#38_Ube de Jalea or Halaya Ube

Jalea de Ube

This is one of the "make-ahead" items on my list for the Thanksgiving dinner. It was getting late and the lighting wasn't very good, but I went ahead and took this picture anyway so that I can post this entry tonight as I'm afraid I won't be able to do it in the next few days.

Some people might wonder what ube is? It is a root crop which is sometimes called purple yam used in making desserts. Mr. Wiki (pedia) can tell you more about it.

I will be making a Brazo de Mercedes with Ube on Wednesday for my Filipino friends who are coming to the dinner. For the halaya ube, I can make it days ahead, so that will be real helpful with the time element. As the chefs in Food Network say, a sucessful dinner is all about timing. I hope so.

I only need one batch for the cake but I doubled the recipe (above picture) because I love to eat this dessert.

The recipe is really simple as you can see it has only 3 ingredients and if you want a good workout for your arm, you'll want to try making this dessert.

Here's the recipe for the Ube de Jalea:

1 package grated frozen ube, thawed out

1 stick butter

1 can condensed milk


Procedure:

1) Pass the thawed out ube through a sieve because you want this to be really smooth.

2) Put all the ingredients in a non-stick pan and cook over medium heat, stirring constantly until thick.

3) Press the cooked jalea onto a buttered dish.

Notes:

1. Because I will be spreading the ube halaya on the merigue (for the brazo cake) I made it a little thinner than I normally do.

2. I usually mix in about 2 tbsp. of mochico with just enough water to dissolve it, into the halaya mixture for body and better texture.