Difference between revisions of "Make Ube Halaya"
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Ube halaya is a sweet Filipino dessert made from purple yams. You can eat it plain or treat it as a jam and add it to other foods. Traditionally, ube halaya is topped with latik, or fried coconut curds. | Ube halaya is a sweet Filipino dessert made from purple yams. You can eat it plain or treat it as a jam and add it to other foods. Traditionally, ube halaya is topped with latik, or fried coconut curds. | ||
| − | [[Category:Philippine Dishes]] | + | [[Category: Philippine Dishes]] |
== Ingredients == | == Ingredients == | ||
===Ube Halaya=== | ===Ube Halaya=== | ||
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*1 tsp (5mL) vanilla extract | *1 tsp (5mL) vanilla extract | ||
*1 cup (200g) white or brown sugar (''optional'') | *1 cup (200g) white or brown sugar (''optional'') | ||
| − | ''Note — You can use any type of milk or coconut milk instead of these three cans, including fresh whole milk or carabao's milk.<ref>http://www.marketmanila.com/archives/ube-jaleya-purple-yam-jam</ref> Combine them however you like for different flavors.'' | + | ''Note — You can use any type of milk or coconut milk instead of these three cans, including fresh whole milk or carabao's milk.<ref name="rf1">http://www.marketmanila.com/archives/ube-jaleya-purple-yam-jam</ref> Combine them however you like for different flavors.'' |
===Latik=== | ===Latik=== | ||
*1 can (14 oz) coconut cream ''or'' full-fat coconut milk | *1 can (14 oz) coconut cream ''or'' full-fat coconut milk | ||
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#Add the milk and coconut milk. Pour in 1 can each of evaporated milk, sweetened condensed milk, and coconut milk. You can also try these variations instead: | #Add the milk and coconut milk. Pour in 1 can each of evaporated milk, sweetened condensed milk, and coconut milk. You can also try these variations instead: | ||
#*Make it extra sweet with a second can of condensed milk instead of the coconut milk. | #*Make it extra sweet with a second can of condensed milk instead of the coconut milk. | ||
| − | #*Try a less traditional, vegan recipe by leaving out the milk and using just one can of coconut milk.<ref>http://burntlumpiablog.com/2014/12/rum-ube-jam-halayang-ube.html</ref> (Using less liquid isn't a problem, since the mixture is supposed to boil down anyway.) | + | #*Try a less traditional, vegan recipe by leaving out the milk and using just one can of coconut milk.<ref name="rf2">http://burntlumpiablog.com/2014/12/rum-ube-jam-halayang-ube.html</ref> (Using less liquid isn't a problem, since the mixture is supposed to boil down anyway.) |
| − | #*If you're not nostalgic for the taste of evaporated milk, you might prefer fresh milk instead.<ref | + | #*If you're not nostalgic for the taste of evaporated milk, you might prefer fresh milk instead.<ref name="rf1" /> |
#Add the other ingredients. Add all of the grated ube plus 1 tsp (5mL) vanilla extract. Most cooks also add 1 cup (200g) sugar. You can skip this if you prefer a stronger ube taste, since there's already sugar in the sweetened condensed milk. | #Add the other ingredients. Add all of the grated ube plus 1 tsp (5mL) vanilla extract. Most cooks also add 1 cup (200g) sugar. You can skip this if you prefer a stronger ube taste, since there's already sugar in the sweetened condensed milk. | ||
#*You can use white granulated sugar, brown sugar, or caster sugar. | #*You can use white granulated sugar, brown sugar, or caster sugar. | ||
| − | #Stir for at least 30 minutes. Simmer the mixture over medium-low heat. Stir constantly to prevent it burning on the bottom of the pan. The ube halaya will gradually get thicker and thicker. It's ready once it's thick enough to cling to the spoon, about the consistency of thick cake batter.<ref | + | #Stir for at least 30 minutes. Simmer the mixture over medium-low heat. Stir constantly to prevent it burning on the bottom of the pan. The ube halaya will gradually get thicker and thicker. It's ready once it's thick enough to cling to the spoon, about the consistency of thick cake batter.<ref name="rf2" /><ref name="rf3">http://www.kawalingpinoy.com/2013/06/halayang-ube/</ref> Prepare for an arm workout, since this usually takes 30–50 minutes. |
#*If the coconut milk starts to curdle, reduce the heat and stir more slowly. | #*If the coconut milk starts to curdle, reduce the heat and stir more slowly. | ||
| − | #Add some of the extra butter. In the last five minutes of cooking, add an extra tablespoon (15mL) butter to make the ube halaya shiny.<ref>http://asianinamericamag.com/2013/10/halayang-ube-purple-yam-jam-a-guilty-pleasure/</ref> Mix it in for a couple minutes, then turn off the heat and let cool slightly. | + | #Add some of the extra butter. In the last five minutes of cooking, add an extra tablespoon (15mL) butter to make the ube halaya shiny.<ref name="rf4">http://asianinamericamag.com/2013/10/halayang-ube-purple-yam-jam-a-guilty-pleasure/</ref> Mix it in for a couple minutes, then turn off the heat and let cool slightly. |
#*Use coconut oil instead if you've made latik, as described below. | #*Use coconut oil instead if you've made latik, as described below. | ||
| − | #Grease a few containers. Brush the last bit of butter onto llanera flan molds or any other heat-safe container, to prevent sticking.<ref | + | #Grease a few containers. Brush the last bit of butter onto llanera flan molds or any other heat-safe container, to prevent sticking.<ref name="rf3" /> |
#*If you don't plan to finish the jam within a couple days, use [[Sterilize-Bottles-and-Jars-for-Canning|sterilized glass containers]]. | #*If you don't plan to finish the jam within a couple days, use [[Sterilize-Bottles-and-Jars-for-Canning|sterilized glass containers]]. | ||
#Pour in the ube halaya and let cool. Spoon the thick purple mixture into the greased containers. Smooth out the surface with your spoon. Let them sit on the counter until the halaya is warm, but not hot. | #Pour in the ube halaya and let cool. Spoon the thick purple mixture into the greased containers. Smooth out the surface with your spoon. Let them sit on the counter until the halaya is warm, but not hot. | ||
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#*Spread over bread | #*Spread over bread | ||
#*Sprinkled with cheese | #*Sprinkled with cheese | ||
| − | #Store leftovers in the fridge. Store the rest of the jam in a covered container in the refrigerator. In sterilized containers, it will stay good about 7–10 days.<ref | + | #Store leftovers in the fridge. Store the rest of the jam in a covered container in the refrigerator. In sterilized containers, it will stay good about 7–10 days.<ref name="rf4" /> |
===Making Latik (for Topping)=== | ===Making Latik (for Topping)=== | ||
#Start with coconut cream or milk. Latik is made from coconut curds, which separate from the fat. You can use coconut milk, but the recipe is faster and makes more latik if you use the thicker, fattier coconut cream skimmed from the top of the can. | #Start with coconut cream or milk. Latik is made from coconut curds, which separate from the fat. You can use coconut milk, but the recipe is faster and makes more latik if you use the thicker, fattier coconut cream skimmed from the top of the can. | ||
| − | #*You can also [[Make-Coconut-Milk|make coconut milk]] from fresh or shredded coconut. To make coconut cream, follow the same recipe, but use 4 parts coconut meat to one part water.<ref>http://www.thekitchn.com/whats-the-difference-coconut-m-75446</ref> | + | #*You can also [[Make-Coconut-Milk|make coconut milk]] from fresh or shredded coconut. To make coconut cream, follow the same recipe, but use 4 parts coconut meat to one part water.<ref name="rf5">http://www.thekitchn.com/whats-the-difference-coconut-m-75446</ref> |
| − | #Simmer the coconut cream until it thickens. Pour the coconut cream (or coconut milk) into a non-stick pan. Heat over medium heat until the mixture starts to simmer, then reduce to medium-low heat. Let it simmer, stirring occasionally, until it thickens. This takes about an hour.<ref>http://blog.junbelen.com/2011/03/08/how-to-make-latik-toasted-coconut-milk-crumbs/</ref> | + | #Simmer the coconut cream until it thickens. Pour the coconut cream (or coconut milk) into a non-stick pan. Heat over medium heat until the mixture starts to simmer, then reduce to medium-low heat. Let it simmer, stirring occasionally, until it thickens. This takes about an hour.<ref name="rf6">http://blog.junbelen.com/2011/03/08/how-to-make-latik-toasted-coconut-milk-crumbs/</ref> |
#Keep heating until the curds and oil separate. Once most of the liquid has evaporated, the coconut cream will separate into two parts: oil and curds. Keep heating it as this happens, stirring frequently to prevent burning. | #Keep heating until the curds and oil separate. Once most of the liquid has evaporated, the coconut cream will separate into two parts: oil and curds. Keep heating it as this happens, stirring frequently to prevent burning. | ||
| − | #Let the curds fry at low heat. Leave the curds and oil in the pan and reduce the heat to low. Stop stirring until the oil begins to fry the curds, turning them golden-brown. Once they start to change color, stir occasionally so they cook evenly.<ref>http://www.filipino-food-recipes.com/latik.html</ref> | + | #Let the curds fry at low heat. Leave the curds and oil in the pan and reduce the heat to low. Stop stirring until the oil begins to fry the curds, turning them golden-brown. Once they start to change color, stir occasionally so they cook evenly.<ref name="rf7">http://www.filipino-food-recipes.com/latik.html</ref> |
#Turn off the heat. The latik will continue to cook for a few minutes, turning a deep brown color. | #Turn off the heat. The latik will continue to cook for a few minutes, turning a deep brown color. | ||
#Drain the coconut oil out. Pour the mixture through a mesh to separate the solid latik from the coconut oil. | #Drain the coconut oil out. Pour the mixture through a mesh to separate the solid latik from the coconut oil. | ||
#Serve on top of ube halaya. You can use the oil instead of butter in the ube halaya, or brush it on top once the halaya is finished. Sprinkle the latik on top of the ube halaya before serving | #Serve on top of ube halaya. You can use the oil instead of butter in the ube halaya, or brush it on top once the halaya is finished. Sprinkle the latik on top of the ube halaya before serving | ||
| − | #*Store latik in an airtight container in the refrigerator for up to one month.<ref | + | #*Store latik in an airtight container in the refrigerator for up to one month.<ref name="rf6" /> |
#*Store coconut oil in an airtight container away from light and heat. It should last for at least a few months either in or out of the refrigerator, but homemade coconut oil may have traces of curds that cause it to spoil faster. | #*Store coconut oil in an airtight container away from light and heat. It should last for at least a few months either in or out of the refrigerator, but homemade coconut oil may have traces of curds that cause it to spoil faster. | ||
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==Things You'll Need== | ==Things You'll Need== | ||
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== Tips == | == Tips == | ||
| − | *To give your ube halaya a longer shelf life, don't use butter in the original mixture. When it comes time to add butter at the end, use coconut oil instead.<ref | + | *To give your ube halaya a longer shelf life, don't use butter in the original mixture. When it comes time to add butter at the end, use coconut oil instead.<ref name="rf2" /> |
== Warnings == | == Warnings == | ||
| − | *Do not peel the ube before boiling, or you will lose most of the purple color.<ref | + | *Do not peel the ube before boiling, or you will lose most of the purple color.<ref name="rf1" /> |
| − | *Don't mix up ube (dark purple yam) with taro (a lighter purple vegetable)<ref>http://kirbiecravings.com/2010/07/ube-purple-yam-cupcakes-1.html</ref> | + | *Don't mix up ube (dark purple yam) with taro (a lighter purple vegetable)<ref name="rf8">http://kirbiecravings.com/2010/07/ube-purple-yam-cupcakes-1.html</ref> |
==Sources and Citations== | ==Sources and Citations== | ||
