Ube Halaya: Purple Yam Delight
Ube Halaya is a beloved Filipino dessert, a vibrant purple yam jam known for its creamy texture and sweet, earthy flavor. This traditional delicacy is a staple in Filipino celebrations and everyday treats.
Ingredients
- 1 kg purple yam (ube) peeled and grated or boiled and mashed
- 2 cups coconut milk full-fat
- 1 can condensed milk 14 oz
- 0.5 cup granulated sugar adjust to taste
- 0.5 cup butter unsalted
- 1 tsp vanilla extract optional
Instructions
- Boil or steam the ube until very tender. Peel and mash thoroughly until smooth, ensuring no lumps remain.
- In a large, heavy-bottomed non-stick pot, combine the mashed ube, coconut milk, condensed milk, granulated sugar, melted butter, and vanilla extract (if using).
- Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula. Continue cooking for about 45-60 minutes, or until the mixture becomes very thick, glossy, and pulls away from the sides of the pot when stirred. It should have a jam-like consistency.
- Transfer the hot ube halaya to a greased mold, baking dish, or individual serving ramekins. Smooth the top with the back of a spoon or spatula.
- Allow to cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving. This allows the halaya to firm up and fully develop its flavors. Serve cold.
Notes
For best results, use fresh purple yam if available. If using frozen or powdered ube, adjust the liquid content accordingly. Stir constantly to prevent sticking and burning. Serve chilled, optionally topped with toasted coconut flakes, latik (coconut curds), or grated cheese for an authentic touch.