Ube Halaya

Hola, Como Esta’s Everybody!!!

It has been a long while since my last post, I’ve been in a whirlwind ride in the thing we all call Life.
I must apologize to all for keeping you in a cliffhanger situation waiting for my next post.
I do appreciate all your comments, encouragement and wonderful messages while I am away. Thank you All! 🙂

And for my 1st post from hibernation, I want to share a recipe that I really love.

Ube Halaya is a local Filipino dessert made out from purple yam, a root vegetable usually vivid violet to bright lavender in color, but they may sometimes be plain white.

UBE/PURPLE YAM - UBE HALAYA

 

In my younger years, one of the reasons I go to fiestas is to have a taste of homemade Ube Halaya, they are all good but my neighbor, “Aling Lita” knows how to make the best homemade Ube Halaya. I never tried to ask for her recipe because I want to make my own version. I ask several relatives and friends about how they make Ube Halaya and do some trials until I’m finally happy with the result. I must say, it tastes like “Aling Lita’s” Ube Halaya.

First thing is buying a good quality of purple yam in your local market. In Biñan public market, where I lived, ube or purple yam is almost available the whole year round. Normal price is 50.00 Phil. Peso/kilo, but this can double during the Christmas season. You can ask the seller to cut the Ube/Purple yam for you to know the quality of the Ube you are buying. They can also remove a rotten part of the Ube so it will not be included in the weight of the Ube you are paying. You need to be smart in a public market, its a jungle out there. =)

Now on with the cooking…

UBE/PURPLE YAM - UBE HALAYA
UBE HALAYA Photo by Nino Almendra

Ube Halaya

Prep. time: 45 minutes

Cooking time: 60 minutes

Difficulty: Easy but time-consuming

Makes; 1.68 kg.

Good for 12 crew

You will need;

1 1/2 kg. raw ube/purple yam

1 cup (225g.) unsalted butter or margarine

1 big tin(370ml/397g) evaporated milk

1 big tin(300ml/390g)sweet condensed milk

1 cup (200g) white granulated sugar

1/4 tsp. (2g.) Food Color Powder

200 grams Edam cheese

Table/Spreadable Margarine {for spreading the platter/food safe container}

Direction;

Wash and remove soil from the Ube/Purple Yam under running cool water.

Place it in a cooking pot, cover with water. Bring it to a boil, cover with the lid and let it simmer on slow heat until tender. About 20-30 minutes. {Larger pieces will take a longer time to cook.}

Transfer the cooked ube/purple yam in a bowl and let it cool down. Use a paring knife to peel the skin. In a separate bowl, finely grate the cooked/peeled ube/purple yam.

Now gather all the other ingredient needed.

Choose a platter or food safe container where gonna keep your Ube Halaya. Spread liberally with table margarine, set aside.

On a medium heat, melt the unsalted butter/margarine in a wok/carajay or a large cooking pot.

Add the evaporated milk, sweetened condensed milk, and sugar, stirring while adding each ingredient.

Slowly add the violet food coloring while stirring, until well blended.

Let the mixture cook and reduced while constantly stirring. we are looking for a sauce consistency, it should not be too thick or too thin.

At this stage, we can add the finely grated ube/purple yam and set the heat on your stove to the lowest possible setting.

From this point, we will continue stirring it constantly for the next 45 minutes to avoid it from burning the bottom.

Once the Ube mixture is very thick, we can add the finely grated cheese to add taste and richness to our Ube mixture. Just stir until the cheese is melted and well incorporated into the Ube mixture.

And Voila, we now have our homemade Ube Halaya!!!

Transfer it to your reserved platter/food safe containers while still warm.{It will be hard to transfer and form it once it gets cool.}

Enjoy your meal !!! 🙂

Here’s how I do it;

UBE/PURPLE YAM - UBE HALAYA
You will need…

Wash and remove soil from the Ube/Purple Yam under running cool water.

Place it in a cooking pot, cover with water. Bring it to a boil, cover with the lid and let it simmer on slow heat until tender. About 20-30 minutes. {Larger pieces will take a longer time to cook.}

Transfer the cooked ube/purple yam in a bowl and let it cool down. Use a paring knife to peel the skin. In a separate bowl, finely grate the cooked/peeled ube/purple yam.

Choose a platter or food safe container where gonna keep your Ube Halaya. Spread liberally with table margarine, set aside.

Ube Halaya-0323

On a medium heat, melt the unsalted butter/margarine in a wok/carajay or a large cooking pot.

Add the evaporated milk, sweetened condensed milk, and sugar, stirring while adding each ingredient.

Slowly add the violet food coloring while stirring, until well blended.

Let the mixture cook and reduced while constantly stirring. we are looking for a sauce consistency, it should not be too thick or too thin.

From this point, we will continue stirring it constantly for the next 45 minutes to avoid it from burning the bottom.

Once the Ube mixture is very thick, we can add the finely grated cheese to add taste and richness to our Ube mixture. Just stir until the cheese is melted and well incorporated into the Ube mixture.

UBE/PURPLE YAM - UBE HALAYA
And Voila, we now have our homemade Ube Halaya!!!

Transfer it to your reserved platter/food safe containers while still warm.{It will be hard to transfer and form it once it gets cool.}

Enjoy your meal !!! 🙂

 


Thanks a lot for spending your precious time on my blog and hope this recipe encourage you to try making some homemade Ube Halaya!

TO GOD BE ALL THE GLORY!!!


 

About the Cookonboard?

BACK TO HOME PAGE:

You can also follow me on INSTAGRAM and FACEBOOK. SUBSCRIBE VIA EMAIL & CONTACT US!

*Products that are mentioned/used in this post are for illustration purposes only and do not imply that they are endorsed by iCookonboard.com

 

 

 

 

 

 

Advertisements

4 comments

Come and Join the Discussion... (no need to leave your E-MAIL ADDRESS)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s