Ube Halaya, or Ube Jam, is a beloved Filipino dessert made from purple yam (ube), which is known for its vibrant color and subtle sweetness. This creamy, rich jam can be enjoyed on its own, as a filling for pastries, or as a topping for desserts like halo-halo. With only a few ingredients—coconut milk, sweetened condensed milk, and butter—it’s easy to make and full of flavor. Whether you’re familiar with Filipino cuisine or trying it for the first time, Ube Halaya is sure to become a favorite!
Why You’ll Love This Recipe
Ube Halaya is the perfect balance of creamy, sweet, and slightly earthy flavors, making it a unique and indulgent treat. The coconut milk adds richness, while the sweetened condensed milk provides the perfect amount of sweetness. The butter makes the jam silky smooth, and the ube extract (optional) intensifies the deep purple yam flavor. It’s a versatile dessert that can be enjoyed in many ways, whether spread on toast, spooned over ice cream, or eaten straight from the jar!
Ingredients
- 1/2 cup butter
- 1 lb. cooked ube flesh (about 2 packed cups)
- 1 (14-oz.) can coconut milk
- 1 (14-oz.) can sweetened condensed milk
- 1 teaspoon ube extract (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Melt Butter and Add Ingredients
- In a medium saucepan, melt the butter over medium heat.
- Add the cooked ube, coconut milk, and sweetened condensed milk to the saucepan. Stir until everything is well combined.
Step 2: Cook Until Thick
- Bring the mixture to a boil over medium heat.
- Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the mixture thickens to a jam-like consistency (about 35 minutes).
- Remove the saucepan from the heat.
Step 3: Blend
- If you’re using ube extract, stir it into the mixture now.
- Use an immersion blender to carefully blend the mixture until it is smooth and creamy. If you don’t have an immersion blender, you can transfer the mixture to a regular blender in batches, but be careful as it will be hot.
Step 4: Cool Completely
- Let the Ube Halaya cool completely in the saucepan.
Step 5: Finish and Store
- Transfer the cooled ube jam to an airtight container.
- Store it in the refrigerator for up to 1 month.
Servings and Timing
- Servings: Makes about 2 cups of ube halaya
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
Variations
- Add Toppings: Ube Halaya is delicious on its own, but you can add shredded coconut or a sprinkle of crushed nuts on top for extra texture and flavor.
- Make It Vegan: Use dairy-free butter and substitute the sweetened condensed milk with a plant-based version (like coconut condensed milk) for a vegan version of ube halaya.
- Ube Extract: If you don’t have ube extract, you can still make the jam without it; the flavor will be just as delicious.
Storage
- Storage: Store the Ube Halaya in an airtight container in the refrigerator for up to 1 month.
- Freezing: You can freeze the ube halaya for up to 3 months. To thaw, simply leave it in the refrigerator overnight.
FAQs
1. What is ube, and where can I find it?
Ube is a type of purple yam commonly used in Filipino cooking. It has a mildly sweet flavor and vibrant purple color. Ube is typically found in Asian grocery stores or specialty markets, either as fresh or frozen cooked ube.
2. Can I make Ube Halaya without coconut milk?
Yes, you can replace coconut milk with regular milk or a non-dairy milk alternative if you prefer, though the flavor will be slightly different.
3. Can I make Ube Halaya with fresh ube instead of cooked ube?
Yes! You can cook fresh ube by boiling or steaming it until soft, then mashing or blending it to make the ube flesh required for the recipe.
4. Can I use ube powder instead of fresh ube?
Yes, you can use ube powder as a substitute for fresh or cooked ube. Follow the instructions on the packaging for the appropriate amount of powder to use.
5. Can I use this as a filling for pastries or cakes?
Yes! Ube Halaya makes an excellent filling for pastries like ube rolls, or you can use it as a filling for cakes or cupcakes to add an authentic Filipino flavor.
6. How do I know when the Ube Halaya is done cooking?
The mixture should thicken into a smooth, spreadable consistency, and it will begin to pull away from the sides of the pan. It should be thick enough to hold its shape when transferred to a container.
7. Can I skip the ube extract?
Yes, the ube extract is optional. It intensifies the ube flavor, but the jam will still be delicious without it.
8. What can I serve Ube Halaya with?
Ube Halaya is perfect with toast, pancakes, or waffles. You can also serve it as a topping for ice cream, yogurt, or cakes.
9. Can I make a larger batch?
Yes, you can easily double or triple the recipe to make a larger batch of Ube Halaya. Just be sure to adjust the cooking time if necessary.
10. Is Ube Halaya vegan?
Traditional Ube Halaya is not vegan due to the use of butter and sweetened condensed milk, but you can make a vegan version by using plant-based butter and coconut condensed milk.
Conclusion
Ube Halaya is a rich and creamy Filipino dessert that’s perfect for any occasion. Whether you’re using it as a spread, a topping, or an ingredient in other desserts, this ube jam will add a vibrant, delicious twist. It’s easy to make with just a few ingredients, and the result is a gorgeous, flavorful treat that’s sure to impress anyone who tastes it!
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Ube Halaya: A Delicious Filipino Dessert
- Total Time: 45 minutes
- Yield: 2 cups of ube halaya
Description
Ube Halaya, or Ube Jam, is a beloved Filipino dessert made from purple yam (ube), which is known for its vibrant color and subtle sweetness. This creamy, rich jam can be enjoyed on its own, as a filling for pastries, or as a topping for desserts like halo-halo. With only a few ingredients—coconut milk, sweetened condensed milk, and butter—it’s easy to make and full of flavor. Whether you’re familiar with Filipino cuisine or trying it for the first time, Ube Halaya is sure to become a favorite!
Ingredients
1/2 cup butter
1 lb. cooked ube flesh (about 2 packed cups)
1 (14-oz.) can coconut milk
1 (14-oz.) can sweetened condensed milk
1 teaspoon ube extract (optional)
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the cooked ube, coconut milk, and sweetened condensed milk to the saucepan. Stir until everything is well combined.
- Bring the mixture to a boil over medium heat. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the mixture thickens to a jam-like consistency (about 35 minutes). Remove the saucepan from the heat.
- If you’re using ube extract, stir it into the mixture now. Use an immersion blender to carefully blend the mixture until it is smooth and creamy. If you don’t have an immersion blender, you can transfer the mixture to a regular blender in batches, but be careful as it will be hot.
- Let the Ube Halaya cool completely in the saucepan.
- Transfer the cooled ube jam to an airtight container. Store it in the refrigerator for up to 1 month.
Notes
- Add Toppings: Ube Halaya is delicious on its own, but you can add shredded coconut or a sprinkle of crushed nuts on top for extra texture and flavor.
- Make It Vegan: Use dairy-free butter and substitute the sweetened condensed milk with a plant-based version (like coconut condensed milk) for a vegan version of ube halaya.
- Ube Extract: If you don’t have ube extract, you can still make the jam without it; the flavor will be just as delicious.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Cooking
- Cuisine: Filipino
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
