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250 | grams | purple yam, rinsed well, peeled and cut into cubes |
3 | tablespoons | Butter |
1 | packet | NESTLÉ® All Purpose Cream |
1/3 | cup | NESTLÉ® Carnation® Condensada |
1/3 | cup | Evaporated Milk |
1 | teaspoon | Vanilla Extract |
2 | teaspoons | Butter, for greasing |
1 | cup | glutinous rice powder |
1/2 | cup | Sugar |
1/2 | cup | Water |
2 | cups | Coconut Milk |
1 | packet | 250 ml NESTLÉ All Purpose Cream |
1/2 | teaspoon | fine salt |
1 | cup | Coconut Cream |
250 | grams | purple yam, rinsed well, peeled and cut into cubes |
3 | tablespoons | Butter |
1 | packet | NESTLÉ® All Purpose Cream |
1/3 | cup | NESTLÉ® Carnation® Condensada |
1/3 | cup | Evaporated Milk |
1 | teaspoon | Vanilla Extract |
2 | teaspoons | Butter, for greasing |
1 | cup | glutinous rice powder |
1/2 | cup | Sugar |
1/2 | cup | Water |
2 | cups | Coconut Milk |
1 | packet | 250 ml NESTLÉ All Purpose Cream |
1/2 | teaspoon | fine salt |
1 | cup | Coconut Cream |
Step 1 | Simmer purple yam in just enough water until very tender. Mash with cooking liquid. (30mins) |
Step 2 | Add butter, NESTLÉ® All Purpose Cream, NESTLÉ® Carnation® Condensada, evaporated milk and vanilla extract. Cook over medium heat while mixing continuously until thick and chewy. (30mins) |
Step 3 | Brush 2 pcs of large lyanera with remaining 1 tsp each of butter. Transfer Ube Halaya into 2 lyanera and spread to smoothen the top. Set aside. (10mins) |
Step 4 | Separately, combine glutinous rice powder, sugar, water, coconut milk, NESTLÉ® All Purpose Cream and salt in a sauce pot. Simmer while stirring over low heat until thick. (15mins) |
Step 5 | Pour on top of 2 lyanera with the ube halaya. Pour coconut cream on top and bake in an oven toaster until golden brown. Remove and serve warm. (30mins) |
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