Ube Halaya Recipe With No Food Coloring
Ube Halaya is a heirloom Filipino recipe made with steamed Ube, coconut cream, evaporated and condensed milk. It is stirred over low heat until it is the perfect smooth creamy jammy consistency.
Servings: 2 Llanera
Equipment
- Wok
- Grater
- 2 llanera molds
Ingredients
- 450 g Fresh Ube Cut into Cubes (about 2 cups)
- 13.5 oz Coconut Cream (1 can)
- 12.2 oz Evaporated Milk (1 can)
- 11.25 oz Condensed Milk (1 can)
- 2 oz Butter (¼ Cup)
Instructions
- Steam the ube. Place the ube in a steamer basket and fill the steamer with up to two inches of water. Turn the heat on to medium low and steam for 20-25 minutes until super soft. If it is still hard at the 25 minute mark steam further at 5 minute intervals to check doneness.
- Grate the steamed Ube. Cool the ube so that it is easy to hold. Grate with a hand held grater or use the grater attachment in your food processor.
- Mix with the milks and butter. Pour the coconut cream, evaporated milk, condensed milk and butter in a large wok. Add in the grated ube and mix well.
- Stir the ube halaya until done. Turn on the heat to low and don't stop stirring until the ube halaya is nice and smooth. Will take about 45 minutes to 1 hour of non-stop stirring. You will know it's done when the coconut oil starts to seep out and the Ube Halaya gets to a nice smooth jammy like consistency.
- Mold it. Transfer the cooked ube halaya into 2 llanera and leave to cool for a minimum 4 hours and up to overnight on the counter.
- How to serve. Run the bottom of the llanera over super hot water for about 30 seconds. Then take a sharp knife and skim the edges of the llanera to help unfold. Top the llanera with a serving platter and turn over. Tap and push the bottom of the llanera with your fingers until the Ube Halaya falls out.
- How to eat it. Ube Halaya is meant to be eaten just one spoon full at a time. Serve after dinner and give your guests a spoon each and dig in.