Ube Halaya is a classic Filipino delicay made from purple yams that impresses with its velvety, creamy texture, nutty flavor and pleasant sweetness.
Making it at home is just so simple—and the result is also irresistible, you’ll never look back at the store-bought version!
What is Ube?
Ube, also called purple yam, is a beloved root vegetable in Southeast Asia, especially in the Philippines, where it shines as a key ingredient in many desserts. Its naturally sweet, earthy flavor, paired with a subtle nuttiness and a hint of vanilla, makes it a favorite for treats like cakes, jams, and ice creams.
On my blog, I’ve shared some delish ube dessert recipes, such as Ube Chiffon Cake and Ube Honeycomb Cake.
In Vietnam, however, ube—known as khoai mỡ—appears mostly in savory dishes. A classic example is Canh Khoai Mỡ (Purple Yam Soup), a comforting dish in Vietnamese daily meals.
Ube vs. Purple Sweet Potato vs. Taro
Ube is often mistaken for purple sweet potato or taro, but each of these root vegetables is distinct in its own right.
Ube, a type of yam, features tough, bark-like skin and an irregular shape. Its flesh can range from a delicate lavender hue to a deep, vibrant purple. Compared to purple sweet potato (“khoai lang tím” in Vietnamese), which is sweeter and has a starchier texture, ube is moister and creamier.
Taro (“khoai môn” in Vietnamese), while often confused with both, is a completely different root vegetable. It boasts a mild, nutty sweetness with a subtle, sweet aftertaste. Typically, taro has a white or off-white color, rather than the purple hue seen in ube.
Why You’ll Love This Ube Halaya Recipe
Authentic ube flavor: Unlike store-bought versions that often contain fillers, this homemade ube halaya is made with 100% real ube, delivering a pure and intense flavor.
Customizable sweetness: You have full control over the sweetness. This recipe is naturally lighter and less sweet than the canned ube halaya.
Fresh and additive-free: Made from scratch, this ube halaya contains no additives or preservatives—just fresh, all-natural ingredients for the best, most authentic taste.
Ingredients
Fresh ube yams or frozen grated ube yams: Available at most large Asian markets, though fresh ube can be harder to find. Frozen, grated ube yams are a popular and convenient alternative. Sometimes I also use purple sweet potatoes or taro roots together with ube extract, which is also very tasty.
Ube extract (optional): Adds a richer color and more intense flavor to your ube halaya. You can substitute it with purple food coloring or omit it entirely.
Coconut milk: Use full-fat coconut milk for the best creamy texture and flavor.
Evaporated milk: Adds a rich, creamy note.
Sweetened condensed milk: For a sweet, creamy richness. If you can find it, ube-flavored condensed milk works wonderfully.
Brown sugar (optional): Adjust the sweetness to your liking.
Butter: For added richness and smoothness.
Salt: A pinch of salt is the secret ingredient that enhances the flavor of any dessert.
Instructions
Making ube halaya is similar to preparing Anko (Japanese red bean paste) or mung bean paste for mooncakes. It’s a simple process that just requires a bit of patience.
Prepare: If using fresh ube, peel the skin and cut it into small pieces. Boil it with a little water, or alternatively, steam or roast it wrapped in aluminum foil, until it’s soft and easily breakable. For frozen grated ube, be sure to defrost it first.
Puree: Combine the ube with evaporated milk, coconut milk, and a pinch of salt. Puree the mixture until smooth and well-blended.
Adjust: Transfer the mixture to a non-stick skillet, then add melted butter and sweetened condensed milk. Stir well and taste. If you prefer it sweeter, feel free to add more brown sugar.
Cook: Cook the mixture over medium heat, stirring frequently and scraping the bottom of the skillet to prevent burning. Continue cooking for about 40-45 minutes, until the liquid evaporates and the mixture thickens. It’s ready when you can drag a spatula through it, and the line remains visible for a few seconds.
Store: Let the ube halaya cool completely before transferring it to an airtight jar. Store it in the fridge for up to a week. For longer storage, divide it into small portions and freeze for up to 3 months.
How to Serve Ube Halaya
Ube Halaya is a versatile and delightful dessert. You can enjoy it on its own, spread it on bread, or incorporate it into a variety of other desserts, such as cakes, ice cream, or even as a filling for pastries. The possibilities are endless!
Ube Halaya | Purple Yam Jam (Better Than Store-Bought)
Equipment
- 1 Food Processor
- 1 nonstick skillet
Ingredients
- 1.1 lb ube yam (peeled) or frozen grated ube (more or less)
- 1 cup coconut milk (full-fat)
- 1 cup evaporated milk
- 1 can sweetened condensed milk
- Brown sugar (optional, to taste)
- 2 tbsp melted butter (30g)
- ½ tsp ube extract
- ½ tsp salt
Instructions
- Peel and cut the ube yam into small chunks. Add enough water to a pot to cover about one-third to one-half of the ube and boil until soft and mashable. Or you could steam the ube or roast it in the oven wrapped in aluminum foil.If using frozen grated ube yam, defrost it before proceeding.
- Combine the cooked or defrosted ube with evaporated milk, coconut milk, and salt. Blend the mixture until smooth and creamy.
- Pour the mixture into a non-stick pan. Add the melted butter and sweetened condensed milk. Stir well, tasting and adjusting the sweetness – if you like it sweeter, you can add extra brown sugar.
- Heat over medium heat, stirring frequently and scraping the bottom of the pan to prevent burning. Cook for 40–45 minutes, or until the liquid has evaporated and the mixture reaches a thick, creamy consistency. It’s ready when a spatula dragged through the mixture leaves a visible trace for a few seconds.
- Allow the ube halaya to cool completely before transferring it to an airtight jar. Store in the refrigerator for up to a week. For longer storage, divide it into smaller portions and freeze for up to 3 months.
