Ultra-easy panna-cotta-style ube dessert with gulaman—simmer, chill, top with purple cake crumbs. Affordable, make-ahead, perfect for gifting.
Prep time
10 mins
Cook time
10 mins
Total time
180 mins
Servings
8
Chef's Tips
Warm only to a gentle simmer to avoid curdling; do not boil.
Strain into cups quickly as gulaman sets fast.
For easy unmoulding, lightly oil ramekins or dip bottoms in warm water for 5–8 seconds.
Flavour swaps: chocolate, buko pandan, or lemon extract instead of ube.
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Ingredients
Ingredients
Servings
8 servings1×
Scale
Ingredient amounts update instantly.
Cream Base
Ube Crumb Topping
Instructions
Cook the Cream Base
- 1
Add water, sugar, evaporated milk, cream, and gulaman to a saucepan; whisk to dissolve.
- 2
Bring to a gentle simmer over medium heat, stirring; do not boil.
- 3
Once steaming, remove from heat and immediately strain into a jug.
Portion & Chill
- 1
Pour into 8 lightly oiled ramekins or takeaway cups.
- 2
Refrigerate until fully set, about 2–3 hours.
Make Ube Crumbs
- 1
Pulse cake in a food processor to fine crumbs.
- 2
Add a few drops of ube flavouring and pulse to evenly tint; do not overdo the extract.
Finish & Serve
- 1
To unmould, run a thin spatula around edges and invert; or serve in cups.
- 2
Top generously with ube crumbs and serve chilled.
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Learn More
Everything you want to know about this recipe.
No-Bake Ube Decadence
No-Bake Ube Decadence
A silky, ultra-creamy dessert made with a gulaman-set cream base and topped with festive ube-tinted cake crumbs. No oven needed—just chill and serve.
Why This Dessert Works
This chilled ube dessert keeps the prep straightforward while still feeling rich and festive, especially once the cream layer and cake crumbs have had time to set.
📝 Ingredients
📝 Ingredients
Cream Base
- 500g double cream (2 cups)
- 250g evaporated milk (1 cup)
- 100g white sugar (½ cup)
- 10g unflavoured gulaman powder (or ~20g powdered gelatine)
- 250g water (1 cup)
Ube Crumb Topping
- 100g plain chiffon or vanilla cupcake crumbs (2 cups)
Tip: Use leftover cake and pulse to fine crumbs. - 1.5ml ube flavouring/extract (¼ tsp)
Add a few drops at a time to avoid bitterness.
🍳 Instructions
🍳 Instructions
1. Cook the Cream Base
- In a medium saucepan, whisk together water, sugar, evaporated milk, cream, and gulaman until dissolved.
- Heat gently over medium, stirring often. Do not let it boil.
- Once steaming, remove from heat and strain into a jug.
2. Portion & Chill
- Pour the hot mixture into 8 lightly oiled ramekins or takeaway cups.
- Chill in the fridge for 2–3 hours until fully set.
3. Make Ube Crumbs
- Pulse cake crumbs in a food processor until fine.
- Add a few drops of ube extract and pulse until evenly tinted. Don’t overdo it.
4. Finish & Serve
- To unmould, run a spatula around the edges or dip ramekins briefly in warm water.
- Top with ube crumbs and serve chilled.
💡 Tips & Variations
💡 Tips & Variations
- Don’t boil the dairy—just a gentle simmer.
- Strain immediately as gulaman sets fast.
- Lightly oil your moulds for easy release.
- Try flavour variations: chocolate, buko pandan, or lemon.
❓ FAQ
❓ FAQ
Can I use gelatine instead of gulaman?
Yes. Use 20g powdered gelatine in place of 10g gulaman. Bloom it in part of the water before stirring into the hot mixture (off heat).
Why did my cream base split or turn grainy?
The dairy likely boiled. Always remove from heat once steaming to avoid curdling.
🧮 Nutrition (per serving)
🧮 Nutrition (per serving)
- Calories: 320
- Fat: 29g (Sat Fat: 18g)
- Cholesterol: 95mg
- Sodium: 40mg
- Carbs: 20g (Sugar: 18g, Fiber: 0g)
- Protein: 3g
Nutrition Facts
Nutrition Facts
Serving Size: 1 ramekin (1/8 recipe)
Calories 32016%
% Reference Intake*
Total Fat 29g41%
Saturated Fat 18g90%
Trans Fat 0g
Cholesterol 95mg
Sodium 40mg
Total Carbohydrates 20g8%
Dietary Fiber 0g
Sugars 18g20%
Protein 3g6%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I use gelatine instead of gulaman?
Yes. Replace 10g gulaman with about 20g powdered gelatine. Bloom gelatine in part of the cold water first, then stir into the hot dairy mixture off heat until fully dissolved.
Why did my base split or turn grainy?
The dairy likely boiled. Heat only to a gentle simmer and remove from the hob as soon as it steams; over-heating curdles cream.
Community Reviews
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4.7
3 ratings
5
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4
33%
3
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Share your experience and help others.
Elaine
· 12 Nov 2025Not too sweet and super creamy. Tip: strain into a jug for clean pours.
Migs
· 12 Nov 2025Did it in microwaveable cups for giveaways. Next time I’ll try buko pandan.
Kara
· 12 Nov 2025Set perfectly and the crumbs gave it that ube hit—so easy for potlucks!
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