Ube Halaya Recipe (Purple Yam Jam)
Ube halaya is a popular Filipino Christmas and New Year dessert made from purple yam. Learn our secret for a smooth, creamy, and rich purple yam jam that you can enjoy as a dessert or snack.
Servings: 6
Calories: 358kcal
Ingredients
- 1 pound purple yam - fresh or frozen, peeled and cut into small cubes
- 1 can (10 fl oz) sweetened condensed milk
- 1 can (13.5 fl oz) coconut milk
- 1 can (12.5 fl oz) evaporated milk
- ¾ cup butter
- ½ cup sugar
Instructions
- Melt the butter in a wide, deep pan over medium heat. Add the purple yam and coconut milk. Bring it to a boil while stirring occasionally. Let it cook for 15 minutes.
- Transfer the cooked yam mixture to a blender or use an immersion blender to turn it into a fine puree.
- Return the yam mixture back to the pan and add the remaining ingredients. Turn heat to medium-low and let it simmer while stirring regularly, for another 20-30 minutes or until it becomes very thick and heavy and pulls away from the side of the pan when stirring.
- 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 or until cold.
- Top with Latik or grated cheese before serving.
Video
Notes
You can make these ahead of time! Just tightly cover the llanera with cling wrap and place it in the fridge. It will last for 3 to 5 days. If you want to keep them longer, place your Halaya in an airtight container and freeze for a month or two.
Nutrition
Calories: 358kcal | Carbohydrates: 38g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 210mg | Potassium: 624mg | Fiber: 3g | Sugar: 17g | Vitamin A: 815IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 0.4mg