Ask any Filipino about an “ube” and they can tell you how many ways to prepare it! It is such a versatile ingredient that it can be used as a meal of its own, or added to desserts, pies, cakes, and entrees. From holidays and special occasions to Merida — the ube is ubiquitous in the Filipino meals.

A halo-halo would be amiss without this purple yam, or in ginataan, and in my traditional favorite ube rendition called Inutak from my childhood neighborhood in Pateros.

On one Sunday afternoon, upon my friend’s recommendation, I stopped by the Hood Famous Bakeshop in Ballard. It is literally a small bakery, with two main glass shelves storing the delightful looking cheesecakes.

There are four main flavors: Ube, Mango Calamansi, Coconut Pandan. Calamansi is a citrus fruit of the Philippines — a unique lime flavor with a slight sweetness. The Pandan is a leaf used to flavor desserts and rice, it has a floral and sweet honey smell, similar to the vanilla pod in my estimation.

I also like the Ube cupcake with flan. This one is from Chino Hills, CA.

And my favorite idea — Ube Macarons!