Authentic Filipino Dessert Recipes  

 

Ube Halaya (Halayang Ube) Recipe

Ube Halaya or Halayang Ube is a Filipino dessert made mainly from purple yam. Two version: Ube Halaya in Condense Milk and Ube Halaya in Coconut Milk.

ube halaya

Recipe Version #1: Ube Halaya in Condense Milk

Ingredients:

1 kilo ube yam root; cut in chunks
1 3/4 cups evaporated milk
3 cups condensed milk
1/2 cup butter
1/2 tablespoon vanilla essense
Extra butter for greasing

Cooking Instructions:

Boil purple yam root in water and when tender, peel and grate. Set aside.

Melt butter in a saucepan, then add the evaporated milk, condense milk, and vanilla essense.

Stir well until blended, then add the grated purple yam. Stir contantly to achieve a fine texture until mixture thickens.

Transfer mixture in a container (grease container with butter to avoid yam from sticking) and let cool. Enjoy and serve!

Recipe Version #2: Ube Halaya in Coconut Milk

Traditionally, folks use coconut milk and sugar insted of condense milk to add sweetness to ube halaya. Not much difference in the cooking procedure but better to post it for quick reference.

Ingredients:

1 kilo ube yam root; cut in chunks
2 cups coconut milk
2 cups evaporated milk
1 1/4 cups sugar
1/2 tablespoon vanilla extract (optional)
Extra butter for greasing

Cooking Instructions:

Boil purple yam root in water and when tender, peel and grate. Set aside.

In a pot, combine coconut milk, evaporated milk, vanilla essense, and sugar. Bring to boil, stir until sugar is dilluted.

Add the grated purple yam. Stir contantly to achieve a fine texture until mixture thickens.

Transfer mixture in a container (grease container with butter to avoid yam from sticking) and let cool. Enjoy and serve!

Cooking Tips:

You can top both recipes with either coconut flakes or latik.

To make coconut flakes, just the toast desiccated coconut stirring frequently in a pan until golden brown.

To make a latik, simmer 1 can of coconut milk in a saucepan until it reduces to oil. Solids will form at the top surface and continue to simmer until these solids turns to golden brown. This is the latik.

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