When it comes to cravings, there are few things more delicious than having the real thing. That’s why when Baguio’s Good Shepherd Convent shared one of its recipes for the iconic ube halaya, we had to try it out for ourselves (this is from the Good Shepherd’s “The Good Food Book”).
The result? A delicious ube halaya that leaves no doubt about why the sisters’ recipe has become so beloved and popular: it uses the freshest and the best ingredients. There are no artificial preservatives or food colorings added to get that gorgeous purple hue! The type of ube you use is really key to its bright purple color. (We got ours from a stall at a weekend market.)
Then, there’s the fresh carabao milk and the fresh butter that they add. Carabao milk is hard to find but it is available, and so is fresh butter. With these ingredients and sugar, you have all you need to make the best-selling version of Good Shepherd’s ube halaya.
Good Shepherd-Style Ube Halaya Recipe
- Takes 50 minutes
- Makes 2 cups
- 2 cups ube, peeled, cubed
- 1 cup water
- 1 1/4 cups fresh carabao’s milk
- 3/4 cup white sugar
- 1/4 cup fresh butter, salted
- 1 Cook the ube: Place cubed ube and water in a small saucepan. Bring to a boil over medium heat, lower heat to a simmer, and cover. Simmer ube cubes are tender and most of the water has evaporated. Remove from the pan and transfer to a large bowl. Use a fork to finely mash the ube.
- 2 Mix together mashed ube, milk, and sugar. Transfer to a frying pan.
- 3 Cook over low heat, 25 to 30 minutes, stirring constantly to avoid burning.
- 4 Add butter, continue cooking until ube forms into a big ball.
Once you have your ube halaya, you can eat it straight from the jar or use it in any of these delicious ube recipes: