This is probably the easiest Ube Halaya recipe that I featured. It has the same good taste of the traditional dish with the addition of shredded cheese on top. Ube Halaya with Cheese can be served for dessert. It makes a good topping for halo-halo, and you can also spread it on pandesal, which you can eat for breakfast.
I haven’t had ube halaya for months, so I decided to make one for the holidays. I shared this with everyone including our guests. They loved it and was asking for the recipe. I thought of publishing this recipe post instead, so that more people will benefit from it. And here it is.
I think that the ingredients are easy to remember. This requires a pound of grated purple yam (ube). It is the exact amount of the frozen grated ube sold in Filipino and Asian stores. It also asks for 2 cups of coconut milk, which is almost equal to a can. It also needs a can of small condensed milk. Of course, there is butter, cheese, and ube flavoring.
Try this Ube Halaya with Cheese Recipe. Let me know what you think.
- 1 lb. grated purple yam
- 1 (14 oz.) can condensed milk
- 2 cups coconut milk
- 3 tablespoons butter
- 1 teaspoon ube flavoring
- ½ cup shredded cheddar cheese
- Pour coconut milk in a cooking pot. Let boil.
- Stir and add the condensed milk.
- Once the mixture starts to boil, add the grated purple yam and ube flavoring. Continue to cook in medium heat while continuously stirring for 30 minutes.
- Add butter. Stir. Cook until the mixture reaches your desired thickness. (I usually cook it for 10 to 12 minutes after adding butter).
- Transfer to a container. Top with shredded cheese.
- Serve. Share and enjoy!