Ube & Jackfruit Breakfast Bowl with Pandan Cream

This eye-catching bowl combines the earthy sweetness of ube with tender jackfruit and silky pandan-infused cream. Inspired by Southeast Asian flavors, it’s a quick, satisfying breakfast that’s as nourishing as it is Instagram-worthy. Top with crunchy seeds and fresh fruit for texture.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup cooked ube (purple yam), mashed
• 1 cup young jackfruit (in water or brine), shredded
• 1/2 cup coconut yogurt
• 1 tbsp pandan extract
• 1/4 cup granola
• 1 tbsp hemp seeds
• 1/4 cup fresh dragon fruit chunks
• 1 tsp honey (optional)

Instructions

1. Steam or boil ube until tender, then mash with a fork.
2. Rinse jackfruit thoroughly and shred with hands to mimic a 'pulled' texture.
3. Whisk coconut yogurt with pandan extract until smooth and vibrant green.
4. Layer mashed ube at the bottom of a bowl.
5. Add shredded jackfruit on top of the ube.
6. Drizzle pandan cream generously over the layers.
7. Sprinkle granola and hemp seeds for crunch.
8. Arrange dragon fruit chunks decoratively.
9. Add a drizzle of honey if desired.
10. Serve immediately for best texture.

Chef's Note

For extra creaminess, blend the ube with a splash of coconut milk. Look for frozen ube or powder at Asian markets for convenience.

Make-Ahead Tips

Store components separately; assemble just before serving to maintain texture.

Substitutions

Use taro if ube is unavailable, or swap jackfruit for ripe mango.