Ube Halaya Recipe

Introduction

Ube Halaya is a rich and creamy Filipino dessert made from purple yam. Its vibrant color and sweet, nutty flavor make it a delightful treat that’s perfect for any occasion.

Ingredients

• 454 grams fresh, frozen, or rehydrated ube
• 198 grams sweetened condensed milk
• 154 grams evaporated milk
• 200 grams coconut milk
• 50 grams light brown sugar
• 1/4 tsp kosher salt
• 56 grams unsalted butter
• 1 tsp ube extract

Instructions

1. Step 1: Prepare your ube. Use fresh, frozen, or powdered ube according to what you have available; rehydrate powdered ube if using. Ensure it is cooked and ready to blend.
2. Step 2: Blend the base ingredients. In a blender or with an immersion blender, combine ube, sweetened condensed milk, evaporated milk, coconut milk, and light brown sugar. Blend until smooth and lump-free.
3. Step 3: Cook the mixture over medium heat, stirring constantly with a spatula to prevent burning. Cook for about 20 minutes as it thickens and flavors combine.
4. Step 4: Stir in unsalted butter, kosher salt, and ube extract. The butter adds richness, salt balances sweetness, and the extract enhances the ube flavor.
5. Step 5: Continue cooking and stirring for another 10–15 minutes, stirring constantly to prevent burning. The mixture will thicken and become glossy.
6. Step 6: Check doneness by dragging the spatula across the bottom of the pan. If the trail remains clear and doesn’t fill back in, the halaya is ready.
7. Step 7: For extra smoothness, blend the cooked mixture again using a blender, food processor, or immersion blender. This step is optional but recommended.
8. Step 8: Transfer the halaya to a heatproof container or serving dish. Let it cool to room temperature, then refrigerate. The mixture will firm up as it chills.

Tips & Variations

• Use freshly grated ube for the best flavor, or high-quality frozen ube if fresh is unavailable.
• Add toasted coconut flakes on top for added texture and flavor.
• For a vegan version, substitute butter with coconut oil and ensure condensed milk is plant-based.
• Adjust sweetness by varying the amount of brown sugar or condensed milk to taste.

Storage

Store ube halaya in an airtight container in the refrigerator for up to one week. To enjoy, bring it to room temperature or warm gently before serving. It can also be frozen for longer storage; thaw thoroughly before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ube instead of fresh?

Yes, frozen ube works well. Just thaw it completely and drain any excess moisture before cooking to avoid watery halaya.

What can I substitute for ube extract?

If you don’t have ube extract, increase the amount of cooked ube slightly or add a small amount of vanilla extract as a mild flavor alternative, though the distinct ube taste may be less pronounced.

Ube Halaya Recipe

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★★★★★

4.6 from 120 reviews

Ube Halaya is a rich and creamy Filipino dessert made from purple yam cooked with condensed milk, evaporated milk, coconut milk, and butter. This sweet treat is beloved for its vibrant color and smooth, luscious texture, perfect for serving as a snack or dessert.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

Ube Base

• 454 grams fresh, frozen, or rehydrated ube
• 198 grams sweetened condensed milk
• 154 grams evaporated milk
• 200 grams coconut milk
• 50 grams light brown sugar

Additional Flavoring

• 1/4 tsp kosher salt
• 56 grams unsalted butter
• 1 tsp ube extract

Instructions

1. Prepare your ube: Start by preparing your ube depending on the type you have. Fresh ube should be peeled, boiled until soft, and grated or mashed. Frozen ube should be thawed and mashed, while rehydrated powdered ube should be mixed with a little water to form a paste. This step ensures a smooth texture for the halaya.
2. Blend the base: Combine the ube, sweetened condensed milk, evaporated milk, coconut milk, and light brown sugar in a blender or directly in the saucepan using an immersion blender. Blend until the mixture is completely smooth and lump-free, which will give the halaya a silky consistency.
3. Cook the mixture: Place the blended mixture in a saucepan over medium heat. Stir constantly with a spatula to avoid burning. Cook for about 20 minutes, during which the mixture will thicken slightly and the flavors will meld.
4. Add the butter, salt, and ube extract: After 20 minutes, stir in unsalted butter, kosher salt, and ube extract. The butter adds richness, the salt balances the sweetness, and the ube extract enhances the characteristic purple yam flavor.
5. Keep cooking and stirring: Continue cooking over medium heat for another 10 to 15 minutes. Keep stirring constantly to prevent the mixture from sticking or burning. The halaya will gradually thicken and develop a glossy appearance.
6. Check for doneness: Test the halaya by dragging a spatula across the bottom of the pan. If it leaves a clear path that does not immediately fill back in, the halaya is thick enough and ready.
7. Blend again for creaminess: For extra smoothness, transfer the cooked halaya to a blender or food processor, or use an immersion blender directly in the pan. This optional step eliminates any remaining lumps and enhances the creamy texture.
8. Cool and serve: Transfer the halaya into a heatproof container or serving dish and allow it to cool to room temperature. Refrigerate until firm; the halaya will continue to set and thicken as it cools. Enjoy chilled or at room temperature.

Notes

• If using fresh ube, peel and boil until tender before mashing or grating.
• Frozen ube should be thawed completely before use to ensure smooth blending.
• Rehydrated powdered ube should be used with minimal water to form a paste for the best texture.
• Stirring constantly while cooking prevents the mixture from burning and sticking to the pan.
• The final blend step is optional but recommended for the creamiest halaya.
• Ube halaya can be stored in the refrigerator up to one week.

Keywords: Ube Halaya, purple yam dessert, Filipino dessert, ube recipe, creamy ube halaya, purple yam jam