Atlanta bakeries and dessert shops for everything from ube popsicles, halaya, and halo-halo to ube flan cake and ube whip-filled doughnuts. (via EaterAtlanta)
on Buford Highway, chef and co-owner Mia Orino carefully sources her ube. Orino strictly uses ube from the Philippines, or ube crops grown by Filipinos, which sometimes proves challenging. “We used to get ube from a couple in Florida, but they sold their property and stopped growing them,” says Orino. “We used to hoard [ube].” Now the chef gets the purple yam from a purveyor in California who boils the ube and freezes it before shipping to Georgia.Orino feels protective of her ube desserts.
Her ube flan cake is a best seller at Kamayan ATL, which she and partner Carlo Gan added to their pop-up menu in 2018, before opening the restaurant last year at Asian Square on Buford Highway. It’s two layers: flan on top, ube cake on the bottom. Making the cake requires careful attention to detail, as the flan layer starts out on the top of the cake pan and floats to the bottom during baking.
“Anything could mess it up, and that’s the reason why I am the only person making it,” says Orino, who is now teaching her chefs at the restaurant to make the cake. “I’m not going to be around forever, so I want to be able to share the recipe.” Baking with ube brings Almanza right back to her youth in the Philippines. Even the process of making halaya brings back memories. “It can easily take 30 minutes to an hour and a half depending on how much you’re making,” says Almanza. “Sitting there, stirring the pot, [making halaya] does make me feel connected to my roots.”Three Lolas Bake Shop
This Filipino pop-up bakery from Jen Almanza sells everything from ube blondies, ube brioche doughnuts, and slices of Sans Rival cake to pastries stuffed with spam, eggs, and cheese. Expect halo-halo popsicles during the summer, too, as well as other confections with ube such as turnovers, iced shortbread cookies, and pandesal — a slightly sweet bread filled with condensed milk and ube whip.No meal at Kaymayan ATL is complete without a slice of chef Mia Orino’s flan cake.
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