Halaya (Purple Yam) Recipe
One of my favorite native desserts. It takes time to cook, it makes your arms ache from stirring but it is worth it all!
Ingredients
- 500 grams Grated ube (purple yam)
- 1/4 cup butter
- 1 can condensed milk
- 1 can evaporated milk
- 1 cup thick coconut milk
- 1 tsp vanilla extract
Directions
- Melt the butter in a large sauce pan.
- Once melted, pour the condensed milk and evaporated milk. Stir the mixture and let it boil.
- Upon boiling add the grated purple yum, coconut milk, and the vanilla extract.
- Mix it until all ingredients are blended well.
- Stir often to prevent burning until you reach a thick consistency.
- Remove from heat and let it cool down for about 30 minutes.
- Transferring it to desired container.
- Store in refrigerator for about an hour or two before serving.
- *Some like it with milk when they eat it, I like it simply as it is.
- *I use the real rootcrop 'ube' (purple yam). Boil it to soften, grate it using a cheese grater then blend in a blender/osterizer to have a smooth ube mixture. Thin coconut milk is used to mix it with.
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