Bohol
Kinampay ube
Heirloom ube slow-roasted for three hours and folded into carabao milk. We add no colouring, so the purple is all from the root.
₱545 for a 473ml pint
- IngredientsCarabao milk, roasted kinampay ube, cane sugar, egg yolk, sea salt
- AllergensMilk, egg
- Keeps14 days at −18°C, unopened
- To serveFive minutes out of the freezer, then scoop with a warm spoon.
Tubod Farmers' Cooperative, Ubay
The Tubod cooperative grows kinampay, Bohol's heirloom purple yam, on small plots around Ubay. We buy from four member families each harvest and roast the roots in our kitchen for three hours, skin on, before they go into the base.
Good with warm bibingka, or a spoon of latik on top.
