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Ube Halaya

Making ube halaya is just simple but it tends to be almost tedious especially the mixing. The most important is that you make sure you have quality ube (purple yam), preferably the tapul variety. That's easy if you have a trusted and dependable suki at the market who won't shortchange you by substituting purple sweet potato. 
And if you're ready for the challenge, here's a simple recipe  to make a delicious Ube Halaya

  • 1 kilo Ube (purple yam)
  • 1 can Evaporated milk (370 ml)
  • 2 cans Condensed milk (300ml each)
  • 1/2 cup butter or margarine
  • 1/2 teaspoon of vanilla
How to Make Ube Halaya
  1. Boil the unpeeled ube in water until soft. Let it cool
  2. Peel and finely grate the ube and set aside. You may also use a blender if you want it smooth or you can do it by hand if you it to be "chunky".
  3. In a wok over medium heat, melt butter (or margarine)
  4. Add condensed milk and vanilla then mix well.
  5. Adjust the heat to low then add the grated ube.
  6. Continue on mixing for about 30 or so minutes to avoid having a burnt ube.
  7. When the mixture becomes sticky and a bit dry yet still moist, add evaporated milk. 
  8. Mix for another 15 minutes or so. When the consistency of the mixture can hold its own, remove from heat.
  9. Let cool and place in a greased container (to avoid the ube from sticking).
  10. Refrigerate before serving the ube halaya.
You can serve it on its own - make them into balls for a great presentation, or serve with halo-halo and partnered with other native delicacies like suman or biko.

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