Powdered Ube, Cracker Experiment

This was conducted for the sake of two purposes. First, to determine the color development of ube powder when processed. Second, to see if it is suitable for making crackers, or chips rather.

purple yam powder

Purple yam products are known for its distinctive purple color. However, the raw purple yam is not all purple by itself. Within the flesh, color varies from white, dirty white, light brown and purple. The full purple color develops when during the mixing cooking process, e.g, ube haleya making. Artificial color maybe added during the process if determined insufficient. Real ube varieties often never need it though.

I processed ube powder. Never used any color preservatives – the likes of sodium metabisulfite and sodium erythorbate. The final powdered product color was very light purple. Sun’s heat might have destroyed most color pigments.

Purple yam is starchy commodity. The same characteristics posses by potato, plantain banana, cassava and corn. It might also be suitable for making cracker snacks.

I gathered some ube powder. Mixed with enough water to form a dough like structure and flattened it on a saucer. Steamed for five minutes. Cut to squares. Dried under the sun and fried until crispy.

purple yam for steaming

steamed purple yam

dried purple yam blocks

fried crispy squares

Kneading the ube never gave a distinct purple color. Steaming and drying caused the development of purple brown. Frying turned it to brown. The ube squares became crispy. I should have made it thinner. Ube chips out fresh ube slices is feasible but never expect a distinct purple color.

I still have some powder remaining. I gonna try it for ube haleya making.

Perhaps Your Favorite Shrimp Kropek/ Cracker is Just Carbohydrate

Finally, the sun showed up a few hours today and I got my simple experiment done. The experiment was about crackers / kropek. Are they for real?

A ready to cook shrimp cracker can be bought from groceries and supermarkets. Fry it over a medium heat and see the pieces grow bigger, float and become crispy. A ready to eat versions are also available. They come in variety of sizes and flavors. A ready to cook version seems more real than ready to eat. The first appears to be healthier than the latter.

Both of them can be fake. Starch + salt + artificial flavors. You get nothing but carbohydrates, salts and loads of man made chemicals. Be reminded that manufacturers produce them to make money, not to make their customer healthier.

E.g. Shrimp kropek can be made of rice, shrimp etc… It could also be made of rice and artificial shrimp flavor. Rice alone can be a cracker so anyone could process it without using real shrimp.

Lets get moving…

1) Get a few tablespoon of ground rice and place it in bowl. Add water little by little while mixing. It should be enough just to make a rice dough.

mixing after adding enough water

2) Flatten the dough on a saucer, on aluminum foil or bakery paper. Steam for three minutes.

flattened rice mix

after 3 minutes steaming

3) Let cool for a minute and cut to desired sizes. Using a pizza cutter is recommended. Note: try to make your own flavored cracker thinner than this.

slicing with pizza cutter

4) Place on aluminum tray and dry until brittle.

dried ready to cook craker

5) Fry over medium heat and voila! The non-flavored crackers are ready. If a flavored kropek is desired, go back to step 1 and add the flavor of choice.

fried cracker kropek

Eating it is quite enjoyable. Feels like eating commercial crackers except that it contain no flavors.