Ube Halaya

1hour 10mins

Intermediate

6 servings

Ingredients

¼ kg purple yam, rinsed well, peeled and diced

2 cups water

1 stick butter

2 tsp vanilla extract

1 tsp butter, greasing the lyanera

1 pack NESTLÉ® Carnation® Evap 250ml

¾ cup NESTLÉ® Carnation® Condensada

STEP 1

Simmer purple yam in water while covered until very tender. Mash with cooking liquid. (30mins)
STEP 2

Add butter, NESTLÉ® Carnation® Evap, NESTLÉ® Carnation® Condensada and vanilla extract. Cook over medium heat while mixing continuously until thick and chewy. (30mins)
STEP 3

Brush lyanera with 1 tsp butter. Transfer ube halaya and set aside to cool. Place in the refrigerator overnight. (5mins)
STEP 4

Unmold Ube Halaya and transfer on a serving plate. Serve chilled. (2mins)

STEP 1

Simmer purple yam in water while covered until very tender. Mash with cooking liquid. (30mins)
STEP 2

Add butter, NESTLÉ® Carnation® Evap, NESTLÉ® Carnation® Condensada and vanilla extract. Cook over medium heat while mixing continuously until thick and chewy. (30mins)
STEP 3

Brush lyanera with 1 tsp butter. Transfer ube halaya and set aside to cool. Place in the refrigerator overnight. (5mins)
STEP 4

Unmold Ube Halaya and transfer on a serving plate. Serve chilled. (2mins)

SIMPLY GOOD TIP
Top Ube halaya with either grated cheese, shredded langka or macapuno.
ALTERNATIVE INGREDIENTS
Ube may be replaced with starchy ingredients such as cassava, saging na saba, taro or sweet potato
ALTERNATIVE EASIER STEPS
Ube Halaya may be portioned and served individually.
NUTRITION TIPS
Adjust according to desired sweetness
INTERESTING FACTS
Ube Halaya may be topped with cheese, langka or macapuno.