Halayang Ube (Ube Halaya) is a classic Filipino delicacy made of purple yam, coconut milk, and butter. Creamy, cheesy, and topped with golden latik, it’s delicious as a snack or dessert.
Since frozen grated purple yam was on sale last weekend, I decided to stock up on a few packages and re-shoot the ube recipes I have on the blog. May I say, it was a good day today here at the Kawaling Pinoy headquarters.
What is Ube Halaya
Ube Halaya or is a type of Filipino jam made from purple yam. It’s commonly served as a midday snack or after-meal dessert, but it’s also used in bread, cakes, and other desserts such as halo-halo and ice creams.
How to Make Ube Halaya
- Similar to nilupak, halayang ube recipe starts by steaming or boiling the tubers until fork-tender and mashing until smooth and free of lumps. You can skip this step by using frozen, already-grated ube available at most Asian supermarkets.
- The mashed ube is then cooked low and slow in a mixture of coconut milk, evaporated milk, condensed milk, butter, and sugar to form a thick, sweet concoction. The process is pretty simple, but it does need a bit of patience and lots of elbow grease as it requires religious stirring to prevent from burning at the bottom.
- The purple yam jam can be cooked into a spreadable consistency to store in jars or until thick enough to mold into shape. It’s usually topped with latik, toasted coconut flakes, shredded cheese or sweetened macapuno strings when served as a snack or dessert.
- Ube extract is optional but a few drops do help boost color, aroma, and flavor. Use sparingly; note that the color of the mixture will be light but will deepen when cooked.
- Don’t skip the shredded cheese. It gives the halaya extra creaminess and helps thicken the mixture more quickly.
How Long Does Ube Halaya Last
Properly stored, this nilupak na ube will last in the fridge for up to 3 days or in the freezer for up to one month. Keep in an airtight container or wrap tightly with cling wrap to prevent from drying out.
If you want to bottle the jam for longer shelf life, you can read more about safe canning procedures here.
Give this classic Filipino delicacy a try! Rich, creamy and loaded with ube flavor, it’s sure to be a crowd-pleaser.
Make it for a party or a special treat just for you! Enjoy!
- 1 package (16 ounces) frozen grated ube, thawed
- 1 can (13.5 ounces) coconut milk
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1/2 cup butter
- 1 cup sugar
- 2 to 3 drops ube extract (optional)
- 1 cup American processed cheese (Eden brand), shredded
For the Latik
- 2 cups coconut cream
- In a wide, heavy-bottomed pan over medium heat, combine grated ube, coconut milk, condensed milk, evaporated milk, butter, and sugar.
- Bring to a boil, stirring occasionally until sugar is dissolved, butter is melted, and ube is dispersed
- Add ube extract, if using, and stir until mixture is evenly colored.
- Lower heat and continue to cook, stirring regularly, for about 30 to 40 minutes or until a soft, sticky dough forms.
- Add cheese and stir until melted. Continue to cook for another 10 to 15 minutes or until mixture is thick enough to cling to the back of the spoon and pulls slightly from the side of the pan.
- Lightly grease sides of a baking dish or llanera mold with coconut oil or melted butter.
- Spoon ube halaya into the prepared dish or mold and using a buttered spatula, spread and flatten evenly. Allow to cool.
- To serve, invert halaya onto a serving plate. Lightly brush the top with coconut oil and garnish with latik, shredded cheese, toasted coconut flakes or sweetened macapuno.
To Make Latik
- In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally until liquid starts to thicken.
- Lower heat and continue to cook. As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown. Drain latik from the oil and store in separate containers until ready to use.