Monday, April 9, 2012

Purple Yam/Ube

Purple yam (Ube) is used in a variety of desserts, as well as a flavor for ice cream, milk, Swiss rolls, tarts, cookies, cakes, and other pastries. This purple root crop is a heavy favorite among Filipinos for its soft and smooth texture and delicious taste.

Like regular yams, purple yams are extremely good for you. High in potassium, plus B6, vitamin C, fiber, plus antioxidants, purple yams are truly one of nature's wonders.

The most popular way of cooking ube is to make it into halaya.  It is a sweet sticky jam-like concoction that may be eaten by itself or as an ingredient in other deserts like halo-halo.

Ube Halaya Recipe


1 kilo ube mashed or 2 packs purple yam
2 cans condensed milk
1 can evaporated milk
1/2 cup butter
1/2 cup sugar (amount optional)
1/4 cup grated cheese

Cooking Instructions:

Cook ube in boiling water until soft. Peel and mash ube until smooth in texture. A blender can be used for a better result.

In a big wok, melt butter or margarine. Place in the mashed ube; pour the condensed milk and sugar over it. Keep  stirring on low heat for at least 30 minutes or the until mixture is well blended.

Add evaporated milk and continue mixing until well blended and thick. Stir constantly to prevent sticking to the pan. Let cool and transfer into a large greased tray or pans Sprinkle with grated cheese for extra flavor. Chill and serve.

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