01a. Iced Ube Latte
Speed: Fast
Best Seller
| Ube Powder | 1 tsp (4g) |
| Hot Water | 30ml |
| Oat Milk (or Dairy) | 200ml |
| Ice Cubes | Full Cup |
- Dissolve: Mix Ube Powder with hot water to create a purple "shot". Whisk vigorously.
- Build: Fill cup with ice. Pour milk over ice.
- Layer: Pour the Ube shot over the milk for a purple cascade effect.
Barista Tip: Pre-batch the Ube "shot" in a squeeze bottle for ultra-fast service (Ratio 1:4).
01b. Hot Ube Latte
Speed: Fast
Best Seller
| Ube Powder | 1 tsp (4g) |
| Hot Water | 30ml |
| Steamed Milk (Oat or Dairy) | 200ml |
- Dissolve: Mix Ube Powder with hot water to create a purple "shot". Whisk vigorously.
- Steam: Steam milk until silky and frothy.
- Combine: Pour the Ube shot into the cup. Add steamed milk and stir gently.
Barista Tip: Pour steamed milk from height for latte art. The purple base creates a striking contrast.
02. Iced Ube Matcha
Speed: Medium
Viral Item
| Ube Powder | 4g |
| Matcha Powder | 3g |
| Hot Water | 60ml (Divided) |
| Milk | 150ml |
- Base: Dissolve Ube in 30ml water. Pour into bottom. Add Ice.
- Middle: Gently pour milk over ice to preserve the purple layer.
- Top: Whisk Matcha with 30ml water. Float gently on top.
Visual Appeal: Defines your cafe's aesthetic. Ensure the 3 layers (Purple, White, Green) are distinct.
03. Ube Fizz
Speed: Fast
Dairy Free
| Ube Powder | 4g |
| Strawberry Syrup | 20ml |
| Hot Water | 30ml |
| Sparkling Water | 200ml |
| Lime | 1 Wedge |
- Base: Strawberry syrup at bottom. Fill glass with ice.
- Fizz: Add sparkling water (leave 1 inch room).
- Topper: Dissolve Ube Powder in hot water, then float gently on top. Garnish with lime.
Flavor Profile: A "Cream Soda" vibe without dairy. The Ube provides a vanilla-like creaminess to the tart berries.
04. Ube Cookie
Prep: 15m + Bake
High Margin
| Unsalted Butter | 145g |
| Sugar | 90g |
| Brown Sugar | 90g |
| Egg | 1 |
| Flour | 230g |
| Cornflour | 4g |
| Baking Powder | 2g |
| Salt | 4g |
| Ube Powder | 20-25g |
| White Chocolate (chopped) | 120g |
| Lemon Juice | 1 dash |
- Cream: Cream the butter with both sugars until smooth.
- Mix: Add the egg and lemon juice and mix well.
- Sift: Sift the flour and ube powder together. Add cornflour, baking powder and salt.
- Combine: Mix all ingredients to form a dough. Fold in white chocolate.
- Shape: Roll dough into small balls. Freeze for 2 hours.
- Bake: 190°C for 10-12 mins.
Important: Lemon juice is essential to preserve the purple colour. Without it, the cookies may turn brown during baking.
05. Ube Concentrate Batch
Prep: 10 min
High Volume
| Ube Powder | 75g |
| Hot Water (~80°C) | 750ml |
| Storage Bottle | 750ml |
- Heat: Boil 750ml water, let sit 1 min to reach ~80°C.
- Paste: Add powder to pitcher. Pour small amount of water, whisk into thick smooth paste.
- Mix: Gradually whisk in remaining water until fully combined.
- Bottle: Pour into 750ml bottle. Cool before refrigerating.
- Use: 30ml per drink = 25 servings per batch.
Storage: Refrigerate 5-7 days. SHAKE VIGOROUSLY before every pour - powder settles quickly. Discard if sour smell develops.
06. Easy Ube Latte
Speed: Ultra Fast
Extract Method
| BIG MOCA Ube Extract | 2 pumps |
| Milk (Plant-based or Dairy) | 200ml |
| Ice (for iced version) | Full Cup |
HOT VERSION:
- Steam: Steam 200ml milk using your preferred method.
- Add: Add 2 pumps of Ube Extract to the milk. Stir and serve.
ICED VERSION:
- Build: Pour 200ml milk over ice.
- Add: Add 2 pumps of Ube Extract to the milk. Stir and serve.
Speed Tip: Extract method is fastest for high-volume service. No dissolving required.
07. Easy Iced Ube Matcha
Speed: Fast
Extract Method
OPTION A: Pre-Batched Matcha
| BIG MOCA Pre-Batched Matcha Can | 250ml |
| Ube Extract | 2 pumps |
- Base: Add 2 pumps Ube Extract to glass over ice.
- Pour: Top with BIG MOCA Pre-Batched Matcha Can.
OPTION B: Hand-Whisked
| Ube Extract | 2 pumps |
| Milk (Plant-based) | 200ml |
| Hand-Whisked Matcha | 1 shot |
- Base: Add 2 pumps Ube Extract to glass over ice.
- Layer: Pour 200ml milk over ice.
- Top: Float hand-whisked matcha on top.
08. Ube Baking Guide
Essential Tips
The 10% Rule
For best flavor and color, use 10% of flour weight in Ube Powder.
| 100g Flour | 10g Ube Powder |
| 200g Flour | 20g Ube Powder |
| 300g Flour | 30g Ube Powder |
Pro Tip: Preserve the Purple
Add a dash of lemon juice to your wet ingredients. This balances the pH and prevents the ube from turning grey or green in the oven.
Why it works: Ube's purple color is pH-sensitive. Acidic lemon juice keeps the batter in the right pH range for vibrant results.