EntrePinoys Atbp.

UBE JAM

Materials needed

• ube puree*, 1 kg
• water
• pure refined white sugar
• GDL

*Puree – to reduce food to a thick smooth liquid-by pushing it through a sieve or whirling it in an electric blender.

Utensils Needed

• rubber scraper/spatula carajay weighing scale
• osterizer/blender LPG with stove jars with cap
• retort/autoclave stainless steel ladle

Procedure

1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes. Drain and peel.
4. Cut, slice and mash ube. Weigh.
5. Add 0.2% glucono-delta-lactone (GDL)*.
6. Prepare 50% sugar solution* (syrup). Heat.
7. Add the syrup in mashed ube (1:1).
8. Blend thoroughly. Stir/Cook ube in moderate fire until desired consistency is attained.
9. Pack in jars. Leave 1/3-inch headspace. Seal thoroughly.
10. Process in retort at 15-psi for 15 minutes. Cool at room temperature.
11. Pack in carton boxes.
12. Seal, label and store in a cool, dry place.

*How to prepare:
A. 0.2% gluconodeltalactone (GDL) (to acidify the jam) = 0.002 x 1000 grams or 1 kilo = 2 grams or 0.002 kilo

B. 50% Syrup
Basis: 1 kilo ube slices/puree
1kilo x 0.5 = 0.5 kilo or 500 grams sugar
1kilo x 0.5 = 0.5 kilo or 500 grams water

UBE PASTILYAS

Materials needed

• mashed ube, 1 kilo (5 cups)
• sugar,300 g (2 1/4 cups)
• butter or margarine, 200 g
• evaporated milk, 1 cup
• full cream powdered milk, 1 cup

Utensils needed

• rolling pin chopping or kneading board spatula
• frying pan kitchen knife wax paper

Procedure

1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes.
4. Drain thoroughly.
5. Peel. Cut, slice and mash ube. Weigh mashed ube.
6. Add the sugar and evaporated milk. Cook over slow fire. Stirring should be done constantly until a smooth mixture is obtained.
7. Add the full cream powdered milk. Stir while cooking. The mixture should not stick to the sides of the frying pan.
8. Cool to room temperature.
9. Transfer the mixture over a kneading board covered with wax paper.
10. Sprinkle small amounts of sugar over the wax paper.
11. Spread the mashed mixture using a rolling pin until it is 1-inch thick.
12. Spread butter and small amounts of sugar over the mixture.
13. Make slices of about 4 x 1 cm. Wrap individually.

UBE POWDER

Materials: ube slices, 2 kg

Utensils needed

• cabinet drier cheesecloth knives
• hammermill/pulverizer stainless steel trays retort or autoclave
• or osterizer packaging materials carton boxes
• sieve stainless steel bowls

Procedure

1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes.
4. Drain thoroughly.
5. Peel. Cut and slice ube about 2 to 3 mm thickness. Weigh.
6. Dry in cabinet dryer at 60oC until ube becomes brittle.
7. Remove from dryer.
8. Grind using hammer mill/pulverizer.
9. Sieve the pulverized ube in a 45-mesh/300 microns siever.
10. Pack ube powder using metalized foil bags.
11. Seal thoroughly. Pack in carton boxes.
12. Label and store in a cool, dry place.

UBE FLAKES

Materials

• ube puree, 1 kg
• maltodextrin

Utensils

• drum drier spatula/rubber scraper plastic bags
• stainless steel bowls/trays weighing scale
• osterizer/blender stainless steel scissors/cutter

Procedure

1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes.
4. Drain. Peel, slice and mash ube in water (1:1).
5. Weigh mashed ube.
6. Add 5% maltodextrin*. Dissolve in 95% water.
7. Blend thoroughly until smooth.
8. Dry using a drum dryer.
9. Cut and/or form into shapes while hot.
10. Pack in PP bags (0.003- to 0.004-thickness) after cooling at room temperature.
11. Seal. Pack in carton boxes. Label. Store in a cool, dry place.

*How to prepare:
5% maltodextrin solution (bulking agent or carrier and for color protection)

Basis: 1 kilo ube slices/puree: 1kilo x 0.05 = 0.05 kilo or 50 grams
1kilo x 0.95 = 0.95 kilo or 950 grams

5% solution of maltodextrin (50 grams of maltodextrin + 950 grams water) will be added to 1 kilo of ube slices prior to blending or pureeing

source: mis.dost.gov.ph, photos from tribo.org, marketmanila.com, hormel.com