Making Milky Ube Halaya from Scratch: Homemade and Real Purple Yam

For me, what makes every meal exciting is the dessert that you'll have after you fill your stomach with an amazing meal, whether it's for breakfast, lunch, or dinner. Would you agree? Do you have space for a dessert?

We don't really eat dessert at every meal because our throats are not that strong for eating too many sweets. However, if there is a dessert in the fridge, we will eat it after every meal.

Just like when we received a chocolate from Mommy D's niece, I don't want to eat that in solo though I also indulge myself sometimes because seriously, I prefer to eat them after having a full meal. I don't know why but that's what I used to, lol.

Anyhow, a dessert is the most beautiful thing in the world that ever exists. And although it has a bad effect on me, I will still eat them, no matter what - but no overeating it, of course or I will suffer later, lol.

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So back to the Ube Halaya. This dessert has really evolved now, I'm seeing a lot of versions of it everywhere. But the version we will make is the one with milk and condensed milk. They don't like it with coconut milk, so we just choose milk. Well, as for me, I'm okay with anything because I love to eat and I will eat everything that is delicious, lol.

By the way, Mommy D got the purple yam from some vendor that sells it. She got it for 40 PHP per kilo, or $0.72. I love that it is not too pricey. She's thinking twice about buying it but still gets it in the end.

Let's start!

So we start by cleaning and brushing the purple yam thoroughly. Then we cut them into this, as for you, you can do whatever size you desire. But to get it softer quickly, you can cut them into smaller pieces. As for this, I don't know. Mom is the one who cut them into bigger ones, so it took longer for them to get soft. And I think because they are not evenly cut, there are some parts of the ube yam that are still hard, and it's hard to smash them.

So on to the next step, Mom peels the ube yam after it cool down. I'm cooking the rice at that time, so I am just watching her. I am also just waiting for her to finish because I'm the one who'll do the cooking. You know, I need to stir them nonstop so they do not stick to the pan and do not get burned. It'll be a long stirring, so good luck to my hands, lol.

And now for the hardest part, lol. Is it really that hard? Well, it's hard when you are trying to smash it with a fork. What more? There are some bits that are really hard, so I had a hard time smashing them. If you notice the knife on the side, I used that to cut them so that it would be easier to do so. When Mom saw that it couldn't be fully smashed by a fork, she decided to use the blender. And I was like, "Huh? Is that okay?" I am really not sure about this. But we will never know if we don't try.

They also suggested putting the evap and the condensed milk together so that it would be easier for them to blend. But I think we make it more complicated. I mean, the texture of the yam thickened, and the blade on the blender had a hard time spinning. And I am too afraid to even use another pulse or the next pulse next to the soft pulse. Aghh, I don't really know, I am just following their instructions. When I saw that nothing was happening, I decided to just put it in a pan and start cooking it. I said, I will just smash those bits left in it using a fork, we all agreed on that.

Look how thick the texture of it is. we put a little water on this, by the way, just one glass of water. We then added the sugar, and I mixed them well.

After mixing it all, Mom instructed me to put in one tablespoon of margarine. After putting it in, that's when I opened the stove to start cooking it. The margarine will give it more flavor, so putting it in is recommended. I'm not sure, though, if some put margarine on their ube halaya version.

And this is where all the non-stop stirring started. We need to thicken the texture of this Ube Halaya, and we can achieve that by doing this and by cooking it. I started at 11:26 and finished at 12:06 - that's like 40 minutes. And I do the job alone. My oldies can't do this anymore, so they leave this job to me, lol. It's not like I'm complaining because I know I will be the one who'll eat them too later, lol.

After cooking it, I let it rest for 20 minutes before moving it to a container. Seeing this beautiful ube is making me hungry, so I can't help but eat while waiting for it to cool down. And you know, after having my lunch, I have two more tablespoons of it because I just can't get enough of it. It is so delicious and creamy that I don't want to stop eating it, lol. Have you ever tried making a Ube Halaya before? If not, maybe it's time to try them now, you'll love it too, for sure.

So here they are, it's done ฅ^•ﻌ•^ฅ.

Here's more after putting it into the fridge for hours, it's yum and creamy. And guys, some people used a food color to make it more darker but us, we didn't use that. Yes, it is the natural color as you can see on the photo above right. It should be a little darker but after putting milk in it, it becomes lighter. But there's bo problem with that. It's the taste that is important.

And another thing, I wasn't able to smash all the the tiny bits of the ube yam but guess what, it is even better because you can munch it while savoring the taste of Ube Halaya, it is actually good and we love it. It's a must try guys, you should try it too. It'll be a good dessert for Christmas.