Ube Halaya
Using:
Sweet, rich and velvety Filipino purple yam jam!
Ube Kinampay Powder
Taste the purple magic of the Philippines.
Made from 100% real ube kinampay — Royal Purple Yam — this powder brings the sweet, nutty, and creamy taste of the islands to your kitchen.
You’ll need:
- 4 tbsp Masarap Ube Kinampay powder
- 1½ cup boiling water
- 4 tbsp evaporated milk
- 4 tbsp sweetened condensed milk
How to make it:
- In a heat safe mixing bowl, combine the ube powder and boiling water. Whisk the powder and cover with a lid. Leave to soak in the water for 20 minutes.
- Whisk the ube mixture again to incorporate all the water and hydrated ube in the bowl. Add the contents into a saucepan over medium heat.
- Bring to a simmer and continue to whisk for an additional 10 minutes or until the texture has the consistency of a thick apple sauce.
- Remove the pan from the heat and add the evaporated milk and condensed milk.
- Bring the pan back onto the heat over medium-high and bring to a boil. Lower the heat to medium-low and continue to stir to prevent the bottom from burning. Cook for another 10 minutes or until the ube halaya turns into a thick paste.
- Transfer the ube halaya into a jar and let rest until cool to serve or use as an ingredient.
You’ll need:
- 4 tbsp Masarap Ube Kinampay powder
- 1½ cup boiling water
- 4 tbsp evaporated milk
- 4 tbsp sweetened condensed milk
How to make it:
- In a heat safe mixing bowl, combine the ube powder and boiling water. Whisk the powder and cover with a lid. Leave to soak in the water for 20 minutes.
- Whisk the ube mixture again to incorporate all the water and hydrated ube in the bowl. Add the contents into a saucepan over medium heat.
- Bring to a simmer and continue to whisk for an additional 10 minutes or until the texture has the consistency of a thick apple sauce.
- Remove the pan from the heat and add the evaporated milk and condensed milk.
- Bring the pan back onto the heat over medium-high and bring to a boil. Lower the heat to medium-low and continue to stir to prevent the bottom from burning. Cook for another 10 minutes or until the ube halaya turns into a thick paste.
- Transfer the ube halaya into a jar and let rest until cool to serve or use as an ingredient.
