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Dioscorea alata – also called ube (/ ˈ uː b ɛ,-b eɪ /), ubi, purple yam, or greater yam, among many other names – is a species of yam (a tuber). The tubers are usually a vivid violet - purple to bright lavender in color (hence the common name), but some range in color from cream to plain white.
In Okinawa, purple yams (Dioscorea alata) are grown. This purple yam is popular as lightly deep-fried tempura, as well as being grilled or boiled. Additionally, the purple yam is a common ingredient of yam ice cream with the signature purple color. Purple yam is also used in other types of traditional wagashi sweets, cakes, and candy. [citation ...
Ube halaya or halayang ube (also spelled halea, haleya; from Spanish jalea 'jelly') is a Philippine dessert made from boiled and mashed purple yam (Dioscorea alata, locally known as ube). [1] Ube halaya is the main base in ube/purple yam flavored-pastries and ube ice cream. It can also be incorporated in other desserts such as halo-halo.
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"Yams generally have a rough, scaly, and brown-colored skin with white to purple flesh," Harvey said. "They are often long and cylindrical shaped and can have off-shoots called 'toes.'
A staple in Filipino cooking, ube has stunningly bright purple flesh and a sweet, nutty flavor with hints of vanilla and pistachio. A staple in Filipino cooking, ube has stunningly bright purple ...
Ube ice cream is a Filipino ice cream flavor prepared using ube (purple yam, not to be confused with taro / purple sweet potato) as the main ingredient. This ice cream is often used in the making of the dessert halo-halo .
Ube cake is generally prepared identically to mamón (chiffon cakes and sponge cakes in Filipino cuisine), but with the addition of mashed purple yam to the ingredients. It is typically made with flour, eggs, sugar, a dash of salt, baking powder, vanilla, oil, milk, and cream of tartar.