Maison Yams Halaya
Maison Yams Ube Halaya (Non Vegan)
Ingredients
- 1 cup (240ml) whole milk or evaporated milk
- 1 can (400ml) full-fat coconut milk
- 1 can (397g) sweetened condensed milk
- ¾ cup (150g) white sugar
- ½ cup (120ml) water
- 6 tbsp (36g) Maison Yams Ube Powder
- ½ cup (113g) unsalted butter, cut into cubes
- 1 tsp ube extract (optional for deeper flavor and color)
Optional toppings
- Toasted coconut
- Latik (toasted coconut curds)
Instructions
- In a small bowl, combine the Maison Yams Ube Powder with the water and stir until smooth. Let it sit for 10 minutes to fully hydrate.
- In a large heavy-bottomed saucepan over medium heat, combine the hydrated ube mixture, whole milk, coconut milk, sweetened condensed milk and sugar. Stir until everything is well blended.
- Add the butter and stir continuously until melted and incorporated. If using, add the ube extract.
- Reduce the heat to low and continue stirring for 30 to 40 minutes, or until the mixture becomes very thick and sticky. Stir constantly to prevent burning at the bottom.
- Once the mixture is thick enough to hold its shape when stirred, remove from heat.
- Transfer the ube halaya into a heatproof dish or llanera (Filipino tin mold). Smooth the surface with a spatula.
- Let it cool to room temperature, then refrigerate for at least 2 hours before serving.
- Serve chilled or at room temperature, topped with toasted coconut or latik if desired.
Enjoy!
Maison Yams Ube Halaya (Non Vegan)
Ingredients:
- 1 cup (240ml) unsweetened almond milk or oat milk
- 1 can (400ml) full-fat coconut milk
- ¾ cup (180ml) coconut cream
- ¾ cup (150g) coconut sugar or raw cane sugar
- ½ cup (120ml) water
- 6 tbsp (36g) Maison Yams Ube Powder
- ¼ cup (60g) vegan butter or refined coconut oil
- 1 tsp ube extract (optional for deeper flavor and color)
Optional toppings:
- Toasted coconut
- Latik (toasted coconut curds)
Instructions:
- In a small bowl, mix the Maison Yams Ube Powder with the water until smooth. Let sit for 10 minutes to fully hydrate.
- In a large heavy-bottomed saucepan over medium heat, combine the hydrated ube mixture, almond or oat milk, coconut milk, coconut cream and coconut sugar. Stir until everything is fully blended.
- Add the vegan butter or coconut oil and stir until melted. If using, add the ube extract.
- Reduce the heat to low and cook the mixture while stirring constantly for 30 to 40 minutes, or until it becomes thick and sticky. Stir all the way to the bottom to prevent burning.
- Once the halaya is thick enough to hold its shape when stirred, remove from heat.
- Transfer into a heatproof dish or mold and smooth the surface with a spatula.
- Allow it to cool to room temperature, then refrigerate for at least 2 hours before serving.
- Serve chilled or at room temperature, topped with toasted coconut or latik if desired.
Enjoy!
