How to make Ube Halaya Recipe.
Ube Halaya Recipe. A mouth-watering Filipino kakanin Ube Halaya, also known as “Purple Yam Dessert”. The Filipino Ube Halaya is a velvety and creamy dessert made from a purple yam, a type of root vegetable similar to sweet potato but purple in colour. This Ube Halaya dessert is usually served on special holidays such as Christmas Eve or Fiestas. It also becomes one of the tasty tokens given during baptisms or birthdays.
Ube Halaya Ingredients:
- ½ kl. ube or 3 cups cooked ube, mashed or grated
- ¾ cup condensed milk
- ¼ cup butter or margarine
- 1 egg yolk
- ¾ cup evaporated milk
- 1/2 tsp. ube or vanilla essence
- 2 tbsp. honey
- Extra butter (optional)
- In a deep pot, boil the unpeeled ube in water and simmer for 30 minutes or until tender, then drain and let it cool. Peel and finely grate the ube, a half kilo of ube makes 2½-3 cups. Heat sauce pan in low heat. Melt butter or margarine, pour in the condensed milk, take off from the heat and add the egg yolk. Stir immediately to avoid the egg yolk from curdling and mix thoroughly.
- Pour in the 3 cups grated ube, turn the heat to low and keep on mixing the ingredients for about 25 minutes or until sticky and a bit dry. Pour in the evaporated milk, honey, ube or vanilla essence and continue to combine for another 15 minutes. The evaporated milk will make the ube colour looks dull so you can add food colouring if you want. Stir until it doesn’t stick to the pan but still a little bit moist.
- Transfer on a square tin and press evenly and refrigerate to cool completely. Slice ube halaya according to your size preference or shape it with a cookie cutter or a plunger. Refrigerate before serving the halayang ube to make it firm. To serve you can spread light amount of butter on top of the ube before serving.