Ube Halaya Recipe – Creamy Filipino Purple Yam Jam
Ube Halaya is a beloved Filipino dessert made with purple yam, condensed milk, sugar, coconut milk, butter, and vanilla. Its vibrant purple color and creamy sweetness make it a favorite for holidays, family gatherings, and everyday treats.
Ube Halaya Recipe – Creamy Filipino Purple Yam Jam
Equipment
- Cooking pot for boiling
- Knife and cutting board
- Blender or food processor
- Strainer
- Large mixing bowl
- Heavy-bottomed pan
- Wooden spoon or heat-resistant spatula
- Measuring cups and spoons
- Molds or airtight containers
Ingredients
- 500 grams purple yam peeled and cubed
- 1 can condensed milk 390 grams
- ½ cup white sugar
- 1½ cups coconut milk
- 2 tablespoons butter or margarine
- 1½ teaspoons vanilla extract
- Water enough to cover the purple yam for boiling
Instructions
- Boil the Yam: Place the cubed purple yam in a pot and cover with water. Bring to a boil and cook until fork-tender.
- Drain and Cool: Drain the yam thoroughly and let it cool until comfortable to handle.
- Blend: Blend the cooked yam with the coconut milk until smooth. Work in batches if needed.
- Strain: Pass the mixture through a strainer to remove lumps and fibrous pieces.
- Combine: Transfer the mixture to a heavy-bottomed pan. Add the condensed milk and sugar, then mix well.
- Cook: Cook over medium heat for about 20 minutes, stirring continuously and scraping the bottom and sides to prevent burning.
- Add Flavorings: Add the butter or margarine and vanilla extract. Stir until combined.
- Thicken: Continue cooking and stirring for another 10–15 minutes, or until thick and beginning to pull away from the sides of the pan.
- Transfer and Cool: Place the halaya in lightly greased molds or containers. Smooth the surface and let it cool before covering and refrigerating.
- Serve: Enjoy on its own or add grated cheese or latik before serving.
Notes
- Smooth texture: Blend the cooked yam thoroughly and strain it before cooking.
- Adjust sweetness: Condensed milk already contains sugar, so reduce the white sugar if you prefer less sweetness.
- Prevent burning: Stir continuously, especially as the mixture thickens. Use a heavy-bottomed pan and lower the heat if necessary.
- Optional ube extract: Add a small amount if you want a stronger ube aroma or deeper purple color.
- Toppings: Grated cheese and latik are popular choices.
- Storage: Refrigerate in an airtight container and consume within approximately 3–4 days. For longer storage, freeze in a suitable container and thaw in the refrigerator.
Nutrition
This Ube Halaya Recipe uses simple ingredients to make homemade purple yam jam. Enjoy it on its own, top it with grated cheese or latik, or use it in cakes, pastries, ice cream and halo-halo. The process takes patience, especially when stirring the thickening mixture, but the steps are easy to follow.
Watch how to Cook Ube Halaya
What Is Ube Halaya?
Ube halaya, also called ube jam or purple yam jam, is a Filipino sweet made by cooking purple yam with milk and sugar until thick. It is commonly served during Christmas, New Year, fiestas, and other family celebrations.
You can serve it in small portions as a dessert or use it as an ingredient in other sweets. Its rich color and distinct flavor make it a familiar favorite in Filipino kitchens.
What Is Ube?
Ube is a purple yam, a starchy root vegetable with a naturally violet interior and a mild, earthy sweetness. It is widely used in Filipino desserts. Ube is different from taro, another root vegetable used in both sweet and savory dishes.
Fresh purple yam gives this recipe its main flavor and color. If you want a stronger aroma or deeper color, you can add a little ube extract, though it is optional.
Why You’ll Love This Recipe
- Simple ingredients: The recipe uses familiar ingredients that are easy to find.
- Creamy texture: Blending and straining the yam helps create smooth halaya.
- Great for celebrations: Serve it during holidays, birthdays, and family gatherings.
- Versatile: Enjoy it by itself or use it in other Filipino desserts.
- Adjustable sweetness: You can slightly reduce the sugar to suit your taste.
Ingredients for Ube Halaya
- 500 grams purple yam, peeled and cubed
- 1 can condensed milk (390 grams)
- ½ cup white sugar, adjusted to taste
- 1½ cups coconut milk
- 2 tablespoons butter or margarine
- 1½ teaspoons vanilla extract
- Water, enough to boil the yam
Ingredient tip: Condensed milk already adds sweetness, so taste the mixture before adding extra sugar. Ube extract is optional and should be added sparingly.
How to Cook Ube Halaya
Step 1: Boil the Purple Yam
Peel the yam and cut it into evenly sized cubes. Place the pieces in a pot and add enough water to cover them. Bring to a boil, cover, and cook until the yam is soft enough to mash with a fork. Cooking time depends on the size of the cubes.
Step 2: Drain and Cool
Drain the yam thoroughly and let it cool until comfortable to handle. Removing excess water helps keep the mixture from becoming too loose.
Step 3: Blend Until Smooth
Place the cooked yam in a blender or food processor. Add the coconut milk and blend until smooth, working in batches if needed. If you do not have a blender, mash the yam thoroughly with a fork or potato masher.
For a finer texture, press the mixture through a strainer into a large bowl. Use a spatula to push the yam through and scrape the underside of the strainer.
Step 4: Combine the Ingredients
Transfer the smooth yam mixture to a large, heavy-bottomed pan. Add the condensed milk and sugar, then stir until combined. Taste and adjust the sugar if desired.
Step 5: Cook and Stir
Place the pan over medium heat. Cook for about 20 minutes, stirring continuously with a sturdy spatula or wooden spoon. Scrape the bottom and sides often because the mixture can stick and burn as it thickens.
Lower the heat if it bubbles too strongly or starts sticking. Continue stirring so the mixture cooks evenly.
Step 6: Add Butter and Vanilla
Add the butter or margarine and vanilla extract. Stir until the butter melts and everything is combined. Continue cooking and stirring for another 10–15 minutes, or until the halaya is thick and begins pulling away from the sides of the pan. Cooking time varies with the moisture in the yam and the heat.
Be careful: thick mixtures can bubble and splatter. Lower the heat if needed.
Step 7: Transfer and Cool
Lightly grease molds or containers if you plan to unmold the halaya. Transfer the mixture and smooth the top. Let it cool, then cover and refrigerate. Add your chosen toppings before serving.
Tips for the Best Ube Halaya
Choose good purple yam. Use firm yam without signs of spoilage for the best flavor.
Blend well. Blending and straining help remove lumps and fibrous pieces.
Use a heavy-bottomed pan. It distributes heat more evenly and helps prevent scorching.
Keep stirring. Scrape the bottom and corners of the pan as the mixture thickens.
Adjust the sweetness. Condensed milk is already sweet, so add sugar according to your preference.
Watch the consistency. Halaya thickens as it cools. Stop cooking when it is thick but still easy to stir, rather than letting it become dry.
Variations and Toppings
- Cheese: Top with grated cheese for a sweet-and-salty combination.
- Latik: Add toasted coconut curds for a traditional Filipino topping.
- Dessert filling: Spread the halaya in cakes, bread, pastries, or cookies.
- Ube ice cream: Mix some into an ice cream base for purple yam flavor.
- Halo-halo: Add a spoonful to halo-halo for extra sweetness.
If you need a looser filling for another recipe, mix in a little coconut milk or water and heat gently until combined. Adjust the consistency for the dessert you are preparing.
Serving Suggestions
Serve ube halaya chilled or slightly cool in small dessert portions. Its rich sweetness means a little can go a long way, especially after a hearty Filipino meal. For a simple presentation, spoon it into small bowls and finish with grated cheese or latik just before serving.
You can also spread it on toasted bread, layer it into a dessert cup, or use it between cake layers. When using it as a filling, make sure the halaya has cooled completely so it does not soften the other components. If it becomes too firm in the refrigerator, let it sit briefly at room temperature and stir until spreadable.
How to Store Ube Halaya
Transfer cooled halaya to a clean, airtight container and refrigerate promptly. For best quality, eat it within about 3–4 days. Always use a clean spoon when serving.
You can also freeze it in a freezer-safe container for longer storage. Thaw in the refrigerator and stir before serving, since freezing may slightly change the texture. Discard it if you notice mold, an unusual smell, or other signs of spoilage.
Frequently Asked Questions
Can I make ube halaya without coconut milk?
Yes. You can use a different milk-based variation, but the flavor and texture will change. This recipe uses coconut milk for its creamy consistency and subtle coconut flavor.
Why is my ube halaya too soft?
It may contain too much moisture or need more cooking. Continue cooking over low heat while stirring until it thickens. It will firm up further as it cools.
Can I use frozen ube?
Yes. Use plain purple yam without added sugar or flavoring. Thaw safely and drain excess moisture before blending.
What if I don’t have a blender?
Mash the cooked yam thoroughly with a fork or potato masher. Straining it afterward helps make the texture smoother.
Conclusion
This Ube Halaya Recipe is a delicious way to enjoy a classic Filipino dessert at home. Purple yam, condensed milk, coconut milk, sugar, butter, and vanilla come together in a creamy treat for everyday snacking or special celebrations.
Stir patiently as it cooks, then serve it plain, add cheese or latik, or use it in your favorite desserts. Make a batch for your next gathering and share the comforting sweetness of homemade ube halaya with family and friends!
Ube Halaya Recipe (Tagalog)
MGA SANGKAP:
- 500 gramo o kalahating kilo ng ube (nabalatan na at nahiwa ng malalaki)
- 1 lata ng condensed milk (390 gram)
- ½ tasa ng puting asukal
- 1 ½ tasa ng gata
- 2 kutsarang mantikilya o margarin
- 1 ½ kutsaritang vanilla extract
PAANO LUTUIN:
- Pakuluan ang mga mga piraso ng ube hanggang sa lumambot. Kapag malambot, itapon ang tubig at hayaan itong lumamig.
- Kapag malamig na, gumamit ng blender o food processor para madurog ang mga pinakuluang ube. Ilagay ang gata ng niyog. Kapag pino na, kumuha ng strainer at ng isang malaking bowl. Padaanin sa strainer ang ube mixture para mas maging pino.
- Kumuha ng kawali at ilagay ang ube mixture. Sund na ilagay ang condensed milk. Pwede mong dagdagan ng asukal base sa gusto mong tamis. Haluin ito ng mabuti at pakuluan gamit sa katamtamang apoy.
- Lutuin ang mixture habang hinahalo ito ng tuloy tuloy sa loob ng 20 minuto. Kapag malapot na, dahan-dahang kayurin ang gilid at ilalim mixture gamit ang spatula para hindi ito masunog.
- Lutuin ang ube mixture ng 15 minuto pa habang hinahalo. Ilagay ang mantikilya at vanilla extract sa ube mixture (optional na step lamang ito). Lutuin pa ang ube mixture hanggang sa hindi na ito dumidikit sa kawali.
- Ilipat ang ube mixture sa llanera o sa kahit anong lalagyan. Hayaang lumamig ang ube halaya. Maari mong lagyan ng paborito mong toppings bago kainin. Enjoy!
