📝 About This Recipe
Ube Halaya is the crown jewel of Filipino desserts, a luscious jam made from the vibrant purple yam native to the Philippines. This recipe yields a velvety, creamy consistency with a delicate earthy sweetness and a hint of coconut, elevated by the traditional aroma of toasted latik. Whether spread on warm bread or enjoyed by the spoonful, this jam is a nostalgic labor of love that defines Filipino celebration.
🥗 Ingredients
The Star Base
- 1 kg Purple Yam (Ube) (freshly boiled, peeled, and finely grated)
- 1 teaspoon Ube Extract (for enhanced color and aroma)
Creamy Liquids
- 1 can (400ml) Coconut Milk (full fat for best texture)
- 1 can (354ml) Evaporated Milk (room temperature)
- 1 can (390g) Condensed Milk (sweetened)
Richness and Flavor
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Granulated Sugar (adjust based on desired sweetness)
- 1 teaspoon Vanilla Extract (pure extract preferred)
- 1/4 teaspoon Salt (to balance the sugars)
Traditional Garnish (Latik)
- 1 cup Coconut Cream (for making coconut curds)
- 1/4 cup Cheddar Cheese (finely grated for topping)
👨🍳 Instructions
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1
Prepare the ube by boiling the whole yams until tender. Peel them while warm and grate using the finest setting of a box grater, or process in a food processor until completely smooth.
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2
In a large, heavy-bottomed non-stick pan or wok (kawali), combine the coconut milk, evaporated milk, and condensed milk over medium heat.
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3
Whisk in the sugar and salt until dissolved, then add the grated ube into the liquid mixture.
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4
Stir vigorously to ensure the ube is fully incorporated into the milk. Use a sturdy wooden spoon or a silicone spatula, as the mixture will become heavy.
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5
Add the ube extract and vanilla extract. This will give the jam its signature deep purple hue and floral fragrance.
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6
Lower the heat to medium-low. This is where the 'halaya' (slow cooking) begins. Stir constantly to prevent the bottom from scorching.
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7
After about 30 minutes of stirring, add half of the butter. This adds a beautiful sheen and richness to the jam.
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8
Continue stirring for another 15-20 minutes. The mixture is ready when it is very thick and starts to pull away from the sides of the pan.
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9
While the ube simmers, make the latik: Boil 1 cup of coconut cream in a small saucepan until the liquid evaporates and the oils separate, leaving golden brown curds. Drain the curds and set aside.
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10
Stir the remaining butter into the ube halaya for a final glossy finish just before turning off the heat.
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11
Transfer the hot mixture into greased molds or llaneras. Smooth the top with a spatula dipped in a little coconut oil or melted butter.
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12
Allow the halaya to cool completely at room temperature before refrigerating for at least 2 hours to set.
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13
Before serving, top generously with the prepared latik (coconut curds) and a sprinkle of grated cheese if desired.
💡 Chef's Tips
If you cannot find fresh ube, frozen grated ube is an excellent substitute; just ensure it is fully thawed and drained of excess water. The secret to the best texture is constant stirring; never leave the pan unattended or the sugar will burn at the bottom. For an ultra-smooth 'commercial' style halaya, pass the grated ube through a fine-mesh sieve before cooking. You can adjust the thickness by cooking it longer for a fudge-like consistency or shorter for a spreadable jam. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to a month.
🍽️ Serving Suggestions
Serve chilled as a stand-alone dessert in small ramekins. Spread generously on warm Filipino Pandesal (bread rolls) for breakfast. Use as a filling for cakes, pastries, or the famous 'Halo-Halo' iced dessert. Pair with a hot cup of Barako coffee or Earl Grey tea to balance the sweetness. Serve alongside slices of salty Queso de Bola for a perfect sweet-and-salty contrast.