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.
Ube Halaya with Cheese
- 1 lb. grated purple yam
- 1 14 oz. can condensed milk
- 2 cups coconut milk
- 3 tablespoons butter
- 1 teaspoon ube flavoring
- 1/2 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!