Of the many desserts known in the Philippines, the “ube halaya” ranks superior in the top ten as the most delightful among people of other nations. This is also because the “ube halaya” is used in other popular Filipino desserts like the “ube” cakes and tarts and the world famous ”halo-halo” (mixed iced sweets).
The main ingredient of the halaya is the Filipino purple yam (“ube”). This root crop is cleaned and boiled to tenderness then peeled and mashed in a big bowl. Then other ingredients of the sweet halaya are added and the following cooking procedure is done:
Halaya Ingredients:
1 kilo purple yam, cooked, peeled and well mashed
¼ kilo white sugar
1 regular can condensed milk
¼ kilo powder milk dissolved in little water
½ cup butter
2 teaspoons vanilla extract
Procedure For Halaya Cooking:
1. In a pot heated over low fire, melt the butter slowly without burning it.
2. Add the condensed milk and the sugar, mixing it well to blend.
3. Then add the mashed purple yam little by little while stirring the mixture over low to medium fire.
4. Add the dissolved powder milk and vanilla extract, continually stirring until the mixture is fully blended to thickness.
5. Place the thick mixture in nicely shaped containers and let the newly cooked halaya cool down to further solidify.
6. Best served when cooled in a refrigerator for at least 90 minutes.
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