Ube Halaya with Coconut Milk boasts the real taste of an original Filipino dessert. Pinoys just can’t resist its creaminess and sweet, ube goodness.
Even the color of the delicacy attracts may people, making it an ideal part of a Filipino feast. People serve it a lot during the Christmas season, but it also tastes great no matter the occasion.
Amazingly, the delicacy’s consistency is comparable to both pudding and jam. It is, however, more often eaten as a dessert by itself, just like pudding even if its name literally means jam.
The recipe only requires few and specific ingredients and a little more hard work and extra arm strength.
Do not get intimated with the stirring involved in the recipe, it will be completely worth it in the end. The better the stirring, the better the consistency of your halaya. And that is an indication of a well-made dessert.
No one knows where it specifically originated from but anyone can say that it is 100% Filipino-made. Filipinos made it a part of their lives for several years, and until now they still love it.
Health Benefits of Ube Halaya with Coconut Milk
Purple yam (ube) became famous worldwide because of its nutrition profile. At the same time, the root crop has Vitamin C and potassium, in acceptable amounts. It also contains healthy carbs and several antioxidants to boost the immune health of the body.
Specialists also say that the root crop has a lot more to offer. Like how it can possibly aid in managing issues regarding blood sugar and blood pressure. In addition, it may have the chance to help asthma patients in terms of symptoms improvement. Coconut milk, on the other hand, promotes heart health.
Who would say no to a healthy and delicious dessert, right? No matter a person’s age, they can eat ube halaya with coconut milk as much as they want. The process can also be enjoyable if you want to try making it with your loved ones. Then after working hard, you can eat it together.
Ube Halaya with Coconut Milk Recipe
- 50 g butter melted
- 400 ml coconut milk
- 1 cup condensed milk
- 500 g grated purple yam ube
- ½ cup grated cheese for toppings
- In a pan over low heat, melt the butter.
- Combine coconut milk, condense milk and brown sugar, stir until well incorporated and the sugar is dissolved.
- Add the grated yam (ube), continuously stir until well combined.
- Set it to medium heat and cook for 30 mins until it thickens. You need to keep stirring to avoid burning and sticking from the pan.
- Remove from the pan and transfer to a greased pan or molder. Sprinkle with grated cheese for toppings.