This is a 'food blog' of personal memories and stories with a few comfort food recipes sandwiched in between. As far back as I can remember it has given me greatest pleasure, whether it was reading recipes, planning a menu, grocery shopping-anything that pertained to food read more. Leave a comment on Purple Yam (Ube) Tarts Hi I'm Aliceįood has always been my passion. It seemed like the perfect choice combined with ube jam topped with salty cheese. In addition to using this dough for cookies, it can be used for dessert bases or tart shells as I’m doing today. The beauty of the Breton dough is its ease of mixing and shaping. There are many variations on the classic buttery, sandy-textured French version of shortbread cookies. Breton is a Celtic language spoken, along with French, in Brittany, which is where this recipe originates. The region is famous for two of its local products: butter & sea salt. When you first take a bite, there is a crispiness to the exterior, but then you reach a dense, almost cake-like interior full of buttery goodness.īrittany is a region in the North of France, very close to the UK, with which it shares some traditions and cultural aspects. It’s hard to describe its texture – kind of a cross between cake & shortbread. I’m keeping it simple today with some tarts, but I’m going to make a special ‘Breton Shortbread’ pastry for them. There are endless things you can make with these purple yams. Though ube is originally native to the Philippines, its become an international sensation for its unique color and sweet, starchy flavor. Yams, for one, grow on vines, while sweet potatoes grow underground. Although it is similar to taro & sweet potatoes, it is neither. This veggie isn’t just any old root vegetable. If you want to keep them longer, place your Halaya in an airtight container and freeze for a month or two.If you follow our blog, you have probably noticed my love for ube (pronounced ‘ooh-bae’), the starchy vegetable also known as purple yam. You can make these ahead of time! Just tightly cover the llanera with cling wrap and place it in the fridge.Be careful of hot spits from the mixture when stirring.You have to constantly stir while cooking using a wooden spatula so you can scrape the bottom.Use a pan with a thick bottom to prevent the mixture from burning.If you want a really vivid color, you can add a few drops of Ube extract to your mixture. It is also normal for the freshly cut yam to have some (brownish) discoloration. Don't worry if your Ube is pale upon peeling, the color will deepen as it cooks.Despite its tough-looking exterior, the skin is actually quite thin. The best way to peel Ube is by using your fruit or veggie peeler.Use a plastic cutting board or cover wooden boards with foil to avoid stains. Better to use gloves while peeling and cutting so you won't stain your hands.Before peeling, scrub the dirt away using a brush and water.Choose medium to big ube that have a more regular shape, they are easier to peel.This means they are fresher and newly dug. Get the ones that are firm with no wrinkles and soft spots, and without so many fine roots.The skin should be a very deep shade of purple. When you’re buying ube, try to pinch or scratch a bit of the skin off.If you are having difficulties in finding fresh Ube, you can always buy frozen ones in Asian markets. Known for its vivid violet to softer lavender hues, it is a key ingredient to many Asian treats! It grows in tropical countries and is abundant here in the Philippines. Ube or purple yam is a starchy root crop with a mildly sweet, nutty, and vanilla-like taste. And with new kitchen gadgets (special mention to my immersion blender) nowadays it can be a lot easier. But I have to warn you though that it requires some muscle power and patience! But do not get discouraged because it is worth all the effort. The recipe is actually really simple and so is the process. A popular dessert offered to guests most specially during Christmas and New Year. It is usually served cold and usually topped with coconut curds or Latik or sometimes with grated cheese. It is a variation of "Nilupak" which is a general term for starchy fruits or crops that are mashed or pounded and mixed with coconut milk and sugar. Ube Halaya is a Filipino dessert made from purple yam or "Ube " as we call it.
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