Sunday, June 7, 2009

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. Violet yam (Ube), boiled and grated, mixed with coconut milk and sugar, and cooked until thick. The taste and texture is really neat - it comes across as a heavy ice cream, custard type pudding. It is a sweet sticky jam-like concoction that may be eaten by itself or as an ingredient in other desserts like halo-halo. My mom used to make this during birthdays, christmas, some special ocassions or when she just feels like it.

Ingredients:
  • Purple yam
  • butter
  • fresh milk
  • evaporated milk
  • coconut milk
  • sugar ( optional )

Directions

The traditional way of cooking ube halaya is to boil the ube, peel off the skin and grate the meat. Place butter in a saucepan under medium fire. Add in the ube, fesh milk, coconut milk and the evaporated milk. Mix all the ingredients very well. Continuously stir the mixture; never leave it unattended, until it turns thick. Adding sugar is optional.


Yam on Foodista

4 comments:

thumbbook said...

Back in high school, i remember making this in our cooking class and how our arms hurt from all the stirring needed.It tasted great though, but that was the last time I tried making it :)Hope you wont mind,I'd love to guide our readers to your site, just add this foodista widget to this post and it's all set to go, Thanks! -Alisa@Foodista

pixen said...

This purple colored yam is quite difficult to find than the usual paler variety in my country. Sometimes, when I'm lucky, I can find it the fresh market. The easiest I an find is colored Sweet Potatoes from yellow to purple variety!

marian said...

@alisa - thanks for adding my site to yours, my pleasure! :)

@ pixen - where are you from anyways? i guess we're neighboring countries around asia, but yes, in some countries, it's difficult to find. but now, in some asian markets, its readily available in powder form, so you wont have to grate and chop the yam, which is so exhausting! :)

Happy Cooking!

andrea brito babapulle said...

hi, just to let you know that I got the most irritating itch when cleaning this yam, so coated my arms and hands with coconut oil, (olive oil) midstream. Tasted delicions as a pudding, sweet as given,however, please note the knotty parts had to be removed and I used a dish scourer to clean it, plus a knife to get to the more difficult areas i.e. had to cut it into small workable pieces. it is a slimey yam,just to let you know.

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