Ube Tres Leches Cups
The Philippines meets Latin America — tres leches soaked sponge infused with ube (Filipino purple yam), turning the classic Latin American milk cake a deep violet purple. The ube adds a subtle vanilla-like sweetness and earthy depth. Topped with ube-flavoured whipped cream and ube halaya (jam). Individual cups make it practical and Instagram-perfect.
- Total
- 50 min
- Serves
- 12
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Sponge: beat eggs and sugar until tripled. Fold in flour, baking powder, ube halaya, ube extract, milk and melted butter. Bake in a thin sheet pan at 175°C for 18 minutes.
About 5 min
Three-milk soak: whisk condensed milk, evaporated milk, cream and ube extract.
About 14 min
Cut sponge into rounds to fit individual cups. Poke holes. Pour milk mixture over each; allow to soak 4+ hours in the refrigerator.
About 14 min
Ube whipped cream: beat cream, icing sugar and ube extract to stiff peaks.
About 14 min
Pipe ube cream on top of each cup. Spoon a small dollop of ube halaya on top. The purple-on-purple layering is the signature look.
About 3 min
Nutrition per serving (estimate)
- Calories
- 400
- Protein
- 8 g
- Carbs
- 50 g
- Fat
- 20 g
- Fibre
- 0 g
- Sugar
- 40 g
- Sodium
- 180 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.