Irish Pinoy Website

Halayang Ube (Purple Yam Jam)

Ingredients:

• 1 kilo ube yam root
• 1 can (14 ounces) evaporated milk
• 2 cans (12 ounces) condensed milk
• 1/2 cup butter or margarine
• 1/2 teaspoon of vanilla (optional)

Cooking Instructions:

Estimated preparation and cooking time: 2 hours

1. On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
2. Peel and finely grate the ube yam.
3. Heat a big wok in medium heat.
4. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
5. Add the 1 kilo grated ube yam,
6. Adjust the heat to low
7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
8. Add the evaporated milk and continue to mix for another 15 minutes.
9. Let cool and place on a large platter.
10. Refrigerate before serving the halayang ube.

Cooking Tips:

• You may spread additional butter or margarine on top of the jam before serving.
• For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
• Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.

Ingredients:

• 1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 10 egg yolks
• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar
• 3/4 cup water

Cooking Instructions:

Preparation time: 30 minutes
Estimated cooking time: 1 hour

1. In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
2. Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
4. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick.
5. Cover moulds individually with aluminum foil.
6. Steam for about 20 minutes OR Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
7. Let cool then refrigerate.
8. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips: You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.