Tag Archives: Ube

Ube Halaya – Philippine Purple Yam Spread Recipe

Ube Halaya – Philippine Purple Yam Spread

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.

Ube Halaya - Philippine Purple Yam Spread

Ube Halaya – Philippine Purple Yam Spread

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.

Ube Halaya - Philippine Purple Yam Spread

Ube Halaya – Philippine Purple Yam Spread

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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Ube Halaya Spiral Bread Recipe

Several posts ago I shared my ube halaya recipe, and today I am going to share this lovely ube halaya spiral bread recipe with you. Don’t they just look like the prettiest bread with that lovely purple color? Though the bread looks complicated, I’m going to show you just how easy to make this look.

Ube Halaya Spiral Bread

I am using my home made ube halaya spread for the bread filling. I highly encourage you to give it a try if you can, although you can try using the bottled version from your nearest Asian grocery store if that’s easier. Of course, you can always use other spread too. If you want to keep it Asian, you can use red bean paste and taro paste. Otherwise, you can even use peanut butter or nutella.

Ube Halaya Spiral Bread

Ube Halaya Spiral Bread

As usual, I gravitate toward Victoria Bake’s killer toast recipe for the bread dough. If you haven’t noticed yet, I am super in love with this dough. The ingredients are super simple and it is almost a guarantee that I always have them at home, plus, the one time proofing is just a wonderful time saver. If you have a favorite bread dough recipe, feel free to use that. But it has to be of the milk bread variety, of the kind you can expect to get from Chinese/Japanese/Korean bakery.

Ube Halaya Spiral Bread

Ube Halaya Spiral Bread

To get the bread shape, you will need a tube pan, like the ones for making chiffon or angel cakes. First, roll the bread dough into a rectangular shape, then spread with generous amount of ube halaya spread (or other spread of your choice), then roll into a log, and finally cut into 12 equal pieces. The process is exactly like the one for making cinnamon rolls or other sticky rolls, but instead of using a square/rectangular/round pan, we place the cut up bread dough in a tube pan. Once it has finished proofing, the dough will fill up the pan and magically takes this lovely shape.

Ube Halaya Spiral Bread

Ube Halaya Spiral Bread

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