Ubi is used in preparing cakes and pastries, pudding, fritters, candies, yemas, halaya, pastillas, binagol and halo- halo.
In Bohol, ubi is broiled and make into fried chips. It is also mixed in a casserole of beef, cabbage, potatoes, string beans and pechay.
Commercially, it is used as flavoring and ingredients in ice cream.
HOW TO MAKE HALAYA
- Prepare 3 cups of mashed ubi, or powdered ubi mixed with water.
- Blend this together with one cup of evaporated milk, 1 tablespoon of margarine, 1/2 cup of wheat flour and 2 cups of sugar.
- Cook over low heat, and stir constantly for 25 minutes.
- Before removing from heat, add lemon rind.
- Place in a small bottles and seal tightly. Only a couple of hundred pesos worth of ingredients are needed to produced six small bottles of marketable halaya.
- Wash the tubers thoroughly in running water.
- Cut into slices 2 inches (5 cm) thick, and cook for 20 to 25 minutes or until soft.
- Peel and mash into pulp, then spread out thinly, about .75 inches (2 cm) thick.
- Dry for 6 to 8 hours at a temperature of 122-158°F (50-70°C) until the pulp is only about 10 per cent moist.
- Ground the dried product finely and sift before packing in polyethene sacks.
- This is a relatively new way of processing yam similar to banana chips.
- Slice the yam thinly and deep dry in fat. Then, allow to cool before packing in bags.
Harvested ubi tubers may be sold yam processors, or made into processed goods for various recipes. Mashed ubi is used in making ubi tarts, ubi fillings, pastillas,yemas, ubi flan, and other delicacies.
- For marketable mashed ubi, select good quality tubers.
- Wash them to remove adhering dirt and divide into half kilo sections.
- Cook by steaming or boiling for 30 to 45 minutes.
- Afterwards, peel before shredding or mashing.
- Place the processed ubi in a plastic bag, leaving just enough space to seal the bag.
- Store the packed mashed ubi in a freezer for not longer than 6 to 8 months.
source: region10.dost.gov.ph, mis.dost.gov.ph, photo from caot.lacitycollege.edu