UBE HALAYA RECIPE (PURPLE YAM JAM)
Steps:
- Melt the butter in a wide, deep pan over medium heat. Add the purple yam and coconut milk. Bring it to a boil while stirring occasionally. Let it cook for 15 minutes.
- Transfer the cooked yam mixture to a blender or use an immersion blender to turn it into a fine puree.
- Return the yam mixture back to the pan and add the remaining ingredients. Turn heat to medium-low and let it simmer while stirring regularly, for another 20-30 minutes or until it becomes very thick and heavy and pulls away from the side of the pan when stirring.
- Grease 2 -3 llanera generously with butter. Divide the Ube Halaya into the llanera and let it cool down to room temperature. Cover with plastic wrap and place in the fridge for at least 2 hours or until cold.
- Top with Latik or grated cheese before serving.
Nutrition Facts : Calories 358 kcal, Carbohydrate 38 g, Protein 1 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 210 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving
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