January 23, 2013

Kamote Halaya

Halaya is one of my favorite deserts or sandwich filling. Ube or yam as the main ingredient is sometimes difficult to find. In case there are available stocks, it is a bit expensive. Searching for possible alternative must be done to relieve the craving.
One day I made kamote soup added with evaporated milk and sweetener. The soup tastes like halaya so I came into a conclusion of using kamote as replacement to ube. However, be sure to choose the variety of kamote that will have the same taste and consistency of using the actual ube or yam.

You will need:
1 kg sweet potato, dark violet variety, boiled and peeled
1 cup evaporated milk or coconut milk
1 cup condensed milk
1 cup all-purpose cream
2 tbsp violet food color (I used McCormick brand)
½ cup butter, softened or melted
Grated cheese for topping, optional

Here’s how to do it:
Grate the kamote using fine cheese grater. In a wok, mix the rest of the ingredients except the cheese. Mix thoroughly before placing heating.

Mixture in wok before placing over heat
In a place the wok over low to medium heat, continue stirring the mixture until thickens. It usually took 30 minutes to an hour.

Flat in a clean container and topped with grated cheese.

1. I used the violet variety because it is softer when boiled and grated.
2. You may discard the condensed milk. Just increase the amount of evaporated milk or coconut milk to 3 cups then add 1/2 kilo of white sugar. I used the condensed milk rather than using sugar because you need to ensure that sugar are completely dissolved.
3.Better to mix all the ingredients first before heating to ensure proper mixing, thus reducing your mixing time over the heat.
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