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

1. 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. 
2. 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. 
3. 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. 
4. Work the bread dough. Lightly dust a clean surface with flour. Using a rolling pin, roll the dough into a 12″-14″ diameter. 
5. 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. 
6. 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. 
7. 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. 
8. Bake for 20-25 minutes or until golden brown. Cool before topping with cream cheese frosting. 
9. 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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