📝 About This Recipe
Ube Halaya is the crown jewel of Filipino kakanin, celebrated for its striking natural violet hue and its luscious, creamy consistency. Traditionally prepared by slow-cooking mashed purple yam with a blend of coconut and dairy milks, this jam offers a unique earthy sweetness with hints of vanilla and toasted nuttiness. It is a labor of love that rewards the patient cook with a decadent treat that is equally at home as a spread, a pastry filling, or a standalone dessert topped with golden latik.
🥗 Ingredients
The Star Ingredient
- 1 kg Fresh Purple Yam (Ube) (boiled, peeled, and finely grated or mashed)
The Creamy Base
- 1 can (400ml) Coconut Milk (full fat for best texture)
- 1 can (370ml) Evaporated Milk
- 1 can (300ml) Condensed Milk (adjust for desired sweetness)
- 1/2 cup Unsalted Butter (plus extra for greasing the molds)
Flavor Enhancers
- 1/2 cup Granulated Sugar (optional, depending on sweetness of the yam)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ube Extract (for a more vibrant purple color and deeper aroma)
- 1/4 teaspoon Salt (to balance the sweetness)
- 1/2 cup Cheddar Cheese (finely grated, optional for mixing in)
The Garnish (Latik)
- 1 cup Coconut Cream (for making coconut curds)
👨🍳 Instructions
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1
Prepare the Ube: If using fresh yams, boil them with skins on until tender (about 30-45 minutes). Peel while warm and grate using the fine side of a grater or process in a food processor until smooth and lump-free.
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2
Make the Latik (Garnish): In a small saucepan over medium heat, boil the 1 cup of coconut cream. Stir occasionally until the liquid evaporates and the oil separates. Continue frying the solids in the oil until they turn golden brown. Drain the solids (latik) and set aside; keep the coconut oil for greasing.
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3
Prepare the Cooking Vessel: Use a large, heavy-bottomed non-stick pan or a traditional kawali. Grease the serving llaneras (molds) or glass containers with a bit of the coconut oil from the latik.
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4
Combine Liquids: In the large pan over medium heat, combine the coconut milk, evaporated milk, and condensed milk. Stir until well blended and the mixture begins to simmer.
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5
Add the Yam: Lower the heat to medium-low and add the mashed ube. Use a sturdy wooden spoon or spatula to break up any clumps, incorporating the yam into the milk mixture until it is a thick, uniform purple liquid.
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6
Season and Color: Stir in the sugar (if using), salt, vanilla extract, and ube extract. The ube extract will transform the pale lavender color into a deep, majestic purple.
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7
The Stirring Phase: This is the most critical part. Reduce heat to low. Stir the mixture constantly in a circular motion. Do not stop, as the bottom can burn easily.
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8
Incorporate Butter: After about 20-30 minutes of stirring, when the mixture begins to thicken, add the 1/2 cup of butter. This adds a beautiful gloss and richness.
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9
Monitor Consistency: Continue stirring for another 15-20 minutes. The halaya is ready when it becomes very thick, heavy to stir, and starts to pull away from the sides of the pan.
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10
Optional Cheese Fold: If you like a sweet-and-salty profile, fold in the grated cheddar cheese in the last 2 minutes of cooking until just melted.
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11
Molding: Quickly transfer the hot mixture into the greased molds. Smooth the top with a spatula dipped in a little coconut oil or butter.
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12
Cooling: Allow the Ube Halaya to cool to room temperature. It will firm up further as it cools. For the best texture, refrigerate for at least 2 hours or overnight.
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13
Serving: Unmold onto a serving plate or serve directly from the container. Generously top with the prepared golden latik before serving.
💡 Chef's Tips
For the smoothest texture, pass the mashed ube through a fine-mesh sieve before cooking to remove any fibrous strands. If you cannot find fresh ube, you can use frozen grated ube, but ensure it is fully thawed and squeezed of excess water before measuring. Constant stirring is non-negotiable; using a heavy-bottomed cast iron or non-stick pan will help prevent the bottom from scorching. To test for readiness, take a small spoonful and let it cool; if it holds its shape and doesn't stick to your fingers, it’s done. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to a month.
🍽️ Serving Suggestions
Sprinkle with extra toasted latik and a side of salty Macapuno (sport coconut) strings for a classic pairing. Serve chilled as a decadent dessert alongside a warm cup of Barako coffee or hot chocolate (Tablea). Use it as a spread for Pandesal (Filipino bread rolls) for a delightful afternoon snack. Scoop a dollop onto a bowl of Halo-Halo to elevate the iconic Filipino shaved ice dessert. Pair with a slice of leche flan for the ultimate Filipino dessert duo known as 'Ube-Flan'.