Ube Crinkles

Ube Crinkles or Purple Yam Crinkles has been popularized in the Philippines. It is a soft, chewy cookie in the inside and crunchy in the outside.

These are Filipino cookies made with purple yam (ube) and rolled in icing sugar. Chocolate Crinkles are its origin, and since Filipinos love ube, they gave this recipe a good twist.

How to Make Ube Crinkles?

In a large bowl, cream the sugar and the oil together. Then add eggs, beating one at a time. Next, add the ube (purple yam). In this recipe, I used 1/3 cup of ube jam but you are welcome to add more up to 1 cup, taking the texture of the cookie in consideration. Also, there is a store-bought ube jam that is darker than others, so it is really up to you. Pour in the purple food coloring, this also depends on how deep purple you want your cookies to be. Add the flour, baking powder, baking soda and salt into the bowl. Mix with a hand mixer, but if it gets harder, then use a wooden spoon to fold the mixture. Cover and refrigerate for at least 4 hours. Scoop a tablespoon of the dough and ube balls, roll it in icing sugar. Repeat this step until all the dough is finished. Arrange them on a baking sheet, 1 inch apart from each other. Bake for 10-12 minutes in a preheated oven of 350 degrees or 180 degrees C.

You may also like my other cookie recipes: Rose Butter Cookies, Chocolate Chip Cookies and ANZAC Cookies.

Ube Crinkles Recipe


3/4 cup sugar

1/2 cup vegetable oil

2 eggs

1/3 cup ube jam (up to 1 cup)

purple food coloring

2 1/4 cup flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup icing sugar


  1. In a large bowl, cream oil and sugar together.
  2. Add the eggs, beating one at a time.
  3. Add the ube jam (you can add more up to 1 cup if you like) and pour in food coloring (depends on how deep purple you want your cookies).
  4. Now, add in the dry ingredients; flour, baking powder, baking soda and salt.
  5. Mix until well combined. Use a wooden spoon if the mixture gets harder to mix with a hand mixer.
  6. Cover and refrigerate for at least 4 hours.
  7. Scoop a tablespoon of the dough and make a ball with your palm. Roll it in icing sugar.
  8. Repeat the step until all the dough is finished.
  9. Arrange them on a baking sheet, 1 inch apart to prevent sticking to each other.
  10. Bake for 10-12 minutes in a preheated oven of 350 degrees F or 180 degrees C.
  11. Cool completely on a wire rack.

Serve and enjoy these Ube Crinkles with family and friends!


  • Use only neutral oils like vegetable or canola for this recipe.
  • Make sure to buy a good quality ube jam or better if you have homemade ube jam at home. I used 1/3 cup of ube jam in this recipe, but you are welcome to add more, up to 1 cup. Please take texture into consideration if you are going to add some more.
  • It is advisable to refrigerate the ube mixture for at least 4 hours to prevent flattening the cookies while baking. It is even better if you keep it in the fridge overnight before making ube dough balls. By doing this, you are creating the beautiful cracks on top when they’re baked.
  • Using a regular spoon or an ice cream scooper, scoop the ube dough and make balls with it using the palm of your hand and roll them in the icing sugar.
  • Adding purple food coloring depends on how deep purple you want your cookies. I used 1 tablespoon for this recipe.


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If you tried and loved these Ube Crinkles recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.


Ube Pandesal

Ube Pandesal is a sudden hit amongst Filipinos. Just look everywhere people are at rage posting photos of Ube Pandesal and Ube Cheese Pandesal. It has been trending lately and I want to get my hands on this much-loved bread from the Philippines.

This pandesal recipe is different from what I used to make, but you are welcome to give it a go with Pandesal recipe without Bread Maker and just add ube flavouring. I highly recommend using McCormick Ube extract to give it a real ube flavour. This recipe is only Ube Pandesal but of course, if you want to make Ube Cheese Pandesal, you just add cheddar cheese in the middle of the dough before baking.

Ube Pandesal Recipe


1 cup milk, evaporated or fresh

1 pouch or 2 1/4 teaspoon instant yeast

1 tablespoon sugar, for proofing

2 cups all-purpose flour

1 cup bread flour

1/2 cup white sugar

1/2 cup vegetable oil

1 teaspoon salt

1 teaspoon vanilla essence

1 teaspoon ube flavour extract

breadcrumbs for coating

How to Make Ube Pandesal?


  1. PROOF YEAST: Dissolve yeast in lukewarm water (110-115 degrees F) and add 1 tablespoon sugar. Stir to dissolve and let stand for 10 minutes or until it bubbles.
  2. MAKE DOUGH: In a large bowl, combine flour, salt and sugar. Add the yeast mixture, vegetable oil, vanilla essence and ube flavouring. Mix on medium speed with a dough hook until combined.
  3. Mix the dough until it forms. Transfer in a clean flat surface and knead the dough with your hands for 10 minutes until smooth. It should bounce back when you lightly press your finger into the dough.
  4. Place the dough in a greased bowl and cover it with a tea towel or plastic wrap. Let it rest for about 1 1/2 hour until double in size. If you live in a humid place, you can pre-heat the oven at 100 degrees C for about 10 minutes then turn it off. Place the bowl with the dough inside. This will help to rise the dough even in colder months.
  5. Give the dough a gently punch. Roll the dough into a log, cut and divide it into 20-25 pieces. Flatten each dough, at this stage if you want to make Ube Cheese Pandesal, you should add in the cubed cheddar cheese filling, seal and shape into a ball.
  6. Line baking sheets with baking paper and place the dough pieces with 1/2 inch apart. Cover it with a clean tea towel or plastic wrap and let it rise again for another 30 minutes- 1hour.
  7. Don’t forget to preheat the oven to 350 degreed F (180 degrees C) before baking.
  8. Roll each dough with breadcrumbs.
  9. Bake them for 10-15 minutes until the top is lightly brown.

Serve and enjoy this Ube Pandesal with family and friends!


  • When proofing yeast, make sure that the temperature of the milk is between 100-115 degrees F. More than this will kill the yeast. I also found out that adding 1 tablespoon sugar to the yeast mixture helps it proof easily.
  • You know you knead the dough well if it bounces back when you lightly press it with your finger. Normally, kneading takes about 10 minutes.
  • During winter months or if it is humid, you can preheat the oven to 100 degrees C, turn it off and place the dough to rise.
  • If you want to make Ube Cheese Pandesal, you can place cubed cheddar cheese on each flatten dough before rolling them to dough balls.
  • You can use either active or rapid rise (instant) yeast. Rapid rise (instant) yeast does not need to be bloomed or activated, but you can proof it too just to make sure.

Did you make this Ube Pandesal? Please leave us a comment below.


Ube Custard (Leche Flan) Cake

I wanted to make this Ube Custard (Leche Flan) Cake for so long, but I haven’t had a chance. I’m so glad I’m in the mood to bake today, because this cake is really good. I actually regretted not making it sooner. I was so surprised how ube (purple yam) and custard are like a match made in heaven.

Whoever thought of this cake is a genius! The combination of the soft ube chiffon cake and the sweetness of custard is love! I couldn’t stop eating it. The custard melts in my mouth! It’s so delicious! You have to try it yourself!

Ube Custard (Leche Flan) Cake Recipe



3/4 cups of sugar

1/2 cup of water


6 egg yolks

1 cup condensed milk

1/2 cup cream, (heavy, whipping, all-purpose)

1/4 cup milk, (fresh or evaporated)

1 teaspoon vanilla


4 egg yolks

1/3 cup sugar

1/4 cup oil

1/4 cup milk

1 teaspoon vanilla

1 teaspoon concentrated ube flavouring

3 drops of purple food colouring

1 cup flour, (plain, all-purpose)

1 1/2 teaspoon baking powder

1/2 teaspoon salt


4 egg whites

1/2 teaspoon vinegar

1/3 cup sugar

How to Make Ube Custard (Leche Flan) Cake?


  1. Preheat oven to 350 degrees F or 180 degrees C.
  2. MAKE CARAMELIZED SUGAR: In a saucepan or non-stick pan, mix sugar and water together. Cook it in medium heat. Don’t mix until colour changes to amber. Immediately transfer to an 8-inch round cake pan. Swirl the cake pan to coat the bottom evenly. Set aside.
  3. MAKE CUSTARD (LECHE FLAN): Whisk egg yolks and condensed milk together until combined. Add cream, milk, and vanilla. Whisk until well combined. Set aside.
  4. MAKE CAKE: In a large bowl, beat the egg yolks and sugar together until it changes to light colour. Add oil, milk, and vanilla. Mix together. Then add concentrated tube flavouring and food colouring. Mix well. Sieve flour, baking powder and salt into the mixture. Mix until well combined.
  5. MAKE WHIPPED EGG WHITES: In a large bowl, whip egg whites until frothy – about 3 minutes. Add vinegar. Then gradually add sugar. Mix until soft peak forms.
  6. Slowly add the whipped egg whites into the cake mixture in thirds. Fold the whipped eggs carefully until well combined. Don’t over mix. Set aside.
  7. Pour the custard mixture through a sieve into the cake pan with caramelized sugar. Gently pour the cake batter over the custard. Tap for excess bubbles.
  8. Place the cake in a water bath. Bake in 180 degrees C oven for 55-65 minutes or until the top of the cake is golden brown.
  9. Immediately run a thin knife around the cake to release it from the pan.
  10. Place a large serving plate on top of the cake pan and quickly invert the cake onto the plate.
  11. Let it cool. Chill in the fridge before serving.

Serve and enjoy this Ube Custard (Leche Flan) Cake with your family and friends!


  • This recipe is good for 8-inch round pan.
  • This can be chilled in the pan, then soak the bottom of the pan with hot water for a few minutes before inverting onto a plate.
  • It can be steamed in the same amount of time, or until the cake is fully cooked.
  • Instead of concentrated ube flavouring, you can use ube jam (same amount).
  • Do a toothpick test to see if the custard and cake are cooked. Also, cake pulls away from the side of the pan when it’s cooked.

Did you make this Ube Custard (Leche Flan) Cake? Please leave us a comment below.


Ube Puto

This vibrant ube puto which is originated from the Philippines can be enjoyed any time of the day, usually during breakfast or snacks (meryenda). Topped with cheese to get that sweet-salty combination.


2 cups all purpose flour or plain flour
1 cup white granulated sugar
2 Tbsp baking powder
1 Large egg
4 Tbsp butter, melted
¾ cup fresh milk or evaporated milk
1 cup water
1 Tsp ube food color
1 tsp ube flavoring
sliced cheese for toppings


1. Using the lower part of the steamer, bring water to a boil.

2. In a large bowl, combine the dry ingredients (flour, sugar and baking powder). Mix well.

3. Add the egg. Mix with a wire whisk or a mixer if available.

4. Slowly add milk and beat until smooth. Add water and beat continuously until the batter is smooth and thin in texture.

5. This time add the melted butter and ube food coloring and flavor.

6. Stir until all is mixed up well.

7. Fill puto molds with batter up to ¾ full.

8. Arrange molds in the first layer on steamer rack, cover with cloth and place over steamer. If you have second layer, you can steam them at the same time. Don’t forget to put cloth on each layer so the moisture won’t drip on the puto.

9. Lower heat to medium and let puto steam for 8-10 minutes or until toothpick test comes out clean.

10. Turn off the heat and top each puto with sliced cheese. Cover the steamer for about 1 minute to melt the cheese.

11. Cool the puto before removing the molds.

12. Before eating the puto, spread butter or margarine if desired.

13. Serve and enjoy with family and friends!


Ube Macapuno Cake (Purple Yam Cake)


For the cake:
2 1/2 cups cake flour
3 tsp baking powder
1 tsp salt
1 cup ube (purple yam), cooked and finely grated (you can also used ube jam)
3/4 cups milk
1 tsp vanilla extract
1/2 cup corn syrup
7 eggs, separated (egg yolks,slightly beaten)
1/2 cup vegetable oil
1 tsp cream of tartar
1 cup sugar
6 drops of red food coloring
6 drops of blue food coloring

For Filling:
1 jar (12 oz) macapuno (coconut preserves)

For Butter Icing:
1 cup milk, chilled
3/4 cups sugar
1 cup butter soften
violet food coloring

1. Preheat oven to 325F or 165C. Line bottoms of 3 – 9 inch round pans with parchment paper. Do not grease.
2. In a bowl, mix together the flour, baking powder and salt; set aside.
3. Place grated ube or ube jam in a large bowl. Add milk and vanilla then mix until smooth. Blend in corn syrup, egg yolks and oil. Add the flour mixture and beat until smooth, then set aside.
4. In a separate large bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar then the food coloring (red and blue), continue beating until stiff peaks form.
5. Fold 1/3 of the meringue mixture (egg whites) to the flour mixture, then quickly fold in the remaining egg whites mixture until no streaks remain. Pour batter into a round pan.
6. Bake for 30-35 minutes, or until the center of the cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing. 

To Make the Butter Icing:
1. Combine milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.

* Don’t forget to put the coconut strings (macapuno) on top of the cake. Happy baking!

Share and enjoy with family and friends!!!
Source: All Recipes and Kusina ni Manang