Ube Parfait a Copycat Ube Mama Recipe

This Ube Parfait is totally inspired by Ube Mama in Boracay. It's Ube ice cream topped with bilo bilo, cornflakes and Ube Halaya.

Anyone who has been to Borocay know that Ube Mama is one of the must eat stops! It's located right at the entrance of the D'Mall Palengke so it's very hard to miss.

The original is made with Ube ice cream topped salty coconut cream with bilo bilo, cornflakes and Ube Halaya. Best described as the most delish tummy filler.

What I also love about Ube Mama is that they source their Ube from Aeta farmers who live in Pampanga and Zambales.

This Ube rift on the Japanese style parfait is pretty easy to replicate at home.

Ingredients for Ube Parfait

Ube Ice Cream - This is the key base of the parfait. If possible source Ube Ice Cream made in the Philippines or at least made by a Filipino. The best is Magnolia brand, but all the restaurants are buying them up now so it's so hard to find. Make sure you use the one that is just pure Ube with no other fillings. It needs to be plain. You can also make your own Ube Ice Cream.

Ube Halaya - Makes for a great counter point for the cold ice cream and you get a double dose of real ube. You can use my Ube Halaya recipe or buy a jared one. It just needs to be soft enough to push through a special piping tip. If it is too thick, thin it out a bit with coconut milk.

Bilo Bilo - The addition of the chewy Bilo Bilo balls is a nice surprise. A parfait is all about the contrast of textures and flavors. It's the only thing you need to make from scratch.

Frosted Flakes - For that something sweet and crunchy!

Salt - The original uses salted coconut cream. In this recipe we will just use a sprinkle of salt on the top. It gives a nice salty counter point to all the sweetness.

Let's build the parfait!

Once you have everything, it is pretty quick and easy to put together the Ube Parfait. All you have to do is place a scoop of ice cream in a small bowl. Then add some of the Bilo Bilo balls.

Next add some Frosted Flakes and top everything with the Ube Halaya. You will need to use this grass nozzle to make the pretty stripe pattern.

Finally add more frosted flakes and sprinkle a little bit of salt. That is it.

So easy, which we love here and so so good.

Storage

You really have to eat these Ube Parfait right away. They are not freezable as the Frosted Flakes will get soggy and the Bilo Bilo will get too hard to eat.

However you can save each part separately and make more as needed. Put the ice cream back in the freezer. The Bilo Bilo can be put in the fridge and heated up in the microwave for a few seconds. The Ube Halaya can be stored in a jar in the fridge and the Frosted Flakes back in its own container.

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