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ube halaya recipeUbe Halaya is a Filipino dessert made from purple yam or “Ube ” as we call it. The recipe is actually really simple and so is the process, but I have to warn you though that it requires muscle power and patience…lots of it! Maybe that is why Ube Halaya is usually only served at special occasions because of the time and work it requires, but do not get discourage because  it is worth all the effort and with the new kitchen gadgets nowadays it can be a lot easier.

Ube Halaya is usually served cold. It can be eaten as dessert as it is  with or without the usual topping of Latik or grated cheese. But it can also be used for making other desserts like ice cream, cake, filling for hopia and so on. Ube halaya

 

With this Ube Halaya recipe, I used frozen purple yams that I bought in the Asian store. Fresh ones can also be used, of course, and I bet that they will be more flavorful than the frozen ones but fresh purple yams are not often available here in Germany. It turned out surprisingly good anyway and just to be sure, I put it to a test…. I brought some to a Filipina get-together party just last night and I can say that it was a success based from how fast it was gone. 

5.0 from 1 reviews
Ube Halaya Recipe (Purple Yam Jam)
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Cook time: 
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Ingredients
  • 500 grams frozen purple yam, thawed and grated
  • 1 can (300 ml) sweetened condensed milk
  • 1 can (400 ml)coconut milk
  • 1 can (370 ml) evaporated milk
  • ¾ cup butter
  • ½ cup sugar
Instructions
  1. Melt the butter in a wide, deep pan over medium heat. Add the grated yam and coconut milk. Bring it to a boil while stirring occasionally. Let it cook for 15 minutes. Transfer the yam mixture in a blender or use a stab mixer to turn it into fine puree.
  2. Return the yam mixture back to the pan and add the remaining ingredients. Turn heat into medium-low and let it simmer, while stirring regularly, for another 20-30 minutes or until it turns into a thick, sticky dough and pulls away from the side of the pan when stirring.
  3. Grease 2 -3 llanera generously with butter. Divide the Ube Halaya into the llanera and let it cool down to room temperature. Cover with plastic wrap and place in the fridge for at least 2 hours before serving.

purple yam jam

 

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Written by Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time. If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This article has 10 comments

  1. anne
    Reply

    I made this with frozen ube and it was delicious, not too sweet. Also took only approximately 60 minutes and not the hours and hours of stirring. Thanks!

  2. Nona Alejo
    Reply

    Hi Bebs,
    For this ube halaya, can i use the purple yan known here in Canada or US? Because back home in the Philippines, kamote is different from the ube root crop that i buy in the market. I tried using the grated frozen ube but does not taste good. I am planning to buy and use the kamote (purple yam) i see in the grocery here in Edmonton, Alberta but i am not sure if it would be as good as this ube that you made. Thank you for sharing your recipe. I plan to try your Ukoy, ensaymada and this ube.

    • Reply

      Hi Nona,
      You are right, kamote and ube are not the same. Purple yam is what we know as Ube in the Philippines, Kamote is sweet potato. If they are selling purple yam then that should be the right one. Purple yam is usually darker in color (purple) also inside when cut.

  3. jam
    Reply

    Is it too sweet? Gusto ko sana yung mild lang.. i will try to make it. I made your maja blanca. My friends loved it

    • Reply

      Hi Jam, I also like it only midly sweet so I usually look for and use recipes that use lesser sugar. You can of course still reduce the amount of condensed milk. Just remember, usually sa mga desserts or sweets, nababawasan ang tamis pagnaluluto 😉

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  5. Eyk
    Reply

    I bet the Ube Halaya tastes as good as it looks. Is the frozen grated yam already boiled or is it still raw? Thanks!

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