Ube Halaya is a dessert made out of grated ube yam and sweetened with condensed milk. This is an easy dish to make but it really needs patience to come up with smooth and fine halaya. Once you put all the ingredients into the wok, you don’t have to stop mixing until halaya is done because ube yam burns easily.
1 kilo of Ube yam root
100 grams of butter
¾ cup of condensed milk
2 cups of evaporated milk (or coconut cream, “gata”)
1 teaspoon of vanilla (powder or liquid type)
1. Boil the ube yam root with enough water for at least 30 minutes.
2. When done peeled off its skin then grate or mash it.
3. Heat a deep pan (wok) in low fire then melt the butter into it.
4. Add the evaporated milk, condensed milk, and vanilla. Stir until blended.
5. Add the grated ube yam in to the pan and mix.
6. Mix the ingredients continuously for 30 minutes or until it becomes thick.
7. Transfer the cooked ube yam (Halaya) into an aluminum mold or plastic food container.
6. Refrigerate for at least an hour then serve.
