Comments on: Ube Jam – Artificially colored or not?

By: Marketman

Marketman — Fri, 26 Jun 2009 02:49:33 +0000

calorie-shmalorie, thank you for those comments, I will certainly keep them in mind the next time I make ue jaleya… thanks.

By: calorie-shmalorie

calorie-shmalorie — Thu, 25 Jun 2009 15:50:46 +0000

greetings marketman! my mom makes the prettiest naturally purple colored ube haleya. she steams rather than boil them to start with, peels them thinly with a knife when cool. since most of the color pigments are on the skin, she saves all the peel, adds water to it and boils it till the peel gives off its color. strain, saving the purple liquid. put the liquid back in the pot, simmer and reduce the liquid. (remember, less liquid, less to evaporate when slaving over the haleya!) add this to the mashed ube and other ingredients. and to make ube making easier.. use a non stick pot or wok. oh, and to save work on the grating.. put your kitchenaid grinder attachment to use and grind the steamed/boiled ube in it. it may look rough after the grind, but with all the stirring during the cooking process, final product comes out fine. hope this helps cooks out there. less artificial color consumed the better.

By: ramon

ramon — Sat, 06 Sep 2008 17:58:38 +0000

no ARIFICIAL colors added, does not mean that didn’t add NATURAL colors, like grape…
Or another red colored item that through processing turns purple.

By: thelma

thelma — Tue, 01 Jul 2008 04:45:33 +0000

haleyang ube is one of my all time favorite desserts. it was one of the desserts that we would serve during fiestas. i still remember presenting it on the dessert table with macapuno on top. whenever i crave for it, i just go the filipino supermarket
and buy all the ingredients so i could cook it for the family.
i even make the latik that i put on top of the haleyang ube before serving it. comfort food…that’s what it is.

By: zofhia

zofhia — Sun, 13 Apr 2008 13:39:43 +0000

hello MM, im not an expert in making haleyang ube but getting a vibrant color was never a problem for us… we never add artificial coloring…. yes, i do boil the ube with skin then peel it very thinly too.. i suggest you use the variety that the ube hangs on the branch.. maybe just mix a small amount becoz for me, i thing its kinda bitter.. but you will be surprised on how dark purple it is.. hope my tip helps you… goodluck on your blog… ^_^

By: Marketman

Marketman — Mon, 07 Jan 2008 09:05:17 +0000

Shannen, check the archives, there is an ube jam recipe in one of the posts…

By: Shannen Delorazo

Shannen Delorazo — Mon, 07 Jan 2008 08:22:19 +0000

hi!!!
in our school,we need to make a jam.
And our group decided to make an ube jam.
Can i request for it’s recipe?

By: Norma Morris

Norma Morris — Tue, 12 Jun 2007 21:21:50 +0000

All I want is an easy recipe for”haleyang ube”.
Help!!!!

By: charmaine

charmaine — Tue, 15 Aug 2006 16:42:51 +0000

i do enjoy reading your blogs. very interesting, informative and entertaining. salamat.
i make halayang ube using frozen ground ube and canned thai coco milk when i get the craving. it turns out dark purple. these are available in the korean grocery han ah rheum. saves time though ube made from fresh ingredients would taste much better.

By: millet

millet — Tue, 15 Aug 2006 10:33:00 +0000

was just browsing, and realized that i missed several posts last year, so am making up for lost time. my mom always made ube without food color, and it always turned out deep violet. i think first step is to choose the ube that’s “tapol” – meaning, really deep violet all throughout and not just skin-deep. if you have a suki, he/she would allow you to slice an ube all the way for proof. i do not recall my mom having used small pieces of ube, they were always at least as big as a hand (“piling”)of bananas. next, they were boiled with skins on, and peeled very thinly afterwards. i remember the water the ube was boiled in would almost be inky black afterwards. so, i firmly believe the good shepherd ube shade is entirely possible without a drop of food color.