Ube Halaya Philippine Purple Yam Spread Recipes
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
UBE HALAYA - PHILIPPINE PURPLE YAM SPREAD
Let's turn ube (purple yam) into ube halaya spread! Perfect for your morning toasts, pancakes/waffles, and a great filling for bread/pastries.
Provided by Anita Jacobson
Categories Sauce Vegetarian
Time 40m
Number Of Ingredients 5
Steps:
- Steam/boil yam until fork tender. Drain, then mash with a fork (or with a food processor).
- Boil together mashed yam with condensed milk, coconut milk, sugar, and butter in a sauce pot. Once it boils, reduce heat to a simmer and continue cooking until the spread is thick. I usually stop cooking once I can see the bottom of the pot when scrape with a spatula.
- Transfer the cooked spread into clean glass jar(s) and store in the refrigerator. Allow the spread to return to room temperature prior to serving.
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- In a saucepan, stir the sugar, coconut milk, water, and ube and bring to a boil over medium heat. Lower heat and use an immersion blender to smooth the ube. If you don't have an immersion blender, don't worry, it will still be delicious.
- Stir constantly, scraping down the sides of the pan, until it is thick - this should take about 40 minutes. The longer you cook the halaya, the thicker it will be, so use your preference when it comes to consistency. See notes below. Remove from the heat.
- If you prefer your ube halaya to have a glossy sheen, stir in about a teaspoon of coconut oil, but I usually omit this.
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