Ube Halaya (Purple Yam Jam) - A Heavenly Filipino Delight

                           Ube Halaya (Purple Yam Jam) - A Heavenly Filipino Delight

Experience the vibrant purple color and creamy, subtly sweet taste of Ube Halaya, a popular Filipino dessert. This jam-like treat made from purple yams is a favorite at celebrations and a great choice for any occasion. Our recipe serves two and offers a taste of this tropical delight, featuring a rich, velvety texture that melts in your mouth. Get ready for a dessert that looks as amazing as it tastes!

Preparation time: 15 minutes

 Cooking time: 30-40 minutes

 Total time: 45-55 minutes

 Difficulty: Easy

 Serve: 2

INGREDIENTS

·       1 cup (200g) frozen grated ube (purple yam) 

·       1/2 cup (120ml) coconut milk 

·       1/4 cup (60ml) evaporated milk. 

·       1/4 cup (50g) granulated sugar (adjust to taste) 

·       2 tbsp unsalted butter 

·       1/4 tsp ube extract (optional for more color and flavor) 

·       A pinch of salt 

Tools & Equipment

·       Large non-stick pan or wok 

·       Wooden spoon or spatula 

·       Measuring cups and spoons 

·       Small bowl 

·       Food processor (optional for smoother consistency) 

INSTRUCTIONS

Step 1.

Prepare the Ube: If using frozen grated ube, let it thaw slightly. If you have fresh ube, peel and grate it. For a smoother texture, pulse the thawed ube in a food processor until it becomes a paste. 

Step 2.

Combine and Cook: In your non-stick pan, mix the ube, coconut milk, evaporated milk, sugar, and salt. Cook on medium-low heat, stirring constantly to avoid sticking and burning. 

Step 3.

Thicken the Mixture: Keep stirring and cooking the mixture. As it heats, the starches in the ube activate and the mixture thickens. This should take about 20-30 minutes. Constant stirring is key to achieving a smooth, lump-free texture. 

Step 4.

Add Butter and Extract: Once the halaya is thick and starts to pull away from the pan's sides, stir in the butter and ube extract (if using). The butter adds creaminess and a lovely shine. Cook for another 5-10 minutes, stirring until the mixture is very thick and glossy. A good test is to run your spatula down the middle; if it leaves a trail that doesn't fill in right away, it's ready. 

Step 5.

Cool and Serve: Transfer the hot ube halaya to a heatproof bowl or small individual dishes. Let it cool to room temperature and then refrigerate for at least 2 hours to set completely. 

Step 6.

Garnish and Enjoy: Serve the chilled ube halaya as is or top with latik (coconut milk curds), shredded coconut, or a drizzle of condensed milk for added sweetness. 

Macros (Approximate per serving) 

·       Calories: 350-400 

·       Carbohydrates: 50-60g 

·       Protein: 5-7g 

·       Fat: 15-20g 

Note: These are estimates and can vary based on specific ingredients and quantities used. 

Tips and Variations

·       For a smoother texture: Use a food processor to blend the ube before cooking. 

·       Adding Latik: To make latik, simmer 1/2 cup of coconut cream in a pan until the oil separates and the milk solids turn into golden-brown curds. 

·       Ube Cheese Halaya: For a savory-sweet twist, stir in 1/4 cup of grated cheddar or cream cheese during the final minutes of cooking. 

·       Adjusting Sweetness: You can easily change the sugar level by starting with less and adding more to taste during cooking. 

·       Use a heavy-bottomed pan: This helps heat distribute evenly and prevents scorching. 

FAQs 

1Q- Where can I find ube? 

A: Frozen grated ube is usually available in Asian grocery stores, especially Filipino markets. You can also find ube powder or ube extract in these stores. 

2Q- Can I use fresh ube instead of frozen?  

A: Yes, of course! Fresh ube will provide a more authentic flavor. Just peel, steam until tender, and then mash or grate it before following the recipe. 

3Q- How long does ube halaya last? 

A: When stored in an airtight container in the refrigerator, ube halaya can last for up to one week.