Halayang Ube
Prep time
Cook time
Total time
Yield: 12 Servings
  • 1 (16 ounces) package frozen grated ube, thawed
  • 1 (14 ounces) can coconut milk
  • 1 (12 ounces) evaporated milk
  • 1 (14 ounces) can sweetened condensed milk
  • ½ cup butter
  • 1 cup sugar
  • 1 cup quick-melt cheese, grated
  • Latik
For the Latik
  • 2 cups coconut cream
  1. In a wide, deep pan over medium heat, combine grated ube, coconut milk, evaporated milk, condensed milk, butter and sugar. Bring to a boil, stirring occasionally, until sugar is dissolved, butter is melted and ube is dispersed
  2. Lower heat and continue to cook, stirring regularly, for about 35 to 45 minutes or until mixture is thick and clings to spoon. Mixture will have the consistency of soft, sticky dough and pulls slightly from side of pan. When the mixture starts to thicken, add cheese and continue to stir until combined and cheese is melted.
  3. With coconut oil (from the making of latik) or melted butter, grease sides of a baking dish or llanera mold. Spoon ube halaya into prepared dish and flatten using a buttered spatula. Allow to cool. To serve, invert halaya onto serving plate. Lightly brush top with coconut oil and garnish with latik.
For the Latik
  1. In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken. Lower heat and simmer. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning. Continue to cook and stir until curds turn golden brown. Drain latik from the oil.
Recipe by kawaling pinoy at https://www.kawalingpinoy.com/halayang-ube/