How to Make Ube Halaya: A Creamy Purple Yam Jam You’ll Love

How to Make Ube Halaya: A Creamy Purple Yam Jam You’ll Love

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Ube Halaya is a vibrant, creamy and sweet Filipino dessert made from purple yam (ube). This traditional treat is cooked with coconut milk, condensed milk, condensed milk, and butter, resulting in a thick, jam-like consistency. Perfect for spreading on toast, topping pastries, or enjoying straight from the jar, Ube Halaya is as versatile as it is delicious. With its rich, nutty flavor and stunning purple hue, this dessert is a must-have for any occasion.

• Total Time: 1 hour
• Yield: About 4 cups

Ingredients

2 cups grated purple yam (ube): Fresh or frozen.

1 can (13.5 oz) coconut milk: Adds creaminess and tropical flavor.

1 can (12 oz) evaporated milk: Helps thicken the mixture.

1 cup condensed milk: Adjust to taste for sweetness.

1/2 cup unsalted butter: Adds richness and binds the ingredients.

1 teaspoon vanilla extract (optional): Enhances flavor.

A pinch of salt: Balances sweetness and enhances flavors.

Instructions

• Prep the Ube:

If using fresh ube, peel and grate it finely. For frozen ube, thaw it completely.

Pro Tip: Wear gloves to avoid staining your hands.

• Melt the Butter:

In a large non-stick pan, melt the butter over medium heat until golden and fragrant.

• Cook the Ube:

Add the grated ube and cook for 5-7 minutes, stirring constantly to soften and infuse with butter.

• Add the Milk:

Pour in the coconut milk and evaporated milk. Stir well and simmer for 10-15 minutes, stirring occasionally to prevent sticking.

• Sweeten It Up:

Add the condensed milk and a pinch of salt. Stir continuously until the mixture thickens.

Pro Tip: Taste and adjust sweetness as needed.

• Finish with Flair:

Stir in vanilla extract (if using) and cook for another 10-15 minutes until the mixture is thick and jam-like.

Pro Tip: The mixture should pull away from the sides of the pan when done.

• Cool and Serve:

Transfer the Ube Halaya to a greased container and let it cool completely.

Pro Tip: Grease the container with butter for easy removal.

Notes

• Storage: Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.
• Serving Suggestions: Spread on toast, use as a pastry filling, or pair with ice cream.
• Variations: Try vegan options with coconut condensed milk or add a pinch of chili powder for a spicy twist.

• Author: Anna Gomez
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Filipino
• Diet: Vegetarian

Nutrition

• Calories: 250
• Fat: 12g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g

Keywords: Ube Halaya, Filipino dessert, purple yam recipe, creamy dessert, sweet spread, traditional Filipino food, ube recipes, easy dessert, vegan ube halaya, dessert variations.

Ube Halaya is the kind of dessert that stops you in your tracks. With its vibrant purple color, rich creaminess, and sweet, nutty flavor, it’s completely addictive. Whether you’re a seasoned dessert maker or just someone who enjoys a satisfying snack (we see you!), this Filipino classic is bound to become your next obsession.

What makes Ube Halaya truly special isn’t just its unique taste—it’s how incredibly versatile it is. Spread it on toast, fill your favorite pastries with it, or enjoy it straight from the jar (we won’t judge!). Best of all, it’s surprisingly easy to make. With just a few simple ingredients and a bit of patience, you can create a homemade treat that’ll wow your family and friends.

What Is Ube Halaya?

Ube Halaya is a traditional Filipino dessert made from purple yam (ube). It’s cooked down with creamy ingredients like coconut milk, evaporated milk, and condensed milk until it turns into a thick, jam-like spread. Think of it as the Filipino version of sweet potato pie filling but with a vibrant purple twist.

Fun fact: Ube has been a staple in Filipino cuisine for generations, often served during fiestas, holidays, and family gatherings. It’s also the star ingredient in other desserts like Ube Halaya Recipe and Ube Cheesecake. The deep purple color comes naturally from the yam, making it as beautiful as it is delicious.

Ingredients for Ube Halaya

Here’s everything you’ll need to make Ube Halaya at home. Don’t worry—it’s all simple, easy-to-find ingredients and tools.

• 2 cups grated purple yam (ube), fresh or frozen
• Fresh ube gives the best flavor, but frozen grated ube works just as well and saves time.
• 1 can (13.5 oz) coconut milk
• This adds a rich, creamy texture and a hint of tropical flavor.
• 1 can (12 oz) evaporated milk
• Evaporated milk helps thicken the mixture and adds a smooth consistency.
• 1 cup condensed milk (adjust to taste)
• This is where the sweetness comes in. Start with less and add more if you like it sweeter.
• 1/2 cup unsalted butter
• Butter adds richness and helps bind everything together.
• 1 teaspoon vanilla extract (optional)
• A splash of vanilla enhances the flavor, but it’s optional.
• A pinch of salt
• Salt balances the sweetness and brings out the flavors.

Fresh ube gives the best flavor, but frozen grated ube works just as well and saves time.

Tools

• Large non-stick pan
• A non-stick pan is a must to prevent the mixture from sticking and burning.
• Wooden spoon or spatula
• You’ll need this for constant stirring to achieve that smooth, creamy texture.
• Grater (if using fresh ube)
• A box grater works perfectly for grating fresh ube.
• Mixing bowls
• For prepping and combining ingredients.
• Measuring cups and spoons
• To ensure accurate measurements for the perfect consistency.

How to Make Ube Halaya (Step-by-Step)

Let’s break it down into simple, easy-to-follow steps. Don’t worry—it’s not as complicated as it looks!

• Prep the Ube:

• If you’re using fresh ube, peel and grate it finely. For frozen ube, just thaw it out.
• Pro Tip: Wear gloves when handling fresh ube—it can stain your hands!

• Melt the Butter:

• In a large non-stick pan, melt the butter over medium heat. Let it get golden and fragrant.

• Cook the Ube:

• Add the grated ube and cook for 5-7 minutes, stirring constantly. This helps soften the ube and infuse it with the butter.

• Add the Milk:

• Pour in the coconut milk and evaporated milk. Stir well to combine and let it simmer for 10-15 minutes.
• Pro Tip: Stir occasionally to prevent sticking and ensure even cooking.

• Sweeten It Up:

• Add the condensed milk and a pinch of salt. Keep stirring until the mixture thickens.
• Pro Tip: Taste as you go and adjust the sweetness to your liking.

• Finish with Flair:

• Stir in the vanilla extract (if using) and cook for another 10-15 minutes until it’s thick and jam-like.
• Pro Tip: The mixture should pull away from the sides of the pan when it’s done.

• Cool and Serve:

• Transfer the Ube Halaya to a greased container and let it cool completely.
• Pro Tip: Grease the container with butter to make it easier to remove the halaya later.

Pro Tips for Perfect Ube Halaya

• Use a non-stick pan: This is non-negotiable unless you want to spend hours scrubbing your pan.
• Stir constantly: It’s a bit of a workout, but it’s worth it for that creamy, lump-free texture.
• Adjust the sweetness: Start with less condensed milk and add more if needed. You can always add, but you can’t take away!
• Top it with grated cheese or toasted coconut: These add a delicious contrast to the sweetness.

Ways to Enjoy Ube Halaya

Ube Halaya is incredibly versatile. Here are some fun ways to enjoy it:

• Spread it on toast or Cheat’s Sourdough for a quick snack.
• Use it as a filling for cakes, pastries, or cookies.
• Pair it with ice cream for a decadent dessert.
• Layer it in Pumpkin Spice Babka Loaf: This classic Filipino dessert is even better with a dollop of Ube Halaya.

Nutrition Facts

Why Ube Halaya Is Good for You

Ube Halaya isn’t just a treat for your taste buds—it’s also packed with nutritional benefits that make it a dessert you can feel good about. Let’s start with the star ingredient: purple yam (ube). This vibrant root vegetable is loaded with antioxidants, which help fight inflammation and protect your cells from damage. It’s also a great source of dietary fiber, which supports digestion and keeps you feeling full longer. Plus, ube is rich in vitamins and minerals, including Vitamin C for immune support and potassium for heart health.

Then there’s coconut milk, which adds a dose of healthy fats known as medium-chain triglycerides (MCTs). These fats are easily digested and can provide a quick energy boost. While condensed milk adds sweetness, it also contributes calcium and protein, making this dessert a bit more balanced than your average treat.

Of course, Ube Halaya is still a dessert, so moderation is key. But when you’re craving something sweet, it’s nice to know you’re also getting a dose of nutrients. Pair it with fresh fruit or a sprinkle of nuts for an even healthier twist!

Creative Variations to Try

• Vegan Ube Halaya: Swap condensed milk for coconut condensed milk and use vegan butter.
• Spicy Twist: Add a pinch of chili powder for a surprising kick.
• Ube Halaya Ice Cream: Blend the halaya with heavy cream and freeze for a creamy treat.

Common Mistakes to Avoid

• Making Ube Halaya is pretty straightforward, but there are a few pitfalls that can trip you up if you’re not careful. Here’s how to avoid them:
• Overcooking the Mixture:
  One of the most common mistakes is overcooking the ube mixture. If you cook it for too long, it can become dry and crumbly instead of creamy and smooth. Keep an eye on the consistency—it should be thick but still spreadable, like jam.
• Skipping the Stirring:
  Stirring is key to preventing the mixture from sticking to the pan or burning. If you don’t stir enough, you might end up with unevenly cooked ube or, worse, a burnt bottom. Grab a wooden spoon and stir like your dessert depends on it (because it does!).
• Using Too Much Sugar:
  Condensed milk is sweet, and it’s easy to go overboard. Start with less and taste as you go. You can always add more, but you can’t take it out once it’s in.
• Not Using a Non-Stick Pan:
  Ube Halaya is sticky by nature, so using a regular pan can make cleanup a nightmare. A non-stick pan is your best friend here.
• Rushing the Cooling Process:
  Let the halaya cool completely before serving or storing. If you try to transfer it too soon, it might not be set properly. Patience is a virtue!
• By avoiding these mistakes, you’ll end up with a perfectly creamy, dreamy Ube Halaya every time.

More Recipes You’ll Love

Looking for more delicious ideas? Check out these recipes:

• Ube Halaya Stuffed Pandesal
• Bread Without an Oven
• Sheet Pan Sausage and Veggies
• Cream Puff Cake
• Peanut Butter and Jelly Traybake

FAQs For Ube Halaya

Final Thoughts

Ube Halaya is more than just a dessert—it’s a celebration of flavor, color, and tradition. Whether you’re making it for a special occasion or just because this creamy purple yam jam is sure to impress. So grab your apron, get cooking, and let’s make some magic with ube!

Looking for more beginner-friendly dessert ideas? Check out these Fluffy Blueberry Muffins Made Easy: A Beginner’s Guide on Pinterest for another sweet treat you’ll love to try next!