In my experience, it also prevents the jam from boiling and sputtering all over you. Stirring prevents the whole mixture from sticking to the bottom of the pot and burning. This recipe requires you to cook and stir the pot constantly until you get the right consistency. The process of making ube jam or purple yam jam is pretty easy, but time consuming. I love spreading it on a toasted slice of milk bread as a snack or for breakfast.Īnd it’s also perfect for ube halaya milk tea! Ube jam can also be used to make variations of ube ice creams (ube flavored or ube swirled), cheesecake and even other ube recipes that require ube jam, like ube cake. The ube jam from this ube halaya recipe can also be used as a filling for sweet breads and pastries. Served with a sweet and salty coconut syrup So even though it’s not traditional, I LOVE eating ube halaya with that sweet and salty coconut sauce. When I was younger, I used to eat a pudding that was served with a warm, sweet and salty coconut sauce. ![]() I personally love this with latik, but LOVE the saltiness that comes with the cheese too. Typically they are served with a creamy, processed cheese that has cheddar-like flavors (known as quickmelt), or with caramelized coconut curds called Latik. Once the halaya is set, they are unmolded, sliced and served. Tart molds, small bundt pans or even ramekins are perfect for small portions, while large pie dishes, loaf pans, or pyrex dishes are great for serving a crowd. But you can let the jam set in any greased dish as well. It’s typically served as is, molded into dishes known as llanera molds. ![]() Ube is cooked, mashed and then cooked again with dairy and sugar to make a delicious, creamy and sweet pudding-like dessert. It’s also called purple yam jam or ube jam or halayang ube. Ube halaya is a popular dessert in the Philippines. What is ube halaya (pronounced ooh-bay ha-la-YAH)? So if you can find Okinawan sweet potatoes, then you can easily substitute those for ube instead. So I made ube halaya with the purple sweet potatoes, and the results were truly incredible (and dare I say, I liked that even better). But I was lucky enough to find Okinawan sweet potatoes, instead (I am happy to say that I have since found frozen ube from a local Filipino grocery store). When I first moved to Ottawa, I didn’t know where I could find any fresh or frozen ube. The first batch of ube jam I made was delicious! But since then, I have fine-tuned my recipe to what I think is my absolute best version of ube halaya! What if I can’t find ube? Since fresh ube was impossible to find, I went with the next best thing – frozen purple ube. So, I decided that I needed to learn how to make it myself, because I had no access to ube jam when I used to live in Missouri. But then the third time I tried ube jam, my faith was again restored. It tasted artificial, like a concoction of a lot of chemicals. The second time unfortunately, was when I tried ube jam pastry from a Filipino store, and hated it. And I’m happy to say it was a delicious mistake. The first time I tasted ube, I thought I was ordering taro bubble tea. I actually really love the the flavor of purple sweet potatoes because they have an almost jasmine-like floral flavor that is really pleasant! My introduction to ube
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