Skip to content
Menu
Ube Halaya with Latik
Dessert

Ube Halaya with Latik

1 h 50 minServes 12Nutri-Score D€€
from @jujumaoo62 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • fresh ube (unpeeled, cut into large chunks)Produce2.8 kg
  • condensed milk (2 cans)Dairy740 ml
  • evaporated milk (2 cans)Dairy740 ml
  • coconut milk (2 cans)Pantry800 ml
  • sugar (raw sugar)Pantry200 g
  • vanilla extractPantry15 ml
  • butterDairy227 g
  • saltSpices5 g
  • coconut cream (2 cans, for the latik)Pantry800 ml

per serving

Nutrition

448kcal

Carbs
60 g
Proteins
5 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Grater
  • Sauté pan
  • Saucepan
  • Sieve
  • Spatula

step by step

Method

  1. Boil the ube

    • Chop the ube into large chunks, leaving the skin on.
    • Place in a pot, cover with water and boil until completely fork tender.
    Step 1

  2. Peel and grate

    • Let the ube cool until easy to handle, then peel off the skin.
    • Grate the ube, keeping it slightly chunky, or blend smoother later with a hand blender.
    Step 2

  3. Combine with the milks

    • Transfer the grated ube to a wide pan.
    • Add the condensed milk, evaporated milk, coconut milk, sugar and salt.
    Step 3

  4. Cook the halaya

    • Cook over low heat, stirring continuously, until well combined and the mixture pulls away from the pan.
    • Turn off the heat and stir in the butter and vanilla extract.
    Step 4

  5. Make the latik

    • Cook the coconut cream over medium-low heat until the oil separates and the solids turn golden brown.
    • Strain and set the latik aside.
    Step 5

  6. Serve

    • Transfer the ube halaya to a serving dish.
    • Top with the latik and enjoy.
    Step 6
Get Mezze