10/09/2026
Ube is having a global moment again, purple everything, everywhere you look. But the best version of it? It's always been right here in the Philippines.
For this stop we found out more about Ube Kinampay, the queen of yams. The ube grown in Bohol isn't necessarily the most purple, but it has the most incredible aroma. We cooked the halaya from scratch, to control the sweetness, then folded it into whipped cream to make a light purple mousse. From there it's layered with M.Y. San Crushed Grahams, which adds that toasted honey flavor, great texture and keep everything firm after it sets.
Ube in a graham float, done right. What can M.Y. San Grahams do next?
UBE GRAHAM FLOAT
Ingredients:
Ube Halaya:
1-½ kg ube, boiled for 45 minutes until fork tender, peeled, and grated
2 (380g) cans condensed milk
2 (370mL each) cans evaporated milk
2 tsp ube color (if needed)
1 pack M.Y. San Crushed Grahams
2 (250mL) packs whipping cream
150g condensed milk
Pinch of salt
Toasted pinipig and shredded cheese for topping
Procedure:
1. To make the halaya, blend all the ingredients together and transfer to a non-stick wok. Cook over low heat while stirring constantly until thick and very big bubbles burst from the top. Set aside to cool.
2. Whip cream until doubled in volume. Mix half with halaya, extract, condensed milk, and salt to lighten the mixture then fold in remaining ube mixture.
3. Layer the M.Y. San Crushed Grahams, ube mousse, then repeat. Chill 4 hours minimum. Finish with pinipig and cheese.
