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.
Servings: 4 Servings
Equipment
Ingredients
Bilo Bilo
- ½ Cup Sweet Glutinous Rice Flour
- ¼ Cup Coconut Milk
- 1 Tablespoons Super Fine White Sugar
Ube Parfait
- 4 Scoops Ube Ice Cream
- 1 Cup Ube Halaya in a piping bag with grass nozzle
- ¼ Cup Frosted Flakes
- 1 Teaspoon Coarse Sea Salt
- 24 Cooked bilo bilo balls
Instructions
- Make Bilo Bilo. In a bowl mix together the glutinous rice flour, sugar and water. Use your fingertips to bring the flour into the water, slowly incorporating everything into a dough. Keep mixing until it is nice and soft. Then roll the dough into tiny 1 cm size balls. Bring 4 cups of water to boil in a small pot and drop the sweet rice balls into the water. Stir them initially so they don’t stick to the bottom of the pan. Wait for the balls rise up to the top of the pot (about 2 minutes) and then leave them to cook for 1 minute more. Turn off the heat and skim them out of the hot water into an ice bath.
- Ice Cream. Place a scoop of Ube ice cream into 4 small bowls.
- Bilo Bilo. Add 6 Bilo Bilo on top of the ice cream.
- Frosted Flakes. Add some Frosted Flakes for crunch
- Ube Halaya. Pipe the Ube Halaya all over everything until covered using about ¼ cup.
- Toppings. To finish off sprinkle the top with salt and more frosted flakes.
- Serve. Eat right away.