The process for this yummy dessert is pretty simple but it does need a bit of patience in mixing on the pan until all the liquid has incorporated into the yam and it’s thick and sticky. The texture is a little chewy and creamy, and the flavor of the ube should stand out.
I recommend halayang ube as best partner of suman (glutinous rice cooked in coconut milk, wrapped in banana or palm leaves) with ripe mango, also halayang ube use as one of favorite topping for the Filipino favorite cooler Halo-Halo.
Good for serving: 6-8 persons
Ingredients:
- 1 kilo ube yam root
- 1 can evaporated milk
- 2 cans condensed milk
- 1 cup quick-melt cheese, grated
- 3/4 cup butter or margarine
Cooking Procedure:
- On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
- Peel and finely grate the ube yam.
- Heat a big wok in medium heat.
- Melt 1/2 cup of butter or margarine,add the condensed milk.
- Mix well. Add the 1 kilo grated ube yam.
- Adjust the heat to low Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
- Add the evaporated milk and mix, add grated quick-melt cheese and mix for another 15 minutes.
- Place on a large platter and grease the top with margarine or butter then let it cool.
- Refrigerate before serving the halayang ube.
- Add topping and serve. Share and enjoy!
For Topping
- 1½ cups coconut cream (for making latik) or
- 1 cup sweetened desiccated coconut (for making toasted coconut flakes)
Procedure for making Latik
- In a non-stick saucepan, pour coconut cream.
- Bring to a boil over medium high heat.
- When it boils, turn the heat to low and simmer until all the liquid evaporates and only the curds and oil are left. This will take about an hour.
- The curds will start forming and you can start stirring to prevent uneven browning.
- Remove from heat when desired brown color is obtained.
- Drain from oil. Transfer to a small serving bowl or put in a sealed container for future use.
Procedure for making toasted coconut flakes
- In a skillet over medium low heat, toast desiccated coconut while stirring frequently for 20 minutes or until golden brown.
- Remove from heat and allow to completely cool down.
- Transfer to a small serving bowl or put in a sealed container for future use.