A delightful Filipino dessert made from purple yam, known for its vibrant color and creamy texture.
Ingredients
- 2cupsgrated ube (purple yam)
- 1cansweetened condensed milk
- 1canevaporated milk
- 1cupcoconut milk
- 1/2cupbutter (unsalted)
- 1/2cupsugar
- 1tspvanilla extract (optional)
- 1pinchsalt
How to make Ube Halaya
Prepare the Ube
If using fresh ube, boil until tender, peel, and then grate. If using frozen or vacuum-packed ube, thaw and grate it.
Cook the Mixture
In a large saucepan, melt the butter over medium heat.
Add the grated ube and cook for about 5 minutes, stirring constantly to prevent sticking.
Pour in the sweetened condensed milk, evaporated milk, coconut milk, sugar, and a pinch of salt. Stir well to combine.
Thicken the Mixture
Continue cooking the mixture over medium heat, stirring frequently. Cook until the mixture thickens and pulls away from the sides of the pan. This may take about 20-30 minutes.
Add Vanilla (Optional)
If using, stir in the vanilla extract and mix well.
Transfer to a Container
Once thickened, transfer the ube halaya into a greased dish or mold. Use a spatula to flatten the top. You can also use a bowl or other decorative mold for presentation.
Cool and Serve
Allow to cool to room temperature, then refrigerate to set for at least 2-3 hours or until firm.
When ready to serve, you can slice it into squares or scoop it out. It can be served on its own or as a topping for other Filipino desserts like leche flan or ice cream.
Tips & Tricks
Optional toppings include shredded coconut, grated cheese, or crushed nuts.
FAQS
How do I prepare fresh ube for making Ube Halaya?
To prepare fresh ube for Ube Halaya, start by boiling the ube until it's tender. Once cooked, peel the skin off and then grate the ube. This will give you the vibrant purple color and creamy texture needed for the dessert.
Can I make Ube Halaya dairy-free or vegan?
Yes, you can make Ube Halaya dairy-free or vegan by substituting the sweetened condensed milk and evaporated milk with coconut cream or a plant-based milk alternative. Additionally, use vegan butter or coconut oil instead of unsalted butter for a completely dairy-free version.
What are some good storage tips for Ube Halaya?
To store Ube Halaya, allow it to cool to room temperature and then refrigerate it in an airtight container. It can last for up to a week in the fridge. If you want to keep it longer, you can freeze it for up to three months. Just make sure to thaw it in the refrigerator before serving.
What can I serve with Ube Halaya for a delicious dessert pairing?
Ube Halaya pairs wonderfully with other Filipino desserts. You can serve it as a topping for leche flan, ice cream, or even on top of a slice of cake. It also complements fresh fruits like mango or coconut for a tropical twist.
What can I use as a substitute for coconut milk in Ube Halaya?
If you don't have coconut milk on hand, you can substitute it with almond milk or soy milk for a different flavor profile. However, keep in mind that using a non-coconut milk may alter the traditional taste and creaminess of the Ube Halaya.
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