About the Recipe
Ube halaya is a thick, purple spread made with ube, condensed milk, coconut milk, and sugar. It is typically eaten by the spoonful or with pandesal or even used to make different desserts!
The steps are really simple, it is just that it takes a while to make because you cannot cook this on too high of a heat or else it will burn and you have to mix this continuously to get that super thick texture.
But, once it is all done, it is truly the best way to eat this purple yam and eating it straight from a spoon is totally acceptable. So if you really want to get to know the flavours of ube, ditch the oob drinks and make this instead.
Ingredients
454 g ube, shredded
200 ml coconut milk
200 ml condensed milk
200 ml evaporated milk or whole milk
70g brown sugar
2 tsp ube extract
Latik
200 ml coconut milk
Preparation
Wash ube. Cook ube in boiling water with the skin on until it is fork-tender.
2. Once cooked, peel the skin while warm. Mash the ube.
3. Add the rest of the ingredients except the latik and blend with a hand blender or regular blender.
4. Cook over medium heat for 30 to 40 minutes, it should be sticky and thick. Let cool.
5. To make the latik, boil the coconut milk over medium-high heat until the oil starts to separate, leaving the coconut milk solids. Strain to separate.
6. Top and serve ube halaya with the latik and enjoy.