Halayang Kalabasa

Halayang Kalabasa

(Squash or Pumpkin Pie)

Pumpkin or squash cake is a traditional sweet dessert often eaten especially

during the All Saints Day in the Philippines. The pumpkin is a a symbol of harvest

time and featured also at Halloween. The cake consists of a milk, sugar and squash

or pumpkin.

Ingredients :

• 2 Cups of mashed squash
• 1 Can condensed milk
• 1 Can evaporated milk
• 1 Teaspoon lime rind
• 1/2 Cup sugar

Directions :

• Add 1 lbs of peeled cubed sweet squash into the water and boil until they're soft all the way through, which should take about 15-20 minutes.
• Let the squash cool until you can handle them. smash the flesh with potato smasher or 2 pieces of fork. Use food processor, if you prefer.
• In a deep pan. add 1 cup evaporated milk and 1/2 cup of sugar, stir well until sugar completely dissolved.
• Pour the condensed milk and add the mashed squash, mix the squash and other ingredients until the mixture is smooth. Add lemon rind, simmer in medium heat.
• Stir gently but continuously. keep going until the halayang kalabasa absorbs all the liquid, separates from the pan and becomes a thick, somewhat sticky paste.
• Coat the bottom of shallow dish or llanera with a non-stick cooking spray or small amount of melted butter or margarine.

Halayang Ubi

Halayang Ubi

(Purple Yam Cake)

 Is a dessert made from boiled mashed ube (purple yam) mixed with coconut milk
 evaporated milk, and sugar. Traditionally  prepared  for Noche Buena or special occations.

Ingredients:

• 2 Packs of Grated Purple yum
• 2 Packs of Powdered Purple Yam
• 2 Can of Condensed Milk
• 2 Cans Evaporated Milk or Coconut Milk
• 1 Cup of Sugar (or as desired)
• 2 Cups Water
• Lemon and Vanila (optional)
• Butter or Margarine

Directions :

• Blend Purple yam powder in 2 cups of water.
• Add Grated paurple yam, Condensed Milk, Evaporated milk and sugar. Mix well.
• Add vanilla flavor and lemond rind.
• Cook over medium heat, stirring until the mixture turns into a thick paste and separates from the pan.
• Transfer to a shallow container and spread the margarine on the top .

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