Ube Halaya
Using:
A thick, creamy purple yam jam that can be eaten alone or used as a topping and filling.
Freshly Grated Ube
Freshly grated purple yam, frozen to save time, perfect for halaya (jam) or cake filling. Bring authentic Filipino flavours to your meals with Masarap’s 100% natural frozen vegetable collection. Carefully harvested and snap-frozen right after picking, we guarantee convenience without compromising taste, texture, or nutrition.
You’ll need:
- 1 packet Masarap Frozen Freshly Grated Ube
- 1 can (400ml) thick coconut cream
- 1 can (370g) condensed milk
- 1/2 cup sugar
- 1/4 cup butter or margarine
How to make it:
- Thaw:
- Thaw the Frozen Freshly Grated Ube Masarap.
- Cook:
- In a non-stick pot over medium-low heat, melt the butter.
- Add the coconut cream, condensed milk, and sugar.
- Stir until the sugar is dissolved.
- Add Ube:
- Add the grated Ube.
- Stir constantly for 30-45 minutes until the halaya thickens and pulls away from the sides of the pot.
- Cool:
- Transfer to a container and cool before serving.
Masarap Tip: The perfect consistency is reached when you can run a line through the mixture in the pot, and it doesn’t immediately close up.
You’ll need:
- 1 packet Masarap Frozen Freshly Grated Ube
- 1 can (400ml) thick coconut cream
- 1 can (370g) condensed milk
- 1/2 cup sugar
- 1/4 cup butter or margarine
How to make it:
- Thaw:
- Thaw the Frozen Freshly Grated Ube Masarap.
- Cook:
- In a non-stick pot over medium-low heat, melt the butter.
- Add the coconut cream, condensed milk, and sugar.
- Stir until the sugar is dissolved.
- Add Ube:
- Add the grated Ube.
- Stir constantly for 30-45 minutes until the halaya thickens and pulls away from the sides of the pot.
- Cool:
- Transfer to a container and cool before serving.
Masarap Tip: The perfect consistency is reached when you can run a line through the mixture in the pot, and it doesn’t immediately close up.
