Ube Halaya (Halayang Ube)
Ube halaya (halayang ube) is a popular Filipino delicacy that uses ube (purple yam), coconut milk, evaporated milk, sweetened condensed milk and butter. So creamy, slightly sweet and topped with latik, great as a dessert or snack.
Ube halaya, purple yam jam, halayang ube, or simply ube jam is a classic delicacy that is typically served during occasions especially the Christmas season. This dessert is pretty easy to make yet it takes patience to come up with it. In the end, it’s worth it because of the delicious result.
I want to make this ube halaya for a long time so I asked my husband if he can find any fresh ube in the Asian/ Filipino grocery store. And wholla! He found one! And we indulged in the creaminess and not so sweet taste of this ube halaya recipe.
What is ube and ube halaya
Ube or purple yam is a popular crop being grown in South Asia such as the Philippines. The taste is difficult to describe but it has a lightly sweet flavor with beautiful purple color. You can use it in many dessert recipes such as this ube halaya. It also a common flavor for different bread or desserts such as ube cheese pandesal, ube cake, and ube ice cream to name a few.
Ube halaya is a type of jam made from ube or purple yam. Commonly served as an after-meal dessert or midday snack, it is also being used in making ube loaf bread, ube cheesecake bars and other desserts such as halo-halo and buchi as well.
Some tips in making ube halaya
Use fresh ube. You can either boil or steam the purple yam until fork-tender. This will take about 30-40 minutes depending on the size. Then peel them and cut into cubes for easy grating or mashing.
You can grate them if you want a bit of texture using a grater or a food processor. If you want a smoother texture, you can mash them using a hand masher or a blender, or a food processor until they are free from lumps.
If fresh ube is not available, you can use frozen grated purple yam. It will also work well in this recipe. You can skip boiling and grating the yam.
Cooking the mashed ube mixture should start with medium heat, then turn to low when it starts to boil to form a thick and creamy consistency. The process is quite simple, but it does need a lot of patience as it requires continuous stirring. Stirring avoids the whole mixture from sticking to the bottom of the pot and burning. It also prevents the jam from spluttering all over you.
Use a non-stick, big, wide and heavy bottom pan. This will ensure that the ube mixture will not stick to the bottom of the pan and burned easily while cooking.
You can cook the purple yam jam into a spreadable consistency to store in jars or until thick enough to mold into shape. Remember that the ube halaya will thicken greatly as it cools down.
When served as a snack or dessert, you can top it with latik, sweetened macapuno, toasted coconut flakes or shredded cheese.
Ube flavoring is optional but recommended because it helps boost color, aroma, and flavor. Use in small quantities as the color of the mixture will deepen when cooked.
Carefully spoon the cooked ube halaya into the mold or glass jars while hot. Allow the jam to cool down to room temperature.
How to know if the ube halaya is ready
The cooking time ranges from 40 to 60 minutes. It depends on factors such as heat level, type of pan used and how thick you want your mixture to be.
Level of heat. Start cooking in medium-high heat and then lower it to a medium heat or even medium-low heat as it thickens. This also helps with the spluttering. On the other hand, higher heat will make the cook time shorter but be careful not to burn it.
Type of pan. Use a non-stick, big, wide and heavy bottom pan. This helps with shortening the cook time, because of the larger surface are. If you make it in a smaller pot, then the cook time may take a bit longer.
Desired thickness. If you want your ube halaya to be at a spreadable consistency, then you should be cooking it for a shorter time (about 45 minutes for me). If you want a pudding-like consistency that sets in molds, then cook it longer (closer to 60 minutes or more).
How to store ube halaya
After cooling down, you can keep ube halaya in your refrigerator and will last for up to 3 days when stored properly and up to a month in the freezer. Keep in an airtight container or cover tightly with cling wrap to preserve the moisture.
Give this classic Filipino delicacy a try! Make it for a gathering, it’s sure to be a crowd-pleaser. Happy tummy!
Watch in YouTube: Ube Halaya with Latik Recipe
Ube Halaya (Halayang Ube) with Latik Recipe
Equipment
- Measuring cups and spoons
- Mixing bowls
- Grater or food processor or blender
- Large non-stick pan or wok and sturdy spoon/ spatula
- Llanera molds or glass jars for storage
Ingredients
- 800 grams fresh ube, boiled then grated — or use frozen grated ube
- 1 can (13.5 ounces) coconut milk
- ½ can (6 ounces) evaporated milk
- 1 can (14 ounces) condensed milk
- ¾ cup sugar
- 100 grams butter
- 1 tablespoon ube extract — optional but recommended
- 3 cups coconut cream (to make the latik)
Instructions
- Wash the ube and with the skins on, boil, or steam them (halves or whole) until they are tender in the middle. This will take about 30-40 minutes depending on the size.
- When cooked through, let them cool down. Peel the skin off and roughly chop into cubes.
- Grate the ube using a grater or a food processor (grater attachment). This will give a grainy texture because of the ube bits. But if you want a smoother texture, you can mash them using a hand masher or a blender or food processor until they are free from lumps.
- In a large mixing bowl, combine grated ube, coconut milk, evaporated milk, condensed milk and sugar. Mix until well combine.
- In a wide, heavy-bottomed pan over medium heat, melt the butter. Then add the ube mixture.
- Bring to a boil then add ube extract, if using. Stir until mixture is evenly colored.
- Lower heat and continue to cook, stirring continuously, for about 40-60 minutes or until a soft, sticky dough forms and reached your desired consistency. Remember that the ube halaya will thicken greatly as it cools down.
- Prepare the latik. Pour the coconut cream (kakang gata) in a medium pan. Turn on heat to medium and let the cream cook. Stir continuously until coconut curds form and becomes brown. When it turns brown remove from heat as it will still cook in the hot oil. Transfer to a bowl and set aside until ready to use.
- Lightly grease bottom and sides of llanera mold with coconut oil or melted butter.
- Carefully spoon around 1 ½ – 2 cups of ube halaya into the prepared mold. Using a greased spatula, spread evenly and flatten the top of the cooked halaya. Allow to cool.
- To serve. Invert molded halaya onto a serving plate. Sprinkle with latik or other preferred topping such sweetened macapuno, toasted coconut flakes or shredded cheese.
- Share and enjoy!
