Ube Halaya with a Twist

Ingredients

• 2 cups (400g) cooked and mashed purple yam (ube) 2 cups (400g) cooked and mashed purple yam (ube)
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 can (300ml) condensed milk 1 can (300ml) condensed milk
• 4 tablespoons butter 4 tablespoons butter
• 4 eggs 4 eggs
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 40g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large saucepan, combine the mashed purple yam, coconut milk, condensed milk, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan.
2. 2.
   In a separate bowl, whisk together the eggs, sugar, flour, vanilla extract, and salt until well combined.
3. 3.
   Slowly pour the egg mixture into the saucepan with the purple yam mixture, stirring continuously to prevent lumps from forming. Cook for an additional 5 minutes, or until the mixture thickens to a custard-like consistency.
4. 4.
   Remove from heat and let the mixture cool slightly.
5. 5.
   Pour the ube mixture into a greased baking dish, spreading it evenly.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   In a clean bowl, whisk together the remaining eggs, coconut milk, condensed milk, and vanilla extract to make the coconut custard.
8. 8.
   Gently pour the coconut custard mixture over the ube mixture in the baking dish.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the custard is set and the top is golden brown.
10. 10.
    Remove from the oven and let it cool completely before serving.
11. 11.
    Cut into squares or desired shapes and serve chilled.

Treat your ingredients with care...

• Ube — Make sure to cook the purple yam until it is soft and easily mashable. You can boil or steam the yam until tender.
• Coconut milk — Use full-fat coconut milk for a richer and creamier texture in the dessert.
• Condensed milk — If you prefer a less sweet dessert, you can reduce the amount of condensed milk used.

Tips & Tricks

• For a smoother texture, you can strain the cooked purple yam before adding it to the mixture.
• To enhance the flavor, you can add a teaspoon of ube flavoring or extract to the ube mixture.
• Serve the Ube Halaya with a dollop of whipped cream or a sprinkle of toasted coconut flakes for added texture and presentation.
• If you prefer a more pronounced coconut flavor, you can add a few drops of coconut extract to the coconut custard mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Ube Halaya chilled for the best taste and texture. Cut it into squares or desired shapes and garnish with a sprinkle of grated cheese or toasted coconut flakes for an extra touch of flavor and presentation.

Presentation advice

To make the Ube Halaya visually appealing, you can use a square or rectangular baking dish and cut it into neat squares. Garnish each square with a small piece of purple yam or a dusting of powdered sugar for an elegant finishing touch.