Halayang Ube or Purple Yam Ube dessert is quite common during holidays, town fiesta (feasts) and special occasions. The preparation is quite easy, the tedious work is in the mixing on the pan until all the liquid has incorporated into the yam and it's thick and sticky.
The texture is a little chewy and creamy, and the flavor of the Ube should stand out. It is sometimes topped with latik, made from continuously reducing the coconut cream until the remaining curd gets fried from it's own oil. Some commercially prepared Halayang Ube use all-purpose flour as thickener. The texture is quite different and the Ube taste is not so pronounced so it's easily noticeable.
The texture is a little chewy and creamy, and the flavor of the Ube should stand out. It is sometimes topped with latik, made from continuously reducing the coconut cream until the remaining curd gets fried from it's own oil. Some commercially prepared Halayang Ube use all-purpose flour as thickener. The texture is quite different and the Ube taste is not so pronounced so it's easily noticeable.