Preheat oven to 350F. Grease a 9x13 inch baking pan and set aside.
In a large bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat all ingredients for the ube bread on low-medium speed until smooth, well blended and no more streaks of flour remain (about 2 minutes). Scrape your bowl to make sure everything is mixed well (see note). The dough will be soft and sticky.
Transfer dough to prepared baking pan, firmly pack it into the pan and evenly spread out using your hands.
Bake bread for 30-40 minutes or until it springs back when gently pressed and the edges start turning a light golden brown.
Remove from the oven and allow to cool in the pan slightly before inverting into a chopping board or any flat surface to cool completely.
In the meantime, combine condensed milk, ube extract and water in a medium saucepan on medium heat (see note).
Stir and once fully incorporated, remove from heat and transfer to a small bowl (see note).
Slice your completely cool bread into bars.
Dip them in the ube condensed milk mixture then roll in coconut. Repeat for all the bars. Enjoy!
Video
Notes
If you have a smaller bowl or stand mixer, you’d want to gradually add the flour so it doesn’t explode all over your kitchen!
Taste your condensed milk mixture and add more ube extract, to taste.
Make sure your bowl is big enough to fit each ube bar so it's easier to dip them.
See post for step-by-step photos and more baking tips.