How to cook ube halaya

How to cook ube halaya the traditional way with a twist

Ube halaya recipe

We made our special homemade ube halaya as part of the holiday dish. The secret to creamy ube depends on what's on our grandmother's list of recipes. Modern days call for short cuts in cooking preparation. Instead of manual grating, some have it grind on to the public market - the "pagiling" and other households use a blender. Because making ube consumes time for those who are to cook with passion. Do the manual labor from peeling, grating, and mixing constantly for 2 hours. Yes, we rely on the traditional cooking methods, we prefer our ube to have the grit - like chewy texture, added with fine butter and milk. Don't settle for cheap ingredients. Now you know the secret!

Ube halaya topped with cheese

This recipe does not use preservatives,  ube flavor food coloring, or any extenders. They are made with 100% real ube. 

Here's Foodamn Philippine Ube Recipe

Ingredients: 

1 kilo ube root

3 cups condensed milk

1 cup fresh milk

salted butter 

Procedure:

1. Boil the ube root, but do not over boil them. 
2. Peel them patiently.
3. Grate the peeled ube using a fine to medium grater
4. Place the grated ube in a wok or big pan (kawali or talyasi for 4 kilos or more)
5. Pour in condensed milk and fresh milk. Lightly mix.
6. On the stove top, set it on low fire. Slow cook for approximately two hours.
7. After one and a half hour, stir in butter. Mix them from time to time. 
8. Let the ube halaya cool down before transferring them to food-grade containers.
9. Refrigerate your ube yield. To retain longer shelf life, the best way  to avoid moisture is to cover them with wax paper, then cover it with the container's lid. 

Ube halaya in its natural color.

Tips: Ube in vibrant purple color is usually made from food coloring and ube flavoring. Real ube halaya when cooked appears to have darker color and contains tidbits from grinding the ube root.

You can also watch our 2-minute video on YouTube channel via Dei Ville.

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