Kamoteng Ube Halaya Recipe
This Kamoteng Ube Halaya Recipe is a creamy Filipino dessert made using either purple sweet potato or authentic purple yam. Cooked with evaporated milk, condensed milk, powdered milk, and butter, it becomes thick, smooth, and delicious. It's perfect for merienda, holidays, family gatherings, or even as a homemade business product.
Ingredients
- ½ kg kamoteng ube purple sweet potato or real purple yam (ube)
- 1 cup evaporated milk
- ½ cup condensed milk
- ½ cup powdered milk or coffee mate
- 2 tbsp butter
Optional Toppings
- Latik
- Grated cheese
- Extra butter
Instructions
- Wash the purple sweet potato or real ube thoroughly.
- Place it in a pot and cover with water.
- Boil until completely soft and fork-tender.
- Drain the water and allow it to cool slightly.
- Peel off the skin.
- Grate the cooked kamote or ube until smooth.
- In a large bowl, combine the grated kamote, evaporated milk, condensed milk, and powdered milk.
- Mix until evenly combined.
- Transfer the mixture into a non-stick pan.
- Cook over low heat while stirring continuously.
- Continue stirring until the mixture thickens.
- Once the mixture starts pulling away from the sides of the pan, add the butter.
- Keep stirring until the halaya becomes smooth, shiny, and no longer sticks to the pan.
- Transfer into serving containers or molds.
- Top with latik, grated cheese, or butter if desired.
- Let cool completely before serving.
- Chill before serving for an even firmer texture.