Ube Halaya Recipe By Tasty

UBE HALAYA

Ube Halaya image

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

Ingredients

4 ½ pounds ube (purple yams), peeled
1 (14 ounce) can coconut milk
1 (14 ounce) can sweetened condensed milk
1 cup brown sugar
1 (5 ounce) can evaporated milk
¼ cup butter
1 teaspoon vanilla extract

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

UBE HALAYA RECIPE BY TASTY

Ube Halaya Recipe by Tasty image

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

Ingredients

1 can evaporated milk, (preferably Carnation brand)
½ cup ube condensed milk, or regular condensed milk
½ cup granulated sugar
1 package frozen grated ube, (preferably Tropics brand), thawed
1 tablespoon purple food coloring
½ cup unsalted butter

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!

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