FYI, the ube that's commonly sold in supermarkets abroad is often not the real thing, but actually a type of sweet potato called the Okinawan purple yam. The real ube, has a very deep purple hue and once you see it, you will see the difference between the two.
There's a variety of ube called 'kinampay' in my mom's province. Also known as the 'Queen of Philippine Yams', this ube is round and has a sweet flavor, a distinct aroma, and the color ranges from light marbled purple to deep violet. There are more varieties such as Kabus-ok, with white flesh and large roots; Tamisan, a sweeter variety with reddish white flesh (tamisan literally means to sweeten); Binato, which is big and hard (hence the name binato, 'to throw something hard'), with white flesh. There are more ube varieties that vary in colors, texture, shape, sweetness, and aroma, perfect to eat on their own or by mixing at least two varieties.
Just a few days ago, I watched a Filipino French blogger who made some research about Ube. During his research, he found out that Ube farmers are having a harder time trying to harvest these root crops because of climate change. Climate change has affected the growth of these crops. Ube plants grow well in shaded areas of the farm but with trees being cut down, there are not enough shaded areas for these plants to grow well. Thus, according to one farmer interviewed, they don't have plenty of crops to harvest like before.
For anyone interested in watching,...personally I haven't watched coz it's kinda long but it's pending on my watchlist. --> ruclips.net/video/4SjGH73BPVM/видео.html
nah. Climate change is not "that" big of a reason for ube shortage- (excessive logging is a better bet). The reason is the lack of support from the government, and shortage of workers and supply, compared to the sudden increase of demand. The temperament of the plant is also an issue. It grows best in mountainous areas, and the time to harvest is somewhat long. The crop has a history of being a great emergency food source for natives in hard times, but is also a great dessert source when the natives can spare selling it to the lowlanders. But now the West has taken an interest in it. If anything, the problem is not climate change- the problem is globalism and colonialism. Gentrifying, urban middle-class westerners are craving to make desserts out of what is essentially the food of natives- all because of hype.
@@jephilologist trueeee though. I knew from the get-go that the west was going to profit off of this. We really need to protect our indigenous heritage and crops more.
Ube is similar to taro but under the family of real yams. It is different to the purple sweet potato often showed. You know you have the real yam from Aetas farming it up the slope of a mountain to grandmas and grandpas that traditionally plant it in their backyard and only harvest it mid-year, May to June, for Weddings and Christenings. The last time I have seen Aunties helping each other stir a big Kawa or wok like witches in the middle of the day was during the year 2000s for the christening of a cousin. The woman is right, it is not a fad, it's already embedded in our culture and life and I am nostalgic and sad about that, reminds me of my great grandmother who died age 99 years old. I can already feel the turn of a century these days.
Its no longer Philippine only. Aetas are struggling to sell their ube but in the meantime most bakeshops in America are getting their extracts from non Filipino exporters. Awareness. Those aetas are still poor.
@@rl8571 yup. we need to secure that Ubes are primarily exported out of Philippines and not from other countries. It was the romans or the greek(?) that stole the bugs that made silk in China because they were jealous of its monopoly on Silk. We need to be aware of how our heritage and crops are being exploited without our benefit
It may be a fad in the US but definitely not a fad in The Philippines. Ube in its more convenient form called "ube halaya" from the Spanish "jalea" is a foundation for various Filipino desserts. From cakes to native rice cakes.
@@fabiodlx sorry no, jalea is jelly in spanish. I guess it was a wrong cognate since halaya is more of a Jam in most cases instead of jelly but people would call it interchangeably for jams and jelly in some parts of the world. In spain though, Jam is mermelada and jelly is strictly for jalea.
What do you even want to argue about the fad? Well, it’s very normal here in the philippines as we are used to it already. A fad is something that you wanna be curious about and that’s why you are crazy to try it out.
Some people thought purple sweet potato are the same with UBE but its not. UBE/UBI has a unique flavor that you cannot find in any food. If its not from the Philippines, its not Ube 😊
That's not exactly correct. We can grow that same ube here in the Southern part of Florida. I have one growing very wildly behind our house rght now even after the hurricane Ian happened. I grew up in the Philippines and I know what the real ube looks, smell and taste like.
@@obbie1osias467 its true its taste is almost similar just the size is different. There are still root crops better than purple yam or ube tha i know. Ilocanos call it toge and kamangeg that 2 is sweeter than the ube.
I've a Filipina wife and when she introduced me to ube I didn't know what that was at first but when I tasted ube cake,it blew me away and fell in love with it ever since.
There has been a shortage of Ube in PH market recently because most of the produce are being exported and already have buyers even before they get harvested. The best variety of Ube/Ubi is 'Kinampay' from Bohol island, but also the most expensive one.
When I was still a kid the province in the Philippines. We usually plant ube every year at our backyard, we harvest it during "fiesta". It was so exciting to dig the very big ube from the ground. My mom used to make "halaya" or ube jam/dessert. She put it on a large tray and paint it with margarine and peanuts, and put in the fridge afterwards. The margarine will become the crunchy crust....the only problem is, it's so hard to cook/grate ube.
The second ube pic was real. Real Ube skin looks like wood and has a lot of stringy roots almost like fur. Also ube root flesh isnt as purple as most think like purple yams, it actually has a pale lavender center and the color intensifies as it gets closer to the skin. Purple yams can taste similar if you add some artificial flavors but real ube doesn't need it.
@@___Anakin.Skywalker everything to whyte Americans are fads. Like coconut juice, matcha, black sesame and now ube… like for many, it’s always been part of culture. but for whyte Americans, they take anything foreign and claim it’s “the new thing”
This crop is definitely a representative of all Filipino cultures. From farming it since time forgotten to it's renaissance in the mid 1900's. Now it's making it's way to the international market. Hopefully this will pave the way on further research and development on the crop's yield so we can keep up with the demand.
This makes me take a trip down memory lane when my Mother used to sell "merienda" afternoon snack back in the Philippines, she taught me how to make "UBE HALAYA" and made me do the stirring, she used to make it in a huge wok, oooh boy it was exhausting. 🥰🥰🥰
I remember we would bring Ube cakes to non-Filipino parties and people didn't want to understand it or take the time. It's not until people included into Trader Joe's and well known companies then they started to open up to it.
@@Closse umm ok? From what I gathered, op said that ube was sort of shunned from being understood by the average Joe that is until it got into supermarket's that it became a mainstream item.
@Jeanelleats is totally the Filipina RUclips content creator that’s been informing & educating & presenting lots of Ube products, and creations! I hope she sees this video!
Actually thats not the exact Ube that is local here in Philippines. That a sweet potato thats is purple in color. The real ube is way more bigger normal size can be big as the pumpkin that is used in Halloween. But in taste almost identical.
If they like ube in the mainland US, they will love it more when they taste the local produce. Top of that list must be Good Shepherd's Ube Jam in Baguio City 151 miles north of Manila. Worth the trip to this city on top of the mountain.
I still remember my mom, asking me as a kid to help her mix the ube like a crazy witch holding a boat paddle, continuously stirring on a humongous wok big enough for a small kid's paddle pool. We didn't have a stove big enough to handle the colossal wok so it was cooked over a small wood-burning fire pit. Imagine spending 4 hours stirring the whole thing, sweating like a pig in the humid tropical heat. Damn, it was hard work, but it also created something out of a mythical feast. I can finish a whole pound of ube halaya in one sitting.
True!! There's only two reactions to ube for real. It's either you feel so grateful for finding it outside of the PH or its your first time hearing it.
It's found in every Filipino tables especially during Fiestas Christmas eve or New Year's it's the perfect way to cap the holiday meal after feasting with Lechon ,Adobo , Machado etc 😊 and halo halo will not be complete without a Leche flan and UBE ice cream on top yummy ❤
Perhaps not all are informed that Ube has wide varieties here in the Philippines, depending on the type, it differs in the depth of color which also varies in taste and aroma. One variety is sweeter than the other, and the other has more fragrance than the other. So the best way of creating the perfect balance is to combine different varieties. Perhaps this is probably one of the reasons why Ube here in the Philippines is far better than the one in the US.
@@nunyabiznes33 yes there is. Halon is the most purplish in color, then next mindoro. But kinampay has the best taste and also has a purple in color. Ive seen uba jam in reddish color. Thou i havnt seen a red ube.
Growing up in the P.I. during Xmas season, we used to cook Ube/Halaya/kalamay on an open flame (wood fired) in a giant wok/kalan... took us 4-6 hrs with non stop mixing until we got the perfect consistency. My brother and I would take turns mixing it with a giant custom made paddle and fanning the flames to keep a consistent temperature. It was so labor intensive but so rewarding.
In the Philippines, we used to eat ube in the 1970s and early 1980s. We prepared it with coconut milk and brown sugar. We even grew it in our courtyard because my father was a farmer. It's great that it's gaining traction in America and even Europe.
@@mamimomimamo7933 why not they are healthy immigrants and can contribute for their host country, if u going to choose which one would you rather to welcome immigrants in your country, influx of Chinese or Filipinos? Choose 😂 if Chinese people they might gonna change ur country and spread their culture in your country unlike Filipinos can adopt the culture of their host country, think twice brudah.
@@mamimomimamo7933 no, english is my 4th language, you probably never been in the Philippines u would surprise how many languages do Filipino spoke in Manila itself
@@everydayiseveryday4529 those imported ube are from japan and they usually sell it in expensive grocery stores. But the majority of ube is still local and you can find them anywhere
those roots at 0:27 are sweet potatoes, OK? real ube has dark, rough skin, and when you cut it open, it has a deeper purple than that and there's loads of sap that is very sticky.
My favorite childhood memory is feasting on ube Halaya prepared by nuns called the Pink Sisters in the mountainous region of Baguio in the northern Philippines.
Learned it from my late father, making of ube halaya. We used to have the ube varieties that grows root tuber and aerial tuber unfortunately we kinda taken it for granted. Now, neither of the two varieties we once had was left. I still remember that them aerial ones has the very rich purple color. They are ofcourse root tubers that has the deep purple color but it's rare to come across them.
We both had it but the root tuber IS the BETTER tasting one! Bit "creamier" when turned into dessert like halaya and deeper purple too. The aerial one is ok for dessert if you can't find the tuber one and if you plant one of these varieties it's kinda bit pesky coz it can choke the host plant that you might have planted it on. 😉
in javanese we called it "muntul" for purple yam, we have different words for the others, Malaysians called it umbi-umbi or Ubi but they refer to all kinds of yam, very interesting video!
@@ytuseracct both, i am talking about "language" we called muntul for everything purple potato really even ube, but not for the different coloured one.
If I'm not mistaken, Nicole Ponseca had an Okinawan sweet potato that she broke in half. It didn't have the dark brown outer skin of an ube. That tan, lighter colored skin is what an Okinawan sweet potato looks like. Then she says ube is only found in the Philippines and not easy to get.
The one that you smelled isn't ube at all that's a variety of sweet potato which has violet hue. I've noticed that some are confused between sweet potato and what really ube looks like.
A lot of people already pointed out that the featured photos and the thumbnail isn't ube but didn't describe how it looks like. Since ube photos in Google are even mostly wrong, ube's exterior looks like tree bark. Dark brown, rough, irregular shaped tree bark. And the interior is very deep purple.
@@nivegangob6158 I'm not referring to what's shown on the picture. I know what real ube is when I see one. I grew up in the Philippines and used to help my mother cook Jalaya. I have the real thing growing at my backyard.
Yes. October 18, 1587 to be exact. the Filipino crews of the Spanish ship are the first Asians to set foot in what is now Morro Bay, California. While in the area, one Filipino was killed by the Native Americans.
The Taiwanese version is also super tasty and can be found as a favor in almost all Boba shops. around the world It's a staple part of Taiwanese sweet treats and extremely popular in Taiwan.
@@StickyKeys187 in the Philippines. Taro is Gabi in tagalog. Different from Ube. Ube is a special variant. It has more earthy flavour than Gabi. It is only harvestable only once every year.
That Filipina they interviewed gave the reporter the wrong ube. She gave her an Okinawan purple yam 😔. And also she is wrong when she said ube is only found in the Philippines. Ube is native to the Philippines, Malaysia, Brunei Indonesia and Papua New Guinea. IAnd it was spread throughout the world during colonial years.
At 0:50, when the two women are sitting and talking about and inspecting the ube, they are actually looking at beni-imos, an Okinawan, purple sweet potato. Very different potatoes.
In Philippines we have sweet potatoes the color is purple. But that is not a real ube. Real ube you don't need to add a purple color especially when it from mountain. Like a taro taste and nutty, a bit of sweet and ube color
Actually the ube we know is a vine with root crops. Its almost similar taste its just denser. I can name 2 crops that are better than ube. We harvest that up the mountains.
My mother like to plants root crops and ube is one of them. I requested for ube halaya one time, she peeled the ube boild it and gave it to me, i was clueless what to do but she said to mashed it with my hand, that was the last time i requested ube halaya, i rather buy it.
I read that the island of Bohol in the Philippines, is the capital of ube. Can someone please confirm it??? Maybe I'll start that as my business, when I move there.
FYI, the ube that's commonly sold in supermarkets abroad is often not the real thing, but actually a type of sweet potato called the Okinawan purple yam. The real ube, has a very deep purple hue and once you see it, you will see the difference between the two.
There's a variety of ube called 'kinampay' in my mom's province. Also known as the 'Queen of Philippine Yams', this ube is round and has a sweet flavor, a distinct aroma, and the color ranges from light marbled purple to deep violet. There are more varieties such as Kabus-ok, with white flesh and large roots; Tamisan, a sweeter variety with reddish white flesh (tamisan literally means to sweeten); Binato, which is big and hard (hence the name binato, 'to throw something hard'), with white flesh. There are more ube varieties that vary in colors, texture, shape, sweetness, and aroma, perfect to eat on their own or by mixing at least two varieties.
@@alestineTY for sharing your knowledge! You've inspired me to check them all out!😊
tons of it in bohol island,where i grew up & i've been eating it since i was kid .... you should try ube calamay, it's nice ......
No wonder why some ignorant people associate ube with taro. They are completely different.
I love Japanese Okinawa yam! but not Ube heheheh its hard to find here in the US :D
Just a few days ago, I watched a Filipino French blogger who made some research about Ube. During his research, he found out that Ube farmers are having a harder time trying to harvest these root crops because of climate change. Climate change has affected the growth of these crops. Ube plants grow well in shaded areas of the farm but with trees being cut down, there are not enough shaded areas for these plants to grow well. Thus, according to one farmer interviewed, they don't have plenty of crops to harvest like before.
For anyone interested in watching,...personally I haven't watched coz it's kinda long but it's pending on my watchlist. --> ruclips.net/video/4SjGH73BPVM/видео.html
This is so true. There was a time that because of the shortage of ube, no jams were produced :(
Indeed if this is the one made by Erwan. Ube farming has been much difficult specially with keeping up on the demand.
nah. Climate change is not "that" big of a reason for ube shortage- (excessive logging is a better bet). The reason is the lack of support from the government, and shortage of workers and supply, compared to the sudden increase of demand. The temperament of the plant is also an issue. It grows best in mountainous areas, and the time to harvest is somewhat long. The crop has a history of being a great emergency food source for natives in hard times, but is also a great dessert source when the natives can spare selling it to the lowlanders. But now the West has taken an interest in it. If anything, the problem is not climate change- the problem is globalism and colonialism.
Gentrifying, urban middle-class westerners are craving to make desserts out of what is essentially the food of natives- all because of hype.
@@jephilologist trueeee though. I knew from the get-go that the west was going to profit off of this. We really need to protect our indigenous heritage and crops more.
Ube is similar to taro but under the family of real yams. It is different to the purple sweet potato often showed. You know you have the real yam from Aetas farming it up the slope of a mountain to grandmas and grandpas that traditionally plant it in their backyard and only harvest it mid-year, May to June, for Weddings and Christenings. The last time I have seen Aunties helping each other stir a big Kawa or wok like witches in the middle of the day was during the year 2000s for the christening of a cousin. The woman is right, it is not a fad, it's already embedded in our culture and life and I am nostalgic and sad about that, reminds me of my great grandmother who died age 99 years old. I can already feel the turn of a century these days.
Its no longer Philippine only. Aetas are struggling to sell their ube but in the meantime most bakeshops in America are getting their extracts from non Filipino exporters. Awareness. Those aetas are still poor.
@@rl8571 they're selling fake ube.
Agree. Ube has been embedded into our Filipino culture and now everyone knows about them it’s not going away just like lumpia, adobo, and pancit
@@rl8571 yup. we need to secure that Ubes are primarily exported out of Philippines and not from other countries. It was the romans or the greek(?) that stole the bugs that made silk in China because they were jealous of its monopoly on Silk. We need to be aware of how our heritage and crops are being exploited without our benefit
Actually ube is more related to root crops like the sweet potatoes. But yeah they're all similar.
It may be a fad in the US but definitely not a fad in The Philippines. Ube in its more convenient form called "ube halaya" from the Spanish "jalea" is a foundation for various Filipino desserts. From cakes to native rice cakes.
Correction, "Jalea" is just the Spanish pronunciation of Halaya which existed before the Spaniards arrived.
@@fabiodlx sorry no, jalea is jelly in spanish. I guess it was a wrong cognate since halaya is more of a Jam in most cases instead of jelly but people would call it interchangeably for jams and jelly in some parts of the world. In spain though, Jam is mermelada and jelly is strictly for jalea.
Not a fad but a staple 😊
What do you even want to argue about the fad? Well, it’s very normal here in the philippines as we are used to it already. A fad is something that you wanna be curious about and that’s why you are crazy to try it out.
Some people thought purple sweet potato are the same with UBE but its not. UBE/UBI has a unique flavor that you cannot find in any food. If its not from the Philippines, its not Ube 😊
That's not exactly correct. We can grow that same ube here in the Southern part of Florida. I have one growing very wildly behind our house rght now even after the hurricane Ian happened. I grew up in the Philippines and I know what the real ube looks, smell and taste like.
@@obbie1osias467 its true its taste is almost similar just the size is different. There are still root crops better than purple yam or ube tha i know. Ilocanos call it toge and kamangeg that 2 is sweeter than the ube.
Lol it can be grown in any tropical areas.
lol
@@xofmetleh6618 ye toge texture is good for eating as is.
I've a Filipina wife and when she introduced me to ube I didn't know what that was at first but when I tasted ube cake,it blew me away and fell in love with it ever since.
There has been a shortage of Ube in PH market recently because most of the produce are being exported and already have buyers even before they get harvested. The best variety of Ube/Ubi is 'Kinampay' from Bohol island, but also the most expensive one.
Just seen that ube documentary explaining this. Very eye opening.
When I was still a kid the province in the Philippines. We usually plant ube every year at our backyard, we harvest it during "fiesta". It was so exciting to dig the very big ube from the ground. My mom used to make "halaya" or ube jam/dessert. She put it on a large tray and paint it with margarine and peanuts, and put in the fridge afterwards. The margarine will become the crunchy crust....the only problem is, it's so hard to cook/grate ube.
bro same we had a farm in capiz that plants ube and import it to another shop/bakery when i was little
Please update the ube root photo being used. That’s Okinawan sweet potato. Love ube and how common it is becoming in the US.
Thanks for pointing that out. True ube has a deep purple skin color.
The second ube pic was real. Real Ube skin looks like wood and has a lot of stringy roots almost like fur. Also ube root flesh isnt as purple as most think like purple yams, it actually has a pale lavender center and the color intensifies as it gets closer to the skin. Purple yams can taste similar if you add some artificial flavors but real ube doesn't need it.
Ube is definitely not a fad. It's embedded in us Filipinos and part of our cuisine
Stop lying. Ube is somewhat of a fad. It's not everyday that people eat ube in the Philippines. Quit exaggerating
@@___Anakin.Skywalker everything to whyte Americans are fads. Like coconut juice, matcha, black sesame and now ube… like for many, it’s always been part of culture.
but for whyte Americans, they take anything foreign and claim it’s “the new thing”
if fad, you mean a century old ube recipes, then i dont know where you get that source senator.
@@___Anakin.Skywalker it depends where you are from in the Philippines. Taga Pilipinas kba?
@@___Anakin.Skywalker It's something we can eat everyday. It's just quite hard to cook it.
The first photos were not Ube, they were purple sweet potato.
This crop is definitely a representative of all Filipino cultures. From farming it since time forgotten to it's renaissance in the mid 1900's. Now it's making it's way to the international market. Hopefully this will pave the way on further research and development on the crop's yield so we can keep up with the demand.
Nothing beats Selecta Ube premium ice cream. Heavenly! Ube-rrrrr!!
Magnolia Premium Ube ice cream is the best. get one if you can find it where you are.
It’s crazy how popular ube is now, and I have had this since I was little lol
This makes me take a trip down memory lane when my Mother used to sell "merienda" afternoon snack back in the Philippines, she taught me how to make "UBE HALAYA" and made me do the stirring, she used to make it in a huge wok, oooh boy it was exhausting. 🥰🥰🥰
Ube Jalea 💀
Uniquely Filipino! Thanks to our talented culinary artists.
Thanks to our Austronesian ancestors.
I remember we would bring Ube cakes to non-Filipino parties and people didn't want to understand it or take the time. It's not until people included into Trader Joe's and well known companies then they started to open up to it.
Lmao, typical. They only start paying attention when they see it at their health store next to the gluten frees and organic shii 😂
@@StickyKeys187 well i sorta understand them. I wont eat something i dont know and never seen before.
@@Closse true. But we're talking in the context of ube lmao.
@@StickyKeys187 probably just u
@@Closse umm ok? From what I gathered, op said that ube was sort of shunned from being understood by the average Joe that is until it got into supermarket's that it became a mainstream item.
My favorite! From ube pastillas to ube halaya to ube ice cream to ube ensaymada! Ube! Ube! Ube! 😊💜
Finally Ube 🍠 is getting the respect. 🇵🇭
when will i get some?
@Jeanelleats is totally the Filipina RUclips content creator that’s been informing & educating & presenting lots of Ube products, and creations! I hope she sees this video!
We have purple yams in Jamaica too. I remember my mom boiling it and serving it just like other yams we have.
Ube wasn’t my favorite when I was growing up. I never realized how special it was not until when I first moved to the US! ❤❤❤
Actually thats not the exact Ube that is local here in Philippines. That a sweet potato thats is purple in color. The real ube is way more bigger normal size can be big as the pumpkin that is used in Halloween. But in taste almost identical.
I've been seeing ube ice cream in a shop near my home. I didn't know anything about it except it's Filipino. I'll give it a try next time.
Magnolia brand is the best if you can find it in the ethnic groceries
it's okay. u can get purple ice-creams from supermarkets that use artificial coloring for much cheaper.
Amazing. finally getting the world attention..Ube is my favorite ..
If they like ube in the mainland US, they will love it more when they taste the local produce. Top of that list must be Good Shepherd's Ube Jam in Baguio City 151 miles north of Manila. Worth the trip to this city on top of the mountain.
My grandmother taught me how to make her signature ube jam: a labor of love!
I remember my grandma planting ube every year to be harvested in the Holiday seasons! We usually harvest 10kg! Good old days!
Ube is really good such a beautiful thing
I still remember my mom, asking me as a kid to help her mix the ube like a crazy witch holding a boat paddle, continuously stirring on a humongous wok big enough for a small kid's paddle pool. We didn't have a stove big enough to handle the colossal wok so it was cooked over a small wood-burning fire pit. Imagine spending 4 hours stirring the whole thing, sweating like a pig in the humid tropical heat. Damn, it was hard work, but it also created something out of a mythical feast. I can finish a whole pound of ube halaya in one sitting.
True!! There's only two reactions to ube for real. It's either you feel so grateful for finding it outside of the PH or its your first time hearing it.
Love, love, love UBE! I highly recommend Cafe 86!!!
0:26
Her : it's called ube
Video editor : show's sweet potato
My favorite food. I love anything with ube.
It spread all over the Pacific Islands. In Malay, it's ubi. In Tongan, Samoan, and Tahitian, it's ufi. In Hawaiian and Maori, it's uhi.
Ube is considered an invasive species. It's why you it's hard to find fresh ube in the US.
True however it was introduced to the world as a great flavor through Filipino cuisine.
All are part of the austronesian family / one people the islanders in the pasific,
It's found in every Filipino tables especially during Fiestas Christmas eve or New Year's it's the perfect way to cap the holiday meal after feasting with Lechon ,Adobo , Machado etc 😊 and halo halo will not be complete without a Leche flan and UBE ice cream on top yummy ❤
Perhaps not all are informed that Ube has wide varieties here in the Philippines, depending on the type, it differs in the depth of color which also varies in taste and aroma. One variety is sweeter than the other, and the other has more fragrance than the other. So the best way of creating the perfect balance is to combine different varieties. Perhaps this is probably one of the reasons why Ube here in the Philippines is far better than the one in the US.
exactly what i saw in Erwan's channel
There's even a white one, right?
@@nunyabiznes33 yes there is. Halon is the most purplish in color, then next mindoro.
But kinampay has the best taste and also has a purple in color. Ive seen uba jam in reddish color. Thou i havnt seen a red ube.
WOw! the time has come! yes it is not just a fad, UBE will stay, especially with Filipinos!!!😍😍😍😍😍
yep I agree!!! great JOb!!
Growing up in the P.I. during Xmas season, we used to cook Ube/Halaya/kalamay on an open flame (wood fired) in a giant wok/kalan... took us 4-6 hrs with non stop mixing until we got the perfect consistency. My brother and I would take turns mixing it with a giant custom made paddle and fanning the flames to keep a consistent temperature. It was so labor intensive but so rewarding.
It’s about time it caught on. It’s delicious and pretty to look at. Good job Philippines. Love 😊🙏🏻❤️🇵🇭🇺🇸
Ube and purple sweet potato are different, grows in different root crops too.
In the Philippines, we used to eat ube in the 1970s and early 1980s. We prepared it with coconut milk and brown sugar. We even grew it in our courtyard because my father was a farmer. It's great that it's gaining traction in America and even Europe.
I hope your Filipina wife is not using you for green card.
@@mamimomimamo7933 where tf did you get that conclusion from? lmao 😂
@@mamimomimamo7933 why not they are healthy immigrants and can contribute for their host country, if u going to choose which one would you rather to welcome immigrants in your country, influx of Chinese or Filipinos? Choose 😂 if Chinese people they might gonna change ur country and spread their culture in your country unlike Filipinos can adopt the culture of their host country, think twice brudah.
@@HiItsMe-ip8cj Can you even speak proper English?
@@mamimomimamo7933 no, english is my 4th language, you probably never been in the Philippines u would surprise how many languages do Filipino spoke in Manila itself
For anyone who wants to have more in-depth look of Ube, I recommend watching FEATR’s documentary about Ube in the Philippines.
I definitely agree 💯
Ube's my late father's favorite dessert. Especially pure "ube halaya".
Glad that you guys love our Ube.
My favorite was Ube Halaya (Ube Jam) and Ube Ice Cream
I remember having ube cake 30 years ago and have loved ube since.
Don't eat too much Ube or you might end up like Paul Karason.
It may be found in every grocery as a flavor, but the crop itself is so rare nowadays. I think I only had it 6 times and I live near a farm.
We have it in my town in Negros Occidental they're everywhere
we actually import most of our ube from vietnam... sad right?
we have it here in our backyard. in the province that is
@@everydayiseveryday4529 those imported ube are from japan and they usually sell it in expensive grocery stores. But the majority of ube is still local and you can find them anywhere
those roots at 0:27 are sweet potatoes, OK? real ube has dark, rough skin, and when you cut it open, it has a deeper purple than that and there's loads of sap that is very sticky.
Ube Halaya is the best recipe for it for me, and Ice cream Ube flavor.
It is grown in Hawaii as well. I order boxes of them from Hawaii.
Grew up eating ube cause I’m from mindanao, when I came to the US I was surprised how rare it is around here. They’re missing out😊
My favorite childhood memory is feasting on ube Halaya prepared by nuns called the Pink Sisters in the mountainous region of Baguio in the northern Philippines.
My favorite ice cream flavor is ube!😊
Cafe 86 has wonderful ube concoctions! Kudos!
Ube’s time to shine!
Learned it from my late father, making of ube halaya. We used to have the ube varieties that grows root tuber and aerial tuber unfortunately we kinda taken it for granted. Now, neither of the two varieties we once had was left. I still remember that them aerial ones has the very rich purple color. They are ofcourse root tubers that has the deep purple color but it's rare to come across them.
We both had it but the root tuber IS the BETTER tasting one! Bit "creamier" when turned into dessert like halaya and deeper purple too. The aerial one is ok for dessert if you can't find the tuber one and if you plant one of these varieties it's kinda bit pesky coz it can choke the host plant that you might have planted it on. 😉
Born and raised in Manila but now living in the US. I so miss the Ube cake of Red Ribbon bakeshop. Nothing compares to it!
Philippines number 1!!!
One time, I went to Binondo and brought home ube hopia, ube tikoy, ube roll, and ube ensaymada. I love Ube. My favorite ice cream flavor is UBE!
I love the ube hopia from Eng Bee Tin and Tipas/Tipaz especially if it’s freshly baked. 🥰
Magnolia ube ice cream is the best!
Yes.Ube.We planted those around our house when we’re little.
in javanese we called it "muntul" for purple yam, we have different words for the others, Malaysians called it umbi-umbi or Ubi but they refer to all kinds of yam, very interesting video!
ini umbi yg sama dg yg sering dibikin keripik dan kue bahkan ice cream itu nggak sih?
rasanya kurang manis
Are you talking about the yam or purple sweet potato? Because theyre different
@@ytuseracct both, i am talking about "language" we called muntul for everything purple potato really even ube, but not for the different coloured one.
@@mariaannainditahernawati7132 ga tau belum pernah ngerasain ube
If I'm not mistaken, Nicole Ponseca had an Okinawan sweet potato that she broke in half. It didn't have the dark brown outer skin of an ube. That tan, lighter colored skin is what an Okinawan sweet potato looks like. Then she says ube is only found in the Philippines and not easy to get.
You are not wrong and I am a Filipino. Ube can be found all over SE Asia
@@romelimmense it originally only grows in the Philippines. Domestic crops are what maanged it to make it outside.
I love ube! ❤️🥰❤️🥰❤️
My favorite. Purple flavor
My favorite! I ate ube halaya a while ago!
The reporter was actually holding a purple sweet potato. Ube had rough and dark skin.
Ube doughnuts are awesome!
Thank you very much CBS....💗💗💗... in your UBE episode... Love lots from PH....💪👍
The one that you smelled isn't ube at all that's a variety of sweet potato which has violet hue. I've noticed that some are confused between sweet potato and what really ube looks like.
A lot of people already pointed out that the featured photos and the thumbnail isn't ube but didn't describe how it looks like. Since ube photos in Google are even mostly wrong, ube's exterior looks like tree bark. Dark brown, rough, irregular shaped tree bark. And the interior is very deep purple.
We have that in our backyard here in Florida!
The real tuber ube is dfferent from the tuber showned in the video which purple sweet potato
@@nivegangob6158 I'm not referring to what's shown on the picture. I know what real ube is when I see one. I grew up in the Philippines and used to help my mother cook Jalaya. I have the real thing growing at my backyard.
Ube - one of my most fave things in the world!
Ube halaya is one of my fave growing up..
1587? I’d love to hear more about that!
As Slaves of the Spanish Empire.
California belonged to Spain.
Yes. October 18, 1587 to be exact. the Filipino crews of the Spanish ship are the first Asians to set foot in what is now Morro Bay, California. While in the area, one Filipino was killed by the Native Americans.
Search RUclips for "21-13 The Filipino-Spanish Expedition of 1587"
Looking very nice..
Ube looks so good!
Hummm, where do I find the roots to grow in my own garden?
Vitamin C, potassium, antioxidants, and a lush purple color. Count me in!
I love Ube! Ube cake, ube ice cream, ube halaya, ube ensaymada, pastillas de ube, ube polvoron, etc etc!!!! 😋
Pan de ube is the best growing up. We always buy it from NE Bakeshop in NE Bodega or NE Mall in Cabanatuan City.
Oh please, this is everywhere in Indonesia too. But instead of Ube, we call it Ubi here. This is a staple in Eastern Indonesia.
proud ube lover here 😘 my mom always cook ube yam in Christmas eve and it's delightful treat for the family and also a tradition 💛
You can plant it in 80% and 20% soil mixture in a sack. It has to have a big tree to creep on to make more leaves and produce a 4 1/2 kilo tuber.
Ube is becoming more mainstream hopefully the supply in the philippines is stable to cater the locals.
Mainstream where? It has always been mainstream in the Philippines.
The Taiwanese version is also super tasty and can be found as a favor in almost all Boba shops. around the world It's a staple part of Taiwanese sweet treats and extremely popular in Taiwan.
Taro is different from Ube.
Taro is different from Ube.
Its almost completely different
Why the two op saying the same thing? Like 😂 interestingly though, taro is also called ube.
@@StickyKeys187 in the Philippines. Taro is Gabi in tagalog. Different from Ube. Ube is a special variant. It has more earthy flavour than Gabi. It is only harvestable only once every year.
That Filipina they interviewed gave the reporter the wrong ube. She gave her an Okinawan purple yam 😔.
And also she is wrong when she said ube is only found in the Philippines. Ube is native to the Philippines, Malaysia, Brunei Indonesia and Papua New Guinea. IAnd it was spread throughout the world during colonial years.
At 0:50, when the two women are sitting and talking about and inspecting the ube, they are actually looking at beni-imos, an Okinawan, purple sweet potato. Very different potatoes.
I love Ube too my all time favorite 🤤🤤🤤❤❤❤
Taste so good
Looks yummy. I’d like to try this.
In Philippines we have sweet potatoes the color is purple. But that is not a real ube. Real ube you don't need to add a purple color especially when it from mountain. Like a taro taste and nutty, a bit of sweet and ube color
Actually the ube we know is a vine with root crops. Its almost similar taste its just denser. I can name 2 crops that are better than ube. We harvest that up the mountains.
I love ube and leche flan in my halo-halo.
Eating ube nice cream now..
Madagascar has purple yam too
I love it!
Ube ice cream and ube cake were childhood regulars
Cafe 86 has yummy ube chocolate truffles!!! 🤤
My mother like to plants root crops and ube is one of them. I requested for ube halaya one time, she peeled the ube boild it and gave it to me, i was clueless what to do but she said to mashed it with my hand, that was the last time i requested ube halaya, i rather buy it.
I read that the island of Bohol in the Philippines, is the capital of ube. Can someone please confirm it???
Maybe I'll start that as my business, when I move there.