Servings
Font
Back
0 from 0 votes

Authentic Ube Halaya Recipe (Filipino Purple Yam Jam)

Ube halaya is a beloved Filipino dessert where fresh purple yam is transformed into a luxuriously thick, creamy jam through slow cooking with milk and butter, resulting in a versatile spread or dessert filling that showcases the natural sweetness and striking violet hue of ube, perfect for both everyday enjoyment and special occasions.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 3 cups
Calories: 138 kcal
Course: Dessert , Snacks
Cuisine: Filipino

Ingredients

  • 2.2 lbs fresh ube purple yam / ube
  • 1 12-oz can evaporated milk
  • 1 10-oz can condensed milk gatas na malapot
  • ½ cup packed brown sugar asukal na pula
  • ¼ cup unsalted butter mantikilya
  • ½ teaspoon salt asin

Instructions

    Cup of Yum
  1. Prepare a large pot of water and bring it to a boil. Cut the fresh ube into 2-inch pieces for even cooking. Place the ube pieces in the boiling water and cook for 30 minutes or until a fork easily pierces through. Drain and let cool for 10 minutes until warm enough to handle.
  2. Peel the warm ube and mash thoroughly using a potato masher until smooth, making sure to break down any lumps. Set aside.
  3. Place a large wok or heavy-bottomed pan over medium heat. Pour in the evaporated milk and add the brown sugar. Stir until the sugar completely dissolves.
  4. Add the mashed ube, condensed milk, and salt to the pan. Begin stirring constantly - this is important as the mixture can easily burn. Keep stirring for about 20 minutes or until the mixture starts to thicken noticeably.
  5. Add the butter cubes and continue stirring until fully melted and incorporated. Keep cooking and stirring for another 30 minutes. You'll know it's done when you can draw a line through the middle of the mixture with your spoon and it holds its shape.
  6. For a firmer texture, continue stirring for another 10 minutes. Remember that the ube halaya will thicken further as it cools. Transfer to clean heat-proof containers and let cool completely before refrigerating.
  7. Store in an airtight container in the refrigerator for up to one week, or freeze for up to 3 months. Let frozen ube halaya thaw overnight in the refrigerator before using.

Notes

  •  
  •  
  •  
  •  
  •  
  • Q: Can I use purple sweet potato instead of ube? A: No, purple sweet potato (kamote) has a different taste and texture. True ube gives the authentic flavor.
  • Q: Why is my ube not purple enough? A: Fresh ube varies in color intensity. For deeper purple, use ube extract, but don't exceed 1 teaspoon.
  • Q: Can I reduce the sugar? A: Yes, you can reduce by up to ¼ cup, but it will affect preservation time.
  • Q: How do I know it's cooked enough? A: The mixture should leave a clean line when you draw your spoon through it, and should be thick enough to hold its shape.
  • Q: Can I use an electric mixer to mash the ube? A: Yes, but be careful not to overmix as it can become gummy.
  •  
  • Homemade Ube Halaya (Filipino Purple Yam Jam)
  • Continuous stirring prevents burning and ensures even cooking
  • Keep heat at medium - High heat will burn the bottom
  • Test doneness by drawing a line through the mixture - it should hold its shape
  • Mash the ube while still warm for easier processing
  • Use unsalted butter to control the saltiness better
  • On warm pandesal ("mainit na pandesal")
  • With butter on ensaymada
  • As filling for hopia
  • Plain as dessert ("panghimagas")
  • As palaman (spread) for bread
  • Component in halo-halo

  • Lumpy Texture

    Solution: Mash ube thoroughly while warm Pass through a fine mesh sieve if needed

  • Solution: Mash ube thoroughly while warm
  • Pass through a fine mesh sieve if needed

  • Burning on Bottom

    Solution: Lower heat and stir constantly Use a heavy-bottomed pan

  • Solution: Lower heat and stir constantly
  • Use a heavy-bottomed pan

  • Too Thick

    Solution: Add a splash of evaporated milk Reduce cooking time slightly

  • Solution: Add a splash of evaporated milk
  • Reduce cooking time slightly

  • Too Thin

    Solution: Continue cooking until desired consistency Remember it thickens as it cools

  • Solution: Continue cooking until desired consistency
  • Remember it thickens as it cools
  • Fresh Ube → Frozen grated ube (add 1 teaspoon ube extract)
  • Brown Sugar → White sugar (adjust to taste)
  • Evaporated Milk → Fresh milk (reduce quantity by ¼)
  • Unsalted Butter → Margarine (adjust salt accordingly)
  • Refrigerator: Up to 1 week in airtight container
  • Freezer: 3-4 months (place plastic wrap on surface)
  • Reheating: Microwave in 15-second intervals
  • Room Temperature: Maximum 2 hours

  • Coconut Ube Halaya

    Add ½ cup coconut milk Reduce evaporated milk accordingly

  • Add ½ cup coconut milk
  • Reduce evaporated milk accordingly

  • Cheese Ube Halaya

    Add ¼ cup grated cheese at the end Use quick-melting cheese for best results

  • Add ¼ cup grated cheese at the end
  • Use quick-melting cheese for best results

  • Extra Firm Ube

    Cook 10-15 minutes longer Reduce liquid slightly

  • Cook 10-15 minutes longer
  • Reduce liquid slightly

Nutrition Information

Calories 138kcal (7%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 15g (23%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 42mg (14%) Sodium 60mg (3%) Potassium 17mg (0%) Sugar 4g (8%) Vitamin A 474IU (9%) Vitamin C 0.03mg (0%) Calcium 6mg (1%) Iron 0.02mg (0%)

Nutrition Facts

Serving: 3cups

Amount Per Serving

Calories 138

% Daily Value*

Calories 138kcal 7%
Carbohydrates 6g 2%
Protein 1g 2%
Fat 15g 23%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 42mg 14%
Sodium 60mg 3%
Potassium 17mg 0%
Sugar 4g 8%
Vitamin A 474IU 9%
Vitamin C 0.03mg 0%
Calcium 6mg 1%
Iron 0.02mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.