Ube Halaya is a popular Filipino jam made from purple yam, offering a rich, creamy, and sweet dessert. Easy to make from scratch, this homemade version tastes far better than store-bought.
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Ube Halaya, or ube jam, stands out as one of the simplest traditional Filipino dessert to prepare, making it an ideal complement to various other Filipino ube-based treats like ube crinkles, ube cinnamon rolls, or polvoron, featured in my everything-ube recipes.
This is a classic dessert made from purple yams, coconut milk, and condensed milk, this delightful dessert offers a delightful balance of sweetness and creaminess that will transport you to the heart of Filipino flavors.
I remember my mom asking me to stir it until it thickened when I was a kid, and I must admit, it wasn't my favorite task.
But really, making this delightful Ube Halaya is easy—just stir until it thickens for a bit of an arm workout. With minimal effort, you'll create a lusciously thick and flavorful treat that's sure to impress.
Jump to:
- Why You'll Love This Recipe?
- What is Ube?
- Purple Sweet Potato vs Ube
- 🥘Ingredients For Ube Halaya
- 🔪How to Make Ube Halaya
- Top Tip
- What Else Can You Make with Ube Halaya?
- What Do You Eat With Ube Jam?
- How To Store or Freeze Ube Halaya
- Frequently Asked Questions (FAQ)
- More Filipino Favorites
- 📋 Recipe
- Creamy Ube Halaya Recipe (Purple Yam Jam)
Why You'll Love This Recipe?
- Vibrant Color: The gorgeous purple hue adds a pop of color to any dessert table on normal day or special occasions.
- Rich and Creamy: Every bite is a luscious, velvety experience that melts in your mouth.
- Simple Ingredients: Made with just a few pantry staples, this is an easy and hassle-free.
- Versatile: Enjoy it on its own, as a spread, or as a topping for your favorite desserts.
- Customizable: Adjust the sweetness and flavors to suit your taste—make it your own!
- Kid-Friendly: The sweet, creamy texture is a hit with kids and adults alike.
- Perfect for Sharing: Whether for a family gathering or a special occasion, this treat is sure to impress.
What is Ube?
Ube (pronounced oo-beh) is a vibrant purple yam native to South Asia. It's a popular ingredient in Filipino cuisine, prized for its beautiful color, slightly sweet and nutty flavor, and creamy texture. Often used in desserts like ube halaya (jam), ube's versatility extends to ice cream, sweet breads, and even cakes.
Purple Sweet Potato vs Ube
They are different!
Ube and Okinawan purple sweet potatoes are often confused due to their similar vibrant purple color, but they are actually distinct ingredients with different origins and flavors. Ube, also known as purple yam, is native to the Philippines and is a key ingredient in many Filipino desserts. It has a rich, nutty flavor (with hints of pistachio and vanilla) and a starchy texture that makes it perfect for sweet treats like Ube Halaya, cakes, and ice cream. The unique taste and vivid purple hue of ube come from natural pigments called anthocyanins, which also give it a slightly earthy undertone.
On the other hand, the Okinawan purple sweet potato, which is commonly used in Hawaiian and Japanese cuisine, has a slightly different flavor profile. It is sweeter and denser compared to ube, with a milder taste that makes it versatile in both sweet and savory dishes. Unlike ube, the Okinawan sweet potato is not a yam but a true sweet potato. While both are beloved for their striking color and delicious taste, they are not interchangeable in recipes due to their differing textures and flavors.
🥘Ingredients For Ube Halaya
- Grated Purple Yam (Ube): The main ingredient! I typically use frozen grated yam from Asian market or local filipino grocery store for convenience, but you can also buy fresh ube roots and grate them yourself.
- Condensed Milk: Adds rich sweetness and a velvety texture to the dish.
- Unsweetened Coconut Milk: Adds a subtle tropical flavor without overpowering the ube.
- Salted Butter: Contributes luxurious richness and a hint of savory depth.
- Ube Extract: Enhances the purple hue and intensifies the ube flavors, add more to achieve deep purple color
🔪How to Make Ube Halaya
- Combine Ingredients in a Pot: Start by grabbing a reliable pot. Toss in the grated frozen yam, coconut milk, sweetened condensed milk, and a generous dollop of butter. Mix it all together until it’s smooth and luscious.
- Cook Until Thick: Place the pot over medium-low heat and let the magic happen! Stir constantly until the mixture thickens into a thick paste and turns creamy. It may take a bit of time- about 20-25 minutes. Make sure you stir from the bottom of the pot. This is where the transformation happens—keep that spoon moving!
Enhance the Flavor: If you’re feeling adventurous, add a pinch of salt if you’re using unsalted butter. For an extra boost, a splash of ube extract gives a vibrant color and a deeper flavor. It’s all about the little things that make a big difference!
- Stir to Perfection: Keep stirring until the mixture holds its shape and comes together beautifully. It’s like conducting a flavor symphony—each stir brings you closer to dessert perfection!
- Transfer and Chill: Once you’ve reached the perfect consistency, transfer the mixture into a greased dish or mason jar. Smooth it out, give it a little tap, and refrigerate to set. Patience is key—it’ll be worth it for best result!
Add Garnishes (Optional): For the finishing touch, sprinkle some grated cheese or desiccated coconut before serving. These final touches make your Ube Halaya truly shine.
Now, who's ready to dive in and enjoy a taste of Filipino sweetness?
Top Tip
Cook the grated ube slowly over low heat to prevent scorching and ensure even cooking. Additionally, stirring constantly and patiently until the mixture thickens will result in a smoother and creamier texture.
What Else Can You Make with Ube Halaya?
Beyond the delicious ube halaya itself, ube's vibrant flavor and creamy texture can be enjoyed in a wide variety of treats!
- Ube ice cream: Mix it into your favorite vanilla ice cream base for a vibrant and creamy ube flavor.
- Ube pandesal: Stuff your homemade pandesal with Ube Halaya for a sweet surprise inside.
- Ube Pancakes or Waffles: Add a dollop to your pancake or waffle batter for a delightful breakfast upgrade.
- Ube Crinkle cookie: Incorporate it into crinkle cookie dough for a chewy, soft cookie with a ube twist.
- Ube champorado: Warm up with a comforting bowl of ube champorado, rice porridge made even more decadent with ube.
- Ube cheesecake:Swirl it into a classic cheesecake for a beautiful and tasty marbled effect.
- Ube Tarts: Fill tart shells with Ube Halaya for a bite-sized treat that’s both rich and colorful.
- Ube cassava cake: Indulge in a delightful fusion dessert with a cassava cake base and a rich ube layer.
- Ube Cake: Use it as a filling or frosting for cakes, adding a unique twist to your baked goods.
- Ube Milkshake: Blend it with milk and ice cream for a thick, creamy, and refreshing ube milkshake.
- Ube Rolls: Spread it inside a sweet roll dough before baking for a visually stunning and delicious dessert.
- Halo-Halo: Top your halo-halo with ube halaya!
- Nilupak na Ube: Mix Ube Halaya with mashed cassava or plantains, then top with butter and grated coconut for a traditional Filipino treat.
For even more ube inspiration, check out my collection of ube recipes!
What Do You Eat With Ube Jam?
- Bread: Enjoy ube halaya spread on pandesal (soft rolls)
- Toast: Spread it on toast for a unique breakfast or snack.
- Snacks: Pair it with leche flan (custard), halo-halo (shaved ice dessert).
- Ice cream: Swirl it into vanilla ice cream for a vibrant and flavor-packed treat.
- Fillings: Use it as a filling for pastries like croissants or donuts, adding a delightful surprise.
- Yogurt bowls: Top your yogurt with ube halaya and your favorite toppings like granola, seeds, or berries.
How To Store or Freeze Ube Halaya
The shelf life of Ube Halaya can vary depending on how it's stored. When refrigerated in an airtight container, it can generally last for about 1 to 2 weeks.
For longer storage, you can freeze Ube Halaya, and it should stay good for up to 2 to 3 months.
However, for the best quality and taste, it's recommended to consume it within the earlier part of these timeframes. Always check for any signs of spoilage, such as off smells or changes in color or texture, before consuming.
Frequently Asked Questions (FAQ)
Most Asian grocery stores carry grated ube, either frozen or fresh. Some gourmet or health food stores might stock frozen grated ube as well.
Ube halaya can be part of a healthy diet! Its vibrant purple color comes from purple yam, packing you with fiber and Vitamin C. Plus, it boasts antioxidants that may protect your cells.
But remember, Ube halaya's sweetness comes from added sugars, so enjoy it mindfully as a treat. Think of it as a delicious way to fuel your day, but pair it with other healthy choices for a balanced meal.
Ube halaya, made with purple yam and coconut milk, is naturally gluten-free! Just double-check ingredients for added starches or thickeners to be extra sure.
Ube halaya freezes like a champ! Store leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge for creamy goodness, or microwave in short bursts for a quick treat. Just remember, the texture might be slightly softer after thawing, but the delicious ube flavor stays strong!
Check if it has thickened significantly. It should hold its shape and have a rich, creamy consistency without being runny.
Ube refers to the purple yam used in various Filipino desserts, while halaya is a sweet, creamy jam made from cooked and mashed ube. Ube halaya is a popular Filipino treat enjoyed on its own or as an ingredient in other desserts.
More Filipino Favorites
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📋 Recipe
Creamy Ube Halaya Recipe (Purple Yam Jam)
Equipment
- 1 non-stick wok
- 1 glass or aluminum container (about 2-3 llanera)
Ingredients
- 1 pound grated purple yam/ ube
- 14 ounce condensed milk
- 13 ounce unsweetened coconut milk
- ¼ cup salted butter
- ½ teaspoon ube extract if you want a deeper purple color (optional)
Instructions
- Combine Ingredients in a Pot: Start by grabbing a reliable pot. Toss in the grated frozen yam, coconut milk, sweetened condensed milk, and a generous dollop of butter. Mix it all together until it’s smooth and luscious.
- Cook Until Thick: Place the pot over medium-low heat and let the magic happen! Stir constantly until the mixture thickens into a thick paste and turns creamy. It may take a bit of time- about 20-25 minutes. Make sure you stir from the bottom of the pot. This is where the transformation happens—keep that spoon moving!
- Enhance the Flavor: If you’re feeling adventurous, add a pinch of salt if you’re using unsalted butter. For an extra boost, a splash of ube extract gives a vibrant color and a deeper flavor. It’s all about the little things that make a big difference!
- Stir to Perfection: Keep stirring until the mixture holds its shape and comes together beautifully. It’s like conducting a flavor symphony—each stir brings you closer to dessert perfection!
- Transfer and Chill: Once you’ve reached the perfect consistency, transfer the mixture into a greased dish or mason jar. Smooth it out, give it a little tap, and refrigerate to set. Patience is key—it’ll be worth it for best result!
- Add Garnishes (Optional): For the finishing touch, sprinkle some grated cheese or desiccated coconut before serving. These final touches make your Ube Halaya truly shine.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Becky says
Can a different milk be used if someone cannot have coconut milk?
Rose Sioson says
Hi Becky! Yes, you can swap the coconut milk, just know the flavor and texture will be a little different. A good option is evaporated milk or whole milk. You’ll still get a rich, creamy halaya, just without the coconut taste. I personally have used evaporated milk when I ran out of coconut milk and it was still really good. You may also want to add a little extra butter to make up for the richness you’d normally get from the coconut milk.