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Ube Halaya

Now who doesn't love Ube Halaya? From being a halo-halo ingredient to fillings of cakes and even brazo de mercedes, the lure of the purple yam is irresistible to most Filipinos.



Cooking ube halaya is just simple but it tends to be almost tedious especially the mixing. First of all you must make sure you have quality ube (purple yam), preferably the tapul variety.


That's easy if you have a trusted and dependable suki at the market who won't shortchange you by substituting purple sweet potato.



When you're "ube-ready", just boil the purple yam until soft and then mash it until the texture you want. If you want to have a halaya with some "bites and pieces", you can hand-mash it until the texture you want. But if you prefer the smooth one, you can use a blender.



Detailed recipe >>> UBE HALAYA DETAILED RECIPE


Now the tedious process begins. In a low heated wok, place the ube and add milk - your choice between evaporated, condensed or coconut milk. Other recipes even use all of these at certain proportions.

And then stir the mixture constantly until it thickens to your desired consistency. Adjust the sweetness with sugar and add some vanilla extract for aroma. Check out the RECIPE

Let it cool before storing it in a greased (margarine or butter to avoid sticking) bottled or container.

Yam-my!

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