- * 1 kilo ube yam root
- * 1 can (14 ounces) evaporated milk
- * 2 cans (12 ounces) condensed milk
- * 1/2 cup butter or margarine
- * 1/2 teaspoon of vanilla (optional)
- Cooking Instructions:
- 1. On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
- 2. Peel and finely grate the ube yam.
- 3. Heat a big wok in medium heat.
- 4. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
- 5. Add the 1 kilo grated ube yam,
- 6. Adjust the heat to low
- 7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
- 8. Add the evaporated milk and continue to mix for another 15 minutes.
- 9. Let cool and place on a large platter.
- 10. Refrigerate before serving the halayang ube.
- Cooking Tips:
- * You may spread additional butter or margarine on top of the jam before serving.
- * For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
- * Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.
- METHOD #2
- * 1 kilo ube, boiled and grated
- * 2 cups coconut milk
- * 2 cups evaporated milk
- * 1 ? cups sugar
- * butter for greasing
- 1. In a thick-bottomed pan, combine grated ube, coconut milk, evaporated milk and sugar.
- 2. Cook over medium fire until very thick.
- 3. Stir constantly to prevent sticking.
- 4. Mold in greased pans. Cool.
- METHOD #3
- 1. Prepare 3 cups of mashed ubi, or powdered ubi mixed with water.
- 2. Blend this together with one cup of evaporated milk, 1 tablespoon of margarine, 1/2 cup of wheat flour and 2 cups of sugar.
- 3. Cook over low heat, and stir constantly for 25 minutes.
- 4. Before removing from heat, add lemon rind.
- 5. Place in a small bottles and seal tightly. Only a couple of hundred pesos worth of ingredients are needed to produced six small bottles of marketable halaya.
Location: PH, SAN FRANCISCO