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Haleyang Bayabas

Nov 30

Ilustrado, a restaurant that showcases heritage Filipino-Spanish cuisine gave everyone a glimpse of our country’s culinary history when it demonstrated well loved dishes from our heroes’ hometowns at The Maya Kitchen recently.

Boni Pimentel, Ilustrado president and his chefs demonstrated many recipes last month including the Laguna inspired Jaleang Bayabas, very ripe guavas peeled and mashed in milk and sugar.

I am familiar with Haleyang Ube but not Haleyang Bayabas so this was such a refreshing dessert and yummy addition to any sandwich. Shoo over guava jam, this Haleyang Bayabas is the one.

jaleang guava1


1 kilo very ripe guavas, peel and blended

1 cup white sugar

1 cup goat or carabao’s milk

2 tbsp salted/unsalted butter (for flavor)


1. Cook the guava in milk for 5 minutes by stirring constantly and continuously.

2. Add in sugar until the juice from the guava and the milk thickens to desired texture.

3. Add butter for flavor then put in serving cup.

4. Refrigerate for thirty minutes to an hour before serving.

(good for 4- 6 persons)

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Noemi Lardizabal-Dado (390 Posts)

Noemi, Editor of Blog Watch and features editor of Philippine Online Chronicles is a 55 year old mother to three kids and is married to Atty. Luis H. Dado. She loves being a full time mother and homemaker after retiring as a Researcher/Consultant from the UP Institute for Small Scale Industries in 1987. Now that her children are all college graduates, she devotes her time to grief support, blogging, new media events and using her blogs to promote online advocacies. Her personal blog is at, which garnered numerous awards such as Best Website, Blog Category during the 9th and 10th Philippine Web Awards. Her blog also won in the Blog- Personal Category of the Web Awards 2007 and Globelines Broadband Family Blog Award (in honor of family-oriented blogging) 2007 Philippine Blog Award. Globe also recognized her as Digital Elder in the 2009 Philippine Blog Award.

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