Ube Halaya Recipe Purple Yam Jam
UBE HALAYA RECIPE (PURPLE YAM JAM)
Steps:
- Melt the butter in a wide, deep pan over medium heat. Add the purple yam and coconut milk. Bring it to a boil while stirring occasionally. Let it cook for 15 minutes.
- Transfer the cooked yam mixture to a blender or use an immersion blender to turn it into a fine puree.
- Return the yam mixture back to the pan and add the remaining ingredients. Turn heat to medium-low and let it simmer while stirring regularly, for another 20-30 minutes or until it becomes very thick and heavy and pulls away from the side of the pan when stirring.
- Grease 2 -3 llanera generously with butter. Divide the Ube Halaya into the llanera and let it cool down to room temperature. Cover with plastic wrap and place in the fridge for at least 2 hours or until cold.
- Top with Latik or grated cheese before serving.
Nutrition Facts : Calories 358 kcal, Carbohydrate 38 g, Protein 1 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 210 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving
PURPLE YAM JAM
This is a Filipino recipe. It's called halayang ube in the Philippines. It's a sweet treat made from purple yam which is commonly found in the country. You can eat this with bread or by itself.
Provided by Jasmin Monteclar
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h55m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil. Cook yam in the boiling water until tender, about 30 minutes. Drain and cool until easily handled. Peel and thinly grate the flesh.
- Melt butter in a wok over medium heat. Stir in condensed milk and vanilla extract. Add grated purple yam. Reduce heat to low and cook, stirring constantly, until mixture is sticky but not dry, about 30 minutes. Pour in evaporated milk; cook and stir for 15 minutes. Remove from heat.
- Transfer yam mixture to a container and cool to room temperature, about 30 minutes. Chill before serving.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 37.3 g, Cholesterol 34 mg, Fat 10.7 g, Fiber 2.3 g, Protein 5.3 g, SaturatedFat 6.7 g, Sodium 115.5 mg, Sugar 21.7 g
UBE HALAYA RECIPE BY TASTY
Ube halaya, also known as "purple yam jam," is a classic Filipino dessert that can be eaten on its own or used as a topping or filling in many other desserts. It is made with mashed up purple yams, evaporated milk, and ube or regular condensed milk for a silky smooth, rich texture. This creamy and vibrant dessert will wow your guests!
Provided by Kristen Marquez
Categories Snacks
Time 45m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Melt the butter in a large saucepan over medium-low heat. Add the evaporated milk, condensed milk, sugar, and grated ube. Stir to combine.
- Bring to a boil and continue stirring gently and constantly until the ube halaya thickens, 25-30 minutes.
- Stir in the food coloring for a more vibrant purple color, if desired.
- Transfer the ube halaya to a heatproof airtight container and let cool. Spread on toast while still warm, or let cool completely before using in your favorite desserts. The jam will keep in the refrigerator for up to 1 week.
- Enjoy!
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HOW TO MAKE UBE HALAYA (PURPLE YAM JAM) RECIPE
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Cuisine Filipino, AsianTotal Time 1 hrCategory Desserts, Filipino Treats, Snacks, TreatsCalories 209 per serving
- Combine Grated Ube or Purple Yam and Coconut Milk in a blender. Puree for 2 minutes or until the mixture is smooth.
- Add Sweetened Condensed Milk and stir until completely combined. Then add the Ube Flavouring.
- Cook for about 20 minutes with constant stirring. If small lumps start to form, lower the heat further (if possible) and/or stir more. Scrape also the sides occasionally to prevent lumps.
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