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… :)

By: Katrina

Katrina — Tue, 18 Dec 2007 19:44:05 +0000

How timely! I just arrived from Bohol, where we were served this delicious local treat. I admit to being a bit skeptical at first, because I do love the ube jam from Good Shepherd. But everyone I was with agreed that the kinampay was yummy.

I was amused to see ube kinampay as one of the displays in the Bohol Museum, until I read how treasured a crop it is there. Ube is so respected, that they have a superstition that if you accidentally drop it, you have to say “sorry!”

By: Maria Clara

Maria Clara — Tue, 18 Dec 2007 19:32:41 +0000

I love love jaleyang ube with lots of rich hints of butter and virgin coconut milk. Lots of elbow grease work involved and itâ€™s worth all the efforts from cooking the ube to final prepped work up to the last segment of the jaleya — thorough stirring throughout the cooking process. To me halo halo is not halo halo if jaleyang ube the real ones is missing. Ube tells me that Christmas is just right around the corner. Sister, thank you very much for your tip on where to get the fresh ube in the Western Hemisphere and also on Clifty ham – the best country ham I have had so far. I like it better even better than our local Chinese ham – hamon de punda! You are my Wikepidia.

By: Em Dy

Em Dy — Tue, 18 Dec 2007 16:08:39 +0000

My lola used to make this too. She’d use the rice mill and I remember that it’s difficult to do because of the consistency of the halaya.

By: Edik

Edik — Tue, 18 Dec 2007 15:33:13 +0000

Christmas in Bohol will always have “halaya” (as we call them). I can still remember my grandma being upset way way back when she was still alive, because Christmas would soon come and still she hasn’t had the kinampay.

Halaya is always special to us. Can’t wait to eat one on Christmas.

By: u8mypinkcookies

u8mypinkcookies — Tue, 18 Dec 2007 15:08:21 +0000

love ube halaya!! :D