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 Ensaladang Lato (Seaweed Salad) Recipe

Ensaladang Lato is a Filipino seaweed salad made from a type of green algae called “lato” in the Philippines. Lato is also known as “sea grapes” or “green caviar” due to its appearance resembling small, round, translucent green beads. To prepare ensaladang lato, the seaweed is typically blanched briefly in boiling water to soften it slightly. It is then mixed with chopped tomatoes, onions, and sometimes salted egg or shrimp paste for added flavor. The salad is often dressed with vinegar and calamansi (a local citrus fruit) juice to enhance its tangy taste. Ensaladang Lato is a refreshing and popular side dish in Filipino cuisine, commonly enjoyed with grilled or fried seafood or meat dishes, and it offers a unique texture and flavor that captures the essence of the sea.

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Here’s a simple recipe for Ensaladang Lato:

Easy Ensaladang Lato (Seaweed Salad) Recipe

Recipe by Yummy FoodCourse: Salads, AppetizersCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minute

Calories

kcal

Total time

minutes

Ingredients

1 cup fresh lato (sea grapes/green caviar)
1 small tomato, diced
1 small red onion, thinly sliced
1 salted egg, chopped (optional)
2 tablespoons shrimp paste (bagoong), for dressing
2 tablespoons vinegar (preferably cane or coconut vinegar)
1 tablespoon calamansi juice (or lemon juice) for extra tang (optional)
Freshly ground black pepper, to taste

Directions

Wash the fresh lato thoroughly in cold water to remove any sand or debris. Drain well.
In a pot, bring water to a boil. Blanch the lato by quickly dipping it into the boiling water for about 5-10 seconds. Immediately remove and place the blanched lato in a bowl of ice water to stop the cooking process. This will help maintain its crunchy texture.
Drain the lato from the ice water and transfer it to a mixing bowl.
Add the diced tomato, thinly sliced red onion, and chopped salted egg (if using) to the bowl with lato.
In a separate small bowl, combine the shrimp paste, vinegar, and calamansi juice (if using). Mix well to create the dressing.
Pour the dressing over the lato and vegetables in the mixing bowl. Gently toss everything together until the ingredients are evenly coated with the dressing.
Season with freshly ground black pepper to taste.
Transfer the Ensaladang Lato to a serving dish.

Notes

Serve this refreshing Filipino seaweed salad as a side dish or appetizer alongside your favorite grilled or fried seafood or meat dishes. Enjoy the unique texture and tangy flavor of Ensaladang Lato!
The nutrition information provided below is an estimate and may vary based on the specific brands and amounts of ingredients used.

Nutrition Facts

4 servings per container

Amount Per ServingCalories50
% Daily Value *
Total Fat 2g 3%
Sodium 300mg 14%
Total Carbohydrate 7g 3%
- Dietary Fiber 3g 11%
- Total Sugars 2g
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: Obsidian Soul, CC BY-SA 4.0, via Wikimedia Commons

Easy Ginumis (Guinomis) Recipe

Guinomis is a refreshing and sweet Filipino dessert beverage that originates from the Visayas region of the Philippines.

Guinomis is a refreshing and sweet Filipino dessert beverage that originates from the Visayas region of the Philippines. It is a popular treat, especially during hot summer months, but can be enjoyed year-round. Guinomis is made with a variety of ingredients including coconut milk, glutinous rice balls, sago pearls, gulaman (agar jelly), and sweetened syrup flavored with pandan leaves.

Guinomis offers a delightful combination of textures and flavors, with creamy coconut milk, chewy sago pearls, jelly-like gulaman, and soft glutinous rice balls. It’s a delicious and refreshing dessert that provides a sweet and comforting treat on a hot day or anytime you’re craving a taste of Filipino cuisine.

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To prepare Guinomis, here’s a simple recipe:

Easy Ginumis (Guinomis) Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Guinomis is a refreshing and sweet Filipino dessert beverage that originates from the Visayas region of the Philippines.

Ingredients

1 cup glutinous rice flour
1/2 cup water
1 cup sago pearls (tapioca pearls), cooked according to package instructions
1 cup gulaman (agar jelly), cooked according to package instructions and cut into cubes
4 cups coconut milk
1 cup brown sugar or muscovado sugar
Pandan leaves (optional, for flavoring)

Directions

In a mixing bowl, combine the glutinous rice flour and water to make a dough. Knead until the mixture forms a smooth ball.
Pinch small portions of the dough and roll them into small balls, about 1/2 inch in diameter.
Bring a pot of water to a boil. Drop the glutinous rice balls into the boiling water and cook until they float to the surface. Remove the cooked rice balls from the water and set aside.
In a separate pot, combine the coconut milk, brown sugar or muscovado sugar, and pandan leaves (if using). Heat the mixture over medium heat, stirring constantly until the sugar is fully dissolved and the coconut milk is heated through. Do not let it boil.
Remove the pandan leaves from the coconut milk mixture.
To serve, divide the cooked sago pearls, gulaman cubes, and glutinous rice balls into serving glasses or bowls.
Pour the sweetened coconut milk mixture over the ingredients in each glass or bowl. Make sure to distribute the coconut milk evenly.
Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together and the dessert to cool.
Serve Guinomis chilled and enjoy!

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Easy Filipino Puto Recipe

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong).

Easy Filipino Puto Recipe

Here is an easy Filipino Puto recipe that you can make at home!

What is Filipino Puto?

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes).

The key characteristics are that they are cooked by steaming and are made with some type of flour (to contrast with bibingka, which are baked cakes). There are exceptions, however, like puto seko which is a baked dry cookie. The traditional puto made with galapong is sometimes referred to as putong puti (“white puto“) or putong bigas (“rice puto) to distinguish it from other dishes also called puto.

Modern variants of puto may also use non-traditional ingredients like ube (purple yam), vanilla, or chocolate.
From Wikipedia

The Filipino Puto is one of the country’s most famous rice cakes. It is also one of the most basic regarding the ingredients and the simplicity of the procedure.

Learn how to make your own Filipino Puto here. Who knows, you can turn this into a business venture. So Yummy, So Easy no special equipment needed.

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Recipe for Easy Filipino Puto:

Easy Filipino Puto Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong).

Ingredients

1 cup rice
1 tablespoon cooked rice
1 tablespoon baking powder
1 cup water
1/2 cup white sugar
Oil for brushing pans
Cheese, sliced into small pieces (optional)

Directions

Wash rice and soak in water for at least 5 hours.
Add in the cooked rice.
Pour the soaked rice into a blender and add some water (water used for soaking) until it reaches the level of the rice.
Blend for about 1 & 1/2 minutes.
Pour the mixture into a bowl and add the baking powder, water, and sugar.
Mix until smooth.
Strain mixture into another bowl.
Brush muffin pans with oil then pour about 2 tbsp of mixture into each muffin mold.
Place muffin pan in a steamer and steam over high heat for about 15 minutes (don’t open the steamer during the cooking process).
Remove from muffin pans and top with a slice of cheese.
Serve and enjoy!

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Easy Tortang Giniling Recipe

Tortang Giniling (Ground Pork Omelet) is a popular Filipino breakfast that is usually served with fried rice and banana ketchup.

Easy Tortang Giniling Recipe

Tortang Giniling (Ground Pork Omelet) is a popular Filipino breakfast that is usually served with fried rice and banana ketchup. Tortang Giniling is also a common menu in Filipino eateries (carinderia or karinderya).

A typical omelet recipe involves meat and other fillings to be wrapped around the egg. Tortang Giniling, however, has all the ingredients mixed with the beaten eggs prior to cooking.

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To learn more about Filipino cooking, here is an interesting list of cookbooks that you may use as reference:

1. I Am a Filipino: And This Is How We Cook – by Nicole Ponseca

2. Quintessential Filipino Cooking: 75 Authentic and Classic Recipes of the Philippines – by Liza Agbanlog

3. The Easy Filipino Cookbook: 100 Classics Made Simple – by Roline Casper

4. Pulutan! Filipino Bar Bites, Appetizers and Street Eats: (Filipino Cookbook with over 60 Easy-to-Make Recipes) Hardcover – by Marvin Gapultos

5. The Best Collection of Filipino Recipes: Philippine’s Cookbook of Authentic Dishes – by Valeria Ray

Recipe for Tortang Giniling:

Easy Tortang Giniling Recipe

Recipe by Yummy FoodCourse: BreakfastCuisine: FilipinoDifficulty: Easy

Tortang Giniling (Ground Pork Omelet) is a popular Filipino breakfast that is usually served with fried rice and banana ketchup.

Ingredients

5 eggs, beaten
1/2 kilo ground pork
2 pcs small red bell pepper, diced
2 tbsp cilantro (wansoy), chopped
2 pcs small red onion, diced
5 cloves garlic, minced
3 medium potatoes, diced
2 tbsp vegetable oil
salt and pepper to taste
banana ketchup (for dipping)

Directions

Place beaten eggs in a bowl, set them aside.
Pour oil in a non-stick frying pan over high heat.
Add diced potatoes and heat until golden brown.
Add the garlic and onions. Continue to fry until onion is cooked.
Add salt and pepper.
Add ground pork and cook until it is golden brown.
Add bell pepper and cook for one more minute.
Add chopped cilantro (wansoy) and mix with the rest of the ingredients.
When cooked, transfer the meat mixture into the bowl with beaten eggs.
Mix well the cooked meat and beaten eggs.
Scoop about 3 tbsp of the meat and egg mixture in the pan.
Fry each side of the tortang giniling until golden brown.
Repeat the process until you used up all your ingredients.
Serve hot with ketchup.

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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)

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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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