How to make Ube Halaya | Purple Yam Jam (less sugar)

Ube Halaya | Purple Yam Jam (less sugar) | www.youtube.com/ladybugkitchen

This recipe is a famous Philippine dessert, especially during the Holiday season. But for me, this is one of the reasons why I love to visit my Lolo's house. You will always find a casserole in the fridge filled with Ube Halaya.

How to Make UBE HALAYA | PURPLE YAM JAM (less sugar)

Ingredients:

700 grams Purple Yam (Ube)
1 cup brown sugar'
1/2 cup condensed milk
1/4 cup margarine
1/2 cup glutinous white rice, ground
1/2 water
2 cups coconut milk

Procedure:

1. Wash Ube (purple yam) thoroughly, Use a brush to remove the dirt.
2. Boil until it's softened. Let it cool down at room temperature and set aside.
3. Grind 1/2 cup of glutinous white rice in a blender. Set aside.
4. To make fresh coconut milk you need 1 large ripe coconut, grated "kinudkod na niyog". Add 1 1/2 cup of hot water (not boiling), to squeeze out 2 cups of coco milk. Set aside.
5. Peel the skin of the Ube (Purple Yam), if you see a yellowish thing remove it because it has a bad taste.
6. Grate the Ube (Purple Yam). You can use a finer grater or blend it up in a blender for a smoother texture.
7. All ingredients are ready.
8. In a large bowl, put all the ingredients and mix them well.
9. Transfer the mixture to a non-stick pan or pot and set your stove in low heat.
10. Stir continuously until thickened to prevent the ube halaya from burning.
11. Let it cool before storing it to a mason jar and refrigerate.

Here is the step by step video for this recipe. And for more videos, you can check out my Youtube Channel: www.youtube.com/c/ladybugkitchen.com