Ube Halaya (Purple Yam) with Latik on top. Photo by dollierv
Purple yam is used in a variety of desserts, as well as a flavor for ice cream, milk, Swiss rolls,tarts, cookies, cakes, and other pastries. In the Philippines, it is eaten as a sweetened dessert or jam called ube halaya and added as an ingredient in the ice dessert called halo-halo. In Maharashtra, the stir-fried chips are eaten during religious fasting. Purple yam is also an essential ingredient in Undhiyu.
Ube Halaya is a tedious job to do that it is normally prepared during special occasions only. It requires a lot of stirring in low fire until you get the sticky mixture that is consistent with this special treat.
Ingredients:
2 lbs. ube (purple yam) (powdered ube is also available in Asian stores)
250 g sugar
1 can condensed milk
2 cups coconut milk
butter
Procedure:
1. Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk.
- If you have the powdered variety found in the Asian stores, you can skip this part and just mix ingredients: powdered purple yam, sugar and coconut milk.
2. Transfer to a wok and add the condensed milk.
3. Cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan.
4. Transfer to a shallow platter or pan and brush top with butter. Allow to cool. Serve with latik on top.
