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Yam Pudding with Coconut Cream Topping (Crema De Ube) Recipe

Yam Pudding with Coconut Cream Topping (Crema De Ube) Recipe

Yam Pudding with Coconut Cream Topping (Crema De Ube) Recipe

Ingredients :
Yam Pudding :

    • 11/4 lbs (600 g) purple yam (ube)
    • 1 cup (250 ml) fresh milk
    • 3/4 cup (150 g) sugar
    • Macapuno balls (optional)

Topping :

    • 1 cup (250 ml) thick coconut milk
    • 1/2 cup (125 ml) water
    • 1/2 cup (125 ml) sweetened condensed milk (see note)
    • 1/2 cup (125 ml) fresh milk
    • 1 tablespoon cornstarch dissolved in 4 tablespoons water

Method :

    1. To make the Yam Pudding, rinse and boil the yams for 20 to 30 minutes, then peel and grate them. Combine the grated yam with the milk and sugar in a thick-bottomed saucepan. Cook over medium heat until the mixture is very thick, about 15 minutes. Stir constantly to prevent it from sticking to the saucepan. Scoop the pudding into a greased serving bowl or platter. Use the back of a spoon to smooth the surface of the pudding and set aside to cool.
    2. Make the Topping by cooking the coconut milk in a saucepan over medium heat for 5 minutes, stirring constantly to avoid scorching. Add the water, condensed milk, fresh milk and the cornstarch mixture, and continue stirring for another 10 minutes until the mixture is creamy. Set aside to cool.
    3. To serve, top the Yam Pudding with the Topping and garnish with colorful, sweet macapuno balls, if using.

Note : Substitute 1/2 cup (125 ml) whipping cream or evaporated milk mixed with 3 tablespoons sugar for the sweetened condensed milk if the latter is not available. Also omit the cornstarch in the recipe.

Serves 4-6
Preparation time : 30 mins
Cooking time : 45 mins