![]() ![]() Keep mixing and adding butter for the next 20 minutes. Slowly add butter so that the mixture don't stick to the panĤ. I normally transfer the mixture to a non-stick wider pan for easier mixing. You will notice how quickly the mixture becomes thick and lumpy, it's important to keep mixing, do not let it sit alone. Once small bubbles start to appear, pour condense milk and fresh/evaporated milk, sugar and the food coloring, wait til it boils againģ. In a small pan, pour coconut milk and let boilĢ. I find that you need to add more red to get that natural hue of purple yam Cassava That's my aunt grating cassavaġ cup grated cassava or grated purple yam or grated sweet potatoġ/2 can evaporated milk or fresh milk (205 grams)Ģ tablespoon of sugar ģ drops of liquid purple food coloring (if not using authentic purple yam)ġ. You wanted it to be not too dry but still slightly wetĬolor - if there's no purple food coloring, you can makeshift by combining red and blue food coloring. Also, squeeze the grated cassava to get rid of some liquid. Just make sure to use the smallest holes of a food grater to have the finest grated cassava. Grated cassava - I prefer using freshly grated cassava rather than frozen ones available in Asian stores (the latter works pretty well too!). Since I'm living alone, I normally do not cook a lot just small portions, otherwise, I will end up eating everything which is not very good in maintaining the ideal weight. You can also use sweet potato if more convenient. Due to the scarcity of this, there are other substitute which taste pretty well. It is indigenous to Asia, specifically grown in the Philippines. The tubers is purple in color, hence called "ube", a tagalog/Filipino term for purple. There are many variations to this dish and the most authentic one uses real purple yam, dioscorea alata, the plant’s scientific name. If you want to keep them longer, place your Halaya in an airtight container and freeze for a month or two.Purple yam is a popular Filipino dessert which can be served on its own, or as a component ingredient to another iced dessert called Halo-Halo. You can make these ahead of time! Just tightly cover the llanera with cling wrap and place it in the fridge.Be careful of hot spits from the mixture when stirring.You have to constantly stir while cooking using a wooden spatula so you can scrape the bottom. ![]() Use a pan with a thick bottom to prevent the mixture from burning.If you want a really vivid color, you can add a few drops of Ube extract to your mixture. It is also normal for the freshly cut yam to have some (brownish) discoloration. Don't worry if your Ube is pale upon peeling, the color will deepen as it cooks.Despite its tough-looking exterior, the skin is actually quite thin. The best way to peel Ube is by using your fruit or veggie peeler.Use a plastic cutting board or cover wooden boards with foil to avoid stains. Better to use gloves while peeling and cutting so you won't stain your hands.Before peeling, scrub the dirt away using a brush and water.Choose medium to big ube that have a more regular shape, they are easier to peel.This means they are fresher and newly dug. Get the ones that are firm with no wrinkles and soft spots, and without so many fine roots.The skin should be a very deep shade of purple. ![]()
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