Ube Halaya (Gluten-Free)
A rich and vibrant Filipino purple yam jam made gluten-free, perfect as a snack or dessert. This version uses tapioca starch for thickening.
Ingredients
- 2 cups Ube (Purple Yam), mashed
- 1 can (13.5 oz) Coconut Milk
- 1/2 can (14 oz) Condensed Milk
- 2 tbsp Tapioca Starch
- 2 tbsp Butter
- 1 tsp Vanilla Extract
Instructions
- 1In a saucepan, combine mashed ube, coconut milk, and condensed milk.
- 2Dissolve tapioca starch in a tablespoon of water and add to the saucepan.
- 3Cook over medium heat, stirring constantly to prevent sticking, until the mixture thickens.
- 4Add butter and vanilla extract. Continue stirring until the mixture is smooth and pulls away from the sides of the pan.
- 5Transfer to a greased dish and let it cool. Serve chilled.
Substitutions
wheat flour → (avoids Gluten)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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