Ube Halaya (Purple Yam Dessert) is a traditional Filipino recipe for a classic dessert of grated purple yam (ube) cooked in a sweetened coconut milk base that's chilled to set before serving. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Purple Yam Dessert (Ube Halaya).
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Ube Halaya is a type of Filipino Dessert made from purple yam (ube in Tagalog). The llanera mentioned in the recipe is an oval dish used for moulding flans, halaya and llanera itself, a dish of meat set in spiced aspic.
Pour the coconut milk into a saucepan and bring to a boil.
Once the coconut milk starts to boil, stir in the sugar. Continue stirring until the sugar dissolves completely.
Add the the grated purple yam. Continue to cook while stirring (using low to medium heat) until the texture gets thick. (This will take around 20 to 30 minutes cooking.)
Grease a llanera with cooking oil. Transfer the ube halaya to the greased llanera to mould it into shape (or use a blancmange or trifle mould).
Let it cool down to room temperature. You can serve it immediately or place it in the refrigerator (covered with clingfilm).
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