While ube desserts have always been a classic for Filipinos, it has recently become popular in the international food scene, as well. Known as a “purple yam” to foreigners, ube is a humble root crop with a vivid violet to purple color often used as the foundation of many sweet treats.
Aside from its color, the rich ube taste comes from the filling— the kind that’s made with ube halaya. This concentrated mix is made from said purple yam and is commonly used to add color or flavor to desserts (though some people eat it straight out of the jar). Although you can often find this in local stores and souvenir shops, there’s an art to making your own ube halaya. Jam Blauta (IG and Tiktok: @jamsaysyumm) shares his family recipe and it’s easier than you might think!
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Ube Halaya Recipe
- 1 kilo of uncooked ube
- 1 can of condensed milk
- 200g of butter
- 1 can of evaporated milk
- Boil your ube in water until tender. Strain out the water, peel off the skin, then mash or grate it.
- In a pan over medium heat, add your ube. Pour in your condensed milk, evaporated milk, and butter; then mix until well-combined.
- Keep stirring until the ube halaya thickens.
- When your ube halaya has reached its desired thickness, transfer it into a container and let it cool down. Now, you can use it to make more yummy ube treats! Just remember to store it in the fridge when not in use. Enjoy!
What other ube recipes would you like to see? Let us know in the comments!
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