If there is one dessert I would call truly Filipino, it is this one. Every ube recipe on this blog comes back to ube halaya, and I mean that literally. I do not think you can call something ube if the only ube in it is powder or extract. There has to be halaya.
It is the purple yam jam behind ube muffins, cassava cake, ice cream, and pandesal, and the homemade version tastes nothing like the jarred kind. Four main ingredients, one pot, about 25 minutes of stirring, and you get two llaneras.
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What is Ube Halaya?
Ube halaya, also called halayang ube or ube jam, is a classic Filipino dessert made by slowly cooking purple yam until it turns thick, smooth, and glossy. The traditional version adds condensed milk and butter for extra richness, often served in llanera molds and topped with cheese or latik for holidays and celebrations.
The word halaya comes from the Spanish jalea, meaning jelly or jam, though ube halaya is denser and richer than a typical fruit jam, smooth enough to spread, but firm enough to hold its shape once chilled.
What Is Ube?
Ube is a purple yam popular in the Philippines and across Southeast Asia. It's often confused with taro or purple sweet potato, but it has its own flavor and texture, mildly sweet, a little nutty, and naturally creamy, which is exactly why it works so well in desserts.
Its bright purple color comes from natural pigments called anthocyanins. Some people add ube extract to boost the color in ube halaya, since frozen grated ube can lose some of its brightness as it cooks.
Purple Sweet Potato vs Ube
They're not the same plant, even though they're often sold as substitutes for each other. Ube is a yam (Dioscorea alata), naturally sweet, faintly vanilla-like, with a dense, starchy texture. Purple sweet potato is, as the name says, a sweet potato, sweeter and moister, with a different, less nutty flavor.
If you can't find real ube, purple sweet potato is a reasonable substitute in a pinch, the color is close, but the flavor won't be quite the same. Frozen grated ube, sold at Filipino or Asian grocery stores, is the more accurate choice for this recipe.
Ingredients
- Frozen grated ube: The base of the jam. Look for it in the frozen section of a Filipino or Asian grocery store, already peeled and grated, no need to prep it yourself. Thaw before using.
- Sweetened Condensed milk: Adds sweetness and helps the jam turn out smooth and glossy.
- Coconut milk: Adds richness and a subtle coconut flavor. Use full-fat for the best texture.
- Salted Butter: Stirred in for shine and a richer finish.
- Salt (optional): A pinch balances the sweetness if you're using unsalted butter.
- Ube extract (optional): Boosts the color and ube flavor, especially useful since frozen grated ube can lose some brightness as it cooks.
Substitution and Addition
- No coconut milk? Use evaporated milk or whole milk instead, you'll lose a bit of the tropical flavor but the texture will still work.
- No butter? Ghee or a neutral oil like vegetable oil both work as a swap, just note the flavor will be slightly different.
- Want it more vibrant purple? Add a few drops of ube extract, it boosts both color and flavor, especially helpful since frozen ube can fade a bit as it cooks.
- Using fresh ube instead of frozen? Peel it, then boil or steam the pieces until fork-tender, about 20 to 25 minutes. Grate or mash the cooked ube until smooth before you start the recipe. Fresh ube holds more water than frozen, so the cooking time on the stove may run a few minutes longer. This recipe is written for frozen grated ube because it skips this step entirely.
- Want it richer and cheesier? Stir in about ½ cup of grated processed cheese, like Eden or Magnolia, during the last few minutes of cooking. This is a common approach in Filipino kitchens. The cheese adds a salty edge against the sweetness and helps the mixture thicken a little faster. Regular cheddar works but melts differently and can turn stringy, so processed cheese is the safer choice here.
- Want a firmer jam for molding? Cook it a bit longer, ube halaya continues to set as it cools, so pull it slightly looser than you want the final texture to be.
- Vegan version? Swap the condensed milk for coconut condensed milk and use a plant-based butter, both widely available at most grocery stores now.
How to Make Ube Halaya
- Combine the ingredients. In a heavy-bottomed pot, combine the grated frozen ube, coconut milk, sweetened condensed milk, and butter. Stir until smooth.
- Cook until thick. Place over medium-low heat and stir constantly, especially along the bottom of the pot, so it doesn't stick or scorch. This takes about 20-25 minutes. The mixture is ready when it holds together and pulls slightly away from the sides of the pot as you stir. Keep in mind it'll continue to thicken as it cools, so don't wait for it to look fully set on the stove.
- Season. If using unsalted butter, add a pinch of salt to balance the sweetness. For a deeper color and more ube flavor, stir in a splash of ube extract near the end of cooking.
- Transfer and chill. Spoon the mixture into greased llaneras, a dish, or jars. This makes about 2 standard llaneras. Smooth the top, tap gently to remove air bubbles, and refrigerate until fully set.
Halaya set in llaneras is how it usually shows up at Noche Buena and fiesta tables, easy to stack, wrap, and hand off to someone on the way out.
- Garnish (optional). Top with grated cheese, toasted coconut, desiccated coconut or latik before serving.
Rose's Tips
- Use a heavy-bottomed pot. Ube halaya scorches easily on a thin pan, a heavier pot distributes heat more evenly and gives you more room for error.
- Don't walk away from the stove. This needs near-constant stirring, especially toward the end when it thickens and starts sticking to the bottom.
- Add ube extract near the end, not the beginning. It boosts color and flavor, best when it's not cooked down for the full 20-25 minutes.
- Taste before you add extra salt. Sweetened condensed milk and butter already bring a lot of flavor, a pinch is usually enough.
Ways to Use Ube Halaya
- Spread it on pandesal or toast. The simplest way to enjoy it, no extra recipe required.
- Swirl it into ice cream. Try it in my Ninja Creami Ube Ice Cream.
- Bake it into muffins or cake. My Ube Muffin uses it directly in the batter.
- Bake it into cassava cake. My Ube Cassava Cake is a great example of how it works in a baked dessert.
- Stir it into suman. Fold a few spoonfuls into the cooked rice for my suman malagkit before you roll it. The suman comes out purple with the same earthy ube flavor as the halaya.
Want more ideas? Check out my full roundup, 10+ Creative Ways to Use Ube Halaya, or browse every ube dessert recipe on the site.
How to Store Ube Halaya
I always freeze mine, portioned into freezer-safe bags or containers, so there's always some on hand whenever a recipe calls for it. It keeps in the freezer for up to 3 months. Thaw in the fridge overnight before using, it may need a quick stir once thawed to bring the texture back together.
If you're using it within a couple weeks, the fridge works fine too, store in an airtight container for up to 1-2 weeks.
Recipe FAQs
Most Filipino grocery stores carry frozen grated ube year round. Asian markets like 99 Ranch, Island Pacific, and H Mart often have it in the frozen aisle. If you cannot find grated ube, you can also peel and grate fresh ube yourself.
Ube is the ingredient, a purple yam popular in the Philippines. Halaya is the finished dessert, where ube is cooked with milk and butter until thick and jammy. Ube halaya simply means ube jam.
Not ideal. Purple sweet potato is sweeter and moister than ube, with a less nutty flavor, so the result will taste noticeably different. The color comes close, so it works in a pinch, but frozen grated ube is what this recipe is built for.
Yes. Evaporated milk is the best substitute and still gives a rich, creamy result. Whole milk also works, though the texture may be a little lighter.
Run a spoon through the middle of the mixture. If the line holds briefly before slowly coming back together, it is ready. It should also look thick and mound slightly on the spoon.
It was cooked a little too long. Ube halaya firms up more as it cools, so it is better to stop when it still looks slightly softer than you want. If it is already too firm, warm it gently with a small splash of coconut milk to loosen it.
Yes, the main ingredients are naturally gluten free. It is still a good idea to check the labels on your specific brands if that is important for your household.
Latik is the traditional topping for ube halaya, small golden coconut curds that add crunch and balance the sweetness. Simmer full-fat coconut cream over medium-low heat until the oil separates and the solids toast to a light golden color, about 20 minutes, then strain and save the oil. Watch it closely at the end since the curds burn fast. Add it right before serving, and grated cheese or toasted coconut work too.
More Ube Desserts To Try
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Ube Halaya Jam
Equipment
- 1 non-stick wok or heavy bottom pot
- 1 glass or aluminum container (about 2 llanera)
Ingredients
- 1 pound grated purple yam/ ube (454 grams)
- 14 ounce sweetened 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.1 pound grated purple yam/ ube, 14 ounce sweetened condensed milk, 13 ounce unsweetened coconut milk, ¼ cup salted butter, ½ tsp ube extract if you want a deeper purple color
- 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.
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Notes
- Use a heavy-bottomed pot. Halaya scorches easily in a thin pan. A heavier pot spreads the heat and gives you more room for error. Stir constantly, especially near the end. Scrape along the bottom and the corners of the pot. Once the mixture thickens it starts catching fast. How to tell it is done. Run a spoon through the middle. If the line holds for a second before slowly closing, take it off the heat. It should mound slightly on the spoon rather than running off. Expect 20 to 25 minutes over medium-low. Pull it looser than you want it. Halaya keeps thickening as it cools and firms up more in the fridge. What looks slightly underdone on the stove is usually right. Add ube extract at the end. Stir it in during the last few minutes. Cooked down for the full 20 to 25 minutes it loses some of its color and flavor punch. Start with 1 teaspoon and add more to taste. Cool before chilling. Let it come to room temperature in the dish before it goes in the fridge. Using fresh ube instead of frozen. Peel and boil or steam until fork-tender, about 20 to 25 minutes, then grate or mash it smooth before starting the recipe. Fresh ube holds more water, so it may need a few extra minutes on the stove. Toppings. Grated cheese, desiccated coconut, or latik. Add any of them right before serving. Storage. Airtight container in the fridge for 1 to 2 weeks. For longer, portion it into freezer-safe bags or containers and freeze up to 3 months. Thaw overnight in the fridge and stir to bring the texture back together. If it turned out too firm. Warm it gently with a splash of coconut milk and stir until it loosens. If the texture is grainy. Frozen grated ube varies by brand. Blend the mixture with an immersion blender before cooking, or press it against the side of the pot as you stir.
- Yield. This makes about 2 standard llaneras (the oval aluminum molds sold at Filipino grocery stores). If you are making halaya to use in another recipe, one llanera is roughly enough for a batch of ube muffins or an ube cassava cake.
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.