Easy Ube Halaya (Purple Yam Jam)
This is a ube halaya 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.
Servings: 12 people
Calories: 180kcal
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.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
- 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.
Notes
- Use frozen grated ube for convenience. It is widely available at Filipino and Asian grocery stores and saves a lot of prep time compared to grating fresh ube.
- Stir constantly while cooking. Ube halaya can stick and burn at the bottom of the pan quickly, so keep scraping the bottom and sides as it thickens.
- Cook until thick but still soft. The mixture will continue to firm up as it cools, so remove it from the heat when it looks slightly softer than your final texture.
- Grease your mold or container. A light coating of butter or coconut oil makes it much easier to remove the halaya after it sets.
- For a smoother texture, blend the mixture. An immersion blender helps break down any fibrous bits and makes the halaya extra silky.
- Adjust sweetness if needed. Different brands of condensed milk vary in sweetness, so you can add a little more or less depending on your preference.
- Chill before serving. Ube halaya tastes best after a few hours in the refrigerator once it fully sets.
Nutrition
Calories: 180kcal | Carbohydrates: 30.3g | Protein: 3.3g | Fat: 5.4g | Saturated Fat: 3.5g | Cholesterol: 16mg | Sodium: 48.4mg | Potassium: 543mg | Fiber: 1.9g | Sugar: 17.4g | Calcium: 338mg
