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    Ube Halaya Recipe - The Unlikely Baker®

    Uploaded by

    eujherald08
    Filipino dessert

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Ube Halaya Recipe - The Unlikely Baker®

    Uploaded by

    eujherald08
    7 views2 pages
    Filipino dessert

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    Filipino dessert

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    7 views2 pages

    Ube Halaya Recipe - The Unlikely Baker®

    Uploaded by

    eujherald08
    Filipino dessert

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 2

    Ube Halaya Recipe

    4.98 from 88 votes


    Ube halaya recipe that’s authentic and easy to make. Just a few ingredients and a
    little patience for the most delicious homemade ube halaya.

    Prep Time Cook Time Total Time


    15 mins 1 hr 15 mins 1 hr 30 mins

    Course: Dessert Cuisine: Filipino Servings: 48 tbsp Calories: 42kcal Author: Jolina

    Equipment
    Potato Masher
    Wok
    Cheese Grater

    Ingredients
    1 12-oz can evaporated milk
    ½ cup packed brown sugar
    2.2 lbs fresh ube or purple yam see notes
    1 10-oz can condensed milk
    ½ tsp salt
    ¼ cup unsalted butter softened and cubed

    Instructions
    1. Cut ube or fresh yams into pieces so it fits your pot. Fill your pot with water to fully cover all
    pieces then bring to a boil. Cook until a fork goes through the ube with little resistance (about
    30 minutes).
    2. Fish yams out and allow to cool (about 10 minutes). While still warm, peel then mash yams
    with a fork or a potato masher (see notes).
    3. In a large non-stick skillet or wok on medium heat, combine and stir 1 can evaporated milk
    and ½ cup brown sugar until the sugar is dissolved. Then add mashed yams, 1 can
    condensed milk and ½ tsp salt (see notes).
    4. Begin stirring until the halaya thickens considerably. Stir constantly otherwise your halaya will
    burn. Don’t be tempted to switch to high heat either. Medium heat is the hottest you should
    go. Slow and steady does it.
    5. Once your jam thickens (around the 20-minute mark), add butter and stir some more until the
    butter melts and is incorporated.
    6. You know your ube is done when your jam pretty much stays in place when you drag your
    spoon down the middle of your pan (around 30 minutes). See notes.
    7. Transfer to a heat-proof container, allow to cool, enjoy!

    Notes
    1. This recipe yields a generous 3 cups (48 tbsp) of ube halaya.
    2. If using frozen grated ube, use 2 454-g packs. Thaw before using. Skip steps 1 to 3.
    3. If you prefer to grate your yams, simply run each piece through a cheese grater.
    4. If you see big chunks of yam, smush them on the sides of your pan.
    5. Whether you continue stirring after the ube jam is cooked is up to you; it depends on how
    thick or spreadable you want your jam to be. I usually stir until it becomes almost difficult to
    stir, another 10 minutes. Just remember that the halaya will continue to set and thicken as it
    cools and when it’s chilled in the fridge.
    6. See post for the complete step-by-step photos as well as cooking tips.

    Nutrition
    Calories: 42kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg |
    Sodium: 27mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 4mg |
    Calcium: 6mg | Iron: 1mg

    This delicious recipe brought to you by TheUnlikelyBaker.com | (c) 2016-2023

    (Nutrition values are estimates only.)

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