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Ube Halaya Lumpia (Filipino Purple Yam Dessert Spring Rolls) 

You-Ka Café

click to enlarge MATTHEW SCHNIPER
  • Matthew Schniper

Ube Halaya Lumpia (Filipino Purple Yam Dessert Spring Rolls)

11/2 c. purple yam

1 c. evaporated milk or, traditionally, coconut milk

1 14-oz. can condensed milk

pinch of salt

1 tbsp. butter

1 pack lumpia wrappers (available at Asian markets)

frying oil of choice

For coconut caramel sauce:

1 can coconut milk

1/2 c. brown sugar

1/4 tsp. vanilla

For garnish/accompaniment:

ube ice cream (available at Asian markets)

click to enlarge youka1-2-f9745bdafee1cb80.jpg

For coconut caramel sauce:

Combine all ingredients and let cook over medium-high heat, stirring once it reaches a boil. Reduce to 1/2 cup.

For lumpia:

Wash the purple yam thoroughly; peel and slice it into big chunks and boil until tender. Cool, then mash.

In a deep pot or saucepan, combine all the ingredients except the butter, lumpia wrappers and oil. Stir to combine well and on medium-high heat, cook until the mixture thickens. Keep stirring while cooking to avoid lumps. Halfway through the cooking, add the tablespoon of butter. Mix well and continue cooking until it starts to pull away from the sides of the pot/pan, and when you get a scoop, it doesn't fall out of the spoon.

Transfer the sweetened purple yam into a well-buttered dish. Let it cool down. Once cool, stuff your wrappers with the yam paste, to the size you desire. Then deep-fry. Out of the fryer, drizzle the ube lumpia with coconut caramel sauce and add a scoop of ube ice cream.

Aftertaste

Making lumpia is one of our family traditions. We use purple sweet potato (kamote), and boil or deep-fry it with brown sugar. Deep frying it lumpia-style with coconut sauce paired with ube ice cream or vanilla ice cream is my favorite snack. In the Philippines, there is no fall season (only rainy season). In the States, fall season brings the pumpkin and sweet potato. In my mind, those bring me back to my favorite snack, ube halaya lumpia. Try them once and you will be a fan for sure.

— Submitted by Chef/Owner Emilou Savage

  • You-Ka Café

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