ube halaya

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

If you want to make a delicious authentic ube dessert, you&#039;ll want to use a traditional Ube Halaya Jam recipe to do it — and I&#039;ll show you how.

Authentic Ube Halaya Jam Recipe

(8floz/240 milliliters) evaporated milk

(8floz/240 milliliters) full fat coconut milk

(1 cup

397 grams) condensed milk

(8 ounces 225 grams) sugar

½ cup (4 ounces 115 grams) butter

lemon juice

vanilla extract

salt

Wash the ube but leave the skins on. Steam or boil them whole until tender in the middle, roughly 30-40 minutes depending on size.

Once cooked through, let them cool down before peeling off the skin. Roughly chop into cubes and set aside. Note: Once cooked, ube can be stored in the freezer in an airtight container for months. You can get the ube ready in advance of making your jam.

In a heavy bottom, large pot, add the cooked ube, evaporated milk, coconut milk, condensed mil and sugar.

With an immersion blender, blend the mixture to make the ube as smooth and silky as possible. (You can also do this in a liquidizer, food processor or using a hand masher)

Once smooth, move the pot to the stove and place on a lid. Heat over medium/low until it comes to a simmer.

Simmer for roughly 40-45 minutes. Stir the mixture continually while cooking, to prevent the jam from sticking to the bottom of the pot and burning. The jam mix will spit so just be careful when you remove the lid.

When the jam has thickened, whisk in the butter, lemon juice, vanilla, and salt. Remember that the ube halaya will thicken greatly as it cools down so factor that in.

Carefully spoon the mixture into jars while hot. Then close with the lids. Allow the jam to cool down to room temperature. The ube jam will last in the fridge for about 5 days, but I like to divide up into smaller amounts and freeze for up to 4 months.

Ube Jam, also known as Ube Halaya, is the gorgeously purple traditional base for most Ube desserts in the Philippines. It’s so simple to make, and I’m lucky to have had some authentic help along the way! Recipe: http://bit.ly/UbeJamHalaya

Ube is a wonderfully colored yam, a relative to our more familiar sweet potatoes, and is a popular ingredient in the Philippines. The texture is even similar to sweet potatoes, but while sweet potatoes have a nutty, vanilla taste, purple yams are even sweeter and a bit more mellow. 

You can use this ube halaya jam in baked enriched doughs, ube pastries, halo-halo (a great Filipino dessert made of crushed ice, evaporated milk, and other ingredients like coconut strips and sweetened beans), and even my 3 Ingredient Ube Ice Cream!

**WATCH my 3-Ingredient Ube Ice Cream Recipe! https://youtu.be/17vcBQG6H7E
 
SUBSCRIBE to my Channel: http://bit.ly/GemmasBoldBakers
 
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
 
FOLLOW ME HERE, BOLD BAKERS!
 
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Recipe: http://bit.ly/UbeJamHalaya
 
#ube #jam #halaya

Make Traditional Ube Jam For All Your Favorite Ube Recipes (Homemade Ube Halaya)

Top off your celebrations with this heavenly Ube Cake! Soft and fluffy cake blanketed with a velvety tangy, ube-flavored cream cheese frosting and covered with ube-flavored crumbs. Festivities would surely be livelier and more colorful with this on your table.

Ube Cake Recipe

lard

flour

butter (softened at room temperature)

vegetable or coconut oil

sugar

eggs (at room temperature)

Ube extract/food color (adjust if needed)

all-purpose flour

baking powder

milk

ube halaya or jam

cream

whipping/heavy cream

Drops of ube extract/color

Make a pan release grease by combining the ingredients in a small bowl and mix using a whisk or fork until smooth. Grease the bottom and sides of an 8-inch (20 cm) round cake pan that is at least  3-inch high or use 2 pans.

Preheat your oven to 300° F/150°C (conventional settings or no fan).

In a mixing bowl, cream butter, oil, and sugar with an electric mixer until light and fluffy (about 2-3 minutes).

Add the eggs one at a time, mixing them just until well blended after every addition. Then add the vanilla extract and ube food color or extract and mix.

Sift in the flour, baking powder, and salt. (Do not mix yet). Pour in the milk on top of the dry ingredients and beat on medium-low speed just until combined. Do not overmix.

Take about ½ cup of the batter and divide into 2 muffin molds lined with cupcake liners. You can also use and small baking dish or mold. Add ube jam to the remaining batter and beat until combined.

Pour the remaining batter into the prepared pan and spread evenly. If using 2 pans then divide the batter equally. Tap the sides and bottom with your hand to let trapped air out, if any.

Bake for 50 mins-1 hour in the preheated oven or until a toothpick inserted in the center comes out clean. If using 2 pans, it might be done in 20-30 minutes. The cupcakes will be done in 20-25 minutes. You can bake them together and just take out the cupcakes 20-25 minutes in.

Let the cupcakes cool down a bit. Remove the liners and break it into chunks or crumbs using your hand. Then spread it on a baking sheet lined with parchment paper.

Once cake is done, remove it from the oven and let it cool in the pan for about 10 minutes before completely removing it from the pan to a cooling rack. Now, put the sheet of crumbs and bake for 15 minutes. Take it out and let it cool down completely. Transfer to a food processor/blender and pulse several times to turn it into fine crumbs.

Once the cake has cooled down enough, cut the cake horizontally in half if using a single pan. Let it cook down completely. Refrigerate if you are in a hurry.

Place the cream cheese and powdered sugar in a large bowl and beat on medium speed until smooth. Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula. When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks. Fold in the vanilla extract, if using, and mix using a spatula.

Take 1 ½ to 2 cups of the frosting and transfer it into a piping bag fitted with a large open star tip.

Add some drops of ube flavor/color in the remaining frosting and mix just until blended, it does not have to be completely blended or you might risk over-beating the cream and it will turn into butter. Transfer to a piping bag with a wide, flat tip.

PREPARE THE FROSTING

Place the cake plate or cake board, if using, on a cake turntable. Pipe a bit of the purple frosting in the middle to keep the cake glued in position.

Place the top part of the cake, top-side-down, on the center of the plate. Fill it with half of the white frosting from the middle going out. Then place the other half of the cake on top of it, with the nicer, and more even cut side up.

Now, take the ube frosting and cover the sides by piping from the bottom going up while turning the cake around. Cover the top as well. It does not have to be perfect. Take a spatula and smoothen the frosting all over the cake.

Take the cake crumbs and cover the cake completely.

Pipe some rosettes on top from the remaining frosting.

ASSEMBLY

the cake is super moust and dilicious 5 star

Hi! This ube cake recipe was great! Can I use this recipe to make cupcakes too?

Love this Ube cake.   Am a favorite of anything Ube.  
Found coconut spread and not sure what to do with it.
Any suggestions?

https://www.youtube.com/watch?v=SnXZI60tZ14

If you enjoy traditional cakes, this Ube-flavored one will not disappoint! Make this purple yam-infused dessert for any occasion; everyone will undoubtedly like it.

INGREDIENTS:
PAN RELEASE GREASE:
2 tablespoon lard or shortening
2 tablespoon oil
2 tablespoon flour

BATTER:
½  cup butter softened at room temperature
½  cup vegetable or coconut oil
1  cup sugar
4 medium eggs at room temperature
2 teaspoon vanilla extract
3 teaspoon Ube extract/food color (McCormick) - adjust if needed
3  cups all-purpose flour
3  teaspoons baking powder
½  teaspoon salt
1 cup milk
¾  to 1 cup ube jam

FROSTING:
1 pack (200g) cream cheese
1/2 cup powdered sugar 
2 cups whipping/heavy cream
1 teaspoon vanilla extract
Drops of ube extract/color

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Ube Cake

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