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Ube Halaya

Philippines

Step 1 of 9

Ube Halaya — step 1 of 9

If using fresh ube, boil the peeled whole tubers in water 30-40 minutes until a skewer slides through easily, then drain, cool slightly and grate or mash smooth. Frozen grated ube and rehydrated powder can go straight into the pan.

Ingredients

About 3 cups (750 g), serving 8-10

The halaya

2 lb (900 g) fresh purple yam (ube), peeled and grated fine, or 1 lb (450 g) frozen grated ube, thawed, or 1 cup (110 g) ube powder rehydrated in 2 cups (475 ml) hot water
1 3/4 cups (415 ml) coconut milk
1 can (14 oz / 397 g) sweetened condensed milk
1/2 cup (100 g) granulated sugar, or to taste
4 tbsp (56 g) butter, plus extra for greasing
1/2 tsp (3 g) salt
1 tsp (5 ml) ube extract (optional, for colour and aroma) optional

To serve

Grated fresh coconut, or toasted coconut flakes (optional) optional
Latik — coconut curds, from reducing 1 cup (240 ml) coconut cream (optional) optional

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.