📝 About This Recipe
A cornerstone of Filipino celebration, Ube Halaya is a luscious, vibrant jam made from real purple yams, slow-cooked to a thick, fudgy perfection. This recipe balances the earthy, nutty notes of the ube with the creamy richness of coconut milk and condensed milk, resulting in a spread that is as visually stunning as it is delicious. Whether enjoyed as a decadent spread or the star of a dessert, its unique vanilla-pistachio-like aroma makes it an unforgettable culinary treasure.
🥗 Ingredients
The Star Ingredient
- 1 kg Purple Yam (Ube) (fresh tubers, boiled, peeled, and finely grated; or frozen grated ube thawed)
The Creamy Base
- 14 oz Coconut Milk (one full-fat can for maximum richness)
- 12 oz Evaporated Milk (one standard can)
- 14 oz Sweetened Condensed Milk (adjust to 1.5 cans if you prefer a sweeter jam)
- 1/2 cup Unsalted Butter (high quality, divided into two portions)
Flavor Enhancers
- 1-2 teaspoons Ube Extract (for a deeper purple color and concentrated aroma)
- 1 teaspoon Vanilla Extract (to round out the sweetness)
- 1/4 teaspoon Fine Sea Salt (to balance the sugars)
- 1/4 cup Cheddar Cheese (finely grated, optional for a savory-sweet contrast)
The Traditional Topping (Latik)
- 1 cup Coconut Cream (for making toasted coconut curds)
👨🍳 Instructions
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1
If using fresh ube, boil the tubers with skin on until tender (about 30-45 minutes). Cool, peel, and grate using the finest side of a box grater or process in a food processor until smooth.
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2
In a large, heavy-bottomed non-stick pan or wok (kawali) over medium heat, combine the coconut milk, evaporated milk, and sweetened condensed milk.
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3
Whisk the milks together until well combined and just beginning to simmer.
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4
Add the grated ube into the milk mixture. Use a sturdy wooden spoon or silicone spatula to break up any lumps, stirring constantly to incorporate the yam into the liquid.
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5
Stir in the ube extract, vanilla extract, and sea salt. The mixture will turn a bright, royal purple.
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6
Reduce the heat to low. This is the most critical stage: you must stir the mixture continuously to prevent the bottom from scorching.
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7
After about 20 minutes of stirring, add half of the butter (1/4 cup). This will help create a glossy sheen and add richness.
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8
Continue to cook and stir for another 20-30 minutes. The jam is ready when it becomes very thick, difficult to stir, and starts to pull away from the sides of the pan.
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9
In the final 5 minutes, stir in the remaining 1/4 cup of butter. This ensures a smooth, spreadable texture that won't stick to the roof of your mouth.
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10
While the halaya is cooking, prepare the Latik topping by simmering 1 cup of coconut cream in a small pan until the oil separates and the solids turn golden brown. Drain the solids and set aside.
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11
Transfer the hot ube halaya into greased containers or molds. Smooth the top with a buttered spatula.
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12
Allow the jam to cool to room temperature. It will continue to firm up as it cools.
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13
Top with the prepared Latik or grated cheddar cheese before serving.
💡 Chef's Tips
For the smoothest texture, pass the grated ube through a fine-mesh sieve or use a blender with the milk components before cooking. Always use a heavy-bottomed pan; thin pans will cause the sugar in the milk to burn before the yam is fully cooked. If the jam feels too dry, you can stir in a tablespoon of warm milk at the end to adjust the consistency. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to a month. Don't skip the salt; it is essential for cutting through the heavy creaminess and highlighting the ube's floral notes.
🍽️ Serving Suggestions
Spread generously on warm Pandesal (Filipino bread rolls) for a classic breakfast. Use as a filling for cakes, pastries, or the famous 'Ube Brazo de Mercedes' cake. Serve chilled in a small bowl topped with extra Latik as a standalone fudge-like dessert. Stir a spoonful into your morning oatmeal or yogurt for a vibrant, tropical twist. Pair with a hot cup of Barako coffee or Earl Grey tea to balance the sweetness.