Comments on: Kinampay / Ube Jaleya

By: siopao

siopao — Thu, 20 Dec 2007 14:39:44 +0000

Thanks for sharing MM. I would also imagine using smaller ube would make for a more vivid purple as there would be less of the non-purple part of the ube in the middle to contend with. or maybe a less cost-effective method of using only the outer layers of the ube for halaya and using the non-purple core for something else. A funky sinigang perhaps?

By: Ebba Myra

Ebba Myra — Wed, 19 Dec 2007 14:41:26 +0000

My sister cook ube from the frozen variety here in Houston. It comes out great; but I still prefer the ones made from the fresh ones. Last summer in Quezon, while waiting to meet my cousins, they came with freshly made ube haleya and ube molded into fish that they said they bought from a vendor who was just passing by. I immediately asked my staff to find the lady and we scouter the whole market for her, but did not find her. My intention was to ask her to make a regular ube for me while staying in the province. And to ask where to get fresh ube plant. The ube haleya by the way was grrreaattttt.

By: misao

misao — Tue, 18 Dec 2007 23:33:39 +0000

there are some ube from batangas that has a more purplish color. i don’t know where from exactly or what the variety is. my tito used to bring home a few kilos and we usually end up with nice purple halaya, without any added food coloring.

By: Maria Clara

Maria Clara — Tue, 18 Dec 2007 22:37:03 +0000

You do not need to use a coloring agent to get that vivid purple color MM. What I do when I drain and strain my galapong 100% pirurutong that I blended I save the precious liquid and freeze it and use in my ube for jaleya or to color my guinataan. I suspect the powdered ube they have is made out of ground pirurutong not ube because it comes out sticky as Elmerâ€™s glue no hint of ube. Ube has a distinct taste even if Iâ€™m blindfolded I can tell the real ube from the corrupted ones.

By: Marketman

Marketman — Tue, 18 Dec 2007 22:26:32 +0000

siopao, the nun’s “secret” is to peel only the thinnest outer layer of skin, leaving the hard highly purple part under than still intact. This makes for a rather purple ube, but still not as purple as hey seem to get it. The addition of just a teeny weeny bit of thick food coloring does the trick… and in this case, I have added some food coloring… :)