This is quite a late post but I am proud to share it with all of you. A few days after Christmas, my oldest brother gave us about two kilos of Ube (purple yam). Since it was too big for us to just boil it, Josef and I decided to make Halayang Ube. We used to buy halaya on certain occasions at home, it is not a regular fare for us. The day before New Year, we had the whole thing boiled and mashed finely. There is a sort of excitement making a dessert for the first time. It is time-consuming to mix it while in the pan because you have to make sure that it comes out sticky and thick enough. Imagine an hour of mixing it on top of the stove while cooking.
I used about two cups of coconut cream, 3/4 stick of butter and three cans of condensed milk, no sugar added. The original recipe calls for the first two ingredients plus two cans of condensed milk, two cans of evaporated milk and a cup of sugar. My son made a mistake of buying milk though. He thought he bought two each of milk but when I opened the cans, the third one is also a condensed milk. Instead of going back to the grocery store, I just used all the three cans of condensed milk without adding sugar. The halaya was creamy, just perfect topped with grated cheese.
There is always a first time for everything. Experimenting in the kitchen was a success. You have to let it cool for at least two hours inside the ref before eating. It is best served actually the next day. I will do this again if we could find fresh Ube roots in the market. I think that harvesting it is seasonal too. It is one of those yummy treats that you could make on your own and won’t have to buy the finished product.