Halayang Ube or Purple Yam Ube dessert, is a Filipino recipe that is quite common during holidays, town fiesta (feasts) and special occasions.The preparation is quite easy, the tedious work is in the mixing on the pan until all the liquid has incorporated into the yam and it’s thick and sticky. The texture is a little chewy and creamy, and the flavor of the Ube should stand out. It is sometimes topped with latik, made from continuously reducing the coconut cream until the remaining curd gets fried from its own oil. Some commercially prepared Halayang Ube use all-purpose flour as thickener. The texture is quite different and the Ube taste is not so pronounced so it’s easily noticeable.
Halayang Ube (Purple Yam Jam) Recipe
Estimated preparation and cooking time: 2 hours
Halayang Ube Ingredients:
1 kilo ube yam root
1 can (14 ounces) evaporated milk
2 cans (12 ounces) condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)
Halayang Ube Cooking Instructions:
On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
Peel and finely grate the ube yam.
Heat a big wok in medium heat.
Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
Add the 1 kilo grated ube yam.
Adjust the heat to low
Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
Add the evaporated milk and continue to mix for another 15 minutes.
Let cool and place on a large platter.
Refrigerate before serving the halayang ube.
Please take note:
You may spread additional butter or margarine on top of the jam before serving.
For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.
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