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Ube halaya, also known as purple yam jam, is a popular Filipino dessert made from purple yam or “ube”. It is a sweet and creamy delicacy that is often enjoyed as a snack or dessert.
One of the key ingredients in making this delicious treat is coconut milk. The combination of ube and coconut milk creates a unique and delectable flavor that is sure to satisfy your taste buds.
Preparing ube halaya with coconut milk is not as complicated as it may seem. In fact, you can easily make it in the comfort of your own kitchen with just a few simple steps. So, if you’re ready to indulge in this mouth-watering dessert, let’s get started!
Please note that the measurements provided in this recipe are just guidelines. Feel free to adjust them according to your personal preference.
Ube Halaya Recipe
Ube halaya is a popular Filipino dessert made from ube, a purple yam known for its sweet and earthy flavor. This classic Filipino delicacy is loved by many and often served during special occasions and holidays. Making ube halaya at home is a simple and enjoyable process, and it only requires a few key ingredients.
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Ingredients:
| Quantity | Ingredient |
|---|---|
| 500g | Ube (purple yam) |
| 2 cups | Coconut milk |
| 1 cup | Evaporated milk |
| 1 cup | Condensed milk |
| 1/2 cup | White sugar |
| 1/4 cup | Butter |
Instructions:
- Start by preparing the ube. Wash the ube thoroughly and peel off the skin. Cut the ube into small chunks.
- Boil the ube chunks in a pot of water until they become soft and tender. This usually takes around 30 minutes. Drain the boiled ube and let it cool down.
- Mash the boiled ube using a fork or potato masher until smooth and no lumps remain.
- In a large pan or pot, combine the coconut milk, evaporated milk, condensed milk, and white sugar. Stir well over medium heat until the sugar is dissolved.
- Add the mashed ube to the pot and mix well with the milk mixture. Cook over low heat, stirring constantly, until the mixture thickens and becomes sticky. This process can take around 30-45 minutes.
- Once the mixture reaches a thick and sticky consistency, add the butter and continue to cook for an additional 5 minutes. Stir well to fully incorporate the butter.
- Remove the pot from heat and transfer the ube halaya to a greased mold or container. Smooth out the surface using a spatula or the back of a spoon.
- Allow the ube halaya to cool down completely at room temperature. You can also refrigerate it for a few hours to speed up the cooling process.
- Serve the chilled or room temperature ube halaya as a dessert or snack. It pairs well with toasted coconut flakes or grated cheese on top.
Enjoy your homemade ube halaya!
Overview
Ube halaya with coconut milk is a delicious Filipino dessert made from purple yam and coconut milk. Ube, also known as purple yam, is used extensively in Filipino cuisine and is known for its vibrant purple color and sweet flavor.
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Ingredients
- 2 cups grated ube (purple yam)
- 1 can (400ml) coconut milk
- 1 can (300g) condensed milk
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Instructions
- In a large saucepan, combine grated ube, coconut milk, condensed milk, butter, sugar, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan. This will take about 30-40 minutes.
- Once the mixture is thick, reduce the heat to low and continue cooking for another 10 minutes, stirring continuously to prevent burning.
- Remove the saucepan from heat and let the mixture cool slightly.
- Transfer the ube halaya into a greased baking dish or container and smooth the top with a spatula.
- Allow the ube halaya to cool completely before slicing and serving.
Ube halaya with coconut milk is a popular dessert in the Philippines and is often enjoyed on its own or used as a filling for other Filipino sweets such as halo-halo or hopia. Its creamy texture and sweet, nutty flavor make it a favorite among both locals and foreigners alike. Try making this delicious dessert at home and enjoy the unique flavors of Filipino cuisine.
Ingredient List
Main Ingredients:
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- 2 cups grated purple yam (ube)
- 1 can (400ml) coconut milk
- 1 can (300ml) condensed milk
- 1/2 cup granulated sugar
- 1/4 cup butter
Optional Ingredients:
- 1/4 cup macapuno (sweetened coconut sport)
- 1/4 cup grated cheese
Note: These optional ingredients will add more flavor and texture to the ube halaya, but they are not required.
Preparation Steps
Before you start cooking, gather all the necessary ingredients:
- 2 cups of grated purple yam (ube)
- 2 cups of coconut milk
- 1 cup of condensed milk or granulated sugar
- 1/2 cup of butter
- 1/4 teaspoon of salt
Step 1: Boil the Purple Yam
Place the grated purple yam in a large pot and add enough water to cover it. Bring the water to a boil and let the yam cook until soft.
Step 2: Mash the Purple Yam
Once the yam is cooked, drain the water and let it cool slightly. Mash the yam using a fork or a potato masher until it becomes smooth.
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Step 3: Cook the Ube Halaya
In a separate pan, melt the butter over medium heat. Add the mashed purple yam, coconut milk, condensed milk or sugar, and salt. Stir the mixture continuously to prevent it from sticking to the pan.
Cook the mixture for about 20-30 minutes or until it thickens to a paste-like consistency. Make sure to stir frequently to avoid burning the halaya.
Step 4: Transfer and Cool
Once the mixture thickens, remove it from the heat and transfer the ube halaya to a greased baking dish or container. Spread it evenly and let it cool at room temperature.
Once cooled, you can refrigerate the ube halaya for a few hours or overnight to allow it to set and become firmer. Serve chilled and enjoy!
Cooking Method
To cook ube halaya with coconut milk, you’ll need the following ingredients:
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| Ingredients: | Quantity: |
|---|---|
| Ube (purple yam) | 2 cups |
| Coconut milk | 1 can (400 ml) |
| Condensed milk | 1 can (300 ml) |
| Butter | ½ cup |
| Granulated sugar | 1 cup |
| Evaporated milk | 1 can (400 ml) |
| Vanilla extract | 1 teaspoon |
| Salt | ¼ teaspoon |
Here’s the step-by-step cooking method:
- Wash the ube thoroughly under running water to remove any dirt or debris. Peel the skin off and grate the ube using a grater or food processor.
- In a large pot or saucepan, combine the grated ube, coconut milk, condensed milk, butter, granulated sugar, evaporated milk, vanilla extract, and salt. Mix well to combine all the ingredients.
- Place the pot or saucepan over medium heat and cook the mixture, stirring constantly, to prevent it from sticking to the bottom. Keep stirring until the mixture thickens and the ube is fully cooked, usually for about 30-40 minutes.
- Once the mixture reaches a thick consistency and the ube is fully cooked, remove the pot or saucepan from the heat and let it cool slightly.
- Transfer the cooked mixture to a greased baking dish or container, then smooth the top using a spatula.
- Allow the ube halaya to cool completely before serving. You can refrigerate it for a few hours to help it set further.
- Once chilled and set, slice the ube halaya into squares or desired shapes, and serve it as a delicious Filipino dessert.
Enjoy your homemade ube halaya with coconut milk!
Serving Suggestions
Ube halaya with coconut milk is a versatile dessert that can be served in a variety of ways. Here are some serving suggestions to make your ube halaya even more delicious:
1. Toppings:
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Add a bit of texture and variety to your ube halaya by using different toppings. Some popular options include toasted coconut flakes, crushed peanuts, or even a sprinkle of cinnamon. The added crunch will complement the creamy texture of the ube halaya, creating a delightful contrast of flavors.
2. Ice Cream:
If you’re looking for a refreshing twist, serve a scoop of your favorite ice cream alongside a serving of ube halaya. The coolness of the ice cream will contrast with the warm and creamy ube halaya, creating a satisfying combination of temperatures and textures.
3. Whipped Cream:
To add a touch of lightness to your ube halaya, top it off with a dollop of freshly whipped cream. The airy texture of the whipped cream will balance out the rich and dense flavors of the dessert, making it a perfect treat for those who prefer a lighter option.
4. Fresh Fruits:
For a burst of freshness, serve your ube halaya with some fresh fruits. Slices of mango, strawberries, or even a few pieces of ripe banana can add a vibrant twist to the dessert. The combination of the fruity flavors with the sweet and earthy taste of the ube halaya will create a harmonious blend.
5. Rice Cakes:
If you want to go for a more traditional Filipino dessert experience, serve your ube halaya with some sticky rice cakes, such as puto or bibingka. The combination of the soft and slightly sweet rice cakes with the creamy and flavorful ube halaya is a classic pairing that never disappoints.
Don’t be afraid to experiment and have fun with different serving suggestions for your ube halaya with coconut milk. The possibilities are endless, and you can tailor the dessert to your own personal preferences and taste. Enjoy!
Q&A
What is ube halaya?
Ube halaya is a traditional Filipino dessert made from purple yam.
What are the ingredients needed for cooking ube halaya?
The ingredients needed for cooking ube halaya are purple yam, coconut milk, condensed milk, butter, and sugar.
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Can I use regular yam instead of purple yam?
No, ube halaya requires purple yam for its distinct flavor and vibrant purple color.
How do I prepare the purple yam for cooking?
To prepare the purple yam, peel off the skin and grate it using a grater or a food processor.
Can I store leftovers of ube halaya?
Yes, you can store leftovers of ube halaya in an airtight container in the refrigerator for up to 3 days.