Ube halaya Recipe
1 kilo fresh ube (purple yam) or frozen grated ube (boiled / if using frozen let thaw)
3 cups water (for boiling the ube)
½ cup granulated sugar
1 can (14 ounces) condense milk
⅔ cups fresh milk
2 cups coconut milk
½ cup 125 grams butter
1 tsp salt
coconut oil or butter (for greasing tin molds)
First, wash the fresh ube (purple yam) to remove the dirt and sand. You can use green scotch-brite or any rough grit sponge to remove the dirt then rinse properly until completely clean.
Prepare tin molds (llanera) by brushing with coconut oil or butter. Set aside.
Place the ube in a large pot and add water. Bring to a boil until they are soft and tender. When they are cooked let them cool first. When the purple yam is cool enough to handle peel and grate using a grater. Then set aside.
In the big wok over medium heat, add coconut milk, condensed milk, fresh milk, and salt. Let simmer and then add the grated ube (purple yam). Continue stirring and turn down the heat to avoid burning the yam.
When everything is well-incorporated add sugar and continue mixing. You can tell the mixture is cooked when it does not stick to the wok or pan and the consistency of the mixture is gooey.
Then add butter to the yam and continue mixing until the butter is well incorporated. Make sure that the yam is cooked well for longer shelf life. Taste and adjust sweetness according to your preference.
Transfer into the prepared tin molds and let cool for a minimum of 30 minutes.
Top with grated cheese or latik (coconut curd) and serve. Bon Appetit!