Ube Halaya or Halayang Ube is really a Filipino dessert made mainly from crimson yam. Two version: Ube Halaya in Condense Milk and Ube Halaya in Coconut Milk.
Version #1: Ube Halaya in Condense Milk
Ingredients:
- 1 kilo ube yam root decline 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 crimson yam root in water so when tender, peel and grate. Put aside. Melt butter inside a saucepan, adding the evaporated milk, condense milk, and vanilla essense.
- Stir well until blended, adding the grated crimson yam. Stir contantly to attain an excellent texture until mixture thickens.
- Transfer mixture inside a container (grease container with butter to prevent yam from sticking) and let awesome. Enjoy and serve!
Version #2: Ube Halaya in Coconut Milk
Typically, folks use coconut milk and sugar insted of condense milk to include sweetness to ube halaya. Very little improvement in the cooking procedure but easier to publish it for convenient reference.
Ingredients
- 1 kilo ube yam root decline in chunks
- 2 cups coconut milk
- 2 cups evaporated milk
- 1 1/4 cups sugar
- 1/2 tablespoon vanilla flavoring (optional)
- Extra butter for greasing
Cooking Instructions
- Boil crimson yam root in water so when tender, peel and grate. Put aside.
- Inside a pot, combine coconut milk, evaporated milk, vanilla essense, and sugar. Provide boil, stir until sugar is dilluted.
- Add some grated crimson yam. Stir contantly to attain an excellent texture until mixture thickens.
- Transfer mixture inside a container (grease container with butter to prevent yam from sticking) and let awesome. Enjoy and serve!
Cooking Tips
- You are able to top both recipes with either coconut flakes or latik.
- To create coconut flakes, only the toast desiccated coconut stirring frequently inside a pan until golden brown.
- To create a latik, simmer 1 can of coconut milk inside a saucepan until it cuts down on to grease. Solids will form at the very top surface and then simmer until these solids turns to golden brown. This is actually the latik.