before turning out onto a plate. Continue until you’ve used all the batter up.

3. To make the ube ganache, heat the cream in a small saucepan until steaming and just about to bubble, and immediately pour over the white chocolate in a heatproof bowl. Leave for a few seconds to start melting the chocolate, and then stir until smooth. Stir in the ube extract (and colouring if needed, as before).

4. Stack up the pancakes, pour over the ganache and serve.

Enjoy, and have fun.

Ube Cake (Filipino Purple Yam Cake)

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Ube cake (or Filipino purple yam cake) is unlike any cake you’ve had before. It’s sweet and earthy and deliciously purple! A staple in any Filipino celebration.

(Looking for cupcakes? Check out this recipe for delicious ube cupcakes frosted with ube whipped cream. Want ube but not in the mood for cake? Try this scrumptious ube cheesecake with coconut cookie crust and coconut whipped cream or make some ube waffles or ube crinkles this weekend!)

Ube (or purple yam) is not unique to the Philippines but it is definitely a national favourite. It’s made into all sorts of treats like ube ice cream, candy, ube puto or rice cakes and, my personal favourite, jam.

I must admit, it is very difficult for me to describe how ube tastes like because it’s so unique it doesn’t taste like anything. Seriously.

The best I can come up with is it tastes a little like sweet potato but that’s not even an accurate (not even close!) description. Looks like GQ had the same problem – see their article on ube here.

Let me just say this – if a whole nation can be obsessed with ube, won’t you want to know what the fuss is about? So how about it? Ready to explore?

The hunt for the perfect ube jam

When I went home last October, at the top of my foodie to-do list was to go to the Good Shepherd Convent so I can buy boatloads of ube jam that I can take back to Toronto.

The Good Shepherd sisters are known for making excellent ube jam and it’s not uncommon for people to drive all the way there (Manila traffic notwithstanding) to get some.

Mission accomplished. I can only bring so much given the (very annoying) luggage weight restrictions so I was treating my stash like gold.

Time flies (or maybe I just like ube jam that much) and I am down to my last tub and I’m thinking, I should make something out of this (I mean, as opposed to just sitting on the sofa eating it like ice cream).

(Update: I’ve learned how to make my own ube jam! Check out this delicious and easy ube halaya recipe. It’s easier to make than you think.)

Related: Ube Bread Rolls with Toasted Coconut

How to bake ube cake

So this ube cake was born.

For my previous ube cakes, I used either ube extract or ube powder but now, since I have the real thing, I thought to use ube jam. And the result was an ube cake that’s bursting with ube flavour I could cry.

Ube cakes are technically chiffon cakes that taste like ube but this version, while still soft, is much denser, I’m thinking because of the jam which was very thick. But it is delicious nonetheless.

And like chiffon cakes, you beat the egg whites separately until stiff. Then you fold your cake batter into your egg whites.

Related: Mango Chiffon Cake with Whipped Mango Frosting

Ube cake with ube Swiss meringue buttercream

Something needs to be said about ube Swiss meringue buttercream.

Swiss meringue buttercream is my favourite frosting to make. I’ve used it for these recipes:

Not as sweet as American buttercream, it is also more forgiving IMO.

The ube frosting here is just to-die for. Just remember that the amount of ube extract to add is up to you. So taste and adjust to your liking.

Related: Leftover Egg Yolk Recipes – 17 Ways to Use Leftover Egg Yolks

The holidays and ube cake

Like I mentioned when I shared my recipe for chocolate cake with chocolate fudge frosting, Filipinos love Christmas and ube cake is a huge part of that. It will almost certainly be served and enjoyed at family gatherings during the holidays.

So if you’re looking to serve something unique this holiday season, why not take a crack at ube cake? I apologize for the awful job I’ve done of describing how it tastes like however, hope you believe me when I say it is absolutely delightful.

More Filipino dessert recipes

Looking for more Filipino desserts to try? Check these out:

Brazo de Mercedes Cupcake (video) Creamy Leche Flan Recipe (Filipino-Style Crème Caramel) Turon (Filipino Banana Lumpia) Maja Blanca

Brazo de Mercedes cupcake – soft as cotton meringue filled with rich decadent custard and finished off with a sprinkling of confectioner’s sugar.

– soft as cotton meringue filled with rich decadent custard and finished off with a sprinkling of confectioner’s sugar. Try this authentic leche flan recipe that will give you rich, silky, creamy leche flan every time.

that will give you rich, silky, creamy leche flan every time. Filipino turon recipe for turon that’s crispy and crunchy whether fried or baked. Serve with vanilla ice cream and salted caramel sauce. So good!

for turon that’s crispy and crunchy whether fried or baked. Serve with vanilla ice cream and salted caramel sauce. So good! Try this maja blanca recipe for the smoothest, creamiest maja blanca. A popular Filipino dessert, maja blanca is topped with shredded cheese or toasted coconut and perfect for special occasions like Christmas, fiestas and more.

Ube Cake (Filipino Purple Yam Cake) Author: Jolina Ube cake (or Filipino purple yam cake) is unlike any cake you’ve had before. It’s sweet and earthy and purple! A staple in any Filipino celebration. 5 from 48 votes Print Recipe Pin Recipe Prep Time 30 mins Cook Time 30 mins Total Time 1 hr Course Dessert Cuisine Filipino Servings 12 people Calories 590 kcal Equipment ▢ 8-Inch Round Pan

▢ Stand Mixer

▢ Cake Leveler

▢ Cake Turntable Ingredients US Customary Metric 1x 2x 3x For the Ube Cake Batter: ▢ 2 ½ cups sifted cake flour

▢ 2 ½ tsp baking powder

▢ ½ tsp salt

▢ 2 tsp ube extract see notes

▢ ½ cup vegetable oil

▢ ½ cup milk

▢ 8 pcs egg yolks from large eggs room temperature

▢ ⅓ cup granulated sugar see notes

▢ ½ cup ube jam see notes

▢ purple gel food colour optional For the Meringue: ▢ 8 pcs egg whites from large eggs room temperature

▢ 1 tsp cream of tartar

▢ ¾ cup granulated sugar For the Ube Swiss Meringue Buttercream: ▢ 5 pcs egg whites from large eggs

▢ 1 cup granulated sugar + 2 tablespoons

▢ pinch salt

▢ 2 cups unsalted butter cut into parts, room temperature

▢ 1 ½ tsp vanilla extract

▢ ube extract to taste Instructions For the Ube Cake: ▢ Preheat your oven to 350F. Line the bottom of 3 8-inch round baking pans with parchment paper and set aside.

▢ In a large bowl, sift 2 ½ cups cake flour, 2 ½ teaspoons baking powder and ½ teaspoon salt.

▢ In a smaller bowl, combine 2 teaspoons ube extract, ½ cup vegetable oil and ½ cup milk. Set aside.

▢ In another large bowl, using a handheld electric mixer, beat egg yolks while gradually adding ⅓ cup sugar until the mixture is light yellow (about 7 minutes on medium-high speed).

▢ Add ½ cup ube jam and beat until smooth and no big lumps remain. If you want your cake to be a vibrant purple, you can add gel food colour at this stage and give the batter a stir until the colour is evenly distributed.

▢ Fold a third of your flour mixture into your egg mixture just until combined. Then add half of your milk mixture, another third of your flour, the rest of your milk and finally the rest of your flour, folding each addition just until combined. Be careful not to overwork the batter.

▢ Using a stand mixer with the whisk attachment (or your handheld electric mixer – making sure that the beaters are clean, dry and grease-free), beat the 8 egg whites on medium-high speed until they start to get foamy.

▢ Then add 1 teaspoon cream of tartar and beat until very frothy.

▢ Gradually add ¾ cup sugar into egg whites until you reach stiff peaks.

▢ Take about 1 ½ cups of the meringue and fold it into your cake batter to lighten it.

▢ Then fold your cake batter into the meringue in thirds until incorporated.

▢ Transfer the cake batter to prepared pans and bake for 20-30 mins or until a toothpick inserted in the centre comes out with minimal crumbs.

▢ Put the pans upside down on a cooling rack and cool completely. For the Ube Swiss Meringue Buttercream: ▢

See this recipe on how to make basic Swiss meringue buttercream

▢ Once your buttercream has come together, start adding ¼ teaspoon ube extract at a time until you get the flavour you desire (I put 1 teaspoon total). Whip until the flavour is fully incorporated and the buttercream is evenly coloured. Assembly: ▢ Trim the tops of your cakes if they are uneven. Trim the sides too to get rid of the brown edges so you’re left with a vibrant purple cake.

▢ Fill and decorate with frosting as desired. Video Notes You can find ube extract in Asian supermarkets and at Amazon (linked above). You may need to adjust the sugar content depending on the kind of ube jam you find. Ube jam can be found in Asian supermarkets as well. I make my own, check out my ube jam recipe here . Nutrition Calories: 590 kcal Carbohydrates: 54 g Protein: 3 g Fat: 40 g Saturated Fat: 27 g Cholesterol: 89 mg Sodium: 109 mg Potassium: 195 mg Sugar: 35 g Vitamin A: 970 IU Calcium: 70 mg Iron: 0.3 mg Nutritional information are estimates only. Tried this Recipe? Tag me Today! Tag @iamtheunlikelybaker I’d love to see your creations!

(Cake recipe adapted from My Sweet Ambitions).

Happy baking!

Did you make ube cake? Tell me about it in the comments section below. Have you tried ube before? I’d love to hear all about it.

Ube Cake (Filipino Purple Yam Cake w/ Macapuno)

A Filipino celebration isn’t complete without dessert, and one of the most famous cakes is ube cake from Red Ribbon or Goldilocks. This cake typically comes in a traditional round, sheet cake, or roll cake variation, but it’s always moist, nutty, and delicious. Some cakes even include macapuno (coconut string jam)—an absolutely welcome partner in crime with any ube dessert.

Even though I’ve grown up eating all things ube, including this tasty cake, it wasn’t until recent years that ube has gotten exponentially popular in every form. From cake to ube crinkle cookies, ube ice cream, and even ube waffles.

It’s gotten so popular that sometimes it’s even difficult to find ube cake from my local Red Ribbon shop, so I’ve made my own version that includes my favorite things. This ube cake will give you ultra-moist chiffon ube cake layers, macapuno filling, and coconut milk and ube buttercream frosting.

Making the cake from scratch vs boxed cake mix

Traditionally, ube cake from Red Ribbon is made using a chiffon cake recipe, which is a cake made with traditional ingredients of flour, eggs, and sugar, but also includes vegetable oil to produce an extra moist cake and meringue to create an airy texture.

After testing different recipes, I ended up doing a nontraditional substitution for the vegetable oil. Instead of using oil and milk for wet ingredients, I used coconut cream to get a more flavorful cake and keep the added fatty moisture—two birds with one stone.

If you’re in a pinch, you can also use boxed cake mix, however, I’m not too sure how using coconut cream would affect the texture. I would definitely recommend making this batter from scratch because using cake flour really gives you a softer cake due to the lower gluten.

100% real ube vs powder vs extract

For this recipe, I used ube puree that I made by rehydrating pure ube powder and water in addition to ube extract. Due to the popularity of ube, it’s been getting harder to access frozen ube puree or ube roots.

Getting your hands on ube powder is a lifesaver because it lasts longer on the shelf and you can rehydrate it when you need. You can also make ube halaya with the powder too.

To rehydrate ube powder, I used a 1 to 5 ratio of ube powder to water and cooked it over a stove while stirring until the powder rehydrated. One caveat about ube powder is that it can be quite gritty during cooking or rehydrating, so it may take some time to fully soak up the water over the stove so be patient.

A faster way to get ube is using ube halaya (which often times is cooked with sugar so be mindful when you add it to this recipe) or ube extract. I use ube extract to get a deeper purple color and concentrated nutty and vanilla flavor for my cake.

Note: ube extract lists “natural ube identical flavoring, water, preservatives, and food coloring,” so if this isn’t your thing you can omit it from your cake, but the ube flavor won’t be as pronounced. You can also use natural food coloring to get a deeper violet.

Often times when you eat ube flavored anything at a store and its deep purple, you are most likely eating ube extract. I joke about how we’re so used to eating ube extract (instead of pure ube roots) that most of us probably don’t know what real ube tastes like these days.

The macapuno (coconut string jam)

Macapuno is a Tagalog term for “coconut string jam,” and you can find it readily available at your local Filipino store, or even at a general Asian store like Ranch 99. It’s used in many Filipino desserts, like halo halo. Coconut and ube flavors go together like peanut butter and jelly, so it’s the perfect filling for this cake.

How to make ube buttercream frosting

Ube cake is well known for its vivid purple whipped frosting and sometimes crumb cake outer layer, but I have never been a fan of this whipped cream frosting. It often times doesn’t last in warmer weather and melts, and it also doesn’t taste as good as good old buttercream frosting.

For this recipe, I used a whipped buttercream frosting and added coconut cream (along with some drops of ube extract) to decorate my cake in an ombre style. One of the most important parts of this frosting is to whip up your butter for a good 5 minutes in the stand mixer—this creates a light and soft base for your sugar and coconut cream. It takes about 10 minutes to finish the frosting, but it’s worth it!

Serving and storage

If you’re like me and can’t wait, you can serve and eat this cake immediately. I would also recommend chilling the cake in the fridge for about 20-30 minutes before serving to enjoy a firm texture in the cake and icing. If you have extra cake, store it in an airtight container in the fridge and it should last for a couple of days.

Ube Cake (Filipino Purple Yam Cake w/Macapuno) 5 from 13 votes Ultra moist with nutty and vanilla flavors of ube and coconut, this ube cake is just as good as Red Ribbon’s! Learn how to make this traditional chiffon cake with a special coconut buttercream at home. PRINT PIN BY: MG Sanchez Prep: 30 mins Cook: 45 mins Cooling & icing: 1 hr Total: 2 hrs 15 mins SERVINGS: 8 Ingredients Batter ▢ 4 egg yolks

▢ 8 fl oz ube puree (or ube halaya)

▢ 4 fl oz coconut cream

▢ 1 tsp ube extract

▢ 100 g white granulated sugar

▢ 2 g salt

▢ 4 fl oz carbonated water

▢ 260 g cake flour

▢ 10 g baking powder Meringue ▢ 4 g cream of tartar

▢ 10 egg whites

▢ 100 g white granulated sugar Water bath ▢ boiling water Frosting and assembly ▢ 567 g unsalted butter softened and room temperature

▢ 550 g powdered sugar sifted

▢ 2 fl oz coconut cream

▢ ube extract optional

▢ 3 fl oz macapuno coconut string jam Equipment Used ▢ stand mixer, hand mixer, or whisk

▢ 8 x 3 inch cake pans*

▢ spatula

▢ cooling rack

▢ sheet pan

▢ parchment paper Instructions Batter Preheat oven to 350 °F

Cut out parchment paper to line each cake pan.

In a mixing bowl, whisk together the egg yolks, ube puree, coconut cream, and ube extract. Pour the sugar and salt and whisk until they dissolve.

Carefully pour in the carbonated water and whisk until incorporated.

Sift the cake flour and baking powder into the mixing bowl with the liquid. Whisk together until there are no lumps. Meringue In a stand mixer, add the cream of tartar and all the egg whites. Turn on to your stand mixer to level 8 for about 2 minutes. Add half of the sugar and continue to beat for another one minute, then add the rest of the sugar.

Continue to beat the egg whites for about 5-7 minutes total or until you have stiff peaks. You can test this by turning off your stand mixer, unhooking the whisk attachment, and turning it upside down to see if the peaks keep their shape. Baking Using a spatula, take about ¼ of the meringue and add it into the cake batter. Use a whisk to dilute the thickness of the cake batter with the meringue until it’s completely incorporated.

Then use the spatula to add the rest of the meringue into the diluted batter. Use a very soft folding method to combine the meringue and batter by holding your spatula like a knife, slicing it down the middle of the bowl, and folding the batter over the left side of the bowl (or right side if you are left-handed).

Keep rotating the bowl slightly before each fold until your meringue and cake batter are combined. Here’s how the final batter texture should look.

Divide batter between the two pans, then slightly tap them on the counter to remove any excess bubbles. Place your cake pans on a large sheet pan and place them on the middle rack of your oven. Pour boiling water in the sheet pan for the water bath or “bain marie” and stop at about ½ inch from the bottom of the pan. Check on the water levels for the bain marie every 15 minutes.

Bake the cake for approximately 30-45 minutes or until it’s firm in the center. After 30 minutes, test the cake with a toothpick or cake tester by poking it in the middle. The toothpick should come out smoothly and clean—if it doesn’t, keep baking and testing every few 5 minutes until it does.

Remove the cakes and immediately turn them upside down on top of a wire rack without releasing them from the pan. Leave on the counter until they are cool to the touch. Cooling upside prevents the cake from deflating. Frosting In a stand mixer, add the softened butter and whip on level 8 for about 5 minutes or until it turns into a light and airy texture. Make sure to scrape down the sides every so often to make sure all the butter gets aerated.

Lower the level to 6. Sift the powdered sugar and add half the sugar into the stand mixer. Whisk for two minutes. Scrape the sides if necessary.

Add the other half of the sugar and whisk for another two minutes to make sure all of the sugar is incorporated. Scrape the sides if necessary.

Add the coconut cream and increase to level 8. Whisk for one last minute.

You have the option of adding ube extract to the frosting at this point. I chose an ombre icing design so I added a varied amount of extract for a darker purple and a light violet icing. Assembly Run a knife along the sides of the cake to release the cake from the pans. Remove the parchment paper from the bottom of each cake, and place them back onto the rack.

Place one cake on a plate (or cake stand) and add some of the frosting on the top.

Spoon the macapuno on top of the frosting and add the top layer of cake.

Add the 2nd layer of cake on top and if necessary, trim your cakes so they match in size and so it’s flat on top.

Frost the cake with the leftover frosting.

Serve immediately or allow to chill in the fridge until it’s time to serve. Notes Note: *If you only have ONE cake pan, I would only make (or even mix together) half of the batter at a time to prevent your batter from collapsing while you wait for one cake to finish baking and cooling. Yes, this is a pain to divide the ingredients, but since we are using meringue and egg whites, you want to keep the airy and lofty texture of the cake as much as possible. Waiting too long to use the batter might give you less than fluffy results. IMPORTANT: I included ingredients by weight because this is more accurate for baking. If you don’t have a scale and must use volumetric measurements, I’ve included those in the recipe above too, but please note the volumetric measurement numbers will not change if you scale up or down the servings made in this recipe and you will need to do your own math to figure it out. Nutrition Facts Calories: 1129.55 kcal | Carbohydrates: 124.18 g | Protein: 10.82 g | Fat: 68.17 g | Saturated Fat: 44.17 g | Cholesterol: 250.03 mg | Sodium: 310.29 mg | Potassium: 275.02 mg | Fiber: 1.27 g | Sugar: 95.41 g | Vitamin A: 1900.95 IU | Vitamin C: 0.62 mg | Calcium: 111.2 mg | Iron: 1.25 mg Did you cook this recipe? Tag @HungryHuy or #hungryhuy –I’d love to see it!

So you have finished reading the how to make ube ganache topic article, if you find this article useful, please share it. Thank you very much. See more: ube ganache for macarons, ube tart recipe, ube buttercream, white chocolate ganache, sprinkle bakes

Top 36 How To Make Ube Ganache Quick Answer

What is the frosting used for Ube cake?

Should Ube cake be refrigerated?

What is Ube cake made of?

Is ube and taro the same?

Is ube Filipino or Japanese?

Can I freeze ube cake?

What is a famous cake from Philippines?

Is ube cake healthy?

Is UBE powder cooked?

Can I use UBE powder instead of ube extract?

What can I substitute for UBE powder?

Can you add food Colouring to ermine frosting?

Is ube cake healthy?

What flavor is ube?

Can you freeze ube cake?

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Ube Cake (Filipino Purple Yam Cake w/ Macapuno)

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