Updated: May 9, 2022
Someone requested a proper ube halaya, so here it is. This is stolen from my ex-wife without any adjustment whatsoever. I always wondered why she used evaporated milk instead of coconut milk until I tried it out myself.
Coconut milk will intensify the flavors and it tends to curdle during the cooking process. Simply put, coconut milk will overpower the ube flavors and texture. You can give it a try and please let me know your thoughts once you did.
In the meantime, let's enjoy this wonderful purple toast.
Ube Peeled Washed Steamed, About 1KG
Evaporated Milk, 370ml
Condensed Milk, 300ml
Unsalted Butter, 28g
Sea Salt, Pinch
Stale Bread, 2 Slices
Unsalted Butter, 2 Heaping Spread
Vegemite, 2 Tiny Spread
Cheddar Cheese, Freshly Grated
Latik Homemade, For Garnishing
Cast Iron Skillet / Pan
Blowtorch / Broiler
Ricer / Potato Masher
Blender / Food Processor
Please visit my "How To Make Latik" for the recipe.
Prepare the ube halaya.
After the ube is steamed until fork tender, blitz half portion in a blender.
Add just enuff water to keep it going.
Blitz until smooth and transfer into a sauce pot.
Pass the other half portion thru' a ricer into that sauce pan.
Or mash the ube with a potato masher.
Turn the heat up to low and mix until everything is well combined.
Add in the evaporated milk and bring it up to a slow simmer.
Add in the condensed milk and continue cooking until the mixture has thickened.
Lastly, add butter and season with salt.
Stir until the butter has completely melted.
Remove from heat and set aside to cool down completely.
Store in a sterilized jar and keep it chilled in the fridge.
Prepare the toast.
Spread butter onto the bread, 1 side only.
Toast in a skillet until crispy brown.
Transfer onto a serving plate, browned side up.
Spread vegemite onto the toast.
Followed by the ube halaya.
Grate some cheddar over the top.
You can broil this under the broiler until the cheese has melted or melt the cheese with a blowtorch.
Lastly, sprinkle some latik over the top.
A beauty, isn't it?