Want those purple yam jam on your halo-halo? You can actually do it yourself in this easy cooking instructions.
Halayang ube is commonly used as dessert in feasts and other celebratory occasions. Similar to other Filipino desserts, halayang ube can also be a favourite snack food by many. It can be eaten as is or be added into a dish or treat such as in halo-halo. This tasty glutinous sweet treat is made from pure purple yam root, or what is called ube here in the Philippines. Ube, which is first boiled and peeled, is grated or mashed and mixed with condensed milk and margarine butter. Different alternatives can be used in mashing ube, such as the use of a food processor or a blender to powderize it.
Cooking this dessert needs a bit of patience though. Halayang ube is cooked over low heat and will require continuous stirring until the ube and milk thicken, and you can hardly take the spoon out of the mixture. Two versions of this dessert can be tried. One is cooking ube with condensed milk, whereas the other would have it in coconut milk.
Easy, right? Well, except for that stirring part. Ready to make your own halayang ube?
More tips. Additional butter or margarine can be spread on the top of the jam before serving. For those who are sweet-toothed, a little sugar sprinkled on the top of the jam will make it heavenly. Enjoy!
HALAYANG UBE SHOPPING LIST
- Ube Root or Purple Yam
- Coconut milk or cream
- Condensed milk
IN THE PANTRY:
- 2 pounds Ube Root, boiled and peeled
- 1 can Coconut milk or coconut cream
- 3/4 cup Butter, softened
- 1 can Condensed milk
- 1 1/3 cup Sugar
- pinch of Salt
- Cut the boiled and peeled Ube into 2 inch cubes. Using a potato masher or potato ricer, mash until smooth and no chunks are visible. See Cook’s tips below for an alternate process.
- Mix the ingredients in a pan, leave out 1/4 cup butter.
- Cook stirring continuously on medium heat until the liquid is reduced and fully absorbed by the yam, about 5-10 minutes.
- Turn the heat to medium low and continue stirring until you get a very thick consistency.
- Brush your serving pan or container with remaining butter and spread out the Halayang Ube. The butter will prevent it from sticking to the container.
- Cool and refrigerate before serving.
- For easy mashing of the Ube root, put it in the food processor and put a little coconut milk, or you can use a Portable Stick Hand Blender and you can mash it directly on the pan.
- Back in the Philippines, my mom used a grater for the ube since we never had a potato ricer, masher or food processor. Using a grater is quite tedious but if it’s all you have, that will do the job just as well.
- Use a teflon or a non-stick pan when making this dessert. It’s much easier to handle the mix especially towards the end of the cooking process when it’s all sticky.
- Add a pinch of food coloring if the ube you bought is not very purple. Mix blue and red to get purple, and add it to the coconut milk so you don’t get a blob of undissolved food color.
- Salt is an important ingredient for any sweet dessert, cakes or pastries as it brings out the sweetness and enhances the flavor of any dessert.
Recipe Source here
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