Hello Steemians. Let me share with you one of the favorite desserts here in our country called Ube Halaya. From the word jalea in Spanish which means jam. I would not say it is a jam as it is eaten as a dessert on it's own, though there are some people who eats it with bread. Ube Halaya is made with the vegetable root called Purple Yam which originated from the jungles of Asia.
There are many uses of the Purple Yam from medicinal uses to pigments. Here there are ice cream, cakes, cookies and other desserts flavored from this root. What can I say we love this root.
Every time there is an occasion my family works together in making this dessert. This occasion happens to be a fiesta which we had around more than a week ago. To start things off the root is boiled until until tender.
The skin is removed and then shredded into thin strips. This shredder used by my aunt happens to be made by my grandfather which I believe to be older than me. This is always used every time we make this dessert.
Once all the roots are shredded it is set aside to prepare the rest of the ingredients. Just look at that beautiful purple color.
Next we are going to need milk lots of it. We use evaporated and sweet condensed milk to give it a richer smooth taste.
Then a large cauldron is greased with butter to prevent sticking from the bottom while cooking. We used to have an large antique cast iron cauldron which was very well seasoned but was lost. My aunt couldn't figure out where it went. It was the perfect cauldron to cook in which I really missed as it had character. We had to settle with this one which we bought from the market which I don't find very appealing. Well it's better than nothing and we simply must move on.
The shredded root is placed in the cauldron checking for any lumps which was not shredded completely.
Then the evaporated and sweet condensed milk is added along.
Sugar is then added to give more sweetness.
The ingredients are mixed thoroughly with this large stirrer which was also made by my grandfather. Making sure all the ingredients are mixed well.
Now it's my turn which is the hard part. We cook it outside with firewood which I enjoy the most because I love cooking out and camping. With that fire my fellow Steemians which I have started is the beginning of non stop stirring for three hours until cooked.
You can never stop stirring because it will burn at the bottom and we do not want a burnt taste on our dessert.
After 3 hours of non stop stirring you would know it is ready when it thickens and would be very difficult to stir anymore. My aunt also checks to make sure it is indeed ready.
The cauldron is taken back in and everyone helps out to transfer it into plastic containers to be given away to friends and relatives. Back then we use to put it on antique plates which was very appealing and they would just return the plates once consumed. They need to wash it first before returning back and sometimes we get other food in return.
Here is the finished product prepared by my lovely daughter. The sweet Ube Halaya loved by country which will give you Sweet Purple Dreams once you have a taste.
Hope your enjoyed this wonderful dessert which I have shared today. Cheers!
Thanks to
#juliank for this awesome #foodphotography contest
