Ube Halaya Recipe By Tasty
UBE HALAYA RECIPE BY TASTY
Ube halaya, also known as "purple yam jam," is a classic Filipino dessert that can be eaten on its own or used as a topping or filling in many other desserts. It is made with mashed up purple yams, evaporated milk, and ube or regular condensed milk for a silky smooth, rich texture. This creamy and vibrant dessert will wow your guests!
Provided by Kristen Marquez
Categories Snacks
Time 45m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Melt the butter in a large saucepan over medium-low heat. Add the evaporated milk, condensed milk, sugar, and grated ube. Stir to combine.
- Bring to a boil and continue stirring gently and constantly until the ube halaya thickens, 25-30 minutes.
- Stir in the food coloring for a more vibrant purple color, if desired.
- Transfer the ube halaya to a heatproof airtight container and let cool. Spread on toast while still warm, or let cool completely before using in your favorite desserts. The jam will keep in the refrigerator for up to 1 week.
- Enjoy!
UBE HALAYA
A delicious Philippines snack made from the ube (purple yam).
Provided by papaj1952
Categories Appetizers and Snacks
Time 1h55m
Yield 15
Number Of Ingredients 7
Steps:
- Place yams into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until safe to handle, about 20 minutes. Grate yams into the pot.
- Add coconut milk, sweetened condensed milk, brown sugar, evaporated milk, butter, and vanilla extract to the pot over low heat. Cook, stirring constantly, until thick and sticky, about 20 minutes; mixture should be able to drop into room-temperature water and form a small ball when done.
- Transfer mixture into greased molds and chill until set, about 30 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 68.3 g, Cholesterol 19.7 mg, Fat 11.9 g, Fiber 5.9 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 84.7 mg, Sugar 30.1 g
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- Cut ube or fresh yams into pieces so it fits your pot. Fill your pot with water to fully cover all pieces then bring to a boil. Cook until a fork goes through the ube with little resistance (about 30 minutes).
- Fish yams out and allow to cool (about 10 minutes). While still warm, peel then mash yams with a fork or a potato masher (see notes).
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- Put-in the grated purple yam. Continue to cook while stirring (using low to medium heat) until the texture gets thick. Note: It will take around 20 to 30 minutes. Please be patient.
- Grease the llanera with cooking oil. Transfer the ube halaya to the greased llanera to mold it into shape.
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