By PutoPinoy on Sunday, February 03, 2008 At Sunday, February 03, 2008
- 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)
- On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
- Peel and finely grate the ube yam.
- Heat a big wok in medium heat.
- Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
- Add the 1 kilo grated ube yam,
- Adjust the heat to low
- Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
- Add the evaporated milk and continue to mix for another 15 minutes.
- Let cool and place on a large platter.
- Refrigerate before serving the halayang ube.
- 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.
- 1 kilo ube, boiled and grated
- 2 cups coconut milk
- 2 cups evaporated milk
- 1 ¼ cups sugar
- butter for greasing
- In a thick-bottomed pan, combine grated ube, coconut milk, evaporated milk and sugar.
- Cook over medium fire until very thick.
- Stir constantly to prevent sticking.
- Mold in greased pans. Cool.
- Prepare 3 cups of mashed ubi, or powdered ubi mixed with water.
- Blend this together with one cup of evaporated milk, 1 tablespoon of margarine, 1/2 cup of wheat flour and 2 cups of sugar.
- Cook over low heat, and stir constantly for 25 minutes.
- Before removing from heat, add lemon rind.
- 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.