Halayang Ube (Purple Yam Jam) Recipe!!!

Halayang Ube (Purple Yam Jam) Recipe!!!

Halayang Ube

Halayang Ube is a Filipino Dessert made from purple yam. There are several ways of preparing this sweet dish; some versions use condensed milk to sweeten the yam, while others cook it using coconut milk. My  version is very simple, but the outcome is something that you’ll love!

“Ube” is the purple yam ( Dioscorea alata) that grows abundantly in the Philippines.  Purple Yams are amazing and Filipinos love it.   It’s mostly used for flavoring desserts including Ice Cream, cakes, cookies, tarts, and other pastries.

This yam’s peak season is at the end of each year which is why Ube flavored desserts are traditionally made and served during the holiday season.  One of the most popular ways to use this purple yam is called Halayang Ube.

The name is derived from the Spanish word “jalea” which means jelly or jam; so Halayang Ube is quite literally Purple Yam Jam.  It can be eaten alone or as a filling for tarts, rolls, sweet buns, and other pastries.  It is also one of the ingredients of Halo-Halo a very popular Filipino iced dessert which means “mixed together”.  Halo-Halo is a variety of sweets  served with crushed or shaved ice, drizzled with milk, and topped with Halayang Ube, leche flan, or ice cream.

We’ll be sharing a Halo-Halo recipe as part of our Merienda Series, but for now I will share my recipe for Halayang Ube.  After all you’ll need some of this delicious Purple Yam Jam for your Halo-Halo!

Halayang Ube is made by boiling purple yams, grating or mashing it, then cooking it with coconut milk or condensed milk until it thickens.  It’s then cooled down, then placed in a mold or pan, and refrigerated until it solidifies/  It is served cold, and  can be topped with toasted shredded coconut or condensed milk.



Here’s my recipe!

Ingredients:

2 Lbs.  purple yam

2 cans (12 ounces) condensed milk

1 can (14 ounces) evaporated milk

1/2 cup butter or margarine

1/2 tsp of vanilla (optional)

 

Directions:

Boil the unpeeled purple yam in a pot with water and simmer for 30 minutes.

Drain and let cool.

Peel and finely grate the cooked yam.

Heat a big wok in medium heat.

Melt butter or margarine then add the vanilla flavoring and condensed milk and mix well.

Add the grated  yam then lower the heat.

Keep on stirring and mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).

Add evaporated milk and continue to mix for 15 minutes.

Let cool and place on a large platter, pan, or mold.

Refrigerate before serving.

Serve it cool, you can top it with toasted coconut or drizzled with condensed milk.

 

Share and Enjoy!!!

 

 

Halayang Ube
Halayang Ube (Purple Yam Jam) Recipe!!!
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Halayang Ube
Halayang Ube (Purple Yam Jam) Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
  1. Boil the unpeeled purple yam in a pot with water and simmer for 30 minutes.
  2. Drain and let cool.
  3. Peel and finely grate the ube yam.
  4. Heat a big wok in medium heat.
  5. Melt butter or margarine then add the vanilla flavoring and condensed milk and mix well.
  6. Add the grated yam then lower the heat.
  7. Keep on stirring and mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
  8. Add evaporated milk and continue to mix for 15 minutes.
  9. Let cool and place on a large platter, pan, or mold.
  10. Refrigerate before serving
  11. Serve it cool. You can top it with toasted coconut or a drizzle of condensed milk.
  12. Share and Enjoy!!!
Recipe Notes

You can put any toppings you want, I  prefer grated peanuts.

You can top it also with toasted coconut, grated cheese and anything you want as long as you enjoy your jam.

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Puto Cheese (Steamed Rice Cake with Cheese)

Puto Cheese (Steamed Rice Cake with Cheese)

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Puto is the Filipino version of a steamed rice cake.   It’s served as snack or as an accompaniment to dishes such as Pancit (noodles) or Dinuguan (a savory stew simmered in pork blood).  Its bland flavor compliments the rich taste of many Filipino dishes.

Puto Cheese is an all-time favorite Filipino snack.  You can pair it with our Lemon Grass Ginger Iced Tea  for a healthy and refreshing summer treat!

This is my  version of Puto Cheese.

 

Ingredients:

1 Cup Sugar

3 Eggs

1 Tbsp. Baking Powder

½ Cup Water

6 oz. Can Evaporated Milk

2 Tbsp. Butter, melted

1 Tsp. Vanilla Extract

1-1 1/2 Cups Flour

1 Cup Cheddar Cheese, shredded

 

Directions:

Prepare lower part of steamer with water and bring to a boil.

In a bowl, combine flour, sugar and baking powder and mix well.

Add eggs one at a time using an electric mixer, beating after each addition.

Add milk and beat until smooth.

Add water and continue to beat until batter is thin and smooth.

Add butter and vanilla extract.

Stir until well blended

Then add ¾ of the cheese and stir until combined.

Fill molds with batter up to ¾ full.

Arrange molds in a single layer on steamer rack and place over steamer.

Lower heat to medium and steam for about 8 to 10 minutes or until toothpick inserted comes out clean.

Turn off heat and top each puto with the remaining ¼ cup of cheese.

Cover for about 1 minute to allow cheese to melt.

Allow to slightly cool before removing from molds.

 

Serve, Share and Enjoy.

Puto Cheese (Steamed Rice Cake with Cheese) Recipe!!!
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Puto Cheese (Steamed Rice Cake with Cheese) Recipe!!!
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Ingredients
Servings:
Instructions
  1. Prepare lower part of steamer with water and bring to a boil.
  2. In a bowl, combine flour, sugar and baking powder and mix well.
  3. Add eggs one at a time using an electric mixer, beating after each addition.
  4. Add milk and beat until smooth.
  5. Add water and continue to beat until batter is thin and smooth.
  6. Add butter and vanilla extract.
  7. Stir until well blended
  8. Then add ¾ of the cheese and stir until combined.
  9. Fill molds with batter up to ¾ full.
  10. Arrange molds in a single layer on steamer rack and place over steamer.
  11. Lower heat to medium and steam puto for about 8 to 10 minutes or until toothpick inserted comes out clean.
  12. Turn off heat and top each puto with the remaining ¼ cup of cheese.
  13. Cover for about 1 minute to allow cheese to melt.
  14. Allow to slightly cool before removing from molds.
  15. Serve, Share and Enjoy.
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Leche Flan – The Filipino Version

FlanEver since I can remember “Leche Flan” was always a party staple.
My mother, grandmothers, and aunts make this yummy custard for every family get together, and I’ve always loved it!

Growing up I watched the women in our family make this beloved Filipino dessert a day or two before a party.  They always steamed it in the oven by placing the pans in a water bath.  So when I started making it for my family and events I made it just the way my grandmother did.  Little did I know there was an easier and faster way to make it on the stove top!

I don’t make this flan often, it’s SO good, but SO unhealthy!  Just thinking about the ingredients in this dessert makes my arteries harden!  It’s made from all the good stuff; egg yolks, milk, and sugar, so what’s not to like?  I do make it at least twice a year, Thanksgiving and Christmas, although every so often during the rest of the year I get a yen for it.  I try not to make it so I go to different Filipino restaurants in search for Leche Flan that tastes like homemade.  Alas nothing in my area ever comes close and I walk away disappointed and still craving it.  I usually end up whipping up a batch once or twice during the year, but that’s it!

Flan has a long history, its origins date back to Ancient Rome nearly 2000 years ago.  Flan means “flat cake” in Latin.  Back in the day this egg based custard was basically a savory dish, a particular delicacy was eel flan!  (There is an ancient record of a sweet honey flan.)  When Rome conquered the known world they took their flan recipes with them, hence it spread throughout Europe.  The Roman Empire may have fallen, but their flan survives, having been adapted to the sweeter versions we know today.

The Spaniards where the first to top flan with caramel sauce.  Their recipes went with them when they colonized South America, Mexico, and beyond.  Today we think of Flan as a Latin Dessert with many different flavors including coffee, cinnamon, strawberry, and more.  The Philippines was under Spanish rule for 500 hundred years, plenty of time for Flan to become a Filipino favorite!

Our version of flan is sinfully delightful!  It’s creamy and smooth, and very yummy.  It is however chock full of cholesterol.  The recipe calls for egg yolks!  My mother and other relatives have tried to make our family recipe more health friendly, but it’s not the same.  I’ve only ever used my grandmother’s recipe.  I will not settle for anything less!  I figure we don’t indulge often, and if you go thru the trouble of making it you might as well do it right.

I did however recently try the stove top method  and love it!  So the only change I’m making from now on is in the cooking method. Here’s my grandma’s recipe!  Enjoy!

Ingredients:

8 egg yolks
1 cup sugar
1 can condensed milk
1 can evaporated milk
1 tsp. pure vanilla extract
1 tsp. finely grated lime rind

Topping:

1/2 cup sugar
1/4 cup water

Directions:

1.  Prepare your steamer.  I didn’t have a large enough steamer so I used a very large pot with a lid.
I placed an inverted 9″ cake pan on the bottom and filled it with water even with the cake pan.  I then placed the 9″ cake pan I was using for the flan on top of the inverted one.

Flan

2.  Make your caramelized sugar topping in a non-stick sauce pan.

Put 1/2 cup and 1/4 cup water in pan.  Set it over medium to medium/high heat, you will have to adjust the heat as it boils.

Flan

Let it boil.  This happens fairly quickly and once it starts boiling you have to keep swishing it around so it doesn’t burn.  If it’s boiling too much lower the heat.  (see video below)

Flan

The sugar mixture will thicken into a syrup as it boils,  It’s important to keep the liquid moving in the pan by constantly rotating the pan as it boils.  Hold it close to the stove so it keeps boiling.

Once the syrup starts to turn golden brown on the edges you must keep swirling it or it will burn.
This happens very fast so keep a close eye on it.  As you swirl the syrup the brown color will spread.  When the entire mixture is a thick golden brown remove from heat immediately and pour into the prepared cake pan.

Once you’ve poured it into the pan immediately swirl it around to coat as much of the pan bottom as possible before it hardens.  Set aside.

Flan

3.  Mix egg yolks, sugar, condensed milk, and evaporated milk in a bowl.  Stir until it’s smooth and sugar has dissolved.

4.  Stir in vanilla and lime rind.  Stir very well.

5.  Strain egg mixture into prepared pan.  Make sure you strain out all the rind.

6.  Place lid on large pot.  Steam on the stovetop at medium/low to medium heat.  Steam for about 30-40 minutes or until tester comes out clean.

7.  Remove from steamer and cool at least 2-3 hours.

8.  Run a knife around the edge to loosen the sides.  Invert into serving dish when ready to serve.  Make sure it’s completely cooled before inverting or it will fall apart.

Leche Flan
Print Recipe
This is the Filipino version of this custard dessert.
Servings Prep Time
8 Slices 30 Minutes
Cook Time Passive Time
40 Minutes 2-3 Hours
Servings Prep Time
8 Slices 30 Minutes
Cook Time Passive Time
40 Minutes 2-3 Hours
Leche Flan
Print Recipe
This is the Filipino version of this custard dessert.
Servings Prep Time
8 Slices 30 Minutes
Cook Time Passive Time
40 Minutes 2-3 Hours
Servings Prep Time
8 Slices 30 Minutes
Cook Time Passive Time
40 Minutes 2-3 Hours
Ingredients
Caramelized Topping
Flan
Servings: Slices
Instructions
Caramelized Topping
  1. Put 1/2 cup and 1/4 cup water in pan. Set it over medium to medium/high heat, you will have to adjust the heat as it boils.
  2. Let it boil. This happens fairly quickly and once it starts boiling you have to keep swishing it around so it doesn't burn. If it's boiling too much lower the heat.
  3. The sugar mixture will thicken into a syrup as it boils, It's important to keep the liquid moving in the pan by constantly rotating the pan as it boils. Hold it close to the stove so it keeps boiling.
  4. Once the syrup starts to turn golden brown on the edges you must keep swirling it or it will burn. This happens very fast so keep a close eye on it. As you swirl the syrup the brown color will spread. When the entire mixture is a thick golden brown remove from heat immediately and pour into the prepared cake pan.
  5. Once you've poured it into the pan immediately swirl it around to coat as much of the pan bottom as possible before it hardens. Set aside.
Flan
  1. Mix egg yolks, sugar, condensed milk, and evaporated milk in a bowl. Stir until it's smooth and sugar has dissolved.
  2. Stir in vanilla and lime rind. Stir very well.
  3. Strain egg mixture into prepared pan. Make sure you strain out all the rind.
  4. Place lid on large pot. Steam on the stovetop at medium/low to medium heat. Steam for about 30-40 minutes or until tester comes out clean.
  5. Remove from steamer and cool at least 2-3 hours.
  6. Run a knife around the edge to loosen the sides. Invert into serving dish when ready to serve. Make sure it's completely cooled before inverting or it will fall apart.
Recipe Notes

Prepare your steamer.  I didn't have a large enough steamer so I used a very large pot with a lid.
I placed an inverted 9" cake pan on the bottom and filled it with water even with the cake pan.  I then placed the 9" cake pan I was using for the flan on top of the inverted one.

This recipe uses only egg yolks, don't discard the egg whites, you can make meringues or freeze them to use later.  I use them to make egg white omelets.

 

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Mango Custard Tart

Mango Custard Tart

Mango Custard Tart
This mango season my husband has been bringing home lots of mango.  I’ve been busy trying different desserts to use them.
I’ve made them into jam, crepes, popsicles, and more.  Last weekend I decided to make a custard tart using fresh mangoes.  It turned out amazing!  I modified an old family recipe for Filipino flan, a rich egg custard, and poured it over sliced fresh mango arranged in a pie crust.  I a 9″ tart pan but you can make it in a 9″ pie tin instead.  I just thought it looked prettier in the tart pan!
The mango adds a unique flavor to the custard as it cooks.  The result is a creamy sweet dessert that can be served by itself or with a scoop of vanilla ice cream.
Here’s the recipe!
Mango Custard Tart
 
Ingredients:
1 unbaked pie crust – you can use the Pillsbury Refrigerated crust or your own recipe
2-3 large ripe mango
1 can condensed milk
1 can evaporated milk
4 eggs
1 cup sugar
1 tsp. vanilla
Cooking spray like Pam
Mango Custard Tart
Directions:
1.  Generously spray your tart or pie pan with cooking spray, be sure to spray the sides too.
2.  If using refrigerated pie crust press one sheet into the pan, including the sides.  If using your own pie crust recipe make enough for 1 crust and press into pan.
3.  Separate 1 egg – place the yolk in mixing bowl, brush the egg white on the unbaked crust to keep it from getting soggy.
4.  Add remaining 3 eggs to mixing bowl and beat.
5.  Add sugar, mix well.
6.  Add milks and mix well.
7.  Stir in vanilla. Set aside.
8.  Peel and slice mango.  I cut both sides from the seed and slice each side into thin half circle slices.
9.  Arrange mango slices on pie crust.
10.  Pour egg/milk mixture over the mango.
11.  Bake in 350 degree oven for about 60 minutes or until center of the pie is set and tester comes out clean.
12.  Cool to room temperature then chill in fridge before serving.
You will end up with extra egg mixture.  I poured the extra mixture into 3 pyrex custard cups and steamed in the oven at the same time.  To steam the custard place cups in a baking pan half filled with water.  Place in the oven and bake about 50 minutes or until center is set and tester comes out clean.  You may have to add water more water to the baking pan during cooking, do not let the pan get dry, it may burn your custard.  The custard is yummy!  You can use this recipe to make just the custard!
Mango Custard Tart
Mango Custard Tart
Print Recipe
Servings Prep Time
8 Slices 30 Minutes
Cook Time
60 Minutes
Servings Prep Time
8 Slices 30 Minutes
Cook Time
60 Minutes
Mango Custard Tart
Print Recipe
Servings Prep Time
8 Slices 30 Minutes
Cook Time
60 Minutes
Servings Prep Time
8 Slices 30 Minutes
Cook Time
60 Minutes
Ingredients
Servings: Slices
Instructions
  1. Generously spray your tart or pie pan with cooking spray, be sure to spray the sides too.
  2. If using refrigerated pie crust press one sheet into the pan, including the sides. If using your own pie crust recipe make enough for 1 crust and press into pan.
  3. Separate 1 egg - place the yolk in mixing bowl, brush the egg white on the unbaked crust to keep it from getting soggy.
  4. Add remaining 3 eggs to mixing bowl and beat.
  5. Add sugar, mix well.
  6. Add milks and mix well.
  7. Stir in vanilla. Set aside.
  8. Peel and slice mango. I cut both sides from the seed and slice each side into thin half circle slices.
  9. Arrange mango slices on pie crust.
  10. Pour egg/milk mixture over the mango.
  11. Bake in 350 degree oven for about 60 minutes or until center of the pie is set and tester comes out clean.
  12. Cool to room temperature then chill in fridge before serving.
  13. You will end up with extra egg mixture. I poured the extra mixture into 3 pyrex custard cups and steamed in the oven at the same time. To steam the custard place cups in a baking pan half filled with water. Place in the oven and bake about 50 minutes or until center is set and tester comes out clean. You may have to add water more water to the baking pan during cooking, do not let the pan get dry, it may burn your custard. The custard is yummy! You can use this recipe to make just the custard!
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