No-Bake Ube Mallow Cups

Description

These no-bake Ube Mallow Cups are a delightful treat that brings together the unique flavor of ube (purple yam) with the classic sweetness of marshmallows. A buttery graham cracker crust forms the base for a creamy, chewy ube-flavored marshmallow filling. These cups are easy to make, require no baking, and are perfect for parties, potlucks, or a simple sweet craving.

Ingredients:

  • Graham Cracker Crumbs: 1 ½ cups (about 10–12 full graham cracker sheets)
  • Unsalted Butter: 6 tablespoons (85g), melted
  • Granulated Sugar: 2 tablespoons (optional, for the crust)
  • Mini Marshmallows: 1 package (10 ounces or about 280g)
  • Ube Halaya (Purple Yam Jam): ½ cup (about 120g), store-bought or homemade
  • Sweetened Condensed Milk: ¼ cup (60ml)
  • Ube Extract: ½ teaspoon (optional, for enhanced flavor and color)
  • Salt: A tiny pinch (for the filling)
  • Toasted Shredded Coconut: ¼ cup (optional, for topping)
  • Extra Mini Marshmallows: A handful (optional, for topping)

Preparation:

Step 1: Prepare the Pan

  • Lightly grease a standard 12-cup muffin tin with butter or non-stick spray.
  • For easier removal, you can also line each cup with paper liners.
  • Set aside.

Step 2: Make the Graham Cracker Crust

  • In a medium bowl, combine the graham cracker crumbs and granulated sugar (if using).
  • Pour the melted butter over the crumb mixture.
  • Stir with a fork or spatula until the crumbs are evenly moistened and resemble wet sand.
  • Divide the crumb mixture evenly among the 12 prepared muffin cups (about 1.5 to 2 tablespoons per cup).
  • Press the crumbs firmly into the bottom of each cup using the back of a spoon, your fingers, or the bottom of a small glass.
  • Place the muffin tin in the refrigerator to chill and set the crust while you prepare the filling, for at least 15–20 minutes.

Step 3: Make the Ube Mallow Filling

  • In a medium saucepan over low heat, combine the mini marshmallows, ube halaya, sweetened condensed milk, and a tiny pinch of salt.
  • Stir continuously until the marshmallows are completely melted and the mixture is smooth and well combined.
  • If using, add the ube extract and stir until fully incorporated.
  • Remove the saucepan from heat and allow the mixture to cool slightly, about 5–10 minutes.

Step 4: Assemble the Cups

  • Once the crusts have set and the filling has cooled slightly, spoon the ube mallow mixture evenly over each crust in the muffin tin.
  • Use the back of a spoon or an offset spatula to smooth the tops.
  • If desired, sprinkle toasted shredded coconut and extra mini marshmallows on top for added texture and visual appeal.

Step 5: Chill and Serve

  • Place the assembled cups in the refrigerator and chill for at least 2 hours, or until the filling is firm and set.
  • Once set, remove the cups from the muffin tin. If you didn’t use liners, you can run a thin knife around the edges to help release them.
  • Serve chilled and enjoy!

Why You’ll Love This Recipe:

  • No-Bake Convenience: Perfect for hot days or when you want a quick and easy dessert.
  • Unique Ube Flavor: Ube adds a distinct, subtly sweet, and earthy flavor that’s both comforting and exciting.
  • Crowd-Pleasing Texture: The combination of a crisp crust and a chewy, creamy filling is irresistible.
  • Customizable: Easily adaptable with different toppings or variations in the filling.
  • Make-Ahead Friendly: These cups can be made a day or two in advance, making them ideal for entertaining.

Serving Suggestions:

  • Serve chilled straight from the refrigerator.
  • Garnish with additional toasted coconut, mini marshmallows, or a drizzle of melted white chocolate.
  • Arrange on a dessert platter for a visually appealing presentation.
  • Pair with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips:

  • Make sure the graham cracker crumbs are finely ground for the best crust texture. A food processor works great for this.
  • Don’t overheat the marshmallow filling, as it can become sticky and difficult to work with.
  • If you can’t find ube halaya, you can substitute with mashed cooked purple sweet potato, but the flavor will be slightly different. Add a bit more ube extract to compensate.
  • For a more intense ube flavor, use homemade ube halaya.
  • Chilling the cups for longer than 2 hours will help them set completely and make them easier to remove from the muffin tin.

Preparation Time: 20 minutes

Chill Time: 2 hours

Total Time: 2 hours 20 minutes

Nutritional Information (per cup, approximate):

  • Calories: 220
  • Protein: 2g
  • Sodium: 80mg

Conclusion

These No-Bake Ube Mallow Cups are a fun and flavorful twist on a classic dessert. The vibrant purple color and unique ube flavor make them a standout treat that’s sure to impress. With their ease of preparation and delicious combination of textures, these cups will quickly become a favorite. Enjoy!

Frequently Asked Questions:

  1. Can I use regular marshmallows instead of mini marshmallows?
    • Yes, you can. However, you’ll need to chop them into smaller pieces before melting to ensure they melt evenly.
  2. Where can I find ube halaya?
    • Ube halaya is available at most Asian grocery stores or online retailers. You can also make it at home if you prefer.
  3. Can I make these cups vegan?
    • It would be difficult to make these vegan without significantly altering the recipe. You’d need to find vegan graham crackers, vegan butter, vegan condensed milk, and vegan marshmallows.
  4. How long do these cups last in the refrigerator?
    • These cups will last for up to 3-4 days in the refrigerator, stored in an airtight container.
  5. Can I freeze these cups?
    • Freezing is not recommended, as the texture of the marshmallows can change and become rubbery upon thawing.

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