Ube (Dioscorea alata), a vivid violet tuber with a mild, nutty-vanilla sweetness; boiled and mashed it becomes the base of halaya and a defining flavour and colour across Filipino desserts.
Where it comes from
Southeast Asia
In the kitchen
Mashed into ube halaya, layered in sapin-sapin, churned into ice cream, and folded into countless Filipino cakes and kakanin.
Nutrition (per 100g)
~118kcalCal
~1.5gProtein
~0.2gFat
~27.0gCarbs
~4.0gFiber
AI-estimated; model and run unavailable.