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–+ servings
ube halaya bowl

Creamy Ube Halaya Recipe

Ube Halaya is a sweet Filipino purple yam jam made by cooking mashed ube with milk, coconut milk, butter, sugar, and ube extract. It's the Filipino version of a dessert jam, except it is richer, smoother, and a lot more dramatic because it shows up in that gorgeous purple color.
You can eat it by the spoonful, spread it on bread, use it as a filling for pastries, layer it in halo-halo, or add it to cakes, ice cream, and other Filipino desserts.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4
Course: Dessert, Snack
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • 2 pounds ube cooked and mashed
  • 1 can coconut milk 13.5 ounces
  • 1 can evaporated milk 12 ounces
  • 1 can sweetened condensed milk 14 ounces
  • ¼ cup unsalted butter
  • 1 teaspoon ube extract
  • ½ teaspoon salt
  • ½ to 1 cup brown sugar adjust to taste

Method
 

  1. Add the cooked mashed ube, coconut milk, and evaporated milk to a blender. Blend until smooth. If you do not have a blender, place everything directly in the pan and mash or mix well.
  2. Pour the ube mixture into a large saucepan. Use a light-colored pan if possible so you can easily see if anything is sticking or burning at the bottom.
  3. Add the condensed milk, butter, ube extract, and salt. Stir everything together until combined.
  4. Turn the heat to medium-low and cook the mixture while stirring often. Scrape the bottom and sides of the pan to prevent burning.
  5. Continue cooking for about 30 to 40 minutes, or until the mixture becomes thick, smooth, and heavy. You should be able to drag your spatula across the bottom of the pan and see a clear trail.
  6. Add brown sugar, starting with ½ cup. Stir well and taste. Add more sugar if you want it sweeter.
  7. Remove from heat and transfer the ube halaya to a heat-safe bowl or container. Let it cool completely.
  8. Serve right away, chill in the fridge, or store in an airtight container for later.

Notes

Do not rush the cooking process. Ube halaya needs slow, steady heat so it can thicken properly without burning. Stir often and scrape the bottom of the pan because this mixture loves to stick when you are not looking.
If you want a very smooth halaya, blend the ube with the milk before cooking. If you like a more rustic texture, you can skip the blender and just mash it well.
Also, taste before adding all the sugar because condensed milk is already sweet. You can always add more sugar, but you cannot politely ask the sugar to leave once it is already in there.

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