Ube Halaya Recipe #1
- Boil 1/2 kilo of ubi.
- When cooked, peel and mash. Pass through a wire strainer or sinamay. You should have 2 cups of mashed ubi.
- Cook over low heat with 1 can condensed mik and 1/4 cup margarine until thick, stirring all the time to prevent burning.
- Mold in greased pans. Cool.
Ube Halaya Recipe #2
- 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.
Ube Halaya Recipe #3
- 2 lb ube (purple yam) (you can also buy powdered ube from Asian stores)
- 250 g sugar
- 1 cup sugar (or as desired)
- 1 can condensed milk
- 2 cups coconut milk
- Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk (if you have the powdered variety, mix ingredients).
- Transfer to a sauce pan, add the condensed milk (if starting from fresh) and cook over a low fire, stirring continuously.
- Continue stirring until the mixture turns into a thick paste and separates from the pan.
- Transfer to a shallow platter or pan and allow to cool.