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 (PURPLE YAM JAM RECIPE)
Ube halaya is a sweet, delicious Filipino dessert, and it's not hard to see why it's so popular! Make it from scratch for a better tasting purple yam jam!EASY - This recipe is very easy to make. Ube might be harder to find depending on where you live. But substitutions have been provided in the post and recipe.
Provided by Dini @ The Flavor Bender
Categories Breakfast Desserts Snacks Spreads Tea / coffee break
Time 1h15m
Number Of Ingredients 10
Steps:
- If you're using fresh ube or purple sweet potatoes, steam them until tender. Then let them cool, and then peel. Once peeled, they can be grated with a box grater.
- Once grated, this can be stored in the freezer in an airtight container for months. I prefer to vacuum pack the cooked ube. This can be done in advance, or you can buy pre-cooked, and grated ube as well.
- If you're using store-bought frozen ube, it's best to let it thaw out before using, but it can be used from frozen as well (see recipe notes).
- Use a heavy bottom, large pot (I use a 5 qt pot). Add the evaporated milk, coconut milk, condensed milk, sugar, and salt into the pot.
- Add the grated ube, and stir to combine.
- Heat over medium-high heat. Stir to dissolve the sugar.
- With a stick blender, blend the mixture to make the ube as smooth as possible.
- Once blended, continue to cook the ube-dairy mix until it comes to a boil. Stir frequently.
- When the mixture comes to a boil, reduce the heat to medium or medium-low. Stir the mixture constantly while cooking, to prevent the jam from sticking to the bottom of the pot and burning. This also helps prevent the jam from sputtering and splattering everywhere.
- The cook time can range from 40 - 60 minutes.
- When the jam starts to thicken, add the vanilla, lemon juice and butter. Keep whisking to combine all the ingredients. If you want to add ube extract to deepen the purple color, you can do so at this stage.
- Remember that the ube halaya will thicken greatly as it cools down. So, only cook until you get a consistency that is a little runnier than you want it to be eventually.
- Carefully spoon the mixture into glass jars while hot. Then close with the lids. Allow the jam to cool down to room temperature. The ube jam will last in the fridge for about 5 days, and about 3 months in the freezer.
Nutrition Facts : ServingSize 0.25 cups, Calories 200 kcal, Carbohydrate 28 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 85 mg, Fiber 1 g, Sugar 22 g
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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