Halayang Ube or 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.
The trays of ube kalamay, ube maja, and halaya I made using my precious loot were so good, they were all I ate all day. I probably didn't do my weight any service but am #sorrybutnotsorry.
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, ube crinkle cookies, ube mamon sponge cakes, and other desserts such as peanut tikoy rolls, halo-halo, and ube ice creams.
Ingredient notes
- Purple yam- or locally known as ube. Similar to nilupak na cassava, 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.
- Milk, butter, and sugar- the mashed tubers are cooked in a mixture of coconut milk, evaporated milk, condensed milk, butter, and sugar until thick and creamy
- Cheese- use American processed cheese food like Eden or Magnolia brand for the best results. It gives the halaya extra creaminess and helps thicken the mixture more quickly.
- Ube extract- 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.
How to Make Ube Halaya
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. It takes a bit of time to cook the mixture into a thick concoction. Make the latik before or at the same time as you will need the rendered coconut oil to brush on the halaya.
- Combine grated ube, coconut milk, condensed milk, evaporated milk, butter, and sugar in a wide pan. Whisk until smooth.
- Bring to a boil 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 simmer to a thick paste consistency, stirring regularly.
- Add cheese and stir until melted. Continue to cook 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 spread and flatten evenly using a lightly greased spatula. 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.
Quick tip
The purple yam jam can be cooked into a spreadable consistency to store in jars or until thick enough to mold into shape. Just increase cooking time accordingly. It will continue to thicken as it cools.
Serving suggestions
Give this classic Filipino delicacy a try! Rich, creamy and loaded with ube flavor, it's sure to be a crowd-pleaser. Top it with latik, shredded cheese, or sweetened macapuno strings for another layer of yum. You can also check out how to toast coconut flakes for a quick topping option.
Make it for a party or a special treat just for you! Enjoy!
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.
More dessert recipes
Ingredients
- 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
- ยฝ 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
Instructions
- 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 thick paste consistency 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 until it starts to thicken.
- Lower heat and continue to cook. As the oil starts to separate and solids begin to form, stir and scrape sides and bottom of theย pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown.ย Drain latik from the oil and store in separate containers until ready to use.
Notes
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Legna Jade Nazeuj says
I love your recipe in Ube Halaya. Thank you for giving this kind of recipe. It's my first time to encounter this king of dessert. Thank you so much!!
Southern Girl says
I just finish making this and it turned out too sweet, next time I would omit the sugar because the condensed milk is sweet enough. It was my first time making it, thank you, I learned something new today.
Anne Zabala says
Excited to try this recipe! I bought the frozen grated ube from local Asian store. Do we need to thaw completely before cooking? For how long?
Thanks!
Lalaine Manalo says
Yes, thaw it completely. I am not sure how long, it depends on how frozen it is and the outside temperature. Just make sure it no longer has ice crystals.
bboy says
Hi, is it okay to just grate the raw ube, instead of mashing it after boiling?
Viktoria says
Hi Lalaine,
I am so grateful that I found this site,I was not good in cooking and now that you supply us recipes I could cook varieties of filipino foods!Iโd made egg pie and my families love it!So delicious especially the crust,I also tried buko Pandan salad but itโs too sweet for us so the second time I lessened the condensed milk and put half cup of evaporated milk and it turns out perfect!
Thank you so much and will looking forward for a new recipe!๐
Ruby says
I hate to say it, but this recipe was better than my Auntie who prides herself in her ube halaya X) How do you get your ube to be so purple? Did you use purple coloring? Thanks for sharing this recipe!
Lalaine says
Aww, Ruby, no offense to your Aunt but YOU MADE MY DAY. Glad you liked it.
I don't think I added ube extract to this ube halaya when I made it but you can certainly add a few drops to get the color you like.
Devra A. says
Thanks Lalaine for sharing your recipe. It is our family's Christmas tradition to prepare and serve halayang ube for Noche Buena. Your recipe, by far, is the most delicious one we have tried (and we have tried many, many recipes). I can't wait to try your other recipes. Thanks again!
Lalaine says
Thank you so much, Devra. You made my day. I am glad you liked this halaya, it's one of my favorite desserts. ๐
Diana says
Hi,
I know this is an old post, but what can I substitute for quick melt cheese? Thanks in advance! Btw, I love all of your recipes. I never had any recipe that was not a hit at my house! Thank you very much!
You can use Eden or any processed cheese ๐
Lalaine says
Aww, Diana, you just made my day. Thank you so much for your feedback. I am glad you're enjoying the recipes so far.
You can use the brand Eden or any processed cheese food.
Brenda says
Hello . I'm trying to sell I've halaya. 'My question is since u said this recipe (16 oz UBe) is equals to 12 servings . Could I please give me an estimate on how much ounces per serving yields . Thank you .
Lalaine Manalo says
Hello, Brenda,
This recipe makes about 2 llaneras and each llanera yields about 6 servings. I would say each slice is about 2 ounces.
Ging says
Hi Lalaine. Can i omit the sugar or lessen the quanitity as my husband is diabetic. If so can you give me an ideal measurement. for the sugar? Thank you so much for all your yummy recipes
Shiela and Billy says
I tried this recipe and my husband love it.. I recommend this to everyone...
Lalaine says
Thank you so much for the feedback ๐
Michelle says
Hi I was wondering if this is the same ube jam used in pan de ube. I picked up some grated frozen one, and when I looked at recipes for pan de ube, they say use ube jam.
I know last comment on here is from yrs ago, but hoping you still read them!
Lalaine says
Hi Michelle
This halayang ube recipe is a little thicker and richer than the ube jam used as filling as I add cheese. You can certainly use it as a baseline, omitting the cheese and adding more milk to make it more spreadable.
Joyce says
i've tried this yesterday but modified the proportions a liitle bit. Less on the dairies and more on the purple yum. And instead of using coconut milk, i used coconut cream with the mixture. The intention is to let my loved ones with diet restrictions to enjoy the food without having to worry of the cons. Less sinful ha. Well, it turned out good and delicious! Big smiles from their faces. Thank you so much for this recipe.
Lalaine says
You're welcome ๐
Anna says
Hi Ms Laline, I just want to ask if you also know how process ube jams that would last for a minimum of 6 months? Your response will be highly appreciated. God Bless! ๐
Lalaine says
Hello Anna
I am sorry, I dont have experience with bottling and canning ube halaya. I will try to do some research and I will let you know. ๐
Lalaine says
Hello Anna
I've never tried bottling ube jams to last months but it is definitely on my to-do list. Here is something to read about safe canning and preserving http://nchfp.uga.edu/publications/publications_usda.html
Tsi says
Hello,
Ube halaya is my favorite! Yey! I will definetly try this! By the way, is the grated ube cooked before putting in freezer? Or raw? Thanks
Oh, we have tried the leche plan its soooo yummmy
Lalaine says
Hi Tsi
I buy already grated ube from the Asian supermarket here and they come frozen. I believe the ube is still raw.
I am glad you enjoyed the leche flan ๐
Happy holidays
Wendy Dela Cruz says
Hi Lalaine! I love all your recipes! Pls keep them coming! Is Halaya Iโve the same as Okinawan purple sweet potato? Is halaya Ube a type of potato?
Thank you
Fei says
hello can i use fresh milk instead of evaporated milk?
Lalaine says
I am sure you can although the taste might be a little different as evaporated is creamier than regular fresh milk. Please let me know how it turns out.
ron says
just love ur recipes. pls. keep supplying with these exciting recipes
Lalaine says
Hi Ron
Thank you so much. I am glad you like my recipes.