It's sometimes hard to find ube halaya so when fresh ube is available, make your own. The best ube to use for is from Batangas because you can immediately see the deep purple color underneath the thin skin of the tuber. Peel it as thinly as possible for the most vibrantly hued halaya to use for your favorite ube recipes.
Author: The Chef
Cuisine: American
Recipe type: Dessert
Ingredients
½ kilo uncooked purple yam (ube)
2½ cups water
½ cup butter
½ cup sugar
½ teaspoon salt
½ teaspoon vanilla extract
Instructions
Thinly peel and then cube ube. (Wear gloves if desired as it stains.) Set aside.
Pour water into a medium saucepot. Add then boil the cubed ube until tender. Transfer cooked ube to a large bowl, and mash. Set side.
In a frying pan over low heat, melt butter then add sugar, and salt, stirring until the sugar has begun to dissolve, stirring regularly until well mixed. Stir in vanilla extract.
Add the mashed purple yam then stir until the texture of the mixture becomes really thick (about 5 minutes over low heat).
Transfer the mixture to a jar, and let cool completely. Keep refrigerated.
Pour rice and water in a medium stockpot over medium heat. Bring to a boil then lower to a simmer until rice is cooked, stirring regularly to avoid scorching and sticking. Add more water if necessary to achieve your desired consistency.
Stir in ube halaya, flavoring, coconut cream, and a pinch of salt, to taste, once rice is tender. Cook, stirring, until heated through and ube is mixed in well.
Ladle champorado into bowls. Top with a swirl each of evaporated milk or condensed milk to taste. Serve while hot.
Thinly peel and then cube ube. (Wear gloves if desired as it stains.) Set aside.
Pour water into a medium saucepot. Add then boil the cubed ube until tender. Transfer cooked ube to a large bowl, and mash. Set side.
In a frying pan over low heat, melt butter then add sugar, and salt, stirring until the sugar has begun to dissolve, stirring regularly until well mixed. Stir in vanilla extract.
Add the mashed purple yam then stir until the texture of the mixture becomes really thick (about 5 minutes over low heat).
Transfer the mixture to a jar, and let cool completely. Keep refrigerated.
