Ube Halaya

Introduction

History

Ube Halaya has been a traditional Filipino dessert for generations. The purple yam is a staple ingredient in Filipino cuisine and is often used in various dishes and desserts.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to continuously stir the mixture while cooking to prevent it from sticking to the pan.

- Adjust the sweetness by adding sugar to your liking.

- Use fresh ube for the best flavor and color.

Serving Suggestions

Serve Ube Halaya as a dessert on its own or as a topping for ice cream or halo-halo.

Cooking Techniques

Boiling, grating, and simmering are the main cooking techniques used in this recipe.

Ingredient Substitutions

Use coconut oil instead of butter for a dairy-free version.

- Substitute sugar with honey or maple syrup for a healthier option.

Make Ahead Tips

Ube Halaya can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve Ube Halaya in small bowls or jars for individual servings. Garnish with a sprinkle of cinnamon or grated cheese.

Pairing Recommendations

Enjoy Ube Halaya with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store leftover Ube Halaya in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Ube Halaya contains approximately 200-300 calories.

Carbohydrates

Ube Halaya is high in carbohydrates due to the purple yam and sugar content.

Fats

The butter used in this recipe adds to the fat content of the dish.

Proteins

There is minimal protein in Ube Halaya.

Vitamins and minerals

Purple yam is rich in vitamins and minerals, including vitamin C, potassium, and fiber.

Alergens

This recipe contains dairy (butter, condensed milk, evaporated milk) which may be allergens for some individuals.

Summary

Ube Halaya is a high-carb, moderate-fat dessert that is rich in vitamins and minerals from the purple yam.

Summary

Ube Halaya is a delicious and creamy Filipino dessert made from purple yam. With its vibrant color and sweet flavor, it is sure to be a hit at any gathering or celebration.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a hot summer day, and I was rummaging through a box of old cookbooks that had been tucked away in the attic for years. As I flipped through the yellowed pages, a faded piece of paper fell out and fluttered to the floor. Curious, I picked it up and saw that it was a handwritten recipe for Ube Halaya.

I had heard of Ube Halaya before, a Filipino dessert made from purple yam, but I had never tried making it myself. As I read through the recipe, I could almost smell the rich, sweet aroma of the dish wafting through my kitchen. I knew I had to give it a try.

The recipe was written in a flowing script, with detailed instructions on how to prepare the purple yam and cook it down into a smooth, creamy pudding. It called for grated ube, coconut milk, sugar, and butter, all cooked slowly over low heat until thick and luscious. I could practically taste the decadent dessert just from reading the words on the page.

I remembered my own grandmother making Ube Halaya when I was a child, during special occasions like birthdays or holidays. She would spend hours in the kitchen, stirring the pot with a wooden spoon and humming a tune under her breath. The scent of the cooking yam would fill the house, making my mouth water with anticipation.

I decided to follow the recipe to the letter, gathering all the ingredients and setting to work in my own kitchen. I peeled and grated the purple yam, marveling at its vibrant hue and earthy aroma. I poured the coconut milk into a heavy-bottomed pot, along with the sugar and butter, and added the grated ube.

As the mixture simmered on the stove, I stirred it slowly, watching as the purple yam transformed into a thick, glossy paste. The color deepened with each passing minute, turning from a pale lavender to a rich, regal purple. The scent of the cooking dessert filled my kitchen, just as it had in my grandmother's house so many years ago.

Finally, after what seemed like an eternity, the Ube Halaya was ready. I scooped a spoonful into a bowl and took a hesitant bite. The taste was pure nostalgia, a perfect blend of sweet and savory, with a hint of coconut and butter lingering on my tongue. I closed my eyes and savored the moment, transported back to my grandmother's kitchen and the memories we had shared over a steaming bowl of Ube Halaya.

From that day on, Ube Halaya became a staple in my own cooking repertoire. I made it for family gatherings, potlucks, and just as a special treat for myself. Each time I cooked the dessert, I felt a connection to my grandmother and the generations of women who had passed down this recipe through the years.

As I grew older, I began to experiment with the recipe, adding my own twists and substitutions to make it uniquely mine. I tried using different types of sweeteners, like honey or maple syrup, and even added a sprinkle of cinnamon or nutmeg for a warm, spicy kick. But no matter how much I tweaked the recipe, the essence of Ube Halaya remained the same – a taste of tradition and love, wrapped up in a purple yam pudding.

I often wonder where that handwritten recipe came from, and who had written it so many years ago. Perhaps it was a gift from a friend or a cherished family heirloom passed down from one generation to the next. Regardless of its origins, I will always be grateful for finding it that hot summer day in the attic, and for the memories it has brought back to me.

Now, as I write this story down for my own grandchildren to read, I hope that they too will find joy in cooking and sharing recipes with their loved ones. And who knows, maybe one day they will stumble upon a faded piece of paper in the attic, and discover a culinary treasure that will bring them closer to their family roots.

Categories

| Coconut Milk Recipes | Dessert Recipes | Filipino Desserts | Filipino Recipes | Yam Recipes |

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