📝 About This Recipe
Ube Halaya is the quintessential Filipino jam, celebrated for its striking natural violet hue and its soul-warming, earthy sweetness. Crafted from mashed purple yams slow-cooked with a trio of milks, this dessert offers a dense, fudgy texture that melts on the tongue with hints of vanilla and toasted coconut. It is a labor of love that transforms a humble root vegetable into a sophisticated delicacy fit for Philippine celebrations and festive gatherings.
🥗 Ingredients
The Purple Yam Base
- 1 kg Fresh Purple Yam (Ube) (boiled, peeled, and finely grated or mashed)
- 1 teaspoon Ube Extract (to enhance color and aroma)
The Creamy Liaison
- 13.5 oz Full-fat Coconut Milk (one standard can)
- 12 oz Evaporated Milk (one standard can)
- 14 oz Sweetened Condensed Milk (one standard can)
- 1/2 cup Unsalted Butter (divided into two portions)
- 1/2 cup Granulated Sugar (adjust based on desired sweetness)
- 1 teaspoon Vanilla Extract (pure extract preferred)
- 1/4 teaspoon Sea Salt (to balance the sugars)
The Latik (Coconut Curd) Topping
- 1 cup Coconut Cream (unprocessed, thick cream)
👨🍳 Instructions
-
1
Begin by preparing the Latik: Pour the coconut cream into a small saucepan over medium heat. Bring to a boil, then reduce to a simmer, stirring occasionally until the liquid evaporates and the oils separate. Continue frying the remaining solids in the oil until they turn golden brown and fragrant. Strain the solids (Latik) and reserve the oil (coconut oil) for greasing your molds.
-
2
If using fresh ube, ensure it is boiled until fork-tender. Peel the skins and grate the yam using the finest side of a box grater or process in a food processor until completely smooth and free of large lumps.
-
3
In a large, heavy-bottomed non-stick pan or wok (a 'kawali'), combine the coconut milk, evaporated milk, and sweetened condensed milk over medium heat.
-
4
Stir in the granulated sugar and salt, whisking until the sugar has completely dissolved into the milk mixture.
-
5
Add the mashed purple yam to the pan. Use a sturdy wooden spoon or a silicone spatula to break up any clumps, incorporating the yam into the liquid until the mixture is uniform in color.
-
6
Stir in the ube extract and vanilla extract. The mixture will now take on a vibrant, deep purple hue.
-
7
Reduce the heat to low-medium. This is the most critical stage: stir the mixture constantly in a folding motion. Do not leave the pan, as the sugar and milk can burn easily on the bottom.
-
8
After about 20 minutes of stirring, add 1/4 cup of the butter. This will add a beautiful sheen and richness to the jam.
-
9
Continue cooking and stirring for another 20-30 minutes. The halaya is ready when it becomes very thick, heavy to stir, and begins to pull away from the sides of the pan, forming a cohesive dough-like mass.
-
10
Add the remaining 1/4 cup of butter during the last 5 minutes of cooking to give the halaya its signature glossy finish.
-
11
Lightly brush your serving containers or molds (traditionally 'llaneras') with the reserved coconut oil from the Latik preparation.
-
12
Transfer the hot ube halaya into the molds, smoothing the top with a greased spatula. Allow it to cool to room temperature.
-
13
Once cooled, cover and refrigerate for at least 2 hours to allow the starch to set into a fudge-like consistency.
-
14
To serve, invert the mold onto a plate or serve directly from the dish, generously topping with the golden Latik crumbles.
💡 Chef's Tips
For the smoothest texture, pass the mashed ube through a fine-mesh sieve before cooking. If you cannot find fresh ube, frozen grated ube is an excellent substitute; just ensure it is fully thawed and drained of excess water. Constant stirring is non-negotiable—it prevents scorching and develops the characteristic 'stretchy' texture. Adjust the sugar level toward the end of cooking, as the natural sweetness of the yam can vary by season. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to a month.
🍽️ Serving Suggestions
Serve chilled as a standalone dessert topped with extra Latik or grated cheese for a salty-sweet contrast. Spread a thick layer onto warm 'pandesal' (Filipino bread rolls) for an indulgent afternoon snack. Use it as a decadent filling for cakes, pastries, or the famous Filipino 'Halo-Halo' iced dessert. Pair with a hot cup of Barako coffee or a mild jasmine tea to balance the richness. Serve alongside 'Kutsinta' or 'Puto' (steamed rice cakes) for a traditional Filipino merienda spread.