Ube Halaya Purple Yam Jam Food

UBE HALAYA RECIPE (PURPLE YAM JAM)

Steps:

• Melt the butter in a wide, deep pan over medium heat. Add the purple yam and coconut milk. Bring it to a boil while stirring occasionally. Let it cook for 15 minutes.
• Transfer the cooked yam mixture to a blender or use an immersion blender to turn it into a fine puree.
• Return the yam mixture back to the pan and add the remaining ingredients. Turn heat to medium-low and let it simmer while stirring regularly, for another 20-30 minutes or until it becomes very thick and heavy and pulls away from the side of the pan when stirring.
• Grease 2 -3 llanera generously with butter. Divide the Ube Halaya into the llanera and let it cool down to room temperature. Cover with plastic wrap and place in the fridge for at least 2 hours or until cold.
• Top with Latik or grated cheese before serving.

UBE HALAYA RECIPE BY TASTY

Steps:

• Melt the butter in a large saucepan over medium-low heat. Add the evaporated milk, condensed milk, sugar, and grated ube. Stir to combine.
• Bring to a boil and continue stirring gently and constantly until the ube halaya thickens, 25-30 minutes.
• Stir in the food coloring for a more vibrant purple color, if desired.
• Transfer the ube halaya to a heatproof airtight container and let cool. Spread on toast while still warm, or let cool completely before using in your favorite desserts. The jam will keep in the refrigerator for up to 1 week.
• Enjoy!