Best Ube Purple Yam Candies Recipes

PASTILLAS DE UBE

Steps:

• In a nonstick skillet over medium low heat, combine grated ube and condensed milk. Cook, stirring regularly, for about 8 to 10 minutes or until thickened.
• Add powdered milk and lime zest, stirring to combine. Continue to cook until mixture can be pulled away from pan in one soft ball. Remove from heat and allow to cool.
• Using a teaspoon, divide mixture and shape each portion into logs of about 1-inch long. Roll pastillas in sugar until fully coated. Wrap each piece in Japanese paper or cellophane.

UBE HALAYA RECIPE (PURPLE YAM JAM)

Steps:

• Melt the butter in a wide, deep pan over medium heat. Add the purple yam and coconut milk. Bring it to a boil while stirring occasionally. Let it cook for 15 minutes.
• Transfer the cooked yam mixture to a blender or use an immersion blender to turn it into a fine puree.
• Return the yam mixture back to the pan and add the remaining ingredients. Turn heat to medium-low and let it simmer while stirring regularly, for another 20-30 minutes or until it becomes very thick and heavy and pulls away from the side of the pan when stirring.
• Grease 2 -3 llanera generously with butter. Divide the Ube Halaya into the llanera and let it cool down to room temperature. Cover with plastic wrap and place in the fridge for at least 2 hours or until cold.
• Top with Latik or grated cheese before serving.

SLOW COOKER CANDIED PURPLE YAMS

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Place one layer of yam slices in the prepared slow cooker and sprinkle with brown sugar until covered. Repeat layers until all yams are placed in slow cooker.
• Mix melted butter, vanilla extract, and salt together in a small bowl; pour over yams in the slow cooker.
• Cook until yams are soft when pricked with a fork, 4 hours on Low or 2 hours on High. Transfer yams to a serving dish.
• Pour juices from the slow cooker into a small saucepan and heat over medium-low until juices reach a soft boil.
• Stir together cornstarch and water in a small bowl until smooth; add to the juices in the saucepan and continue to boil, stirring constantly, until sauce has thickened. Pour sauce over yams and sprinkle with shredded coconut.