Ube Rolls
Ube Rolls are bread dough filled with sweetened purple yam. You can use Okinawan yam or Stokes potatoes. In this Ube Rolls recipe, I used the Stokes potatoes. Ube is a popular dessert in the Philippines, which is called “haleya”. Traditionally, it’s cooked with butter and condensed milk. I used heavy cream, butter, and brown sugar, with a hint of coconut oil for a nice nutty flavor.
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why is ube so popular in the Philippines
Filipinos love anything purple when it comes to sweet treats. Ube is the most popular choice, it’s creamy and delicious, and the bright purple color is very eye-catching. I remember as a child my grandma always make “haleyang ube” during the holidays. She even had purple yam planted in her backyard. We always have them for dessert during “noche buena” it’s the day before Christmas. The Filipinos also believe that the bright color purple is a sign of good luck and prosperity.
Raw ube tubers are seasonally available and are oftentimes in short supply due to high demand in the food processing industry. The closest to ube is the Stokes potatoes, which I used in this recipe. And because the color is deep purple, I don’t have to add any food coloring. It has the same texture and creaminess as the raw ube tubers. Here’s a good resource for learning different types of sweet purple yams
I also have a recipe for Ube Tart. It’s another great dessert with a buttery and flaky tart shell.
ingredients and substitutions for ube rolls
- Purple yam – is the main ingredient but you can use Okinawan yams or Stokes potatoes.
- Brown sugar – is what I used but you can use caster sugar.
- Butter – I used one stick of unsalted butter. If you’re using salted butter, don’t add salt.
- Coconut – oil gives a nice nutty flavor
- Heavy cream – is what I used but you can substitute it with condensed milk.
- Vanilla – is added at the end of cooking
- One batch of Bread Dough – I used my Homemade Bread recipe
- For the egg wash – I used one egg yolk and a splash of milk.
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NOTE: You might have to go to an Asian Market to get the purple yams. Stokes potatoes or Okinawan yams.
how to make the ube rolls
- Make the purple yam filling. Peel the yams and cut them into big chunks. You’re going to cook them just like cooking your regular potatoes. Place the cut-up yams in a stockpot. Fill it with water to cover the yams.
- Boil the purple yams until fork tender. Drain the water, and transfer the yams to a bowl. Use a fork or potato masher and mash yams.
- Cook the mashed yams. In a pot, add the mashed yams, sugar, butter, coconut oil, and heavy cream. Stir to combine, and cook until the butter melts and the sugar dissolves. At the end of cooking add the vanilla, and stir to mix well. Set it aside to cool.
- Work the bread dough. Lightly dust a clean surface with flour. Using a rolling pin, roll the dough into a 12″-14″ diameter.
- Use a spatula to spread the cooled purple yam onto the rolled dough. Then roll and form it into a log. Then cut it into equal parts.
- Grease a 9″ square pan or dish. Place the filled and rolled dough into the pan. Cover with plastic wrap and lay a kitchen towel over it. Rest for another 15-20 minutes or until they doubled in size.
- Preheat the oven to 375ºF. Make the egg wash by mixing one egg yolk and a splash of milk. Use a pastry brush, and brush the ube rolls with egg wash.
- Bake for 20-25 minutes or until golden brown. Cool before topping with cream cheese frosting.
- Option to make cream cheese frosting. In a bowl, add the cream cheese. Mix until fluffy. Slowly add the sugar and heavy cream, and mix until smooth. Once the Ube Rolls cooled, spread the cream cheese frosting on top.
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Ube Rolls
Equipment
- Mixing bowl
- Rolling Pin
- 9" Square baking pan
- Spatula
- Handheld electric mixer
Ingredients
- 1 1/2 pound or equal to 2 cups mashed Okinawan yams or Stokes potatoes, peeled and cubed
- 3/4 cup brown sugar
- 1/2 cup or 1 stick of butter softened
- 2 tablespoons coconut oil
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- 1 batch bread dough (see notes)
- more flour for dusting
- 1 egg yolk
- splash of milk
FOR THE CREAM CHEESE FROSTING
- 4 oz. cream cheese
- 1/4 cup powdered sugar
- 1/4 cup heavy cream
Instructions
- Fill a stockpot with water. Add the yams and cover with water. Turn the stove to medium-high heat. Boil the yams until fork tender. Drain the water.
- Transfer the yams to a bowl. Use a fork or potato masher to mash the yams.
- Use a clean pot, and add the mashed yams, sugar, butter, coconut oil, and heavy cream. Stir constantly until the butter melts and the sugar dissolves. At the end of cooking add the vanilla, and stir to mix well.
- Transfer the cooked yams to a platter and cool.
- Work the bread dough. Dust a clean surface with flour. Roll the dough into 12"-14" diameter. Spread the cooled purple yam and roll the dough to form a log. Cut it into even parts.
- Grease a 9" baking pan or dish. Place the rolled ube rolls into the prepared pan. Cover with plastic wrap and lay a kitchen towel over it. Rest for 20-25 minutes or until doubled in size.
- Preheat the oven to 375ºF. Bake for 20-25 minutes or until golden brown.
FOR THE CREAM CHEESE FROSTING
- This is optional. In a bowl, add the cream cheese, and mix until fluffy. Gradually add the powdered sugar and heavy cream. Mix until smooth.
- Make sure the Ube Rolls are completely cooled before frosting.
Notes
- Here’s the recipe for the Homemade Bread.
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Hi there! Nice to meet you. My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better. Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do and naturally enhance the flavor of our food and enjoy home-cooked meals.