How to Make Ube Halaya for Christmas Business

Ube Halaya Recipe #1

Here’s How:

  1. Boil 1/2 kilo of ubi.
  2. When cooked, peel and mash. Pass through a wire strainer or sinamay. You should have 2 cups of mashed ubi.
  3. Cook over low heat with 1 can condensed mik and 1/4 cup margarine until thick, stirring all the time to prevent burning.
  4. Mold in greased pans. Cool.

Ube Halaya Recipe #2

  1. Prepare 3 cups of mashed ubi, or powdered ubi mixed with water.
  2. Blend this together with one cup of evaporated milk, 1 tablespoon of margarine, 1/2 cup of wheat flour and 2 cups of sugar.
  3. Cook over low heat, and stir constantly for 25 minutes.
  4. Before removing from heat, add lemon rind.
  5. 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
  • butter

Procedure

  1. 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).
  2. Transfer to a sauce pan, add the condensed milk (if starting from fresh) and cook over a low fire, stirring continuously.
  3. Continue stirring until the mixture turns into a thick paste and separates from the pan.
  4. Transfer to a shallow platter or pan and allow to cool.

source: pinoyfoodblog.com

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