Authentic Filipino Ube Halaya Recipe: A Step-by-Step Guide

Ingredients

1 kilogram Ube (purple yam), peeled and grated
2 cans (300ml each) of Condensed Milk
2 cans (370ml each) of Evaporated Milk
1/2 cup of Butter
1 cup of Sugar
1 teaspoon of Ube Extract
1/2 teaspoon of Salt

Steps and instructions

Peel the ube and grate it using the fine side of the grater. Set it aside.
In a large pan, melt the butter over medium heat.
Add the grated ube to the pan and stir it for about 5 minutes.
Add the evaporated milk, condensed milk, sugar, and salt. Stir continuously for about 20-30 minutes or until the mixture thickens. Be careful to avoid the mixture from sticking to the bottom of the pan.
Add the ube extract and stir until the color is evenly distributed, and the mixture becomes really thick.
Transfer the mixture to a mold or any container. Flatten the surface with a spatula.
Let it cool down then refrigerate for at least 2 hours or until it becomes firm.
Serve it cold and enjoy your Ube Halaya!

Tools for making

Grater - For grating the peeled ube into fine pieces.
Large Pan - Used for cooking and mixing the ingredients.
Spatula - To stir the mixture and ensure it doesn't stick to the pan.
Mold or Container - To transfer and shape the Ube Halaya mixture.

Recipe variations

Adding coconut milk: Substitute some or all of the evaporated milk with coconut milk for a creamy and coconutty twist.
Coconut sugar: Replace white sugar with coconut sugar for a more natural and caramel-like flavor.
Purple food coloring: If you want a more vibrant purple color, you can add a few drops of purple food coloring to enhance the appearance.
Ube flavoring: Instead of using ube extract, you can use ube flavoring or essence to enhance the ube flavor.
Texture variations: For a chunkier texture, you can add some grated coconut or chopped nuts like cashews or almonds to the mixture.
Gluten-free option: Use gluten-free flour or cornstarch instead of all-purpose flour to make it suitable for those with gluten sensitivity.

Recipe overview

Indulge in the vibrant and sweet flavors of the Philippines with this Ube Halaya recipe! Ube Halaya, also known as Purple Yam Jam, is a classic Filipino dessert made from grated purple yam. Combined with condensed and evaporated milk, sugar, and butter, the purple yam is transformed into a thick, creamy, and delightfully purple concoction. Adding a hint of ube extract enhances the color and gives it a more pronounced ube flavor. This dish requires continuous stirring and a bit of patience, but the end product is a lusciously vibrant delicacy that's worth the effort. Enjoy this chilled, and it's sure to tickle your taste buds and leave you wanting more.

Common questions

Can I use frozen grated ube instead of fresh ones? Yes, you can use frozen grated ube as a substitute for fresh ones. Just make sure to thaw it before using and adjust the cooking time accordingly.
Can I use other types of yam instead of purple yam? Purple yam (ube) has a distinct flavor and vibrant color that sets it apart. While you can try using other types of yam, it may alter the taste and appearance of the final dish.
Can I reduce the amount of sugar in the recipe? Yes, you can adjust the amount of sugar according to your preference. However, be aware that reducing the sugar may affect the taste and texture of the Ube Halaya.
Can I store Ube Halaya at room temperature? It is recommended to store Ube Halaya in the refrigerator to maintain its freshness and prevent spoilage. It can be stored in an airtight container for up to 5 days.
Can I add toppings or garnishments to the Ube Halaya? Absolutely! Ube Halaya can be enjoyed as is, but you can also add toppings such as grated cheese, toasted coconut, or even some extra butter for added flavor and texture.

Serving dishes and utensils

Grater - Used to grate the peeled ube into fine pieces.
Large Pan - Used to cook and simmer the ube mixture.
Spatula - Used to stir and flatten the mixture while cooking and transferring it to a mold.
Mold or Container - Used to shape and refrigerate the Ube Halaya.

Origin stories

Ube Halaya originates from the Philippines, a tropical country that is home to a wide variety of unique and delicious dishes. The star of this dish, ube, is a type of yam that's vividly purple. It's a widely loved root vegetable in the Philippines and is used in a number of their desserts. The name "Ube Halaya" roughly translates to "Purple Yam Jam," which is an apt description of the dish. What's interesting is that while ube is available and used in a variety of dishes year-round, Ube Halaya is traditionally made during the holiday season. It's often shaped into a lovely dessert using molds and served during Christmas feasts, making it a sweet symbol of festive Filipino celebrations. This dish, with its striking purple color and creamy, sweet taste, truly embodies the vibrant and warm spirit of Filipino culture and cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.