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Friday, January 10, 2014

Purple Yam Jam (Halayang Ube)

My youngest brother gave me quite a few purple yam (ube) from his yard. He knows that I love making  purple yam jam (halayang ube) and he had tasted what I cooked last time. Compared to what he made, mine tasted better. The reason is, I put more ingredients in my jam while he put only condensed milk, sugar and evaporated milk. I think the coconut milk and butter added more flavor.

I made this recipe many times already because I really love the taste. My hubby love to have it for dessert. I also share it to my siblings and nephews. Last night, I stayed until past midnight cooking this recipe. 


1 1/2 kilogram uncooked purple yam, (boiled then grated, shredded, or mashed)
1 cup coconut milk
1 can condensed milk (300ml) 200 grams butter
1 can evaporated milk (400ml)
1 cup brown sugar


Boil the the ube (yam) until tender then grate or mash. In a cooking pot, put in the coconut milk and let it boil. Add the, evaporated milk, condensed milk, butter and sugar then stir well. Put in the purple yam then stir occasionally until the texture of the mixture becomes really thick (about 15 to 20 minutes under low fire) Transfer the mixture to a mold or any container and let the temperature cool down. Refrigerate for at least 2 hours then serve.

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