My Purple Yam…


Take your pleasure seriously. – Charles Eames

I am not a chef. I did not take up HRM during college nor courses like Nutrition or things related to the Culinary arts. Yet I was exposed to the gastronomic know-how of my papa who hailed from Pampanga. It is a town in our country that is very famous for their delicacies, sumptuous delectable recipes aged old to perfection and innovation through the years. my mom on the other hand hailed from Cavite and had been a big influence as well in my style of cooking. I myself is awed that I do not need enumerated recipe to complete a meal. Just by tasting it, I can cook it in no time. I’ve learned to cook and have some recipes done almost perfectly. I have a couple of recipe books (most of them were gifts) and I just used them as a guide. I am sharing one:


Halaya or ube or purple yam is an old dessert which is never not included on the list of banquets during modern parties. But try to go to fiestas (Town festivals) and it takes center stage! It takes time and patience and lots of patience again to perfect it.

For 2 kgs. of taro, It needs:

– 1 kg. white sugar

– 1 kg. brown sugar

– 2 big cans of evaporated milk

– butter to taste

– grated cheese to taste

– 1 box of cream

The 2 kgs. of Taro would need grinding. Place in a heated wok and mix the 2 cans of milk. Allow to boil and stir continuously. This would normally take hours until it is thick. The sugar, butter and cheese can be mixed anytime. It would like a lava so be careful not to get too near while stirring. =)

You will also be needing an arm strong of love while cooking it. As it gets thicker, it gets more difficult to stir, you gotta need someone to assist you to finish it up. There was once, I experienced doing it all by myself and I would not want to do it anymore! Ahaha!

ube 1
Brown sugar..

In Baguio, they boast the purple yam prepared by the Nuns of Good shepherd. When you get there, anticipate the long queue. It is how people loved that purple yam. It is a softer version. They sell that in Tagaytay too!

Here’s our family’s version (transferred by my Grandma to my papa (and his siblings) and my papa to me):

ube 2
It needs butter too..

We don’t want it soft like those we get in bottled containers. Though secretly, I like it better. Ehehe!

Our chewy purple yum!

Ours is more solid, thicker and almost like a candy, it is also chewy. You can also wrap them in little portions like candies. Very good as dessert after meals that are oily and saucy, like saving your fork as the best for last.

Happy cooking!

Published by


-An only daughter. A mother of a 22 year old son. Passionate with so many things. A lover of life itself. First of which is to write. Then, sing (I specifically love the stage), read, cook, travel & take beautiful pictures (photography) and scrap booking, all of which are my own way of coping with life's challenges. Lately, I have been enjoying quilting and crafting with beaded fabrics. Friends usually associate me with the color violet. I love this color so much! However, I love pink, red, teal, orange, yellow as well! Coffee is my water and my happy food is cheesecake topped w/ blueberries, frozen yogurt, sansrival and cream puff. I mastered fettuccine carbonara because that is one of my favorite food along w/ broccoli with prawns and mushrooms. Of all the International cuisines, Japanese food is on top of my list. Secretly, I love "Stitch" - that grinning indigo pup. =) Seriously, I dream to become a philanthropist (starting off by providing shelter to street children in our country) and a famous author someday. I'm just waiting for God's time for my first book to be published.- It took me years to decide to blog, more so to write and have it out in the open. I started writing even as a child, I just keep them on file. It was my outlet. Approaching the year(s) they say where life begins, or If I may say, the sweeter life. It was a year full of emotions. As I lost both my parents already, the unfathomable sadness prompted me to pour them out in my writings and share them to the world, hoping it might lighten the heaviness of my heart. I live now with my son as a mother and as a daughter (as a friend and a sister), this has made me be ready to finally do what I am meant to do. Even If there's a lot that I wanted to do. This came first, like a first love that occupied a special place in my heart. It's a looong process, tiring, frustrating, exciting. The best part? is the happiness it brings. Even if things around seems all so wrong. It's like having my own place under the sun. My own safe and happy rainbowed world. At times, there's guilt as well, for I strongly believe, writing (like singing) is a talent God has gifted us. We ought to use it and maximize it, in our littlest way, share it to mankind, for His glory. I just had a few distractions over the years and to realize that it is never too late to be who we ought to be, I have this very strong feeling, now is the time. All my life, I have decided on things that made me happy, this is one of those. I may never be a winner of those best blogs that have been awarded to talented writers/ bloggers and I don't mind, there are strikes of being envious, but according to my father, there are two kinds of being envy. There's envy that is negative, it'll hamper you from doing good and there's an envy that makes you happy for others' success, or seeing yourself in their shoes, I think, the kind of envy in me, is the latter. Like celebrities who missed an Oscar, while the film was watched by the whole world, she/he did not mind, it's like knowing what counts best, and it's the capacity to share your talents to anyone who wants to receive it, without asking anything in return. Expressing what's in my heart and mind on every occasion (which happens to be daily) and being happy about it is like a prize already. Happy reading!(--,)

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