Easy Halayang Ube (Purple Yam Jam) Recipe

Halayang Ube, or Ube Halaya, is a popular Filipino dessert made from purple yam, known as “ube” in Tagalog.

Halayang Ube, or Ube Halaya, is a popular Filipino dessert made from purple yam, known as “ube” in Tagalog. It is a sweet and creamy purple-hued dessert with a smooth and velvety texture. To make Halayang Ube, the ube is first boiled or steamed, then mashed or grated to create a paste. The ube paste is then cooked with coconut milk and/or evaporated milk, condensed milk, sugar, and butter until it thickens and forms a rich and luscious dessert. Halayang Ube is commonly enjoyed on its own, as a filling for pastries like Ube Hopia or Ube Pandesal, or as a topping for ice cream or halo-halo, a popular Filipino dessert. This delightful purple yam dessert is a favorite during special occasions and celebrations in the Philippines, and its vibrant color and unique flavor make it a beloved treat for many.

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Recipe for Halayang Ube (Purple Yam Jam):

Easy Halayang Ube (Purple Yam Jam) Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Halayang Ube, or Ube Halaya, is a popular Filipino dessert made from purple yam, known as “ube” in Tagalog.

Ingredients

1 kilo ube yam root
1 can (14 ounces) of evaporated milk
2 cans (12 ounces) of condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)

Directions

In 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 on medium heat.
Melt butter or margarine, and add the condensed milk and vanilla flavoring. Mix well.
Add the grated ube yam.
Adjust the heat to low
Mix the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
Add the evaporated milk and continue to mix for another 15 minutes.
Let cool and place on a large platter.
Refrigerate before serving the halayang ube.

Notes

Before serving, you may spread additional butter or margarine on top of the jam.
For the sweet tooth, sprinkle a little sugar on top of the jam after placing it on the large platter.
Instead of manually grating the ube, you may cut it into cubes and use a blender to powderize the ube.

Nutrition Facts

10 servings per container

Serving Size100

Amount Per ServingCalories150
% Daily Value *
Total Fat 6g 8%
- Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 40mg 2%
Total Carbohydrate 22g 8%
- Total Sugars 18g
Protein 2g 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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IMAGE SOURCE: Televido, CC BY-SA 4.0, via Wikimedia Commons

Easy Ube Ice Cream Recipe

Ube ice cream is a sweet and creamy dessert originating in the Philippines. It is made with ube, a purple yam that is widely used in Filipino cuisine.

Ube ice cream is a sweet and creamy dessert originating in the Philippines. It is made with ube, a purple yam that is widely used in Filipino cuisine, giving the ice cream its distinct bright purple color. Ube ice cream is known for its unique flavor that is both sweet and nutty with a hint of vanilla.

To make ube ice cream, the ube is first boiled or steamed until it is soft and then mashed or pureed. The puree is then mixed with cream, milk, sugar, and sometimes egg yolks to create a rich and creamy base. The mixture is then chilled and churned in an ice cream maker until it reaches a smooth and creamy texture.

Ube ice cream is commonly served as a dessert after a meal or as a refreshing treat on a hot day. It is also often used as a topping for other desserts such as halo-halo, a popular Filipino shaved ice dessert. Ube ice cream has become increasingly popular in other countries and is now available in many ice cream shops and stores around the world.

Best-seller Filipino Cookbooks:

Here is an easy recipe for homemade Ube ice cream:

Easy Ube Ice Cream recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Ube ice cream is a sweet and creamy dessert originating in the Philippines. It is made with ube, a purple yam that is widely used in Filipino cuisine.

Ingredients

2 cups heavy cream
1 can (14 oz) condensed milk
1 cup ube halaya (purple yam jam)
1 tsp vanilla extract

Directions

In a large mixing bowl, whip the heavy cream until it forms stiff peaks.
In another mixing bowl, combine the condensed milk, ube halaya, and vanilla extract. Mix until well combined.
Gently fold the whipped cream into the ube mixture until well incorporated.
Pour the mixture into a freezer-safe container and cover it with plastic wrap or a lid.
Freeze for at least 6 hours or overnight.
Once fully frozen, scoop the ice cream into bowls or cones and enjoy!

Notes

If you want a stronger ube flavor, you can add more ube halaya to the mixture. You can also add some chopped nuts or other toppings to the ice cream for added texture and flavor.

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Easy Pinoy Leche Flan Recipe

Leche Flan is a variation of Creme Caramel, a custard dessert with a layer of clear caramel sauce.

Easy Pinoy Leche Flan Recipe

Here is an easy leche flan recipe that you could make at home.

Lechen Flan is a favorite Filipino dessert. It is almost always present in special occasions like town fiestas.

What is Leche Flan?

Leche Flan is a variation of Creme Caramel, a custard dessert with a layer of clear caramel sauce.

In the Philippines, flan is known as leche flan (the local term for the originally Spanish flan de leche, literally “milk flan”), which is a heavier version of the Spanish dish, made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top in an oval-shaped tin mold known as llanera (also spelled lyanera), although rarely it can also be baked. Leche flan is a staple dessert in celebratory feasts.
An even heavier version, called tocino de cielo or tocino del cielo (Spanish for “heaven’s bacon”), is similar, but has significantly more egg yolks and sugar.
Leche flan is also commonly baked into pastries. The most common is the Filipino dessert flan cake or leche flan cake, a Filipino chiffon or sponge cake with a layer of leche flan on top. It can similarly be baked into steamed cupcakes known as puto mamón, a combination known as puto flan.
https://en.wikipedia.org/wiki/Cr%C3%A8me_caramel

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Recipe for Leche Flan:

Easy Pinoy Leche Flan Recipe

Recipe by Yummy FoodCourse: DESSERTCuisine: Filipino

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

718

kcal

Total time

hour

Leche Flan is a variation of Creme Caramel, a custard dessert with a layer of clear caramel sauce.

Ingredients

For the Flan:
12 egg yolks, beaten
1 can evaporated milk (or whole milk), (354 mL)
1 can condensed milk, (410 mL)
1/2 cup sugar
1/4 tsp vanilla extract
water (for steaming)
For the Caramel:
3 tbsp water
1 cup light brown sugar

Directions

Prepare individual llanera (or two 9 x 2 in flan molds) and set aside.
Start by preparing the caramel. In a saucepan, bring the water to a boil then reduce low heat before adding the sugar.
Stir continuously for about 2 minutes or until the sugar caramelizes or turns amber.
Immediately pour the caramelized sugar into prepared individual flan molds. Evenly spread the caramel in the molds. Set the molds aside.
Prepare the steamer. Place a steamer in a large saucepan or a wok. Pour in water to just below the steamer and bring to boil.
In a separate bowl, combine evaporated milk, condensed milk, sugar and vanilla.
Gently pass the beaten eggs through a strainer into the bowl.
Stir to combine and mix thoroughly.
Pour the mixture into the prepared flan molds containing the caramel.
Cover the molds with aluminum foil, arrange into the steamer (water should already boiling before placing the molds inside) and steam for 30 minutes or until firm.
Set aside to cool and then refrigerate for at least 2 hours.

Notes

Run a knife along the edges of the flan molds to loosen. Turn the molds over onto a platter or individual plates. The flan should come out easily with the caramel on top.

Nutrition Facts

4 servings per container

Serving Size270

Amount Per ServingCalories718
% Daily Value *
Total Fat 20.32g 27%
- Saturated Fat 9.145g 46%
- Trans Fat 0g
Cholesterol 582mg 194%
Sodium 211mg 10%
Potassium 626mg 14%
Total Carbohydrate 117.17g 43%
- Dietary Fiber 0g 0%
- Total Sugars 114.79g
Protein 19.04g 39%

Vitamin A 51mcg 6%
Vitamin C 4mg 5%
Calcium 52mg 4%
Iron 12mg 67%
Vitamin D 28mcg 140%
Vitamin E 10mg 67%
Vitamin K 1mcg 1%
Thiamin 17mg 1417%
Riboflavin 72mg 5539%
Niacin 2mg 13%
Vitamin B6 21mg 1236%
Vitamin B12 62mcg 2584%
Folate 22mcg 6%
Pantothenic Acid 53mg 1060%
Phosphorus 74mg 6%
Magnesium 15mg 4%
Zinc 31mg 282%
Selenium 77mcg 140%
Copper 10mg 1112%
Manganese 4mg 174%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Easy Yema Balls Recipe

Yema Balls are a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for “egg yolk”.

Easy Yema Balls Recipe

Here is an easy Yema Balls recipe that every beginner cook could easily make.

What are Yema Balls?

Yema is a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for “egg yolk”. Like other egg yolk-based Filipino desserts, it is believed that yema originated from early Spanish construction materials. During the Spanish colonization of the Philippines, egg whites mixed with quicklime and eggshells were used as a type of mortar to hold stone walls together. Filipinos reused the discarded egg yolks into various dishes. Among them is yema, which is possibly based on the Spanish pastry Yemas de Santa Teresa.
Yemas were originally made with only egg yolks and sugar, heated and stirred until the consistency is thick. They are then shaped into small balls or pyramids and covered in white sugar. Milk (or condensed milk) later became part of the recipe (probably during the American period). Modern variations also usually include chopped nuts.
https://en.wikipedia.org/wiki/Yema_(candy)

Best-seller Filipino Cookbooks:

Recipe for Yema Balls:

Easy Yema Balls Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

890

kcal

Total time

minutes

Yema Balls are a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for “egg yolk”.

Ingredients

1 can sweetened condensed milk (414mL)
6 egg yolks
1 tsp vanilla essence
1/2 kg white sugar

Directions

In a frying pan/ pot, mix the condensed milk egg yolks, and vanilla essence until well blended.
Bring to a boil, then reduce to low heat to prevent the mixture from burning.
Using a metal spatula, constantly stir the milk as if you are scraping the bottom of the pan. Prevent milk from burning and sticking to the pan/ pot.
The mixture is ready when it forms a ball.
When it cools, shape the mixture into balls, 2 to 3 cm in diameter.
Place the yema balls on a wide plate with white sugar then roll to coat.
Once coated, pick up each ball with a toothpick. Set aside to cool.
Optional: Wrap the balls in cellophane and twist both ends to secure.

Nutrition Facts

4 servings per container

Serving Size251

Amount Per ServingCalories890
% Daily Value *
Total Fat 15.4g 20%
- Saturated Fat 7.879g 40%
- Trans Fat 0g
Cholesterol 310mg 104%
Sodium 141mg 7%
Potassium 400mg 9%
Total Carbohydrate 179.74g 66%
- Dietary Fiber 0g 0%
- Total Sugars 176.52g
Protein 11.89g 24%

Vitamin A 27mcg 3%
Vitamin C 3mg 4%
Calcium 32mg 3%
Iron 5mg 28%
Vitamin D 10mcg 50%
Vitamin E 5mg 34%
Vitamin K 1mcg 1%
Thiamin 12mg 1000%
Riboflavin 52mg 4000%
Niacin 2mg 13%
Vitamin B6 11mg 648%
Vitamin B12 39mcg 1625%
Folate 12mcg 3%
Pantothenic Acid 30mg 600%
Phosphorus 50mg 4%
Magnesium 9mg 3%
Zinc 19mg 173%
Selenium 54mcg 99%
Copper 5mg 556%
Manganese 2mg 87%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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