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

Steps

VIEW WITHOUT STEPS

  • 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)

Directions

  • 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)

Tips For This Recipe

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