@jujumaooAug 6, 2026 · 1:29 · original sound - Juju
💜 Ube Halaya 🇵🇭 | UBE TILL I DIE Ep. 1 Welcome to UBE TILL I DIE—a series where we explore everything ube, starting with the recipe behind almost every ube dessert: Ube Halaya. Rich, creamy, and loaded with real ube. Make a big batch, eat it straight from the container, or use it as the base for whatever we make next. Today’s Ube: Presumably the Baligonhon variety (purchased it from bohol) INGREDIENTS: Ube Halaya: - 2.5-3kg fresh ube - 2 cans (370 ml each) condensed milk - 2 cans evaporated milk - 2 cans coconut milk - 1 cup sugar - 1 tbsp vanilla extract - 1 cup butter - 1 tsp salt Latik: - 2 cans coconut cream INSTRUCTIONS: - Start by chopping the ube into large chunks with the skin on. Place in a pot, cover with water, and boil until completely soft. - Once cool enough to handle, peel off the skin and grate. Transfer to a wide pan, then add the condensed milk, evaporated milk, coconut milk, raw sugar, vanilla extract, and salt. - Cook over low heat, stirring continuously for 45mins-1hr until everything is well combined and the mixture starts pulling away from the pan. Add the butter, vanilla and salt toward the end with the heat off. - For the latik, cook the coconut cream over medium-low heat until the oil separates and the coconut solids turn golden brown. Strain and set aside. - Transfer the ube halaya to a serving dish, top with latik, and enjoy! #ube #asmr #cookingasmr
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