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Ube Halaya (philippinische Purple Yam Jam)

Ube Halaya (Filipino Purple Yam Jam)

Ube Halaya, a creamy, sweet Filipino purple yam treat, is easy to make at home—and so good, you’ll never go back to store-bought.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Course: Dessert
Cuisine: Filipino
Servings: 2.6 lbs
Author: Cielle

Equipment

  • 1 Food Processor
  • 1 nonstick skillet

Ingredients

  • 1.1 lb ube yam (peeled) or frozen grated ube (~500g, more or less)
  • 1 cup coconut milk (full-fat) (~250ml)
  • 1 cup evaporated milk (~250ml)
  • 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.
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