Ube Halaya Recipe (Ube Jam)

Molded ube halaya with cheese on a platter.

Ube Halaya Recipe (Ube Jam)

Ube Halaya is a popular Filipino jam or dessert made with ube or purple yam as the main ingredient.

Course Dessert, Snack

Cuisine Filipino

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Calories 221kcal

Ingredients

2 cups cooked (grated) ube or purple yam (in the US substitute with Stokes Purple Sweet Potato or Okinawan Sweet Potato)
½ cup sweetened condensed milk
1 cup coconut milk
1 cup evaporated milk
½ cup butter
¼ cup sugar
Grated cheese or latik for topping

Instructions

In a pan, preferably a non stick, melt butter over medium heat.
Add coconut milk, evaporated milk, condensed milk and sugar. Mix and cook for 2 minutes to dissolve sugar.
Add the cooked grated purple yam. Mix well.
When mixture starts to boil lower heat to medium-low.
Stirring constantly for 30 - 45 minutes or until mixture thickens and starts sticking to the kitchen utensil. Note: If heat temperature is higher it will cook quicker but make sure to stir constantly.
Set it aside to cool. If using a mold, lightly grease llanera (mold) with butter or coconut oil and fill with ube halaya. Refrigerate at least 4 hours and transfer to a serving plate or just place it in any bowl. Note: Makes 2 small llanera not fully full.
Ube halaya can be eaten without toppings. If desired, common toppings are latik (toasted coconut curds and grated cheese. We also use toasted pinipig (rice flakes) and toasted coconut.
Serve room temperature or cold. Enjoy!

Video

Notes

1. When done cooking, purple yam can be lighter in color and not the deep purple color. You can use ube extract for added ube taste and color.

2. Use a non-stick pan, save yourself from painstaking stirring. You still have to stir but with less effort.

3. Our recipe calls for less sugar and sweetened condensed milk but you can adjust sweetness to your taste. Taste while stirring.

4. If you want a finer and smoother ube purple yam, put the evaporated milk, coconut milk and purple yam in a blender and puree the mixture before cooking. This would replace step 2 and 3 of the cooking instructions.

5. Refrigerate in an airtight container up to 5 days or freeze up to 3 months. I suggest using a vacuumed food saver to retain its creamy texture.

6. For more tips, refer to post above.

Nutrition