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

<p>This ube ice-cream is a classic Filipino ice-cream flavour made from purple yam is smooth, creamy and delicious!</p>

Ube Ice-Cream

Milk

Ube halaya (3.5 oz)

White sugar (1/3 cup)

Thickened/heavy cream

tsp Xantham gum/tapioca starch

tsp Ube extract

Combine milk, cream and sugar together in a small saucepan, heat over medium heat until steaming

Whisk ube halaya, ube extract, egg yolks and xantham gum/tapioca starch until smooth

Pour warm milk mixture into the egg yolks and whisk until smooth

Return the ice-cream mixture back to the heat and whisk until thickened (should coat the back of the spoon)

Remove from heat and pour into a shallow dish, cover with cling wrap and refrigerate for a minimum of 4 hours, until completely chilled

Once chilled pour into the howl of a stand mixer and churn according to the manufacturers instructions (I churned mine for 20 minutes in the Kitchen- aid ice-cream bowl attachment)

Transfer to an airtight container and chill for a minimum of 4 hours

Allow to sit at room temperature for 15 minutes to soften before scooping

This vibrant purple ube butter is a delicious spread perfect for toast, waffles, pancakes, and more. With its sweet nutty flavor this twist on plain butter will be sure to please.

Ube Butter

eggs

sugar

ube jam

ube extract

unsalted butter, cubed

Place heat-proof bowl over a pot of boiling...

Place heat-proof bowl over a pot of boiling water, being careful not to let the bowl touch the water, to create a double boiler.

Add eggs and sugar. Stir to combine.

Then add in ube jam and ube extract...

Then add in ube jam and ube extract and continue to stir.

Once well combined add butter. Continue to stir...

Once well combined add butter. Continue to stir until liquid begins to thicken and able to coat the back of a spoon or about 10-15 minutes.

Pour into sterilized jars and cover with the...

Pour into sterilized jars and cover with the lid. Let cool at room temperature. Once cooled, place in refrigerator.

https://www.youtube.com/watch?v=0tae0t5sUy0

This vibrant purple ube butter is a delicious spread perfect for toast, waffles, pancakes, and more. With its sweet nutty flavor this twist on plain butter will be sure to please. Ube butter say what? That’s right. All the yummy goodness of ube blended for the ultimate flavored spreadable butter. This is one for the books.



Follow along as I show you how to make UBE BUTTER.


Looking for another flavored butter? Check out this recipe for lilikoi butter https://www.youtube.com/watch?v=UOSF1KcShKs



Find recipe details at https://keepingitrelle.com/

Subscribe and click the notification bell so you can be updated each time I upload a new video. 

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Ube Butter Recipe
Ingredients:
2 eggs
1/2 cup granulated sugar https://amzn.to/3eaGISN
1/4 cup ube jam https://amzn.to/3gNUBYR
1/2 teaspoon ube extract https://amzn.to/3iFl8cm
6 tablespoons unsalted butter, cubed

Directions:
Place heat-proof bowl over a pot of boiling water, being careful not to let the bowl touch the water, to create a double boiler.
Add eggs and sugar. Stir to combine.
Then add in ube jam and ube extract and continue to stir.
Once well combined add butter. Continue to stir until liquid begins to thicken and able to coat the back of a spoon or about 10-15 minutes.
Pour into sterilized jars and cover with the lid. Let cool at room temperature. Once cooled, place in the refrigerator.

For nutrition information please visit my blog in the link above.

#keepingitrelle #ube #hawaiifood

***As an Amazon Associate I earn from qualifying purchases***

Easy UBE BUTTER Recipe | Keeping It Relle

Ube, a purple yam native to the Asian tropics, is a common ingredient in Filipino desserts. It’s no surprise that colorful dishes made with ube have done well on Instagram, prompting the invention of drinks, custards, cakes and sweet breads in cities across the United States. This recipe is adapted from Café 86 in Artesia, Calif., where co-owner Ginger Dimapasok serves an ube chess pie that’s particularly popular around Thanksgiving. The earthy, vanilla flavor of the yam adds color and depth to the sweet, buttery filling. You can find frozen mashed ube — and ube flavoring, which ensures a deep purple hue — at Filipino markets. Okinawa sweet potatoes, or Japanese purple sweet potatoes, can also be substituted.

Ube Pie

graham crackers

granulated sugar

salt

unsalted butter (1/2 stick), melted

light brown sugar

unsalted butter, melted

heavy cream

ube flavoring (optional)

Heat the oven to 375 degrees. Prepare the crust: In a medium bowl, mix together graham cracker crumbs, sugar and salt. Stir in the melted butter (mixture will look like wet sand). Press into the bottom and up the sides of a standard (not deep-dish) 9-inch pie pan; set aside.

Prepare the filling: Remove grated ube from package and place in a microwave-safe bowl. Add 2 tablespoons water. Microwave until cooked, 3 to 4 minutes. (The mixture should feel smooth between your fingers, like thick mashed potato.) Measure out 1 1/4 cups/300 grams cooked ube, and reserve the remainder for another use.

Transfer the 1 1/4 cups cooked ube to a food processor. Add the granulated sugar and light brown sugar and process on low until smooth. Scrape down the sides of the bowl. Add the eggs, melted butter, heavy cream, ube flavoring, if using, and salt, and process just until combined and no streaks remain. Pour filling into prepared crust.

Bake pie on center rack until slightly puffed around the edges and just set in the center, 30 to 35 minutes. Cool completely before serving at room temperature or chilled. Covered and refrigerated, the pie will keep up to 2 days.

This sweet, creamy Iced Ube (purple yam) Latte is the perfect, colorful summer drink to add to your repertoire of homemade coffees.

Iced Ube Latte

instant espresso

tsp sugar

tsp water

oz coconut milk (unsweetened)

milk

In a cup or a deep bowl, add the instant espresso, 2 teaspoons of sugar, and 2 teaspoons of hot water. Turn an electric whisk on medium speed and whip the coffee until it triples in volume and is frothy, about 2-3 minutes. Set aside.

Add the remaining 2 teaspoons of sugar to the 2 teaspoons of hot water to make a simple syrup. The water should be hot enough so that the sugar fully melts.

In your coffee cup, add the ube extract, coconut milk, and simple syrup. Stir it well with a spoon.

Fill the cup with ice. Pour the milk over the ice. Then, pour the frothy espresso over the milk. Give it a really good stir. Enjoy!

https://www.youtube.com/watch?v=lTnVcoG8peM

This sweet, creamy Iced Ube (purple yam) Latte is the perfect, colorful summer drink to add to your repertoire of homemade coffees.

Find the full recipe - https://masalaandchai.com/iced-ube-latte/

Ingredients & Equipments:
Ube Extract - https://amzn.to/3exDo7m
Instant Espresso - https://amzn.to/3f8kvag
Coconut Milk - https://amzn.to/33rGtQ7
Old Fashioned Glass - https://bit.ly/2SvmNsy
Stirring Spoon - https://bit.ly/2PicvL5

Disclaimer:
This video may contain Amazon Affiliate links. This means I may make a small commission if you purchase using my link at no additional cost to you. Thank you for continuing to support me!

Iced Ube Latte #shorts

Ube Spread or Filling made from powder or puree. This is a similar take on ube halaya, a Filipino ube jam or dessert, that is used in a lot of baked goods, halo halo (shaved ice dessert), ice cream, and so much more.

Purple Yam or Ube is what gives baked goods that distinct beautiful purple or violet colour!

Ube Spread or Filling (Purple Yam Spread or Filling)

ube powder (142 g (see notes))

tsp ube extract

550 g mashed purple yam

coconut milk

sugar (or more to sweeten)

tsp salt

For Option 1 (using powder), place the powder in a large bowl. Mix in the hot water and mix well until the powder has dissolved and is thick. You can mash this up well or even process or blend it if you want a smoother consistency.

For Option 2 (fresh ube): for fresh ube, simply mash the cooked ube. You can even process or blend it if you want a smoother consistency.

Ube Filling

Heat a large pan over medium heat. Add in the coconut milk, sugar, and salt. Cook over medium heat until the sugar dissolves, around 4 minutes. Mix in the ube puree and mix well. You can add more sugar if you'd like it sweeter.

Turn off the heat and set aside to cool. The spread will continue to thicken as it cools.

To Cook

You can store this spread or filling in an air-tight container for 3 weeks (or even longer) in the refrigerator for ube pandesal, otherbaked goods, and more!

You can check out my vegan ube pandesal recipe here.

Storage

https://www.youtube.com/watch?v=oo7o97LlBXs

Full recipe here 👉🏼 https://thefoodietakesflight.com/vegan-ube-pandesal

More Vegan Filipino 🇵🇭 recipes here 👉🏼 https://thefoodietakesflight.com/category/filipino-food/

Here’s a vegan take on the ube (purple yam) pandesal that have taken the Philippines by storm in the past few months. These pandesal, also known as Filipino Sweet Bread Rolls, are filled with an ube (purple yam) filling and some vegan mozzarella cheese—imagine the blend of sweet with a little saltiness from the cheese!

———————————————

#vegan #pandesal #ubepandesal

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

👉🏼If you’re looking for more recipes and inspiration:

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Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

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Cast Iron Pan: https://amzn.to/38tDeZK
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Wooden chopsticks: https://amzn.to/2PBREi4
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Vegan Ube and Cheese Pandesal | Filipino Sweet Bread Rolls with Purple Yam Filling

These gourmet cookies are chunky, gooey, and absolutely delicious. They were inspired by Levain Bakery&#39;s cookies and my favorite Filipino dessert flavor combos: ube and coconut. If you don&#39;t have ube extract, but want to add the halaya, make sure you add purple food coloring to the wet ingredients!

Chunky White Chocolate Coconut Ube Cookies (Small Batch Recipe)

cake flour ((65 grams,  0.23))

all-purpose flour ((120 grams,  0.29))

cornstarch

¾ tsp baking powder ((0.05))

½ tsp baking soda ((0.01))

salt ((0.01))

egg ((0.17))

½ c rehydrated ube

½ tsp ube extract, see notes ((1.94))

white chocolate chips ((170 grams,  2.62))

coconut ((50 grams,  0.66))

In a medium bowl, whisk together all of the dry ingredients: cake flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt.

In a stand mixer using the paddle attachment, mix the cold butter and brown sugar on medium speed until completely smooth, about 2-4 minutes.

Scrape down the sides and bottom of the bowl in the stand mixer. Add egg, rehydrated ube, and ube extract to the bowl. Mix until combined, about 10-20 seconds.

Scrape down the sides and bottom of the bowl again. Add all of the dry ingredients to the stand mixer and pulse a few times until it is mostly incorporated. Add all of the white chocolate and shredded coconut. Pulse a few more times.

Divide the dough into 5 pieces, about 5-6oz each. Roughly shape the dough into tall mounds using your hands—do not compact them, roll them into balls, flatten the dough, or use an ice cream scoop. Place them on a lined baking sheet or plate, and freeze for at least 30 minutes. Freezing ensures that they do not spread out while baking.Note: You can store the frozen dough in an airtight conainer in the freezer for up to 3 months. You can bake them right from the freezer, but you will have to increase the baking time by 2-3 minutes.

Place oven rack in the middle of the oven. Preheat the oven to 400°F/204°C.

Line a baking sheet with parchment paper or silicone mat. Place each dough mound about 3 inches apart on one baking sheet (you will only be able to fit about 4-5 cookies on one sheet!). Bake for 10-13 minutes. They are done when the tops are a little brown.

Remove baked cookies from oven. Allow them to cool completely on the baking sheet for about 20-30 minutes and do not touch them (they will continue cooking on the sheet)! They are very soft/delicate right after baking and need to set.

Enjoy!

Thin & Chewy White Chocolate Coconut Ube Cookies

all-purpose flour ((160 grams,  0.23))

unsalted butter ((1 stick butter/8 tbsp,  1.25))

brown sugar, packed ((73 grams,  0.40))

sugar ((100 grams,  0.19))

tbsp rehydrated ube ((0.68, optional, see notes))

½ tsp ube extract ((0.21))

white chocolate chips ((128 grams,  1.31))

flaky sea salt ((0.01))

In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking soda, and salt.

In a stand mixer using the paddle attachment, cream the melted butter and both sugars on medium speed until smooth and fluffy, about 2 minutes.

Add egg, rehydrated ube, and ube extract to the bowl. Mix until combined, about 10-20 seconds.

Add all of the dry ingredients to the stand mixer and pulse a few times until it is mostly incorporated. Add all of the white chocolate and shredded coconut. Pulse a few more times.

Use cookie scoop to form dough into balls (about 1.5-2 tablespoons each) and place them on a lined baking sheet or plate. Refrigerate dough for at least 30 minutes.Note: If you want to bake these later, you can put the sheet/plate in the freezer. Once the dough balls are frozen, you can transfer them to an airtight container or bag for up to 3 months. You can bake them right from the freezer, but you may have to increase the baking time by 2-3 minutes.

Place oven rack in the middle of the oven. Preheat the oven to 350°F/177°C.

Line two baking sheets with parchment paper/silicone mats and place dough balls on top, at least 3 inches apart. Bake for 10-13 minutes, until edges are slightly browned. Immediately sprinkle flaky sea salt on top. Optional: Once the cookies come out of the oven, you can gently push in a few white chocolate chips on the top of each cookie for the ~aesthetic~. If you want the cookies to be circular, take a large circular biscuit cutter or something wider than your cookies, like the rim of a mug. Place the circular cutter on top of your still warm cookie while it is still on the baking sheet. Move the cookie around in the cutter in a circular motion. This pushes the sides of the cookie towards the center, forcing it to mold into a circular shape. (more details can be found here: https://food52.com/blog/23550-best-chocolate-chip-cookies-how-to-make-round) Allow to cool on sheet for at least 5 minutes.

Ube mochi: Vibrant purple bite sized pieces of rich, buttery, chewy goodness. These delicious dessert treats are simple to make and perfect to share with family and friends.

Ube Mochi Recipe

fat free milk

(13.5 ounces coconut milk)

vanilla

box (16 ounces mochiko flour)

baking powder

unsalted butter (melted)

Preheat oven to 350F.

In a medium mixing bowl combine wet ingredients: eggs, milk, coconut milk, ube extract, and vanilla. Stir to combine. Set aside.

In a large mixing bowl combine dry ingredients: mochiko flour, sugar, baking powder, and salt. Stir to combine.

Add wet ingredients to dry. Stir to combine. Add butter and stir again until well combined.

Line a 9x13 pan with parchment paper. Pour mixture in pan and tap the pan to release any air bubbles.

Place in oven and bake for 1 hour or until the top is golden brown.

Let pan cool completely before cutting and enjoying.

https://www.youtube.com/watch?v=i1CX-NTU0ig

Ube mochi are vibrant purple bite sized pieces of rich, buttery, chewy goodness. These delicious dessert treats are simple to make and perfect to share with family and friends.

Follow along with me as I show you how to make UBE MOCHI.

Find recipe details at https://keepingitrelle.com/easy-ube-mochi-recipe/

Subscribe and click the notification bell so you can be updated each time I upload a new video. 

Tried this recipe? Tag me on social. I’d love to see and share it. 

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UBE MOCHI Recipe
Ingredients:
4 eggs
2 cups fat free milk
1 can (13.5 ounces) coconut milk https://amzn.to/2Mts3GM
1 teaspoon vanilla
2 teaspoons ube extract https://amzn.to/3fjvlZc 
1 box (16 ounces) mochiko flour
2 cups sugar
2 teaspoons baking powder
½ teaspoon salt
1/2 cup unsalted butter, melted

Directions:
Preheat oven to 350F.
In a medium mixing bowl combine wet ingredients: eggs, milk, coconut milk, ube extract, and vanilla. Stir to combine. Set aside.
In a large mixing bowl combine dry ingredients: mochiko flour, sugar, baking powder, and salt. Stir to combine.
Add wet ingredients to dry. Stir to combine. Add butter and stir again until well combined.
Line a 9x13 pan with parchment paper. Pour mixture in pan and tap the pan to release any air bubbles.
Place in oven and bake for 1 hour or until the top is golden brown.
Let pan cool completely before cutting and enjoying.

For nutrition information please visit my blog in the link above.

#keepingitrelle #ube #mochi

EASY UBE MOCHI RECIPE | Keeping It Relle

Creamy basque cheesecake with a Filipino twist. This Ube basque cheesecake is a stunning purple color with a creamy texture and vanilla-like smoky flavor.

Ube Basque Cheesecake

oz (450 g) Cream cheese, room temperature

(150 g) White sugar

tbsp (14 g) Cornstarch

tsp Vanilla extract

Large eggs, room temperature

(180 ml) Thickened/Heavy cream

Preheat the oven to 240C/ 465F and line a 6 inch / 15 cm cake tin with baking paper

Place the cream cheese in a large bowl and beat until smooth

Add the sugar and mix until well combined

Add the ube extract, cornstarch and vanilla extract and beat until smooth and lump-free

Whisk in the eggs, then add the cream and whisk until smooth

Pour into the lined cake tin and bake for 25 mins

Open the oven door and wedge in a spoon, let the cake sit for 10 mins

Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours

The top didn't brown like yours but it was sunken in the middle  and very purple. I can't stop eating it or fantasizing about it when I 'm not.

Really enjoyed your recipe! I’m making it for the 2nd time. I just realized the 7th step. What does that mean? Please let me know

Thank you for sharing your recipe. It was very delicious. I will be making this again.

This ube halaya recipe comes together quickly and is made with minimal ingredients—all you need is ube, water, sugar, salt, and ube extract! Use this ube halaya jam on toast or in any baking recipe like ube crinkle cookies, ube cinnamon rolls, and more.

5+ Delicious Ube Dessert Ideas: Ube Halaya For Baking Recipe

kosher salt

Make the ube halaya. In a medium, heavy-bottomed saucepan, combine the frozen ube, water, sugar, and salt. Bring to a boil over medium heat and cook, stirring continuously.Once the mixture boils, immediately reduce the heat to medium-low and cook, stirring continously, for 10 minutes.

Strain the ube halaya. Remove from the heat. Place a fine-mesh sieve over a medium bowl and pour the ube halaya through the sieve to remove any lumps. Add the ube extract to the strained ube halaya and whisk until combined.

Cool and use. Set the bowl on a wire rack and let cool completely before using in a recipe or storing for later use.

Serve and store. To store, pour the ube halaya into an airtight jar or container with a lid and refrigerator up to 2 weeks.

Ultra moist with nutty and vanilla flavors of ube and coconut, this ube cake is just as good as Red Ribbon’s! Learn how to make this traditional chiffon cake with a special coconut buttercream at home.

Top 18 ube recipes from across the web

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

Top Tags

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Top 18 ube recipes from across the web

The most viewed ube 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

Ube Ice-Cream

Ube Butter

Ube Pie

Iced Ube Latte

Ube Spread or Filling (Purple Yam S...

Chunky White Chocolate Coconut Ube ...

Thin & Chewy White Chocolate Coconu...

Ube Mochi Recipe

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