Halayang Ube
User Reviews
3.9
Halayang Ube
Description
This Halayang Ube recipe uses thawed grated ube combined with various milks, butter, and sugar, then cooked over medium heat until thickened to a paste-like consistency. The ube extract adds color and flavor intensity. After cooking for 30 to 40 minutes, shredded processed cheese is blended in to enrich the texture and taste, and cooking continues until the mixture slightly pulls away from the pan.
The cooked mixture is transferred to a greased mold or baking dish, spread evenly, and cooled until set. It can be inverted onto a plate and garnished with latik, or coconut cream cooked down to a toasted topping. The resulting treat balances creamy sweetness with subtle coconut and ube notes, a traditional Filipino dessert enjoyed on its own or as a festive offering.
The jam consistency can be extended with longer cooking for molding, and the final product thickens further upon cooling.
Ingredients
- 1 package ube frozen grated, thawed
- 1 can coconut milk 13.5 ounces
- 1 can sweetened condensed milk 14 ounces
- 1 can evaporated milk 12 ounces
- ½ cup butter
- 1 cup sugar
- 2 to 3 drops ube extract optional
- 1 cup processed cheese American, Eden brand, shredded
For the Latik
- 2 cups coconut cream
Instructions
- In a wide, heavy-bottomed pan over medium heat, combine grated ube, coconut milk, condensed milk, evaporated milk, butter, and sugar.
- Bring to a boil, stirring occasionally until sugar is dissolved, butter is melted, and ube is dispersed
- Add ube extract, if using, and stir until mixture is evenly colored.
- Lower heat and continue to cook, stirring regularly, for about 30 to 40 minutes or until a thick paste consistency forms.
- Add cheese and stir until melted. Continue to cook for another 10 to 15 minutes or until mixture is thick enough to cling to the back of the spoon and pulls slightly from the side of the pan.
- Lightly grease sides of a baking dish or llanera mold with coconut oil or melted butter.
- Spoon ube halaya into the prepared dish or mold and using a buttered spatula, spread and flatten evenly. Allow to cool.
- To serve, invert halaya onto a serving plate. Lightly brush the top with coconut oil and garnish with latik, shredded cheese, toasted coconut flakes or sweetened macapuno.
To Make Latik
- In a pan over medium heat, add coconut cream and bring to a boil. Cook until it starts to thicken.
- Lower heat and continue to cook. As the oil starts to separate and solids begin to form, stir and scrape sides and bottom of the pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown. Drain latik from the oil and store in separate containers until ready to use.
Notes
- This ube jam can be cooked longer to reach a firmer moldable consistency.
- The mixture thickens further as it cools, so remove from heat accordingly.
- Garnish with coconut latik or toasted coconut for authentic presentation.
- Use processed cheese like Eden American-style for best melting and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 37g | 57% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 51mg | 17% |
| Sodium | 361mg | 15% |
| Potassium | 554mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 5865IU | 117% |
| Vitamin C | 4mg | 4% |
| Calcium | 314mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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