Filipino Ube Halaya Recipe

Ube Halaya Recipe (Purple Yam Jam) Foxy Folksy

WEBDec 29, 2020 · Turn heat to medium-low and let it simmer while stirring regularly, for another 20-30 minutes or until it becomes very thick and …

Rating: 4.9/5(29)
1. Melt the butter in a wide, deep pan over medium heat. Add the purple yam and coconut milk. Bring it to a boil while stirring occasionally. Let it cook for 15 minutes.
2. Transfer the cooked yam mixture to a blender or use an immersion blender to turn it into a fine puree.
3. Return the yam mixture back to the pan and add the remaining ingredients. Turn heat to medium-low and let it simmer while stirring regularly, for another 20-30 minutes or until it becomes very thick and heavy and pulls away from the side of the pan when stirring.
4. Grease 2 -3 llanera generously with butter. Divide the Ube Halaya into the llanera and let it cool down to room temperature. Cover with plastic wrap and place in the fridge for at least 2 hours or until cold.

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Simple Ube Halaya Recipe Panlasang Pinoy

WEBJun 5, 2015 · This blog was the first step that he took. Ube Halaya is a type of Filipino Dessert made from purple yam. There are quite a few ways …

Rating: 4.7/5(6)
1. Pour the coconut milk in a cooking pot. Bring to a boil.
2. Once the coconut milk start to boil, add the sugar. Stir until the sugar dilutes completely.
3. Put-in the grated purple yam. Continue to cook while stirring (using low to medium heat) until the texture gets thick. Note: It will take around 20 to 30 minutes. Please be patient.
4. Grease the llanera with cooking oil. Transfer the ube halaya to the greased llanera to mold it into shape.

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Ube Halaya Recipe The Unlikely Baker®

WEBAug 18, 2020 · In a large non-stick skillet or wok on medium heat, combine and stir evaporated milk and brown sugar until the sugar is dissolved. …

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 1/2 cup brown sugar until the sugar is dissolved. Then add mashed yams, 1 can condensed milk and 1/2 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.

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