Ube Halaya Recipe
by Chef Boy Logro
Ingredients:
400g Ube Root, boiled and peeled
1/2 can Coconut milk or coconut cream
1/3 cup Butter, softened
1/2 can Condensed milk
1 cup Sugar
pinch of Salt
Instructions:
1. Cut the boiled and peeled Ube into 2 inch cubes. Using a potato masher or potato ricer, mash until smooth and no chunks are visible.
2. Mix the ingredients in a pan, leave out half of the butter.
3. Cook stirring continuously on medium heat until the liquid is reduced and fully absorbed by the yam, about 5-10 minutes.
4. Turn the heat to medium low and continue stirring until you get a very thick consistency.
5. Brush your serving pan or container with remaining butter and spread out the Halayang Ube. The butter will prevent it from sticking to the container.
6. Cool and refrigerate before serving.
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