Ube Halaya

Name: Ube Halaya
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 8 servings
Cuisine: Filipino
Ingredients: 1 kg ube (purple yam), boiled and mashed; 200ml coconut milk; 1 can (300ml) condensed milk; 100g butter; 1/2 cup sugar; 1 tsp vanilla extract; Toasted coconut flakes for topping

Ube Halaya (OO-beh hah-LAH-yah)

Purple Yam Jam

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 282 kcal

A vibrant, jewel-purple dessert made from mashed ube (purple yam) slow-cooked with coconut milk, condensed milk, and butter until thick and spreadable — the soul of Filipino dessert.

Nutrition & Info

Protein 4.0g

Carbs 44.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy ⚠ coconut

Equipment Needed

heavy pot potato masher wooden spoon

Presentation Guide

Vessel: oval serving dish or individual cups

Garnishes: toasted coconut, ube slices

Accompaniments: vanilla ice cream

Ingredients

1 kg ube (purple yam), boiled and mashed
200ml coconut milk
1 can (300ml) condensed milk
100g butter
1/2 cup sugar
1 tsp vanilla extract
Toasted coconut flakes for topping

Instructions

1
Boil whole ube until fork-tender, about 30 minutes. Peel and mash until smooth.
2
In a heavy pot over low heat, combine mashed ube, coconut milk, condensed milk, butter, and sugar.
3
Stir continuously with a wooden spoon for 25-30 minutes. The mixture will thicken and pull away from the sides.
4
Add vanilla extract and continue stirring until the halaya is very thick and glossy.
5
Transfer to a greased mold or serving dish. Smooth the top and sprinkle with toasted coconut.
6
Cool to room temperature, then refrigerate. Serve chilled, sliced or scooped.

💡

Did You Know?

Ube has become a global sensation, appearing in ice cream, donuts, and lattes worldwide — but Filipinos have been cooking with this purple yam for centuries before it became a Western trend.

Chef's Notes

Equipment Tips

heavy pot
potato masher
wooden spoon

Garnishing

toasted coconut, ube slices

Accompaniments

vanilla ice cream

The Story Behind Ube Halaya

Ube (Dioscorea alata) is native to Southeast Asia and has been cultivated in the Philippines since pre-colonial times. The striking purple color comes from anthocyanins, the same pigments found in blueberries. Ube halaya is the foundation of Filipino purple yam cuisine, used as a filling for hopia pastries, a layer in halo-halo, and a flavor for ice cream and cakes. The recent global popularity of ube has brought international attention to this ancient Filipino ingredient.

🕐 Traditionally enjoyed christmas, fiestas, any celebration 📜 Origins: Filipino, centuries old

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