Ube halaya (or
haleya, or
heleya) is definitely one versatile Pinoy sweet classic. You can use it as a main ingredient for ice cream and for baking that flavorful cake or bread, or make it as a topping for a refreshing
halo-halo. You can even eat it with vanilla ice cream or use it as a jam for your favorite plain bread. And of course, eat it as it is as a dessert. The options are endless!
It's an easy recipe and a good exercise to build arm muscles because stirring the liquid mixture to become jam-like is indeed challenging. But looking at the bright side, you will be rewarded with yummy and colorful dessert (with no artificial coloring whatsoever). Here's the recipe:
Ingredients:
2kg purple sweet potato (8 cups when grated)
4 packs (800ml) coconut milk
2 cans condensed milk
1 cup sugar
1 cup cheese (grated)
1/2 teaspoon vanilla extract
1 cup butter
1 tbsp margarine (for topping)
Procedure:
1. In a saucepan, boil the purple sweet potatoes until tender. (You can check if its cooked when you can easily stuck a fork in it.)
2. Grate the sweet potatoes.
3. In a wok over medium heat, combine coconut milk, condensed milk, butter and sugar. Bring to a boil, stirring occasionally. When the sugar is melted, stir in the grated sweet potatoes and the vanilla extract. When it thickens, add the grated cheese. Continue stirring the mixture over low heat until it thickens like a jam.
4. Remove from fire and transfer it to individually-greased containers.
5. You can cover the containers once it cools and you can store it in the refrigerator.
It is best matched with
macapuno or even
kaong. And best served when it's cold!
Cheers!
Jane
