Vegan Ube Halaya/Jam

I made this ube jam to make a bread. I was hoping to buy it in a store but I didn’t get a chance to go to the super market so I had to try making it. 

I made this again, omitting the 2 oz of water and it took about 1 hour to cook. 

 

Vegan Ube Halaya/Jam (~from Kitchen Confidante)

Ingredients

·        16 oz grated ube purple yam

·        14 oz coconut milk

·        2 oz water

·        1 cup granulated sugar to taste, add more if you prefer it sweeter

·        coconut oil for brushing molds (and adding sheen, optional)

Instructions

1.               In a saucepan, stir the sugar, coconut milk, water, and ube and bring to a boil over medium heat. Lower heat and use an immersion blender to smooth the ube. If you don't have an immersion blender, don't worry, it will still be delicious. 

2.               Stir constantly, scraping down the sides of the pan, until it is thick - this should take about 40 minutes. The longer you cook the halaya, the thicker it will be, so use your preference when it comes to consistency. See notes below. Remove from the heat. (I needed to cook this for an hour and a half for it to become thick. It was a good consistency after being in the fridge over night)

3.               If you prefer your ube halaya to have a glossy sheen, stir in about a teaspoon of coconut oil, but I usually omit this.

4.               When the halaya is done, you can either transfer it to a jar, or mold them into a cake(s). To mold the ube halaya, lightly grease your molds or dish with coconut oil. Spoon into the molds, smooth the tops and cover with plastic wrap. Refrigerate for at least one hour to cool completely. You can serve immediately or chill overnight.

Notes

Frozen grated ube can be found in your local Asian market. This recipe can be made with 1 16-ounce package. It helps to thaw it in the refrigerator the night before.

The consistency of your ube halaya depends on how long you cook it. For a more spreadable consistency, cook for about 20-25 minutes, while for moldable cakes, definitely cook for longer, about 40 minutes, until the consistency is thick, pulls away from the edges of the sauce pan easily, and barely spreads back as you stir.