Last Updated on May 20, 2020 by Chef Mireille
My theme this week for the Blogging Marathon group is smoothies. Lots of things that go by other names like milkshake or lassi also fall into the smoothie category. Any type of fruit, vegetable or grain in combination with dairy or juice blended up into liquid form is a smoothie. In today’s version, I used a type of purple yam called ube. There are a few different varieties of purple yam. Do not mistake them for the Japanese purple yam which is less sweet or the Peruvian blue/purple potatoes which are not sweet at all. Ube is in the sweet potato family and so usually reserved for desserts and other sweet preparations. Check out this Purple Yam Milkshake for a great use of ube.
Although I can sometimes get the actual ube yam at a market in Chinatown, the frozen form is more readily available, which is what I used in this milkshake. It is used often in Malaysian, Thai, Filipino and Vietnamese cuisines, but most often in the Phillipines.
Ube is one of my favorite ingredients. You may want to try some of my other ube recipes:
Helayang Ube – Purple Yam Cake (gluten free)
Purple Yam Milkshake
- 1 cup frozen purple yam defrosted
- 1/2 teaspoon ube extract
- 12 oz, can evaporated milk
- 1/2 cup water
- 1/4 cup sweetened condensed milk
- Combine all ingredients in a blender and mix until smooth and thoroughly incorporated.