Milk Bread and Ube Butter

Anything is better homemade. That's a statement I thoroughly believe. Especially right after I bit into freshly buttered milk bread with a light spread of ube halaya.

If that didn't make you salivate I don't know what will.

For this recipe, we followed King Arthur Flour Milk Bread. The link is right here: https://www.kingarthurflour.com/recipes/japanese-milk-bread-rolls-recipe

This recipe is delicious and so simple. It is utterly foolproof. Milk bread is widely popular in Asian cuisine. By using a method called tangzhong the bread becomes poofy, soft, and long-lasting. I decided that this type of bread would go well with halaya.

UBE HALAYA

This ube jam/butter is rich and creamy. The best halaya is made with fresh grated ube (purple potato). Unfortunately, it's pretty darn hard to come across fresh ube. So I had to settle for a frozen alternative (which is perfectly fine!). The flavor of ube is so hard to describe. It's such a unique taste. The best way to define it is sweetly starchy. Trust me, you'll like it.

-1 can of evaporated milk

-1 can of condensed milk

-1 package of frozen, grated ube

-3 tablespoons of butter

1) Melt butter in a large wok. Add evaporated milk, condensed milk, and ube.

2) Bring to a boil, then lower heat, constantly stirring over the course of 45 minutes, until thick. (You can tell the halaya is ready when it starts to stick to the bottom of the pan).

3) Place halaya in a large container, let cool.

I buttered a slice of the milk bread and toasted it till the butter browned.

Look at that! Like really, look at that!

I spread the halaya thinly over the buttered part of the toast.

I'm being honest. This makes for an incredible breakfast. Hearty, sweet, and so filling. Try it with your favorite cup of dark hot chocolate or piping black coffee.