Ube Halaya

Ube is one of the most beloved delicacy in the Philippines. It is a dessert made out of purple yam made into many different kinds and forms of sweet dessert. It can be a preserve, a jam, incorporated into a cake or into a pastry filling. The possibilities are endless.

Ube or purple yam is a root crop like potato that is grown all over the Philippines. Below is my version of Ube jam called locally as “Halaya.”

There is ube powder available in the market but making the halaya out of yam are way tastier and more authentic. You can buy ube yams from any Asian store close by.

First, I boiled the yams until tender, make sure that the water covers up above the yam, then drained, once they cool down, I peeled them. Then cut into smaller pieces and mashed them like mashed potatoes.

I then put the mashed yams into a pan, or a wok add the butter that is cut into pieces, condensed milk and brown sugar. Cook it by constantly stirring until it thickens to a paste consistency. You know that it done when the jam does not stick to the pan. Let it cool aand serve as is or can be a filling for pastry or cake.

Recipe

INGREDIENTS:

1. 3 lbs purple yam
2. 1 can 14 oz. condensed milk
3. 1 stick unsalted butter/8 tablespoons
4. 2 cups brown sugar

INSTRUCTIONS:

1. Boil yams making sure that water is above the yams.
2. Once tender, drain and let it cool down.
3. Peel the yams, cut into smaller pieces and mash.
4. Transfer into a wok or pan, add condensed milk, 1 stick of butter (cut into smaller pieces) and brown sugar
5. Cook in a medium heat by constantly stirring until it thickens to a paste like consistency for about 10 minutes. It is done when the jam is not runny and does not stick to the pan.
6. Serve and enjoy! You can even incorporate this to another dessert such as pies or pastry filling.