WebHow to make Low-Carb Ube Bars. Preheat the oven to 350 degress F or 180 degrees C. Line a 1-liter capacity heat-resistant rectangular dish/baking pan with …
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WebUsing a fine-mesh sieve or colander, drain latik. Reserve oil. Grease bottom and sides of a 9 x 13 x 1 baking pan with coconut oil. Set aside. Wash the glutinous rice …
Melt butter in a pan. Then, pour coconut milk and evaporated milk into the pan. Now, add brown sugar, vanilla, and grated taro fruit. Stir for 15 to 25 minutes or until the mixture thickened already over low heat. Brush the llanera with butter. Then shape the ube halaya into the llanera.
Allow to cool to touch and fluff with a fork to separate grains. In a wide non-stick skillet, combine coconut milk, ube halaya, sugar, and salt. Stir until well-blended. Over medium heat, bring to a boil. Lower heat and continue to cook until slightly reduced and thickened.
The cook time can range from 40 - 60 minutes. When the jam starts to thicken, add the vanilla, lemon juice and butter. Keep whisking to combine all the ingredients. If you want to add ube extract to deepen the purple color, you can do so at this stage. Remember that the ube halaya will thicken greatly as it cools down.
Hi Bold Bakers! Ube halaya jam, purple yam jam, halayang ube, or simply ube jam — whatever you choose to call it, it’s absolutely delicious and the key ingredient in many Asian desserts! The wonderfully colored yam, a relative to our more familiar sweet potatoes, is a popular ingredient in the Philippines.