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:
- 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.
- 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.
- 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.
- 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.
- Can I freeze these cups?
- Freezing is not recommended, as the texture of the marshmallows can change and become rubbery upon thawing.
