How long does Ube Halaya last?

Ube Halaya can last up to 1 week in the fridge if stored in an airtight container. Make sure it’s completely cooled before sealing it to prevent condensation, which can affect the texture. If you want to keep it longer, you can freeze it for up to 1 month . To freeze, portion it into smaller containers or wrap it tightly in plastic wrap. When you’re ready to enjoy it, thaw it in the fridge overnight and give it a good stir to restore its creamy consistency. Freezing might slightly alter the texture, but it’ll still taste delicious!

Is ube the same as Taro?

Nope, they’re not the same! Ube (purple yam) and taro are both root vegetables, but they have distinct flavors, textures, and colors. Ube has a vibrant purple hue and a sweet, nutty flavor, making it perfect for desserts. Taro, on the other hand, is lighter in color (usually white or pale purple) and has a milder, slightly earthy taste. While they can sometimes be used interchangeably in recipes, the results will be different. If you’re making Ube Halaya, stick with ube for that signature flavor and color.

How do you make Ube Halaya from scratch?

To make Ube Halaya, boil and grate purple yams, then cook them with coconut milk, evaporated milk, condensed milk, butter, and sugar until thickened. The mixture is then cooled and often topped with latik (coconut curds) or grated cheese.

Can I use ube powder instead of fresh ube?

Yes, ube powder can be rehydrated and used as a substitute when fresh or frozen ube is unavailable. However, the flavor might be less intense compared to using fresh ube.

How to Make Ube Halaya: A Creamy Purple Yam Jam Recipe

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.