Ube halaya is a Philippine bread/pastry spread with a naturally pretty purple color. It can be enjoyed as is as dessert, but I prefer to treat it as spread for my morning toasts, or as filling for my bread rolls. Ube halaya is my second most favorite Asian spread, right after srikaya (egg and coconut milk spread).
Like srikaya, you can buy ube halaya at most Asian grocery stores. But making it at home means it will be free of preservatives, and I get to control the level of sweetness too. Plus, it is actually super easy to make your own batch of ube halaya.
Ingredients and step-by-step to prepare ube halaya
Here is what we need to make our own ube halaya: ube (purple yam), condensed milk, coconut milk, sugar, and butter.
First, steam/boil the purple yam until tender, then drain and mash with a fork/food processor.
Combine mashed purple yam with the rest of the ingredients in a sauce pot and bring to a boil, then lower the heat to a simmer, and continue cooking until the spread is thick.
I usually stop cooking once I can see the bottom of my pot when I scrape the mixture with a spatula.
Storing ube halaya
I store the spread in clean glass jars and place them in the fridge.
If you want to make sure the spread will last for some time, it is best to treat the jar(s) as if for canning purpose, i.e. sterilize by cooking in boiling water first.
On the other hand, if you plan to finish the spread within 2 weeks, it is not that important to sterilize the jars.
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