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Ube Halaya Recipe - Creamy Filipino Purple Yam Jam

YUMMY KITCHEN
A creamy, sweet Filipino dessert made with purple yam, condensed milk, coconut milk, sugar, butter and vanilla. This homemade ube halaya is perfect for holidays, family gatherings, or as a topping for your favorite Filipino desserts.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert, Merienda
Cuisine Filipino
Servings 8
Calories 330 kcal

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

Calories: 330kcalCarbohydrates: 55gProtein: 7gFat: 13gSaturated Fat: 10gCholesterol: 20mgSodium: 120mgFiber: 4gSugar: 35g
Keyword Creamy Ube Halaya, Easy Filipino Dessert, Filipino Ube Halaya, Homemade Ube Jam, Purple Yam Dessert, Purple Yam Jam, Ube Dessert Recipe, Ube Halaya Cake, Ube Halaya Recipe, Ube Recipe
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