Super easy Homemade Ube Ice Cream, no ice cream maker needed!

No Churn Ube Ice Cream COVER - Super easy Homemade Ube Ice Cream, no ice cream maker needed!

I really must credit the sorbeteros for starting my love affair with avocado and queso and ube ice cream.  When I was a kid, I remember often being on the lookout for ice cream carts passing by my school during recess. The smart manong sorbeteros would park just below the classroom windows on the ground floor, where we could reach through the railed windows for our orders. I remember vividly how hands would reach out of the window and come back in with cones piled high with differently colored scoops.

48037323852 6ad8104d35 h - Super easy Homemade Ube Ice Cream, no ice cream maker needed!

Technically, we weren’t allowed to be buying stuff through the windows; but I’ve always felt that the occasional trouble was worth the prize. Every time a teacher came over to reprimand us, we’d simply find another window in another classroom to do our ice cream transactions. Gosh was life simple back then! All it took to make me smile was a big lump of purple ube ice cream staring back at me atop a cone.

Getting some homemade puto-pao satisfaction

15148404191 c18a76dbc2 b - Getting some homemade puto-pao satisfaction

I’ve been slacking off, I know. But I have a perfectly good excuse: It’s the weather! Seriously though, with the arrival of the first -ber month we’ve officially entered sweater-weather territory. Aside from finally getting a chance to break out my favourite layered outfits, this weather has made the evenings utterly conducive for lounging around after a long day at work catching up on new shows like Outlander, or surfing the interwebs. Basically anything to do with not blogging, because this kind of weather has a way of activating my lazy bones. And maybe a part of me was stalling too because I haven’t yet decided what to write about next.

Don’t get me wrong, I’ve got a lot of recipes waiting in the wings. My iPhoto has never been this full of unposted recipes. But my brain just has not been functioning as well when the temptation of lying around in my jammies with a warm cup of tea and a good book was at its strongest. When I finally looked through my pending food photos, I spotted this one special recipe I had been so insanely eager to share after I made it. Not uncharacteristically, I had forgotten all about it thanks to my excitement over other things.

14964821548 400ce1d185 b - Getting some homemade puto-pao satisfaction

I had been having inexplicable puto-pao cravings for weeks when I decided I needed to just make some on my own. Normally I would buy some from Nathaniel’s, but I wasn’t getting any opportunities to as it’s not close to where I live. Those are really my favourites, and while I can’t say that this is an exact copycat recipe it is no less delicious. I was as much in love after I took the first bite. And the fact that it did satisfy my long-time craving was perhaps the best testament to how pleased I was with this homemade puto-pao recipe. I always find joy in slowly building my treasure trove of Filipino recipes.

The puto-pao is actually a hybrid of two Filipino favorites rolled into one. Puto is this muffin-like steamed rice cake that usually comes with a slice of cheese on top. Originally it is just white and milk-flavoured, but in time an assortment of flavours were developed (ube, pandan, cheese flavours) and the puto were coloured according to flavour to make them easier to identify. Now the -pao in the name refers to the siopao, better known to the rest of the world as siu-bao or Chinese steamed buns. The most popular siopao in the Philippines is the sort filled with sweetened pork flakes (asado) and is usually eaten with some sweet sticky sauce. Now put those two elements together and it seems like a no-brainer that the resulting offspring would be an equally big hit. 

15151391255 7d82b48210 b - Getting some homemade puto-pao satisfaction

Just imagine the body of a puto and the sweet pork filling of a siopao fused together to create the magic treat that is the puto-pao. Honestly my mouth is kind of watering right now just thinking about it.

{Christmas Countdown 2013} How to make my favourite Filipino confection, the polvoron [VIDEO]

11382374824 eed0ef29b0 b 1 - {Christmas Countdown 2013} How to make my favourite Filipino confection, the polvoron [VIDEO]

I think among all the holiday recipes I had planned out for this year, this was the one I was most excited about. POLVORON. One of my favourite Filipino treats ever! Honestly, who wouldn’t love crumbly, milky, buttery shortbread that melts in the mouth? Best part is they can be made into soooo many flavours; like the more classic pinipig,cashew, cookies and cream, and malted chocolate, to the newer blueberry, strawberry, and matcha, or even chocolate-covered… Oh man. This is one of those let-your-imagination-run-wild-with-flavour-options sorts of things.

The polvoron is a super crumbly confection-shortbread hybrid originating from Spain. Since the Philippines was formerly a Spanish colony, the country has embraced polvoron wholeheartedly, among many other Spanish delicacies that have been modified to the Filipino palate over the years. This recipe I’m sharing today comes pretty close in taste to my favourite local polvoron brand called HOP: House of Polvoron. With this recipe, you can make A TON of polvoron for the price of a box of 24 HOPs. I also find there’s a certain satisfaction in having full control over the sweetness and flavour of your polvoron.

11382349216 25a9e3ac67 b - {Christmas Countdown 2013} How to make my favourite Filipino confection, the polvoron [VIDEO]

I was actually quite excited about this I even made a video tutorial. My voice in the tutorial sounds a little bizarre (and kind of like there are multiple people in the voiceover…) because of this cold I have plus some mic problems. I’m hopeful it still provides some useful tips though. More on that after the jump!

Scroll to top