Ube Halaya

Ube Halaya

Purple yam simmered and stirred into a dense, jammy sweet with a glossy finish.

Total 2 hr 20 min Makes 12 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy

Ube halaya is a Filipino dessert made by slow-cooking grated purple yam with coconut milk, condensed milk, and butter until thick and glossy. It's traditionally spooned into small cups or spread as a filling for cakes and pastries, and it keeps well chilled for days.

Ingredients

  • 2 pounds purple yam (ube), peeled and grated
  • 1 can condensed milk (14 oz)
  • 1 can coconut milk (13.5 oz)
  • 1 cup evaporated milk
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter, for greasing

Method

  1. Peel the purple yams and grate them finely using a box grater or food processor.

  2. Grease a serving dish or individual molds with melted butter and set aside.

  3. In a large, heavy-bottomed pot, combine the grated ube, condensed milk, coconut milk, evaporated milk, sugar, and salt.

  4. Set the pot over medium heat and cook, stirring frequently, until the mixture starts to bubble.

  5. Reduce heat to low and stir in the butter, a few cubes at a time, until fully incorporated.

  6. Continue cooking over low heat, stirring constantly and scraping the bottom and sides to prevent scorching, until the mixture thickens and pulls away from the sides of the pot.

  7. Stir in the vanilla extract during the last few minutes of cooking.

  8. Transfer the thickened ube mixture to the prepared dish or molds, smoothing the top with a spatula.

  9. Let cool at room temperature, then cover and refrigerate until fully set and chilled.

Rate this recipe

★ 3.9 (1)

Ube Halaya

Ube halaya is a Filipino dessert made by slow-cooking grated purple yam with coconut milk, condensed milk, and butter until thick and glossy. It's traditionally spooned into small cups or spread as a filling for cakes and pastries, and it keeps well chilled for days.

2 hr 20 min 12 servings 310 cal

Ingredients

  • 2 pounds purple yam (ube), peeled and grated
  • 1 can condensed milk (14 oz)
  • 1 can coconut milk (13.5 oz)
  • 1 cup evaporated milk
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter, for greasing

Method

  1. 1

    Peel the purple yams and grate them finely using a box grater or food processor.

  2. 2

    Grease a serving dish or individual molds with melted butter and set aside.

  3. 3

    In a large, heavy-bottomed pot, combine the grated ube, condensed milk, coconut milk, evaporated milk, sugar, and salt.

  4. 4

    Set the pot over medium heat and cook, stirring frequently, until the mixture starts to bubble.

  5. 5

    Reduce heat to low and stir in the butter, a few cubes at a time, until fully incorporated.

  6. 6

    Continue cooking over low heat, stirring constantly and scraping the bottom and sides to prevent scorching, until the mixture thickens and pulls away from the sides of the pot.

  7. 7

    Stir in the vanilla extract during the last few minutes of cooking.

  8. 8

    Transfer the thickened ube mixture to the prepared dish or molds, smoothing the top with a spatula.

  9. 9

    Let cool at room temperature, then cover and refrigerate until fully set and chilled.