Ube jam, ube halaya or halayang ube (variant spellings halea, haleya; from the Spanish jalea, "jam") is just a Philippine dessert created from boiled and mashed purple yam (Dioscorea alata, locally known as ube). Ube halaya is additionally utilized in pastries along with other sweets such as ice and halo-halo cream.
The primary ingredient is peeled and boiled purple yam that is grated and mashed. The mashed yam, with condensed milk and/or coconut milk, are put into a saucepan where butter or margarine was indeed melted. The combination is stirred until thickened. Once thickened, the mixture is cooled off and put on a platter or into containers of various forms.
Ube halaya is typically served cool, after refrigeration. Optional topping includes browned coconut that is grated condensed milk.
ube kalamay (sweet ube jam) recipe
2 packs frozen ube1 package sweet rice flour or mochikobanana leaves4 cups white sugar2 cans coconut milk1 tsp vanillalatik (cook coconut milk gradually until all oil is extracted and residue or latik is formed)
1. Thaw frozen ube.2. Make latik in a split pot.3. Wilt each banana leaf then brush with coconut oil.4. In big wok, mix thawed ube with coconut milk, rice flour, sugar, vanilla and a oil that is littlecoconut. Stir while cooking. Add more coconut oil by tablespoonfuls if needed to avoid sticking.6. Keep stirring until mixture is quite dense. Place in pan lined with wilted banana will leave.7. Flatten batter by hand employing a piece of oiled banana leaf.8. You may place somewhat thickened mixture inbaking pan and bake in 350°F range 15 to 20 mins.9 if you don’t feel stirring for a long period. Cool and score prepared ube in diagonal shapes and place latik on the top
Halayang Ube (Purple Yam Jam) Recipe
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1 Pack 16 oz grated Ube
2 Cup Sweet Rice Flour
1 1/2 could of Coconut Milk
1 3/4 Cup sugar
Drops of Food Coloring
1 Tsp vanilla (optional)
Oil from Curd
2 Cans of Coconut Milk for Curd
In a sizable Pan or Wok, Combine the Coconut Milk, glucose, Sweet rice flour and Grated Ube (Purple Yam) and mix well until well combined.
Cook on Low heat and keep stirring until the mixture gets dense.
Put some coconut oil when stirring to prevent sticking.
Move the mixture that is cooked in a pan lined with wilted Banana leaves.
Flatten through the use of an oiled metal spoon and top with coconut curd.
To Get Ready Curd:
Prepare the Curd by pouring the coconut milk into a pan and let boil until it curdles.
Refrigerate the Ube Kalamay and then Slice into square or shapes that are diagonal