Ube Bars

5 from 1 vote

This classic Filipino childhood bakery treat is simple and easy enough to make at home! Perfect for merienda (morning snack), mid-afternoon snack, or after dinner dessert.

Course Dessert, Snack

Cuisine Filipino

Prep Time 20

Cook Time 30

Total Time 50

Servings bars

Calories 244kcal

Author Marlynn Schotland

Equipment

1 square baking dish

Ingredients

For the cake

½ cup (1 stick) unsalted butter, softened at room temperature
¾ cup granulated sugar
1 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup milk
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 can (13.4 ounces) Ube condensed milk see Notes for making your own ube condensed milk
2 cups shredded coconut

Instructions

Preheat the oven to 350°F. Line an 8"x8" square baking pan with parchment paper; set aside.
In the bowl of a stand mixer, cream the butter until smooth.
Add the sugar and cream together for about 2 minutes, until light and fluffy.
Beat in the egg, vanilla, and milk.
In a separate large bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, scraping the sides of the stand mixer bowl down with a silicone spatula as needed in between. Mix just until the ingredients are all incorporated. The batter will be slightly thick.
Scoop batter and press gently into an even layer covering the bottom of the prepared baking dish.
Bake at 350°F for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool at room temperature.
While the cake is cooling, heat up the ube condensed milk in a medium saucepan over medium heat. Stir and heat for about 2-3 minutes, allowing the liquid to slightly thicken. Then remove from the heat.
Once the cake is completely cooled, slice into 10 even bars.
Pour the ube condensed milk into one shallow bowl, and the shredded coconut into another shallow bowl.
Use one hand to carefully dip a sliced bar into the ube condensed milk, coating all sides.
Place the coated bar into the shallow bowl with the shredded coconut, and use your other, clean hand to toss coconut onto the bar to coat all sides. Or roll the bar very carefully in the coconut.
Set the ube bar onto a plate, then repeat with the remaining bars.

Notes

Makes 10 bars

Square baking dish: I use an 8 x 8" baking dish. You can use a 9" x 9" baking dish instead. Your bars will be thinner/shorter than the ones you see here, but they will be just as delicious!

Storage: store ube bars in an airtight container in the refrigerator for up to 4 or 5 days.

Make your own ube condensed milk: In a large saucepan over medium heat, heat 1 can of condensed milk, 2 teaspoons of ube extract, and ¼ cup hot water. Stir to combine, and heat for about 3 minutes.

Nutrition