By Dr. Leah Alexander | Published on December 12, 2023 | Last Updated on December 12, 2023
Ube Polvoron is a delightful twist on a classic Filipino treat that’s garnering attention worldwide. This shortbread-style dessert marries the traditional ingredients of toasted flour, powdered milk, sugar, and butter with the unique flavor of ube, a vibrant purple yam. Ube gives the polvoron not only an enticing hue but also a subtly sweet and nutty taste that has captured the palates of food lovers globally. The process of making Ube Polvoron involves mixing ube powder with milk and other ingredients, pressing them into an oval shape, and allowing them to set.
This dessert is not just a feast for your taste buds – its eye-catching color makes it a visual treat as well! So, let’s dive into the world of Filipino cuisine and learn how to create this delicious ube-infused delicacy at home.
What is Ube Polvoron?
Polvoron, a Spanish term for “powdered,” is a popular Filipino dessert that originated in Andalusia, Spain. It’s typically made with toasted flour, powdered milk, sugar, and butter, pressed into an oval or round shape. The ingredients are mixed while still warm and then left to set before being individually wrapped in colorful cellophane packaging. While the classic polvoron is typically white, Ube Polvoron sets itself apart with its vibrant purple hue and rich flavor.
Ube or purple yam is a root vegetable commonly found in tropical regions like the Philippines, where it’s used both as a savory ingredient in dishes and as a dessert base. Its unique color comes from anthocyanins, a type of antioxidant found in other purple foods like blueberries and eggplants. Ube’s sweet and nutty flavor has made it a popular ingredient in Filipino desserts, including cakes, ice cream, and now polvoron!
Why You’ll Love This Ube Polvoron?
Ube Polvoron may be small in size, but it packs a punch when it comes to flavor. The combination of the buttery shortbread and the earthy taste of ube creates a perfect balance of sweetness without being overwhelming. Its texture is also noteworthy – it’s soft and crumbly, melting in your mouth with every bite. Plus, the vibrant purple color adds a touch of fun and uniqueness to the dessert, making it an excellent conversation starter at parties.
Moreover, Ube Polvoron is not just delicious but also easy to make! With only a few ingredients and simple steps, you can whip up this tasty treat in no time. It’s perfect for any occasion or as a sweet snack during the day.
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How Does It Taste Like?
Ube Polvoron has a subtle sweetness with a nutty undertone, thanks to the ube powder. The toasted flour and powdered milk give it a deliciously buttery flavor, making it irresistible. It’s not overly sweet, but the flavors are perfectly balanced, making it suitable for those who prefer desserts that are not too sugary. Its texture is soft and crumbly, almost like a cross between shortbread and fudge.
Ingredients
- All-purpose flour: This is the foundation of many baked goods. It provides the structure for the item being baked. In the case of a cake, it helps to hold all the other ingredients together and gives the cake its basic shape. Additionally, it can affect the texture of the cake. Too much flour and your cake may be dense, too little, and your cake may fall apart.
- Ube powder: Ube, also known as purple yam, is a common ingredient in Filipino desserts. It gives a distinct, sweet, and slightly nutty flavor that’s hard to find in any other ingredient. The powder form is used for convenience, but it also provides a beautiful purple color to the dish, making it visually appealing.
- Sugar: Sugar is essential in baking as it not only adds sweetness, but it also aids in the browning and leavening process. It helps to create a tender texture in cakes and contributes to the crust’s color.
- Butter: Butter is a key ingredient in baking due to its fat content, which adds moisture and richness to the cake. It also aids in leavening and can provide a delicate flavor that complements other ingredients. When melted, it can help to evenly distribute the fat throughout the cake batter, contributing to a moist and tender crumb.
- Baking powder: Baking powder is a leavening agent. It works by releasing carbon dioxide gas into the batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leaving the mixture. It is used in baked goods like cakes to provide volume and a light, fluffy texture.
Step by Step Directions
Step 1: Toast the Flour
- In a separate pan, place the flour over medium heat.
- Stir constantly to ensure it turns a light brown color, taking care to prevent burning.
Step 2: Mix Dry Ingredients
- In a mixing bowl, combine the toasted flour, ube powder, and sugar.
- Thoroughly mix these dry ingredients.
Step 3: Melt the Butter
- In a saucepan over low heat, melt the butter until it becomes a smooth liquid.
Step 4: Combine Wet and Dry
- Slowly pour the melted butter into the dry mixture while continuously mixing.
- Continue mixing until the mixture becomes crumbly and well incorporated.
Step 5: Add Milk
- Gradually add milk, one tablespoon at a time, while still mixing.
- Keep mixing until the mixture reaches a consistency where it can be formed into a cohesive ball.
Step 6: Shape the Polvoron
- Scoop out spoonfuls of the mixture and press them firmly into polvoron molds or shape them by hand into oval shapes.
Step 7: Set in the Refrigerator
- Allow the polvoron to set in the refrigerator for about an hour. This will help them firm up.
Step 8: Wrap Individually
- Once the polvoron has been set, wrap each piece individually in colorful cellophane paper, adding a delightful finishing touch to your homemade treats.
Tips
- If you can’t find ube powder, you can substitute it with mashed purple yams. Just make sure to cook them until soft before mashing.
- For a more pronounced ube flavor, add a few drops of ube extract or flavoring to the mixture.
- You can also add crushed nuts like cashews or peanuts for added texture and flavor.
- To make the polvoron more festive, you can add food coloring to the mixture for different colored polvoron.
Nutrition Information
How to store Ube Polvoron?
To maintain freshness, store Ube Polvoron in an airtight container at room temperature. It can last for up to a week but is best consumed within 2-3 days. If you live in a hot and humid climate, it’s best to store them in the refrigerator. Plus, the cold temperature can also provide a nice, refreshing crunch to the polvoron.
What other substitute can I use in Ube Polvoron?
- Instead of using all-purpose flour, you can use whole wheat flour for a healthier option. It will give the polvoron a nuttier flavor and denser texture.
- If ube is not available, other root vegetables like taro or sweet potato can be used for a similar taste and purple color.
- For a dairy-free option, you can substitute butter with coconut oil or margarine. However, this may slightly alter the taste and texture of the polvoron.
Ube Polvoron Recipe
Equipment
- Parchment paper
- wooden spoon
Ingredients
- 2 cups all-purpose flour
- 2 cups ube powder
- 1 cup sugar
- 1 cup butter melted
- 2 teaspoons baking powder
Instructions
- Toast flour in a separate pan until light brown, stirring to prevent burning.
- Mix toasted flour, ube powder, and sugar in a bowl.
- Melt butter in a saucepan over low heat.
- Gradually combine melted butter with the dry mixture until it forms a crumbly texture.
- Add milk one tablespoon at a time, mixing until it forms a cohesive ball.
- Shape the mixture into polvoron using molds or by hand.
- Refrigerate for about an hour to firm them up.
- Individually wrap polvoron in colorful cellophane paper once set.
Notes
- If you can’t find ube powder, you can substitute it with mashed purple yams. Just make sure to cook them until soft before mashing.
- For a more pronounced ube flavor, add a few drops of ube extract or flavoring to the mixture.
- You can also add crushed nuts like cashews or peanuts for added texture and flavor.
- To make the polvoron more festive, you can add food coloring to the mixture for different colored polvoron.
FAQs
Can I use fresh Ube instead of Ube powder in this recipe?
Yes, you can use fresh ube. However, it does require extra preparation. The fresh ube needs to be boiled until soft and then grated or mashed before being incorporated into the recipe. It’s important to note that fresh ube may give the Polvoron a slightly different texture compared to using ube powder.
You can use Ube in various forms such as fresh, frozen, and even canned Ube. Each form will give a slightly different flavor and texture to your Polvoron.
What is the role of baking powder in this recipe?
Baking powder is a leavening agent. It helps the Polvoron to rise and gives it a light, fluffy texture. Without baking powder, the Polvoron would be dense and heavy.
Is there a vegan alternative to butter in this recipe?
Yes, if you’re following a vegan diet, you can substitute the butter with coconut oil. It will give the Polvoron a slightly different flavor, but it should still be delicious.
Why is my Polvoron falling apart?
Polvoron can fall apart if not enough fat (butter) is used. Ensure you’re using the correct amount of butter and that it’s well incorporated into the dry ingredients. Also, letting the Polvoron rest after shaping but before eating can help it firm up.
Conclusion
Ube Polvoron is a delicious and easy-to-make Filipino dessert that’s perfect for any occasion. Its unique purple color, combined with its flavorful and crumbly texture, makes it stand out among other desserts. With just a few ingredients and simple steps, you can make this tasty treat at home and impress your friends and family.
So why not give it a try and experience the deliciousness of Ube Polvoron for yourself? Next time you’re craving something sweet, give this unique dessert a try and indulge in the delightful flavors of ube. You won’t be disappointed! Happy baking!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
