RCI-DS.001.0580.001
Ube Halaya
Ube is a purple yam, a root crop that grows mostly everywhere in the Philippines. The most popular way of cooking ube is to make it into halaya hence called Ube Halaya.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- Purple yam1 unit
- 1 unit
- fresh milk or condensed milk1 unit
- 1 unit
- Sugar ( Optional )1 unit
Method
1
Peel and wash the purple yam (ube), then cut it into chunks and boil in a pot of water for 20-25 minutes until fork-tender.
25 minutes
2
Drain the cooked ube and mash it thoroughly until completely smooth, or transfer to a blender and process into a fine puree with no lumps.
5 minutes
3
Melt the butter in a large, heavy-bottomed pan or wok over medium-low heat, ensuring it coats the bottom of the pan evenly.
2 minutes
4
Add the mashed ube puree to the pan with the melted butter and stir to combine, then pour in the evaporated milk and mix until fully incorporated.
3 minutes
5
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula to prevent burning and ensure even cooking.
10 minutes
6
Continue stirring and cooking until the mixture thickens significantly, pulling away from the sides of the pan and forming a dense, smooth mass.
20 minutes
7
Transfer the ube halaya into a greased mold, container, or individual serving dishes, pressing it down firmly to remove any air pockets and create a smooth surface.
3 minutes
8
Allow the ube halaya to cool to room temperature, then refrigerate for at least 1 hour until fully set before serving.
60 minutes