Filipinos love Ube! Be it in kakanin, bread or dessert. There’s something so comforting in this purple-hued root vegetable. By itself, it doesn’t really have much taste. But, mixing it with other ingredients and that indispensable Ube flavoring we love to use, it turns into something so yummy.
We eat with our eyes first. Because of its bright color, dish containing ube catches our attention first even when it’s at end of the dessert table.
Ube Halaya is a very simple dish but it takes a little patience and some muscle power. Make sure you block an hour because you have to stay with it the whole time. But don’t let this hinder you. Remember that this is a “treat”, meaning this is not an everyday food.
So, take on this dish and remember that at the end, you’ll be rewarded with a delicious, creamy (with just the right amount of sweetness) Halaya that you can have plain as a dessert, spread over toast, make as a filling for ensaymada and many more. I’m having some plain Halaya with coffee as I write this. Yumm!
Ube Halaya Recipe
- 2 packs frozen grated ube Philiipine purple yam, thawed
- 1 can evaporated milk
- 1 400 ml can coconut milk I only use Aroy-D brand
- 1 to 2 teaspoons McCormick ube flavor
- 1 / 4 tsp purple food color optional
- 3 / 4 cup white sugar
- Pinch of salt
- 1 can condensed milk
- 3 Tablespoons butter
- In a large shallow pan (preferably nonstick), place the thawed ube, evaporated milk, coconut milk, ube flavor and color,sugar and salt. Mix well until combined. Turn on heat to medium and mix carefully until mixture boils. Stir almost continuously for 20 minutes.
- Reduce heat to medium-low. Add the condensed milk and continue cooking (and mixing) for another 20-30 minutes or until it starts to pull away from the sides of the pan and is very thick .
- Add the butter and cook while stirring for another 5 minutes. Turn off heat and transfer to a serving dish. Enjoy!