Monday, May 18, 2009 Monday, May 18, 2009

Ubeng Halaya

I made this ubeng halaya last two weeks ago using the frozen ube in a bag that you can buy in any Asian stores. I made it mainly for toppings and stuffing.

Ube Halaya

2 (14 oz. frozen ube, thawed)
Drops of purple food coloring (optional)
¼ cup butter
1 can (14 oz.) evaporated milk
1 can (12 oz.) condensed milk
1 to 2 cups white sugar (or desired taste)

All I did was mixed all the ingredients and cook to medium heat, stirring constantly until thicken and cook. I can’t really tell you exactly the time of cooking because I left the kitchen while it still cooking and forgot that I was cooking something “bad me”. I canned the ube halaya for long shelf life using a pint canning jar then boiled to boiling water for around an hour.

I will be using the ube for hopia, buchi and other goodies.

Yield: 3 jars (500 ml/jar)

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