Pastillas de Ube is a bite sized sweet chewy purple yam flavoured candy and is made from milk, purple yam and sugar. It is a perfect gift and dessert for picnics and parties. This delightful piece of heaven is attributed to the province of Bulacan which is located in Philippines and which is still the pastillas making capital of the country.
Aside for its easy to prepare and to cook, this is a very yummy and a delightful treat to all of us specially our kids. This sweet chewy candy was sold everywhere in our country, you can see and taste different versions of it, but for now, this is my version of Pastillas de Ube Recipe. Enjoy!
2 cups grated ube or boiled & mashed ube
1 can (300ml) sweetened condensed milk
½ cup refined sugar
Colored Paper “Papel de Hapon”, for wrapping or use paper liners & clear cellophane.
Clean, peel and slice the ube then put it in a large casserole with enough water to cover the ube.
Boil ube over medium heat until tender and strain, cool down before mashing.
In a non-stick pan, combine ube and sweetened condensed milk and mix well.
Cook over low heat and stir constantly to avoid mixture from burning.
Constantly mix the ube until thick and smooth. “When your ube mixture doesn’t stick to the pan and starts to form soft dough it’s done and remove it directly from the fire.
Transfer the ube pastillas in a greased pan and flatten the entire mixture using a greased spatula or any similar utensil.
Set aside and let it cool down completely before cutting into small bite-size pieces.
Slice ube pastillas according to your size preference using a greased knife.
Roll Ube pastillas lightly with sugar and shake off the extras.
Chicken Potato Salad Recipe is a yummy and luscious main dish or side dish that is perfect for any Filipino occasions like Christmas, New Year’s Eve, fiestas, birthdays and etc. Making a healthy and attractive main course is way too easy with the Filipino Chicken Potato Salad Recipe. Since it is a quick-fix dish that gets done in a matter of time, feel like an expert in your kitchen.
This recipe is ideal if you are planning to have chicken potato salad for lunch. Simply prepare it in the morning and chill in the fridge in time for lunch. This is my version of Chicken Potato Salad (Filipino Style) Recipe, Enjoy.
½ pound chicken breast or thigh meat, skinless, boneless
4 – 6 pcs. large potatoes
3 pcs. hard boiled eggs, peeled, coarsely chopped
1 pc. medium carrot, peeled and diced
1 cup crushed pineapple, canned or fresh
½ cup ham, cubed
¼ cup sweet pickle relish
1 pc. small onion, peeled and diced
1 cup mayonnaise
¼ cup sweetened condensed milk
1 tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Rinse the potatoes well under cold running water.
Place potatoes in a pot and enough water over medium heat, cover and cook potatoes for about 12 to 15 minutes or until tender yet firm to bite.
Drain potatoes and allow to cool. Peel and cut into 1-inch cubes.
In a pot, add chicken meat and enough water to cover. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred then set aside.
In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. Remove from water and plunge into an ice bath until completely cool. Drain and set aside.
In a large bowl combine the potatoes, chicken, pineapple, eggs, carrots, pickle relish, onions, ,ham, mayonnaise and sweetened condensed milk.
Gently stir together until evenly distributed.
Season with salt and pepper to taste.
Refrigerate for about 30 minutes to allow flavors to meld.