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Instructions. In a heat safe mixing bowl, combine the ube powder and boiling water. Whisk the powder and cover with a lid. Leave to soak in the water for 20 minutes. Whisk the ube mixture again to incorporate all the water and hydrated ube in the bowl. Add the contents into a saucepan over medium heat.

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Instructions. 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.

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Here are 7 surprising health benefits of purple yam. 1. Highly nutritious. The purple yam (ube) is a starchy root vegetable that's a great source of carbs, potassium, and vitamin C. One cup (100.

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If anything, it's one of the quieter ones on the list. As a bluish-purple, it's a lovely shade if you want a calming color that's still in the purple family. Its complementary color is a somewhat dull olive green, and it also looks nice near various shades of gray. Ultra Violet. Hex #645394. RGB 100, 83, 148.

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Ube halaya (pronounced ooh-bay ha-la-yah) is a very popular dessert in the Philippines. It's also called purple yam jam or ube jam or halayang ube. Ube is cooked, mashed, and then cooked again with dairy and sugar to make a delicious, creamy, and sweet pudding-like dessert. Ube jam typically served as is, molded into dishes known as llanera.

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In a heavy-bottomed cooking pot set to medium heat, add in the grated purple yam, sweetened condensed milk, evaporated milk, coconut milk, butter, and sugar. Mix until well-blended. Bring to a boil and wait until the ingredients are melted or dissolved. Add-in the vanilla extract.

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Directions. In a 4-quart saucepan, heat ube over medium-high heat. Cook, stirring occasionally, until ube has started to deepen in color and any excess water has been cooked off, about 3 minutes. Add sugar and coconut milk and stir to combine. Bring mixture to a boil, then lower heat to maintain a gentle simmer.

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Bring the ube mixture to a boil. Into a medium pot, add the frozen grated yam, coconut milk, vegan condensed milk, non-dairy milk, and sugar. Bring the mixture to a boil and stir until the sugar is dissolved and everything is homogenous. Cook for 40-45 minutes, or until thickened. Once the halayang ube is boiling, reduce the heat to medium-low.

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Instructions. In a large pot over medium heat, add the grated ube, coconut milk and granulated sugar. Stir the mixture with a wooden spoon or spatula until the mixture is smooth. Reduce to medium-low heat and continuously stir until thickened and creamy. It will take about 20-25 minutes, depending on your stove's heat.

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In a non-stick wok or skillet, in medium heat, melt the butter. Once the butter is melted add the mashed purple yam and stir to mix until well-blended. Add the evaporated milk, condensed milk and sugar then continue to cook, stirring constantly in low to medium heat, until the mixture forms a whole and cohesive mass, is thick and folds easily.

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5 cups water. When the purple yam are cool enough to handle peel then grate using a grater. Mash ube using fork or potato masher. Set aside. Using a blender or food processor, place the mashed ube, evaporated milk, condensed milk, sugar, coconut milk, and salt. Blend until smooth and free of lumps.

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Directions. Bring a large pot of water to a boil. Cook yam in the boiling water until tender, about 30 minutes. Drain and cool until easily handled. Peel and thinly grate the flesh. Melt butter in a wok over medium heat. Stir in condensed milk and vanilla extract. Add grated purple yam. Reduce heat to low and cook, stirring constantly, until.

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In a large non-stick skillet or wok on medium heat, combine and stir evaporated milk and brown sugar until the sugar is dissolved. Then add mashed yams, condensed milk and salt. Begin stirring until the halaya thickens considerably. And by stirring I mean no stopping to check Instagram or Facebook or YouTube.

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Purple yam is used in a variety of desserts, as well as a flavor for ice cream, milk, Swiss rolls, tarts, cookies, cakes, and other pastries. In the Philippines, it is known as ube and is often eaten boiled or as a sweetened jam called ube halayá; the latter is a popular ingredient in the iced dessert called halo-halo.

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Tips. Boil whole ube (purple yam) or purple sweet potato or Okinawan sweet potato with skin until tender. Poke it with fork in the center to check if cook. Remove from water and set it aside to cool. Once cool, you can easily peel the skin. It is soft that you can easily dice or grate before making the halayang ube.