Ube Halaya

This vibrant purple coloured dessert is popular in the Philippines during Christmas, a concotion simply made with grated purple yam cooked with coconut milk, condensed milk and evaporated milk until thick and dense in consistency

Ube Halaya is a type of Philippine dessert made out of purple yam mixed with coconut milk, condensed milk and evaporated milk, a key ingredient of halo halo but also can be consumed on its own. Anyways for those who haven’t seen a purple yam or does not know what a purple yam is, it is a type of root vegetable that is similar to taro or sweet potatoes but purple in colour. It is a popular root crop in tropical areas like Southeast Asia, South America, Africa, Australia and the US southeast. An ingredient commonly used to flavour ice creams, cakes, tarts, cookies and pastries.

Popularly served during the Christmas holidays in the Philippines this dessert only contains a few ingredients but it’s so physically demanding to make, I always remember my grandmother when I see this dessert as she loves preparing this but leaves me to do the mixing. Making this is like the wax on and wax off exercise in the Karate Kid movie and I guess doing this on a daily basis you will develop some good muscles in your arms. I guess I will leave it to you to try what I am talking about.

Ube Halaya

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• Author: Raymund
• Prep Time: 5 mins
• Cook Time: 45 mins
• Total Time: 55 mins
• Yield: 3 llaneras
• Category: Dessert
• Cuisine: Filipino

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Description

Ube halaya or halayang ube is a Philippine dessert made from grated purple yam cooked with coconut milk, evaporated milk and condensed milk to very thick and dense in texture.

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Ingredients

• 750 g grated ube
• 1 can 375 ml evaporated milk
• 1 can 400 ml coconut milk
• 1 can 395 g condensed milk
• 1/2 cup white sugar
• 1/2 tsp sea salt
• 1/2 cup butter, melted
• 2 tsp ube flavour
• latik, for topping

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Instructions

1. In a large non stick pan combine all ingredients apart from latik, bring to a boil using medium heat while constantly mixing.
2. Once it starts boiling lower heat to medium low then constantly mix for the next 35 to 45 minutes or until texture is thick like a dough.
3. Remove from pan then divide it into 3 butter greased llaneras or 6 individual pie pans.  Spread and flatten evenly then let it cool before serving.
4. Before serving, generously top it with latik.

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