Ube Halaya: Because Your Taste Buds Deserve a Purple Party
Craving something sweet and purple? Meet ube halaya – the creamy, dreamy, and totally irresistible dessert that’s secretly way easier to make than it looks (seriously, no fancy skills required!). This velvety sweet treat made from grated ube will have you spooning it straight from the pot, and no one’s judging. Whether you’re serving it up for a special occasion or just because, be ready to make some serious dessert magic. Spoiler: It might just become your new favourite snack. Go ahead, indulge – your taste buds will thank you!
Equipment
- Wok (or large pot)
- Heat proof container (or jars, llanera)
- Spatula
Ingredients
- 454 g frozen grated ube (purple yam) (1 pack)
- 354 ml can evaporated milk (1 can)
- 300 ml condensed milk (1 can)
- ½ cup packed brown sugar (100g)
- 4 Tbsp unsalted butter softened and cubed (57g)
- 1 tsp ube flavouring
- ½ tsp salt
Instructions
- Defrost the frozen grated ube. (I usually defrost in the fridge overnight).
- Heat wok on the stove to a medium heat.
- Once heated, add evaporated milk and brown sugar. Stir until the sugar is dissolved.
- Add condensed milk and ½ tsp salt. Stir to combine well.
- Add the ube and ube flavouring.
- Stir continuously until for about 20-30 minutes. Your halaya will start to thicken. Note: Don’t let your mixture stand or leave it unattended, otherwise it will burn. Don’t turn up the heat either. Constant stirring over medium heat is what you’re looking for.
- Add butter. Stir some more until the butter melts and is well combined with your halaya.
- Continue to stir until you reach your desired consistency for your halaya. I usually stir for another 10-15 minutes.
- Transfer to a heat-proof container.
- Cool, uncovered at room temperature for about 30 minutes.
- Cover your container and cool completely in the fridge for at least 2 hours.
- Serve and enjoy!