Ube halaya

A smooth, sweet jam of purple yam cooked with milk, butter, and sugar, vivid purple in color and creamy in texture.

Ube halaya

Ube halaya, Filipino dessert: Lokalpedia, CC BY-SA 4.0 (Wikimedia Commons)

Where it comes from

Ube halaya is a classic Filipino dessert and a favorite at celebrations, spread on bread or used in cakes and ice cream. Ube, a purple yam, is native to Southeast Asia.

Explore the cuisine of Philippines.

Recipe

Make Ube halaya at home

Serves 8-10Time 1 hour

Ingredients

  • 1 lb purple yam (ube), peeled and boiled, or 1 lb frozen grated ube
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup coconut milk
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 tsp vanilla
  • Pinch of salt

How it's made

  1. Boil the yam until very soft, then mash until smooth.
  2. Melt butter in a nonstick pot over medium-low heat.
  3. Add the ube and stir in both milks, coconut milk, and sugar.
  4. Cook, stirring constantly, for 30-40 minutes until the mixture is thick and pulls away from the pot.
  5. Stir in vanilla and salt.
  6. Transfer to a greased dish, smooth the top, and cool before serving.

Variations

  • Ube cake
  • Ube ice cream
  • Ube pandesal: filled bread

Cook’s tip: Stir constantly near the end to prevent scorching.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit
  • Ube halaya, Filipino dessert: Lokalpedia, CC BY-SA 4.0 (Wikimedia Commons)