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Ube jam, ube halaya or halayang ube (variant spellings halea, haleya; from the Spanish jalea, "jam") is a Philippine dessert created from boiled and mashed purple yam (Dioscorea alata, locally referred to as ube).[1] Ube halaya is additionally utilized in pastries as well as other sweets such as for instance ice and halo-halo cream.

The primary ingredient is peeled and boiled purple yam that will be grated and mashed. The mashed yam, with condensed milk and/or coconut milk, are put into a saucepan where butter or margarine had been melted. The mixture is stirred until thickened. As soon as thickened, the combination is cooled down and placed on a platter or into containers of various shapes.

Ube halaya is usually offered cold, after refrigeration. Optional topping includes browned coconut that is grated condensed milk.

ube kalamay (sweet ube jam) recipe

2 packs frozen box that is ube1 rice flour or mochikobanana leaves4 cups white sugar2 cans coconut milk1 tsp vanillalatik (cook coconut milk gradually until all oil is extracted and residue or latik is created)
1. Thaw frozen ube.2. Make latik in a pot.3 that is separate. Wilt each banana leaf then brush with coconut oil.4. In big wok, mix thawed ube with coconut milk, rice flour, sugar, vanilla and a littlecoconut oil.5. Stir while cooking. Add more coconut oil by tablespoonfuls if needed to prevent sticking.6. Keep stirring until mixture is quite dense. Place in pan lined with wilted banana will leave.7. Flatten batter by hand utilizing a bit of oiled banana leaf.8. You may place somewhat thickened mixture inbaking pan and bake in 350°F range 15 to 20 minutes.9 if you don’t feel just like stirring for quite some time. Cool and score prepared ube in diagonal shapes and place latik at the top
Halayang Ube (Purple Yam Jam) Recipe
To understand about kalamay ube recipe and kalamay ube recipe, please go to all of our site kalamay ube recipe.
Place toasted coconut solids in to a normal size bowl. With coconut oil through the base for the pan rub onto banana leaves.

In a nonstick cool pan or wide cooking pot, pour in coconut milk, vanilla and sugar. Whisk in rice powder. Include purple yam. Turn heat on medium and stir constantly. When beginning to thicken change heat suprisingly low. Cook for additional ten full minutes to make certain rice flour is prepared off.

Scoop rice flour into greased banana leaves. Sprinkle with toasted coconut solids. Can provide hot or chilled.

They say once we become old we started initially to be a little more nostalgic. It can spark a memory or just feeling of nostalgia whether it be a repeated recipe from grandma or mom used to make a (minatamis) dessert. Growing up, I remember once the time before Christmas my mom accustomed make a Kalamay na Ube at night. As being a kid kalamay had been a favorite treats. That is such a extremely simple recipe which I remember my mother making once I was little that want lots of work and persistence. Anyhow, i am pleased that my loved ones they want it specially the latik.
2lbs yam (ube that is purple
3 cups rice flour that is glutinous
4 cans coconut milk or cream(400ml each can)
2½ or 3 cups brown/ white sugar
4 tbsp margarine
1 tbsp pandan essence
1 tsp sodium
Toasted coconut that is grated latik ? latik preparation
coconut oil to greased the molds

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