Ube halaya or purple yam is a favorite yam dessert eaten on its own or used as an ingredient for various desserts, as topping or as pastry filling (hopia).
This dessert is made from boiled purple that is grated, shredded, or mashed and combined with a can of condensed milk, vanilla extract and butter in a pan, and cooked in medium fire. Thoroughly mixed together, ube halaya has the consistency of a ‘jam’ and serves as a fine accompaniment to many desserts such as halo-halo (as topping), added to ice desserts or a variety of rice cakes.
The flaky hopiang munggo
Hopia(pronounced as ‘Ho-PYA,’ literally ‘good biscuit’) is a popular Filipino bean-filled pastry originally introduced by Fujianese immigrants to the Philippines during the early years of the American colonial period in the country.
Hopia comes in two variants, a flaky type which uses Chinese puff pastry and the cake dough type which uses a soft cookie dough similar in texture and taste to the wrapper dough for fig cakes.
In the Philippines the most popular is the flaky hopiang mungo and as its name implies, is filled with sweet split mung bean paste. Hopiang baboy (pork) is filled with a bread crumb paste studded with candied winter melon, flavoured with green onions and enriched with candied pork fat which originally gave it its name.
Hopiang ube (purple yam) has also become a favourite among Filipinos due to the popularity of ube, the purple yam paste that is traditionally served for the main Christmas dinner. The ube paste which has great flavour is also used for classic Pinoy desserts such as halo-halo and other sweet pastries.
The cake dough type also called hopiang Hapon (or Japanese hopia) is usually filled with sweet adzuki bean paste and when formed into round cakes look similar to small moon cakes served for the Chinese Autumn Festival. They are sometimes formed into cubes and cooked on a griddle one side at a time instead of being baked in an oven. (From Wikipedia)