asian dessert

Ube halaya is a filipino snack or dessert made from purple yams. For this recipe, we are using powdered purple yam which is the easiest and fastest way to make ube halaya. Real purple yam can be used to make it as well! While this is the easiest way, making ube halaya needs a bit of patience and religious stirring to prevent from burning at the bottom. Ube halaya can be enjoyed warm or cold, eaten plain or use as a jam. ﻿

Ube Halaya

(4.06 oz) powdered purple yam (ube)

(14 oz) condensed milk

(12 fl oz) evaporated milk

tbsp McCormick ube flavor extract

tbsp sugar (we used brown sugar)

butter

water

In a heated pot (medium to high heat),...

In a heated pot (medium to high heat), combine powdered purple yam packets with water and stir.

Then add in condensed milk and evaporated milk...

Then add in condensed milk and evaporated milk - continue stirring to prevent from burning at the bottom.

Add the ube flavor extract and keep stirring...

Add the ube flavor extract and keep stirring until the consistency thickens.

After 30 minutes of stirring, add in the...

After 30 minutes of stirring, add in the butter.

Within an hour, you should have a thick...

Within an hour, you should have a thick consistency (shown in video). You can stop there or if you want it thicker, keep mixing until thick enough to mold into shape.

Place in a pan/container (lightly coated with butter)...

Place in a pan/container (lightly coated with butter) and enjoy your delicious ube halaya while it is warm or place it the fridge for a few hours and serve when it is cold! It can be eaten plain, as a jam, or mix in halo-halo!

https://www.youtube.com/watch?v=sVV48Tp4knE

Ube halaya is a filipino snack or dessert made from purple yams. For this recipe, we are using powdered purple yam which is the easiest and fastest way to make ube halaya. Real purple yam can be used to make it as well! While this is the easiest way, making ube halaya needs a bit of patience and religious stirring to prevent from burning at the bottom. Ube halaya can be enjoyed warm or cold, eaten plain or use as a jam. 

Ube Halaya recipe on the blog:
https://wanderlustyle.com/ube-halaya

UBE HALAYA INGREDIENTS:
• 2 package (4.06 oz) powdered purple yam (ube) https://amzn.to/2X0SDMa
• 2 cans (14 oz) condensed milk https://amzn.to/2zCD31u
• 2 cans (12 fl oz) evaporated milk https://amzn.to/2LpPRuC
• 2 tbsp McCormick ube flavor extract https://amzn.to/360siSx
• 3 tbsp sugar (we used brown sugar) https://amzn.to/2T49FYG
• 3 tbsp butter and 1 tsp for coating container 
•  6 cups water 

HOW TO MAKE UBE HALAYA:
• In a heated pot (medium to high heat), combine powdered purple yam packets with water and stir.
• Then add in condensed milk and evaporated milk - continue stirring to prevent from burning at the bottom. 
• Add the ube flavor extract and keep stirring until the consistency thickens. 
• After 30 minutes of stirring, add in the butter. 
• Within an hour, you should have a thick consistency (shown in video). You can stop there or if you want it thicker, keep mixing until thick enough to mold into shape.
• Place in a pan/container (lightly coated with butter) and enjoy your delicious ube halaya while it is warm or place it the fridge for a few hours and serve when it is cold! It can be eaten plain, as a jam, or mix in halo-halo!

*Optional: ube halaya can be topped off with shredded cheese (eden cheese is the best), latik (fried coconut milk curd), or coconut flakes. 

Let us know if you try this recipe! Please tag us on Instagram posts or stories @wanderlustyleblog - we would love to share it!

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#ubehalaya #filipinodessert #ube

UBE HALAYA RECIPE (POWDERED PURPLE YAM ) | EASIEST WAY TO MAKE UBE

I flew back to Taiwan to learn my grandma’s FAMOUS ROASTED PEANUTS. I am not kidding when I say these are the BEST Roasted Peanuts you will ever try, and I got all her secret tips! Every time I go back to visit my grandma, I would bring bags of her roasted peanuts back from Taiwan. You can add the roasted peanuts on top of rice, salad, or noodles, or even enjoy it on its own.

Grandma’s FAMOUS ROASTED PEANUTS

de-shelled raw red-skin on peanuts

Salt

In a large wok, add 4 cups of salt. Turn the heat to medium-high, and stir till the salt is warm.

Once warm, rinse the peanuts, drain, and add the peanuts to the heated salt.

Keep sautéing and stirring for 13 minutes or until peanuts become slightly red, and the house smells amazing. It will be hard to stir and sauté at the beginning since there is water, but after 5-8 minutes, it should be a lot lighter and easier to stir-fry.

Turn the heat off, sift the peanuts, and let them evenly rest on a piece of parchment paper for 10 minutes or until fully cooled down.

Store in an air-tight container.

Soft, sweet sticky rice mochi balls with a soft custard filling!

Custard Mochi balls (Lo Mai Chi) 奶黃糯米糍

140 g Glutinous rice flour

g Rice flour1 ((or cornstarch))

g Caster sugar ((adjust

Milk2

tsp Vegetable oil ((or any neutral flavour oil))

Food colouring of choice ((Optional))

Milk

tsp Vanilla extract/paste

Egg yolk

g Caster sugar

g Cornstarch

g Unsalted butter, softened

OR use another filling

glutinous rice flour3 coconut

Place milk and vanilla in a small saucepan and bring to a gentle simmer.

Meanwhile, place egg yolk, corn starch and sugar in a bowl and whisk to combine.

Stream in the hot milk to the egg mix gradually while continuously whisk to combine it smoothly.

Pour the mixture back into the saucepan, return it to the stove and cook the mixture on low until it thickens, making sure to whisk it continuously.

Optional: Strain mixture through a sieve for a smoother texture.

Transfer the custard to a bowl, add the softened butter to the custard and stir until it’s combined.

Cover the custard with plastic wrap touching the surface of the custard. Refrigerate.4

Custard filling

Prepare a steamer and boil water ready for steaming.

Mix together glutinous flour, rice flour and sugar in a bowl.

Add milk and oil to the flour mix. Stir to a whisk to form a smooth batter. (You can also strain it through a sieve.)

Rub a thin layer of oil to coat a large heatproof bowl/deep plate, then pour the batter into the bowl, cover with plastic wrap and poke a few holes in the wrap.

Steam on med/med-high for about 15-20 minutes.

Optional: Line the benchtop with a sheet of plastic wrap in preparation for kneading. (I recommend kneading on plastic wrap as the dough won’t stick and it makes cleaning up easier.)

Remove cooked mixture from steamer and using a spoon or spatula, scrape the cooked mixture onto the prepared plastic wrap. Let it cool slightly then knead it into a smooth dough. Wear gloves (preferred) or rub your hands with some oil to help prevent dough from sticking.

Optional: If you want coloured wrappers, add colouring at this stage and knead it into the dough.

Wrapper

Split the dough into about 10 pieces (approx 30-35g each). Keep the dough covered with plastic wrap to prevent them drying out.

Take one piece of dough and flatten it into a circle approx. 7cm. Put some custard in the middle. Pull up the edges toward the middle to seal the custard inside (you may need to use a small spoon to help push the custard in). Lightly coat the surface with cooked glutinous rice flour or desiccated coconut to prevent the mochi from sticking to each other.

The mochi are best eaten on the day it’s made as the wrapper will harden over time, especially as these will need to be stored in the fridge due to a custard filling

Assembly

Sweet, ripe mangoes and chewy tapioca pearls combine in a creamy coconut mango sauce to make this super easy, refreshing summer dessert. And the best part -- it&#39;s just 5 ingredients!

Creamy Mango Sago

ripe champagne (yellow) mangoes

tbsp uncooked small tapioca or sago pearls

sweetened condensed milk ((or sugar to taste))

milk

full fat coconut milk

Bring a pot of at least 6 cups of water to boil. Add 3 tbsp of uncooked tapioca pearls and simmer until the pearls are almost fully translucent, or about 15 min. Stir occasionally to prevent sticking.

While it’s boiling, prepare your mangoes by peeling them and slicing into halves, making sure to slice around the seed. Slice as much mango as you can off the seed. Dice 1 of the 3 mangoes into chunks and set aside (this will be for the topping).

After 15 min, the tapioca pearls should still have a tiny white dot in the middle. Strain the tapioca pearls and rinse in cold water. Let sit in a bowl of water (this prevents them from hardening).

Put the other 2 sliced mangoes into a blender, and blend with sweetened condensed milk (or sugar) and evaporated milk (or your choice of milk). If you like it sweeter, add more condensed milk. If you want it less creamy and more runny, add more evaporated milk. This mixture should be a little on the sweeter side so that when we mix it with coconut milk, the flavors will balance out.

Drain the tapioca pearls. Give the can of coconut milk a good shake, then mix with the tapioca pearls.

(Optional) Layer into a glass cup or jar by adding in the blended mango first, then top with tapioca + coconut milk mixture. Alternatively, just mix everything together.

Top with the diced mango cubes, mix, and enjoy! For best results, put it in the fridge for 20-30 minutes to enjoy cold :)

After seeing a clip of this on Instagram, I knew I had to make this. It looked so good…. And I was not disappointed! It’s amazing; my new summer addiction! I used the larger mangos, rather than the little yellow ones, and it was perfect. I personally would add more tapioca, but still highly recommend.

Milk pudding is super rich and soft; one bite and it melts into your mouth. You can also swap for coconut milk if you want a lactose-free alternative. Give this easy and delicious dessert a try, and I promise you will love it!

Milk Pudding

cornstarch

Sugar

coconut shreds

Add half of the milk into a non-stick pot and add in sugar; mix till combined.

In a bowl, add in the rest of the milk, and add in cornstarch, mix till fully combined.

Bring the pot with sugar and milk to the stove, and turn the heat to medium-low. Cook on medium-low heat for 3-4 minutes or until the milk has heated. MAKE SURE IT IS NOT SIMMERING ***

Next, mix the cornstarch mixture while slowly pouring it into the pot. Keep stirring until it becomes a thick consistency, around 4 minutes.

Line the container with parchment paper, and pour in the mixture. Let it rest for around 1-2 hours or until fully cooled down.

Cut into bite-size pieces and coat with shredded coconut, and enjoy!

This is a great recipe a little bit more on the milky side than I thought, but still amazing and very easy

Tried out this recipe for my daughters, they were bouncy and delicious, they loved them!

I liked the recipe and followed it exactly, but my pudding never set enough to cut into cubes, I would have liked more in depth instructions on that part

Please ignore my last comment I realized there was milk milk in it

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Top Tags

Ube Halaya

Grandma’s FAMOUS ROASTED PEANUTS

Custard Mochi balls (Lo Mai Chi) 奶黃...

Creamy Mango Sago

Milk Pudding

Top 5 asian dessert recipes from across the web

The most viewed asian dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ube Halaya

Grandma’s FAMOUS ROASTED PEANUTS

Custard Mochi balls (Lo Mai Chi) 奶黃...

Creamy Mango Sago

Milk Pudding

The most viewed asian dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine