- 1 kg ube (boiled til fork tender and coarsely ground)
- 1 can condensed milk (regular size),
- 1 can evaporated milk (regular size),
- 1 200g pack of powdered milk**
- Brown Sugar (add according to taste)
- Butter (or margarine)
- Violet/Purple Food coloring (optional)
- Kalamansi rind (finely minced)
- **Powdered milk (this is optional, but we like using powdered milk together with condensed and evaporated milk because it makes the cooking process a bit faster)
- Make sure you’ve boiled and ground the ube before mixing the milk, kalamansi rind and sugar. Mix these ingredients in a separate pot or large mixing bowl.
- Use a large Pinoy wok or kawali, a talyasi if you may, to make the stirring process easier.
- Use medium heat.
- Once the wok is hot, add a few tablespoons of butter. Let it melt before adding the ube mixture. Using a large ladle, start stirring [or paddling] until the ube is cooked and has the desired consistency.
- Brush your oval plates or any desired containers with margarine to prevent the ube halaya from sticking to the surface. You may cover your plated dessert with plastic wrap once cooled and ready for the fridge.
Credits to: thekitcheninvader.wordpress.com