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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/ube-halaya-recipe/