Ube Halaya

                              

Ube Halaya is a Filipino dessert made from purple yam or “Ube ” as we call it. The recipe is actually really simple and so is the process, but I have to warn you though that it requires muscle power and patience

 

 

INGREDIENTS

• 500 grams frozen purple yam, thawed and grated
• 1 can (300 ml) sweetened condensed milk
• 1 can (400 ml)coconut milk
• 1 can (370 ml) evaporated milk
• ¾ cup butter
• ½ cup sugar

METHOD

1. Melt the butter in a wide, deep pan over medium heat. Add the grated yam and coconut milk. Bring it to a boil while stirring occasionally. Let it cook for 15 minutes. Transfer the yam mixture in a blender or use a stab mixer to turn it into fine puree.
2. Return the yam mixture back to the pan and add the remaining ingredients. Turn heat into medium-low and let it simmer, while stirring regularly, for another 20-30 minutes or until it turns into a thick, sticky dough and pulls away from the side of the pan when stirring.
3. 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 before serving.