|
|
Purple Yam Pudding (Halayang Ube) Recipe
|
|
Add to Favorite
Prev
Next
|
|
Purple yam pudding or halayang ube is a one of the famous and favorite Filipino sweets serves as dessert or snack. It is made from boiled and grated purple yam, sweetened by condensed milk and coconut milk. It is so delicious that Filipinos from all generations love it. And on special occasions and gatherings, purple yam pudding is always served for dessert. It is bright violet in color and often made in various shapes topped with cheese or fried coconut milk solids. In the Philippines, this dish is created in homes by housewives and grandmothers together specially when making large quantities. Often the males in the family try to get away because cooking large amounts requires the males assistance. Then as a tuber, it contains fiber, potassium and vitamins. Purple yam is very popular in the Philippines; it can be made into ice cream, desserts, pastries and other sweet confectioneries. And purple yam pudding as a dessert is a must to try to learn, though not recommended for beginners.
|
|
|
|
Ingredients for
Purple Yam Pudding (Halayang Ube) Recipe
|
-
Purple Yam
-
1 kilo
-
Coconut milk
-
5 cups
-
Condensed milk
-
1 1/2 cups
-
Butter
-
1/2 cup
-
Vanilla extract
-
1/2 tsp (optional)
-
Salt
-
1/4 tsp
|
|
|
|
|
|
|
|
|
|
|
|
Preparation Steps for
Purple Yam Pudding (Halayang Ube) Recipe
|
-
In a large cooking pot, place the purple yam and add in water. Let it boil and then simmer for about 30 minutes until the purple yam is now cooked through.
-
Remove from heat and drain. Let the purple yam cool for a while, cool enough to be able to be touched by bare hands.
-
Peel the purple yam. Then finely grate the purple yam using a manual grater or electric grater. For a much easier grating, cut the purple yam into cubes then use a blender or a food processor to grind it. Grate until there are no bits left even small ones and get a paste of purple yam.
-
Heat a big wok in medium heat. Melt butter then add the condensed milk, salt and vanilla flavoring. Mix well for a few minutes.
-
Add the entire grated purple yam then turn the heat to medium-low. Mix thoroughly.
-
Keep on mixing the the purple yam paste for about 30 minutes until very sticky and a bit dry yet moist.
-
Turn the heat to low then add 3 cups of coconut milk and continue to cook, mixing continuously for another 30 minutes or until what’s left of the mixture is a very thick consistency of purple yam paste. Turn off the heat.
-
Brush some butter on a large platter and container, this will prevent the purple yam pudding from sticking. Transfer the cooked purple yam pudding on the platter and container and let it cool.
-
Refrigerate the purple yam pudding because its tastier when its chilled.
-
On a sauce pan, pour 2 cups coconut milk. Heat on medium heat and stir occasionally. Heat until there’s no coconut milk anymore except for what looks like ground meat and some coconut oil. These are the coconut milk solids, do not stir anymore but let them fry on their own until they start to turn brown. Turn off the heat.
-
Take out the refrigerated purple yam pudding and topped it with the fried milk solids.
-
Cut into portions and serve in individual saucers.
-
Share and enjoy eating.
|
|
|
|
Tips:
1. Cooking purple yam pudding is taxing so be sure to have enough stamina or an extra help in cooking this because the secret to a good purple yam pudding is in the mixing, not too fast and not too slow.
2. Purple yam pudding can also be a good sandwich spread.
|
|
|
|
More Similar Recipes
|
|
|
|
|
|
Comments on
Purple Yam Pudding (Halayang Ube) Recipe
|
|
|
|
|