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. 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. Often times when you eat ube flavored anything at a store and its deep purple, you are most likely eating ube extract. You can also use natural food coloring to get a deeper violet. 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. I use ube extract to get a deeper purple color and concentrated nutty and vanilla flavor for my cake.
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.Ī 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. 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.
You can also make ube halaya with the powder too. Getting your hands on ube powder is a lifesaver because it lasts longer on the shelf and you can rehydrate it when you need. Due to the popularity of ube, it’s been getting harder to access frozen ube puree or ube roots. 100% real ube vs powder vs extractįor this recipe, I used ube puree that I made by rehydrating pure ube powder and water in addition to ube extract. I would definitely recommend making this batter from scratch because using cake flour really gives you a softer cake due to the lower gluten. 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. 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. 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.Īfter testing different recipes, I ended up doing a nontraditional substitution for the vegetable oil. Making the cake from scratch vs boxed cake mix This ube cake will give you ultra-moist chiffon ube cake layers, macapuno filling, and coconut milk and ube buttercream frosting. 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. From cake to ube crinkle cookies, ube ice cream, and even ube waffles. Some cakes even include macapuno (coconut string jam)-an absolutely welcome partner in crime with any ube dessert.Įven 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. This cake typically comes in a traditional round, sheet cake, or roll cake variation, but it’s always moist, nutty, and delicious.
A Filipino celebration isn’t complete without dessert, and one of the most famous cakes is ube cake from Red Ribbon or Goldilocks.
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