Ube Halaya (Halayang Ube) with Latik Recipe
Ube halaya (halayang ube) is a popular Filipino delicacy that uses ube (purple yam), milk (coconut, condensed and evaporated) and butter. It’s creamy, slightly sweet and topped with latik, great as a dessert or snack.
Equipment
- Measuring cups and spoons
- Mixing bowls
- Grater or food processor or blender
- Large non-stick pan or wok and sturdy spoon/ spatula
- Llanera molds or glass jars for storage
Ingredients
- 800 grams fresh ube, boiled then grated -- or use frozen grated ube
- 1 can (13.5 ounces) coconut milk
- ½ can (6 ounces) evaporated milk
- 1 can (14 ounces) condensed milk
- ¾ cup sugar
- 100 grams butter
- 1 tablespoon ube extract -- optional but recommended
- 3 cups coconut cream (to make the latik)
Instructions
- Wash the ube and with the skins on, boil, or steam them (halves or whole) until they are tender in the middle. This will take about 30-40 minutes depending on the size.
- When cooked through, let them cool down. Peel the skin off and roughly chop into cubes.
- Grate the ube using a grater or a food processor (grater attachment). This will give a grainy texture because of the ube bits. But if you want a smoother texture, you can mash them using a hand masher or a blender or food processor until they are free from lumps.
- In a large mixing bowl, combine grated ube, coconut milk, evaporated milk, condensed milk and sugar. Mix until well combine.
- In a wide, heavy-bottomed pan over medium heat, melt the butter. Then add the ube mixture.
- Bring to a boil then add ube extract, if using. Stir until mixture is evenly colored.
- Lower heat and continue to cook, stirring continuously, for about 40-60 minutes or until a soft, sticky dough forms and reached your desired consistency. Remember that the ube halaya will thicken greatly as it cools down.
- Prepare the latik. Pour the coconut cream (kakang gata) in a medium pan. Turn on heat to medium and let the cream cook. Stir continuously until coconut curds form and becomes brown. When it turns brown remove from heat as it will still cook in the hot oil. Transfer to a bowl and set aside until ready to use.
- Lightly grease bottom and sides of llanera mold with coconut oil or melted butter.
- Carefully spoon around 1 ½ - 2 cups of ube halaya into the prepared mold. Using a greased spatula, spread evenly and flatten the top of the cooked halaya. Allow to cool.
- To serve. Invert molded halaya onto a serving plate. Sprinkle with latik or other preferred topping such sweetened macapuno, toasted coconut flakes or shredded cheese.
- Share and enjoy!
