Ube Halaya Recipe (Purple Yam Jam)
User Reviews
4.9
Ube Halaya Recipe (Purple Yam Jam)
Description
Preparing Ube Halaya involves boiling cubed purple yam with butter and coconut milk until tender, then blending it into a fine puree. The mixture returns to the pot along with condensed milk, evaporated milk, sugar, and more butter, simmered on low heat while stirring frequently until it becomes thick and pulls away from the sides of the pan. The slow cooking achieves a dense, rich, and velvety jam-like texture.
This jam is traditionally poured into molds known as llanera, cooled to room temperature, then refrigerated until fully set. Ube Halaya is enjoyed as a dessert or used as a base ingredient in other Filipino sweets. It pairs well with latik (coconut caramel curds) or grated cheese to balance its sweetness and add texture contrast.
It can be made ahead and stored in the refrigerator for several days or frozen for extended storage to preserve freshness and flavor.
Ingredients
- 1 pound purple yam - fresh or frozen, peeled and cut into small cubes
- 1 can (10 fl oz) sweetened condensed milk
- 1 can (13.5 fl oz) coconut milk
- 1 can (12.5 fl oz) evaporated milk
- ¾ cup butter
- ½ cup sugar
Instructions
- Melt the butter in a wide, deep pan over medium heat. Add the purple yam and coconut milk. Bring it to a boil while stirring occasionally. Let it cook for 15 minutes.
- Transfer the cooked yam mixture to a blender or use an immersion blender to turn it into a fine puree.
- Return the yam mixture back to the pan and add the remaining ingredients. Turn heat to medium-low and let it simmer while stirring regularly, for another 20-30 minutes or until it becomes very thick and heavy and pulls away from the side of the pan when stirring.
- Grease 2 -3 llanera generously with butter. Divide the Ube Halaya into the llanera and let it cool down to room temperature. Cover with plastic wrap and place in the fridge for at least 2 hours or until cold.
- Top with Latik or grated cheese before serving.
Notes
- Store Ube Halaya covered tightly in the refrigerator for 3 to 5 days.
- For longer storage, freeze the jam in airtight containers for 1 to 2 months.
- Before serving, top with latik or grated cheese to add texture and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 1g | 2% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 61mg | 20% |
| Sodium | 210mg | 9% |
| Potassium | 624mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 13mg | 14% |
| Calcium | 20mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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