PURPLE YAM JAM
I love this stuff!! Did I mention that it’s purple? Like, it’s naturally purple. They told me that making Ube Halaya (in Tagalog) would be a little difficult. I thought to myself: how hard could it be?
Well, 3 hours of constant stirring later…
It’s definitely time consuming and also very labour intensive. While ready-made purple yam ‘jam’ is available in most Asian groceries, I wanted to try making it from scratch.
You can eat it as is (I do) or use it as a filling when you make ensaymada, maybe a pie filling too. You could also try this: Ube Trifle. It’s not as heavy as you think, the delicate whipped cream and soft cake balances it out. It is super delish!
Here’s the recipe for the purple yam jam.
If you simply want to re-create this trifle without making the jam, you will need: store bought ube halaya/purple yam jam, sponge or chiffon cake and whipped cream. Enjoy!
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Elenore
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I love Ube Halaya also but I never knew how to make one. Thank you for sharing this! 🙂
My pleasure, it really is straightforward. Be warned though, it’ll be a total arm work out! But worth it.
Oh, I see! I’ll just imagine its taste when I feel the pain. Thanks again for sharing this! I’m looking forward to reading more of your recipes 🙂