Ube Halaya, a traditional Filipino purple yam jam, is beloved for its vibrant color and unique flavor. This recipe focuses on achieving a luxuriously smooth and creamy texture through careful butter incorporation, creating a delightful dessert or spread.
Creamy Ube Halaya: Perfect Smoothness
Ube Halaya, a traditional Filipino purple yam jam, is beloved for its vibrant color and unique flavor. This recipe focuses on achieving a luxuriously smooth and creamy texture through careful butter incorporation, creating a delightful dessert or spread.
Ingredients
- 500 grams grated ube (purple yam) fresh or frozen
- 1 can condensed milk sweetened (300ml)
- 1 can evaporated milk (370ml)
- 1/2 cup sugar (adjust to taste)
- 1/2 cup butter unsalted
- 1/4 teaspoon ube extract optional
Instructions
- If using fresh ube, peel and grate it. If using frozen, thaw completely.
- In a large non-stick pot or wok, combine the grated ube, condensed milk, evaporated milk, and sugar. Stir well.
- Cook over medium heat, stirring constantly, for about 30-40 minutes, or until the mixture thickens considerably and pulls away from the sides of the pot. The mixture should be very thick and sticky.
- Remove from heat. Add the softened butter, one tablespoon at a time, stirring continuously after each addition until fully incorporated before adding the next. This ensures a smooth, emulsified texture.
- Stir in the ube extract, if using, until the color is uniform.
- Transfer the Ube Halaya to a greased serving dish or individual molds. Smooth the top with a spatula.
- Let cool to room temperature, then chill in the refrigerator for at least 2 hours to set. Serve cold.
Notes
For an even smoother texture, you can pass the cooked ube mixture through a fine-mesh sieve before adding the butter. Adjust sugar to your preference. Ube Halaya can be served warm or chilled. It's excellent on its own, as a filling for pastries, or as a topping for shaved ice. Store in an airtight container in the refrigerator for up to a week.
