Side dish - Ube halaya using frozen ube recipes
Author: James Brown
Here's a sweet and delicious Filipino jam recipe made with a perfect combination of coconut milk, ube yam, sugar and ube extract. It's a great recipe for holiday dessert or snack and a perfect treat for ube lovers!
Ube Halaya (Purple Yam Jam)
A condiment that's both a versatile ingredient and a dessert all on its own.
Provided by: Yana Gilbuena
Total time: 50 minutes
Cook time: 50 minutes
Yields: 3 items
Cuisine: Asian
Number of ingredients: 5
Provided by: Yana Gilbuena
Total time: 50 minutes
Cook time: 50 minutes
Yields: 3 items
Cuisine: Asian
Number of ingredients: 5
Ingredients:
- One 16-ounce (454g) pack frozen, grated ube (purple yam), thawed (see note)
- 5 1/2 ounces granulated sugar (3/4 cup; 155g)
- One 13.5-ounce (400ml) can coconut milk
- 2 ounces (4 tablespoons; 60g) unsalted butter, cut into 1/2-inch cubes (see note)
- 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
How to cook:
- In a 4-quart saucepan, heat ube over medium-high heat. Cook, stirring occasionally, until ube has started to deepen in color and any excess water has been cooked off, about 3 minutes.
- Add sugar and coconut milk and stir to combine. Bring mixture to a boil, then lower heat to maintain a gentle simmer. Cook, stirring and scraping frequently to prevent the ube from sticking to the saucepan, until the mixture has thickened to a jammy consistency, about 30 minutes.
- Add butter and salt and continue to cook until mixture is dark purple in color and has reduced to a viscous, paste-like consistency, about 15 minutes.
- Transfer to a heatproof medium bowl and let cool completely, about 30 minutes. Cover and refrigerate until cold.
Tags:
Ube Halaya Recipe Using Frozen Grated Ube
Ube Halaya
Recipe
Using Frozen
Grated
Ube
| Purple Yam Jam | Filipino Christmas Food StapleIn this video, I am making
ube halaya
for the first …
Ube Halaya
Here's a sweet and delicious Filipino jam recipe made with a perfect combination of coconut milk, ube yam, sugar and ube extract. It's a great recipe for holiday dessert or snack and a perfect treat for ube lovers!
Provided by: Lainey
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Filipino
Number of ingredients: 8
Provided by: Lainey
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Filipino
Number of ingredients: 8
Ingredients:
- 1 can (12.5 fl oz) evaporated milk
- 1 can (13.5 fl oz) full fat coconut milk
- ½ cup brown sugar
- 1 pound frozen grated ube yam
- ¾ cups butter
- 2 teaspoons ube extract
- 1 teaspoon vanilla extract
- juice of half of a lemon
Nutrition:
- Serving Size: 1 g
- Calories: 270 kcal
- Carbohydrate: 61 g
- Protein: 3 g
- Fat: 2 g
- Saturated Fat: 1 g
- Cholesterol: 5 mg
- Sodium: 66 mg
- Fiber: 5 g
- Sugar: 30 g
- Unsaturated Fat: 2 g
- In a large pot over medium heat, add evaporated milk, coconut milk, brown sugar, grated ube yam and bring to a boil and cook for about 15 minutes stirring occasionally.
- Next add butter, ube extract, vanilla extract, juice of half a small lemon and allow to simmer while stirring regularly, about 25-30 minutes or until it turns into a thick, sticky dough.
- Transfer to heat safe jars and allow it to cool completely.
Ube Halaya (Purple Yam Dessert rube Jam)
This Filipino purple yam dessert (ube halaya or ube jam) is not only eye-catching, it's totally delicious!! Mashed purple yam is cooked slowly with butter, evaporated milk and condensed milk which give this colorful dessert such a luscious buttery, creamy and sweet flavor. Great on its own or as topping for halo-halo or as jam for bread or filling for pastries.
Provided by: abigail
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: Asian,Filipino
Number of ingredients: 5
Provided by: abigail
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: Asian,Filipino
Number of ingredients: 5
Ingredients:
- 4 tbsp salted butter
- 1 lb (16 oz / 454 g) mashed purple yam, (frozen, thawed)
- 5 oz (147 ml) can (small) evaporated milk
- 1/2 can condensed milk
- 2 tbsp brown sugar
How to cook:
- In a non-stick wok or skillet, in medium heat, melt the butter. Once the butter is melted add the mashed purple yam and stir to mix until well-blended.
- Add the evaporated milk, condensed milk and sugar then continue to cook, stirring constantly in low to medium heat, until the mixture forms a whole and cohesive mass, is thick and folds easily when stirred. This may take up to 20 minutes.
- Transfer to a greased or buttered mold or llanera. Allow to cool completely then cover with plastic wrap and refrigerate. Enjoy on its own or use as spread or filling for pastries and certainly as topping for halo-halo.
