How to make Vegan Purple Yam (Ube Halaye), a popular Filipino dessert with only three (3) ingredients
Vegan Purple Yam – Filipino Dessert (Ube Halaye)
- 5 medium purple yams*** (good source of vitamin A, C , B6 + magnesium + potassium +fiber )
- 1 can coconut milk
- 1/3 cup coconut sugar (optional)
- coconut oil (optional)
Step 1: Wash and cut yams in small squares and boil in one cup of water until soft (add water if required).
Step 2: Once purple yams are soft mash with a hand blender or potato masher.
Step 3: Pour coconut milk in a cooking pot and bring to a boil.
Step 4: Once the coconut milk starts to boil add the coconut sugar (this is optional, I find the yams sweet enough for my taste buds 🙂 If you do add coconut sugar, stir until it gets completely diluted.
Step 5: Add the mashed purple yams to the coconut milk pot. Continue to cook on low medium heat until the texture gets thick. This part will take 20-30 minutes. Be patient, your taste buds will thank you for it.
Step 6: You can grease with coconut oil if you want to mold the ube halaye into a shape or just leave it like displayed in photo. Sprinkle with shredded coconut or raw unsalted sunflower seeds.
Prep time: 25-40 minutes
Serving size: 4-6
***Purple yams are native to Asia. One-cup serving of boiled yams has a glycemic index of 35 and an overall low glycemic load. Yams have been a staple food in the Okinawan diet, which is a low-calorie, nutrient-dense, antioxidant-rich diet. See link for study: https://www.ncbi.nlm.nih.gov/pubmed/20234038
I have also read consuming ube (purple yam) on a regular basis helps with asthma. I have not found any western published studies however there might be studies in the east and I will further look into this at some point.