Haleyang ube ala UPLB
Purple yam is a type of yam that has a very distinct violet color and is popular in the Philippines. We call it ube in the Philippines. It is cooked with milk and sugar and is eaten as a sweetened dessert called haleyang ube which has a bright violet color. It is an ingredient for halo-halo, a favorite Filipino dessert during the summer. While the tuber is seasonal, Filipinos get to enjoy ube-flavored ice cream all year round. When in the Philippines, you might come across a purple-colored ice cream, that’s it! That’s ube ice cream.
Ube is not often sold in the market so haleyang ube is usually served on special occasions. This Christmas, my sister receive ube powder developed by the University of the Philippines at Los Baños (UPLB), my alma mater. So I wasted no time in making haleyang ube for the holiday cooking. Typically, haleyang ube is made from mashed ube, so you have to boil the ube tuber till soft then mash it which could take some time and is really tiring. You mix the mashed ube with milk, sugar and a bit of butter and cook slowly till the mixture is thickened. That’s why I was happy to receive the ube powder - no more boiling and mashing ube till my arms ache!
With the ube powder, think of all the possibilities! Not just the haleya, but I have some rice desserts I would like to try out with ube flavor. Or perhaps homemade ice cream! Yummy!
Haleyang Ube
50 grams ube powder
3/4 cup milk
condense milk (add according to your preferred sweetness)
2 tbsp butter
1. Mix ube powder and milk. Add condense milk according to your preferred sweetness. Let stand for at least 10 minutes.
2. Melt butter in a pan. Add the ube-milk mixture and stir constantly. Use low heat. Continue stirring until mixture has thickened.
Never to early for Weekend Herb Blogging! Cheers to Kalyn for making this event possible and for hosting this week’s edition!
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December 31st, 2007 at 5:35 am
Gay,
It’s so interesting that back in the Philippines, it is a treat ( relief) to make halayang ube from powder. Here in the US, because powder is mostly all there is, I miss having the fresh, real kind!
December 31st, 2007 at 2:16 pm
The problem with fresh ube is that it is not always available in the market. At least the ube powder is really made from pure ube.
Happy New Year, Lalaine! Am just taking a breather then back to the kitchen for our media noche preparations.
January 2nd, 2008 at 4:38 pm
hi can i add you? I also have a passion for cooking. i got your blog from connie of pinoycook
Thanks
January 3rd, 2008 at 3:26 am
Hi Michelle, that would be great. I’m adding your site as well to my blog. Thanks!
January 3rd, 2008 at 3:53 am
Wow, very interesting! I love the color. I never heard of this type of purple yam before. In the U.S. a lot of the stores mistakenly called orange sweet potatoes by the name “yams” but from food blogging I have learned that they aren’t true yams. I doubt if I’ve ever eaten a true yam, would love to taste it.
January 5th, 2008 at 9:03 pm
Hi there you have such a lovely blog. Great recipes they really do look so delicious, purple yams look amazing. I have a blog also here is my link Food Recipes
Let me know if you would like to exchange links. Thanks Jeena x
January 10th, 2008 at 6:28 am
this is really intriguing! and the colour is lovely. will have to try and hunt down that ube powder.
February 1st, 2008 at 6:23 am
[...] not the haleyang ube itself but the ube powder I used for this recipe is made by the Food Science people at [...]