"Art enables us to find ourselves and lose ourselves at the same time." ~Thomas Merton
Isn't it crazy how we push ourselves to make food looks so darn good? Even I take 100 shots to finally say that "it's a good pic, I can use it on my blog". Heck! But why are some people just "naturally" good at things? It's like they don't exert effort but they do great. They pick up the skill as soon as they started trying. Hmmm, well, my hubby and his brothers are like that, they're so good in everything especially when it comes to art. See the pic above? Who would think that a simple ube halaya can be transformed to a minion creature. Wow, I'm amazed!
INGREDIENTS:
2 kg ube or purple yam, peeled, boiled and finely grated
2 3/4 cup coconut cream
2 1/2 cup brown sugar
300 ml + 1/2 cup condensed milk
2-4 Tbsp butter or margarine, room temperature
1/2 cup cheese, grated
PROCEDURE:
1. In a large pan, combine coconut cream and sugar. Cook it over medium-high heat (uncovered), stirring frequently. Once boiling, lower the heat into medium. Let it simmer (uncovered) for another 30-40 minutes, stirring frequently.
2. Once the size of the bubbles becomes big, add in the grated ube. Mix well.
3. Add in the condensed milk and butter/margarine.
4. Add in the cheese.
5. Cook and stir it until the mixture becomes thick and sticky (about 30-40 minutes). The mixture won't fall when you lifted the laddle.
6. Put it in a plate and let your creative side do the wonders. Mold it to whatever shape you like.
 |
| ube halaya with leche flan |
 |
| piggy halaya with angry birds stuffed toys |
QUICK NOTES:
1. Put the left-over in the refrigerator. It will last up to 5-7 days.
2. If you don't have coconut cream, you may use evaporated or fresh milk. But the taste will differ.
3. There are varieties of ube which are lighter in shade, you may use violet food coloring to make it darker.
Happy day always,
Rhea
No comments:
Post a Comment