Ube jam, ube halaya or halayang ube (variant spellings halea, haleya; from the Spanish jalea, "jam") is a Philippine dessert made from boiled and mashed purple yam (Dioscorea alata, locally known as ube). Ube halaya is also found in pastries as well as other sweets such as for instance halo-halo
and ice cream.
The primary ingredient is peeled and boiled purple yam which will be grated and mashed. The mashed yam, with condensed milk and/or coconut milk, are added to a saucepan where butter or margarine have been melted. The combination is stirred until thickened. As soon as thickened, the combination is cooled off and added to a platter or into containers of various shapes.
Ube halaya is usually offered cool, after refrigeration. Optional topping includes browned coconut that is grated condensed milk.
ube kalamay (sweet ube jam) recipe
2 packs frozen ube1 package sweet rice flour or mochikobanana leaves4 cups white sugar2 cans coconut milk1 tsp vanillalatik (cook coconut milk slowly until all oil is extracted and residue or latik is formed)
1. Thaw frozen ube.2. Make latik in a split pot.3. Wilt each banana leaf then brush with coconut oil.4. In large wok, mix thawed ube with coconut milk, rice flour, sugar, vanilla and a oil that is littlecoconut. Stir while cooking. Add more coconut oil by tablespoonfuls if required to stop sticking.6. Keep stirring until mixture is very thick. Place in pan lined with wilted banana departs.7. Flatten batter by hand employing a piece of oiled banana leaf.8. If you don’t feel stirring for a long time, you could put somewhat thickened mixture inbaking pan and bake in 350°F oven 15 to 20 mins.9. Cool and score prepared ube in diagonal shapes and put latik over the top
Halayang Ube (Purple Yam Jam) Recipe
To be aware of kalamay ube recipe and kalamay ube recipe, check out all of our website kalamay ube recipe
HOW TO PREPARE:
Prepare the latik by moving the coconut milk right into a pot that is small pan. Allow it to boil until it curdles. (See photos below).
Prepare the banana actually leaves (if you want) and oil because of the oil from the latik.
In a wok combine all components. Mix until well combined.
Cook in low temperature. Keep stirring until mixture is very dense.
Transfer the cooked combination into the banana actually leaves and top with latik.
Provide warm. Enjoy! ?
Recipe yields 2 cake pans
You could add 1/4 glass more sugar it sweeter. if you want?
?TO MAKE LATIK:
Temperature coconut milk in a pan. Bring to a boil.
Keep stirring for about 15-20 minutes before the milk changed into oil and then leave a residue that is solid.
Prepare the curd by pouring the coconut milk into a pan. Allow it to boil until it curdles.
Wilt banana leaf then oil with all the oil from the coconut curd.
The coconut milk, sugar, sweet rice flour and grated purple yam, mix until well combined in a large wok combine.