WATCH: This Is How You Can Make Good Shepherd-Style Ube Halaya
The Baguio convent shared one of their ube halaya recipes and it's delicious.
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:¬†