Halaya is a type of dessert that similar to jelly and is popular in the Philippines. It is made of purple taro or ube mixed with sugar and milk. It was often seen at banquets and occasions in the Philippines especially Christmas and barrio Fiesta. It's pretty hard to prepare halaya because it is slowly cooked gently over low heat while mixing strenuously to achieve the finest texture of purple taro or ube. In stores along the highways especially in parts of Los Baños and Calamba Laguna you'll often find this type of food, tourists most favorite favorite food present because of its very delicious taste
Ingredients in Making Ube Halaya:
- .2 kg. grated and boiled Ube
- 4 cans big Alaska condensed milk
- 5 big cans of Alaska evaporated milk
- 1 cup of white sugar (optional: if you want to make it sweeter)
- butter for greasing the top of halaya
- On a thick pan (most preferably talyase), mix all ingredients except butter.
- Cook over medium heat and stir continuously to prevent sticking and achieve even texture.
- Wait until it becomes thick. It usually takes 30-45 minutes.
- Put in a molder.
- spread butter on top
- Let it cool then refrigerate
- Serve cold as dessert.
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