While large pie dishes, loaf pans, or pyrex dishes are great for serving a crowd. Tart molds, small bundt pans, or even ramekins are perfect for small portions. But you can let the jam set in any greased dish as well. Ube jam typically served as is, molded into dishes known as llanera molds. Ube is cooked, mashed, and then cooked again with dairy and sugar to make a delicious, creamy, and sweet pudding-like dessert. It’s also called purple yam jam or ube jam or halayang ube. Ube halaya (pronounced ooh-bay ha-la-yah) is a very popular dessert in the Philippines. So if you can find Okinawan sweet potatoes, then you can easily substitute those for ube instead. So I made ube halaya with purple sweet potatoes, and the results were truly incredible (and dare I say, I liked that version even better). But I was lucky enough to find Okinawan sweet potatoes instead (I am happy to say that I have since found frozen ube from a local Filipino grocery store). When I first moved to Ottawa, I didn’t know where I could find any fresh or frozen ube. The first batch of ube jam I made was delicious! And since then, I have fine-tuned my ube jam recipe to my absolute favorite version of ube halaya! What if I can’t find ube? Since fresh ube was impossible to find, I went with the next best thing – frozen purple ube. So, I decided that I needed to learn how to make it myself, because I had no access to ube jam when I used to live in the US. But then the third time I tried ube jam, my faith was again restored. It tasted artificial, like a concoction of a lot of chemicals. The second time unfortunately, was when I tried ube jam pastry from a Filipino store, and hated it. And I’m happy to say it was a delicious mistake. The first time I tasted ube, I thought I was ordering taro bubble tea. I actually really love the the flavor of purple sweet potatoes because they have an almost jasmine-like floral flavor that is really pleasant! My introduction to ube I have made ube halaya / purple yam jam with ube as well as Okinawan sweet potatoes, and have had EXCELLENT results with both. There is much confusion about Ube, Taro, and the Hawaiian sweet potato (Okinawan sweet potato). Also, this is made with a mix of dairy and sugar. However, unlike fruit jams, this is made with a starchy vegetable and as such, has a different texture. Just like fruit jams, this ube jam requires time and patience to get the correct consistency. I also give you different options on how to serve ube halaya, and what to pair it with, and different desserts you can make with it as well!.
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