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Step 1: Make ube halaya. In a large saucepan, mix together the ube, coconut milk, sugar and ube extract. Turn the heat up to medium and bring to a boil. Then, take the heat down to low and mix ...
Ube halaya or halayang ube (also spelled halea, haleya; from Spanish jalea 'jelly') is a Philippine dessert made from boiled and mashed purple yam (Dioscorea alata, locally known as ube). [1] Ube halaya is the main base in ube/purple yam flavored-pastries and ube ice cream. It can also be incorporated in other desserts such as halo-halo.
From Ginger Dimapasok, co-owner of Café 86 in Chino, Calif., comes this Filipino jam perfect for spreads or as a base for pastries.
The combination of ube and macapuno (coconut sport) is a traditional one for ube halaya in Filipino cuisine, and it also applies to ube cakes. Ube macapuno cake is basically just ube cake with strips of gelatinous macapuno strips layered on top.
Ube is the Tagalog word for purple yam, but don't confuse it with the nearly identical purple sweet potato, also called the Okinawa sweet potato, or taro. While ube and purple sweet potatoes are ...
Ube is seen as an essential ingredient of halo-halo due to lending the dessert its distinctive flavor and violet color. Thus, ube ice cream may be used in place of or together with ube halaya. Since evaporated milk is another essential ingredient of halo-halo, using ube ice cream as well makes for a creamier recipe. [8] [9] [10]
A staple in Filipino cooking, ube has stunningly bright purple flesh and a sweet, nutty flavor with hints of vanilla and pistachio.
[1] [2] [3] Ube halaya is prepared separately, either by making it traditionally or by using store-bought ube halaya in jars. It is mixed with cream cheese, vanilla extract, and (optionally) condensed milk, then poured on top of the base. This layer is usually much thicker than the base. For baked versions, eggs are usually added.