Ube Bars (Filipino Coconut-Coated Butter Cake)
Chef RV Manabat adapted by JojoM
A nostalgic Filipino bakery favorite, these Ube Bars are soft buttery cakes dipped in sweet ube syrup and rolled in toasted desiccated coconut. Inspired by classic street-style pastries from Tagaytay, this affordable recipe by Chef RV Manabat is comforting and easy to recreate at home.
Ube Bars – A Filipino Bakery Classic with a Twist 💜🥥
If you grew up in the Philippines, chances are you’ve seen Ube Bars in your local panaderia or as a sweet pasalubong from Tagaytay. These vibrant purple treats are buttery cake bars dipped in a sweet ube-flavored syrup, then coated generously in toasted coconut. The result? A chewy, moist, and coconutty dessert that tastes like pure nostalgia. ✨
What makes this version by Chef RV Manabat so special is its simplicity. Using pantry staples like flour, butter, sugar, and milk, you can recreate this iconic Filipino snack at home without any complicated steps. Even better, the recipe uses ube flavoring instead of fresh ube, making it affordable and accessible anywhere in the world.
Why You’ll Love This Recipe 😍
- ✅ Authentic Filipino flavor – Inspired by panaderia and street-style versions from Tagaytay
- ✅ Easy to make – No need for fresh ube or special equipment
- ✅ Great for sharing – Perfect for potlucks, merienda, or small food business ideas
- ✅ Budget-friendly – Can be made with margarine and water for an even more economical version
The Ube Bar Experience
Each bite is a balance of soft buttery cake and the sweet creaminess of ube syrup, with the toasted coconut adding a light crunch and aroma. Unlike the rich cakes of today’s cafes, this dessert shines in its humble street-snack charm. It’s easy to pack, easy to sell, and even easier to enjoy with a cup of coffee or hot chocolate. ☕🍫
Tips for Perfect Ube Bars 👩🍳
- Use softened butter for a moist and tender crumb (or margarine for a nostalgic bakery feel).
- Toast the desiccated coconut only until aromatic—too dark and it turns bitter.
- Dip the bars quickly in the syrup—just enough to coat, not soak. This keeps them moist but not soggy.
Serving Ideas 🍽️
- Slice into neat bars and serve on banana leaves for a street-food presentation.
- Wrap individually in wax paper for an authentic bakery vibe.
- Store in an airtight container to keep the coconut coating fresh.
A Taste of Childhood Memories
From merienda breaks to pasalubong treats on road trips to Tagaytay, Ube Bars hold a special place in Filipino hearts. They’re proof that even the simplest ingredients, when put together with care, can create something memorable.
So whether you’re making these for family, friends, or as a small business idea, these purple-hued delights are sure to spark joy. 💜🥥
Ube Bars (Filipino Coconut-Coated Butter Cake)
Chef RV Manabat adapted by JojoMA nostalgic Filipino bakery favorite, these Ube Bars are soft buttery cakes dipped in sweet ube syrup and rolled in toasted desiccated coconut. Inspired by classic street-style pastries from Tagaytay, this affordable recipe by Chef RV Manabat is comforting and easy to recreate at home.
Chef's Tips
Substitute butter with margarine and milk with water for a more economical version.
Toast coconut only until aromatic—avoid overbrowning.
Do not soak the bars too long in the syrup to prevent sogginess.
Tools Used
Oven
Frying Pan
Tongs
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Ingredients
Cake Base
Ube Syrup & Coating
Instructions
Prepare and Bake the Cake Base
- 1
Preheat oven to 350°F (175°C). Grease a 13x9” rectangular pan or two square pans.
- 2
In a mixing bowl, combine softened butter, sugar, flour, and baking powder.
- 3
Add milk gradually and mix until dough is smooth and pliable.
- 4
Transfer dough into the pan and flatten evenly using hands or a spatula.
- 5
Bake for 30–40 minutes until the top is almost firm. Cool completely before slicing.
Make the Ube Syrup
- 1
In a frying pan, mix condensed milk, a bit of water, and ube flavoring.
- 2
Simmer lightly just until aromatic to remove any artificial aftertaste.
- 3
Set aside to cool slightly.
Assemble the Ube Bars
- 1
Cut the cooled cake into rectangular bars.
- 2
Dip each bar quickly into the warm ube syrup.
- 3
Immediately roll in toasted desiccated coconut.
- 4
Let set and serve. Store in an airtight container.
Comments & Reviews
Carla G.
7/10/2025
Tried this with margarine and it still turned out delicious! Brought back childhood memories.
Leo R.
7/10/2025
Very easy to make and surprisingly moist even without real ube. Love it!
Tin C.
7/10/2025
Reminds me of the ones from Tagaytay. Toasting the coconut made such a difference.
Nutrition Facts
Serving Size: 1 bar
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
