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Ube Ice Candy Recipe

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4 from 2 reviews

Easy Ice Candy is a classic Filipino frozen treat made with ube (purple yam), creamy milks, and cassava flour. This recipe guides you through boiling ube to achieve a smooth purple mixture, blending it with sweetened milk, and freezing it in molds or plastic bags for a refreshing dessert perfect for hot days.

Ingredients

Ube Preparation

  • ½ cup ube (purple yam, steamed)
  • 8 cups water

Ice Candy Mixture

  • ½ cup cassava flour
  • ⅓ cup organic sugar
  • ¾ cup condensed milk
  • 1 cup evaporated milk
  • 1 tablespoon ube flavoring

Instructions

  1. Boil the Ube: Bring a pot of water to a rolling boil then add the purple yams. Cook them for 25 to 30 minutes until they become soft and tender. Drain and set aside.
  2. Make the Ube Mixture: In a bowl, mash or blend the steamed ube with 1 cup of water until smooth and lump-free; set aside.
  3. Prepare Cassava Mixture: In another bowl, combine 2 cups water and cassava flour, mixing until the flour is fully dissolved; set aside.
  4. Boil Sugar Water: In a pot over medium heat, bring 5 cups of water to a rolling boil. Add the organic sugar and stir until the sugar is completely dissolved.
  5. Combine Cassava Mixture: Gradually add the cassava flour mixture into the boiling sugar water while continuously stirring to avoid lumps.
  6. Add Ube Mixture and Flavor: Stir in the smooth ube mixture along with the ube flavoring. Continue stirring until the mixture turns a consistent purple color.
  7. Add Milk: Pour in the condensed milk and evaporated milk, mixing well to ensure that everything is fully combined and smooth.
  8. Cool the Mixture: Remove the pot from heat and let the mixture cool for 30 minutes to room temperature before transferring.
  9. Fill Popsicle Molds or Ice Candy Bags: If using popsicle molds, evenly pour the cooled mixture into each mold. If using ice candy bags, place a funnel in the bag opening, ladle the mixture in leaving 2 inches space at the top for sealing.
  10. Seal and Freeze: Twist and tightly knot the ice candy bags to secure them or cover the mold tops. Freeze for at least 6 hours or until completely frozen before serving.

Notes

  • Make sure the ube is well cooked and soft to achieve a smooth mixture without lumps.
  • Continuous stirring when adding cassava flour prevents clumps and ensures a smooth texture.
  • You can substitute ube flavoring with more steamed ube for a natural flavor if preferred.
  • Use popsicle molds for easy serving or traditional ice candy bags for a nostalgic Filipino experience.
  • Freeze for at least 6 hours to ensure a firm set suitable for eating as ice candy.

Find it online: https://lauracooks.com/ube-ice-candy-recipe/