Ube halaya
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Top: A wedge of finely mashed ube halaya served cold Bottom: Ube halaya topped with condensed milk | |
| Alternative names | Ube jam, Halayang ube, Purple yam jam |
|---|---|
| Course | dessert |
| Place of origin | Philippines |
| Serving temperature | cold |
| Main ingredients | Mashed purple yam, coconut milk and/or condensed milk, and butter |
 Cookbook: Ube halaya  Media: Ube halaya | |
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Ube jam, ube halaya or halayang ube (variant spellings halea, haleya; from the Spanish jalea, "jam") is a Philippines dessert made from boiled and mashed purple yam (Dioscorea alata, locally known as ube).[1] Ube halaya is also used in pastries and other desserts such as halo-halo and ice cream.
Preparation
Ube halaya is typically served cold. The main ingredient is peeled and boiled purple yam which is grated and mashed. The mashed yam, along with condensed milk and/or coconut milk, are then added into a saucepan where butter or margarine had been melted, and the mixture is stirred until thickened. Once thickened, the mixture is cooled down and placed into a platter or into a container with various shapes. Finally, the ube halaya is served once it had been in a refrigerator. Optional topping includes browned grated coconut or condensed milk.
See also
References
- Alejandro, R., & Tettoni, L. (2012). Authentic Recipes from the Philippines. New York: Tuttle Pub.