Halayang Ube – Gluten Free Filipino Purple Yam Cake
Helayang Ube is a gluten free Filipino cake made from purple yam.
- 2 1/4 cups ube purple yam, boiled until tender, peeled & mashed (or frozen grated ube)
- 1 stick butter
- 1 12 oz. can evaporated milk
- 1 14 oz. can sweetened condensed milk
- 1/3 cup dessicated coconut toasted (or latik)
In a saucepan, melt the butter on medium heat.
Add the evaporated milk and the condensed milk and stir well to combine.
Reduce heat to low and add the grated ube.
Cook for about 40 minutes on medium low flame until very thick, stirring frequently to prevent it from sticking to the pan.
Transfer to a buttered dish. Using a buttered rubber spatula, spread the ube mixture in an even layer.
Chill for a few hours.
Flip to remove from dish.
Serve, garnished with latik or toasted dessicated coconut.
Pudding must be chilled in the refrigerator for a few hours and preferably overnight.
...adapted from here
Calories: 255.88kcal | Carbohydrates: 29.16g | Protein: 5.16g | Fat: 13.75g | Saturated Fat: 8.89g | Sodium: 76.24mg | Fiber: 1.43g | Sugar: 21.18g