Ube halaya, aka ube jam, is one of the best food creations featuring purple yam, native to the Philippines. It is the ultimate base for all things ube dessert oriented. Ube halaya is not purple sweet potato. This ube halaya recipe is all natural (really kid-friendly) and so much better than store bought! With nutty and mild vanilla notes, enjoy ube halaya as a toast spread to halo-halo topping, make ube ice cream, cheesecake mix, and even use for ube cookies.
Table of contents
- What is Good About this Ube Halaya Recipe
- Homemade Ube Jam vs Store Bought Ube Jam
- What is Ube
- What is Ube halaya
- Using Powdered Ube vs Frozen Ube
- Ube Halaya Recipe Ingredients
- Equipment
- How to Make Ube Halaya
- Step by Step Image Instructions
- NOTES on Making Halaya
- Add Ins and Variations
- Making Vegan Ube Halaya
- What to Serve with Ube Halaya (Ube Jam)
Ube is my favorite.
Since I was little, I was always the one eating the ube “pie” at any gathering if it was there. We had one family friend that always made an “ube pie” and it was basically the powdered mix made into halaya (thick ube jam) and it was shaped in one of those disposable metal pie pans.
Not fancy…and it certainly didn’t need to be. Purple, beautiful, and not too sweet…the ube halaya recipe is perfection and quintessential Filipino representation. It connected me.
To say that ube halaya is nostalgic for me is an understatement.
It genuinely was a very memorable piece of my childhood that made me smile. My tastebuds will never forget the taste, texture, and flavor.
What is Good About this Ube Halaya Recipe
- ALL Natural with zero ube extract! It uses pure freeze dried ube powder. You can use frozen ube (however it usually has some preservatives).
- If you access real, fresh ube (not available in the USA) then you can steam it till very soft and incorporate it the same way in this recipe.
- This is a thick recipe that you can shape into a lightly buttered ramekin and make it look like a pie. Easily add milk, evaporated milk, more coconut milk, or water to lighten the thickness if you prefer.
- Versatile for use in so many ube desserts, ube milkshake, halo-halo, ube cookies, ube cheesecake, ube biko, baked goods and so much more.
- This recipe is REALLY, ACTUALLY kid-friendly.
- Ube flavor is totally unique and one of a kind. The mild nutty, earthy, vanilla flavor is addicting.
- Ube halaya only needs a few 100% natural ingredients to make.
Homemade Ube Jam vs Store Bought Ube Jam
I am a foodie. This means that I scour my environment searching for the best foods, unique flavors, and when it comes to Filipino foods…I want something that shines and shows how beautiful Filipino food is.
It’s comfort. Warm. One-of-a-kind.
Ube halaya…well, needless to say, it’s one of thee Filipino food symbols.
The problem I find is that when I shop for it, it has too many additives. The jam at the store tastes very artificial and also has food coloring which is not essential.
A Ube halaya recipe can be enjoyed without the food coloring and all the additives.
Ube halaya can be easily made at home and I think it tastes best.
Yea, and sorry to one of my favorite grocery stores, I love you guys so much and I shop there all the time (not naming names), but the ube jam and stuff there isn’t representing. Don’t do a disservice to yourself or others and try some ube products that just don’t taste like ube, or fall way below the mark.
With that said, let’s make ube halaya, homemade, and you’ll get a chance to really taste it the way it’s meant to be.
What is Ube
Also known as purple yam, UBE is a root vegetable native to the Philippines.
It has a vibrant purple color and a NOT sweet, nutty flavor. It’s almost not sweet at alll. Sometimes the purple varies from grayish to deeper hues.
Ube seems sweet because it is made into halaya which has sugar.
Ube is commonly used in Filipino cuisine to make various desserts and pastries, such as ube halaya (ube jam), cakes, ice creams, and breads.
It is highly regarded for its unique taste and beautiful hue, making it a beloved ingredient in Filipino culinary traditions.
Where to find Ube
Ube can be imported, but there may be certain restrictions and regulations depending on the country.
Since ube is native to the Philippines, it may not be widely available in other parts of the world and it is challenging to find in the States.
However, some specialty grocery stores or online retailers may carry imported ube products such as ube powder, frozen ube, or ube jam.
Mostly all Filipino grocery stores carry ube products.
I like this home delivery service called Weee! and they deliver ube products in my area.
Amazon has the Fil-choice brand pure ube powder that I used for this recipe which it states is 100% pure ube and no coloring or additives.
Due to the perishable nature of fresh ube, it is difficult to import and distribute it on a large scale.
Ube has a relatively short shelf life and can easily spoil during transportation.
Don’t hesitate to make this ube dessert because the powder and frozen version make excellent ube recipes!
What is Ube halaya
Ube halaya is commonly known as ube jam, ube spread, and ube butter. It’s the foundation for many desserts like ube ice cream and various filled baked goods.
The term halaya is derived from the Spanish jalea which means “jelly” (1). Nowadays, people recognize halaya as meaning ube halaya, but you can also make “halaya” from many others tubers like sweet potatoes and taro.
It is very thick, creamy, purple, and not too sweet. You can even hold it in between your fingers.
Ube halaya is a popular Filipino dessert made from purple yam, which is known as ube (oo-beh) in the Philippines.
It usually has a muted amethyst purple color and a mild earthy, nutty, and vanilla like flavor.
To make ube halaya, grated purple yam or the powder version is cooked with coconut milk, condensed milk, sugar, butter, and vanilla extract until it thickens into a creamy and spreadable consistency.
Ube halaya can be a regular table condiment in the Filipino household. It’s perfect for spreading on toast and incorporating in myriad dessert and baked goods recipes.
Fresh made ube halaya lasts a week in the refrigerator.
Is Ube the same as Taro?
Ube is not the same as taro.
While they are both root vegetables with a starchy texture, they come from different plant species and have distinct flavors and colors.
Ube, also known as purple yam, has a vibrant purple color and a mild-sweet, nutty flavor.
On the other hand, taro has a white or pale purple color and a mild, slightly earthy taste.
Purple food coloring is added to taro flavors when you might see this at tea shops.
Is Ube the same as Japanese Okinawan Purple Sweet Potato?
Ube is not the same as purple sweet potato.
Purple sweet potato, as the name suggests, is a type of sweet potato with a purple flesh. It has a much sweeter taste and is often used in both sweet and savory dishes.
While both ube and purple sweet potato share a similar purple color, they have different flavors and culinary uses.
Ube halaya is made with ube. If you use purple sweet potato…then call it purple potato jam.
Ube, by being replaced with purple potato, can confuse people that are brand new to trying ube. As long as you label the vegetable for exactly what it is, it’s all good.
Using Powdered Ube vs Frozen Ube
There are a few notes to consider when using powder ube versus frozen ube.
- Powdered ube can be found natural, without preservatives versus frozen ube that has preservatives.
- Powder is ready to go versus frozen needs to be thawed.
- Powder ube takes a lot less time to reconstitute versus frozen that takes at least 45 minutes to thicken up.
- Ube that is powdered is more vibrantly colored purple versus frozen that is a very muted grayish-purple.
- Ube powder is much thicker versus frozen that will be a much more creamy version of halaya. Use less powdered ube or add more liquid to achieve a creamier consistency.
- Powder ube has a slight grainier texture versus frozen has a texture that includes some natural fibers and harder pieces from the natural ube yam.
I have used both POWDER and FROZEN ube to make this exact ube halaya recipe.
Both come out with great taste and require the same recipe. The frozen kind, however, requires more time and constant stirring so the mixture doesn’t burn.
Choosing to use frozen ube for halaya is so much creamier. You can scoop it and eat it with a spoon.
If I use frozen, I even like a little natural food coloring because the color is very desaturated otherwise.
Using powder, results in a thick version of halaya…but sometimes it is fun to just eat a slice holding it with your hands. It turns into a more chewy and dense version. You can just use less powder if you want it creamier or add more liquid.
Try both and enjoy discovering your favorite.
Ube Halaya Recipe Ingredients
- 32oz frozen grated purple yam (ube) thawed, OR 8oz Ube Powder (2 packs)
- 1 can (400 ml) regular coconut milk
- 1 can (300 ml) regular condensed milk
- 1/2 cup granulated sugar
- 1 tbsp salted butter or plant butter
- 1 tsp vanilla extract or real vanilla paste
- ADD FOR POWDERED UBE RECIPE: 3/4 cup water, evaporated milk, coconut milk, or regular milk (optional for a thinner consistency if you are using Powdered Ube)
Where is the evaporated milk?
Ube halaya’s MAIN ingredients are coconut milk, condensed milk, and butter. Evaporated milk is NOT essential to create amazing ube halaya. The beauty of it, is you can add it or omit it per your own preference.
Evaporated milk is unsweet condensed milk. If you want your ube halaya to be more creamy then add several tablespoons of milk. Unless it is organic evaporated milk, I usually eliminate it for the sake of making this a truly natural ube jam recipe.
Equipment
The equipment is important for a fast, easy, and mess-free ube jam making experience.
- Non-stick Deep Wall Pan
- Soft Spatula
- Pyrex glass or metal Mixing bowl
- Immersion Hand Blender
- Mason jars, Ramekins, llaneras, or Container to transfer the ready ube halaya
- Parchment paper or plastic wrap
Do I have to use an immersion blender?
Yes. If you want a very smooth consistency, which for me, is really lovely on the palate, you need an immersion blender.
This is the equipment that elevates the entire recipe.
A blender is not the same as an immersion blender.
This specific equipment creates the pudding-like and very spreadable consistency of ube jam.
If you just mash your ube, whether it is powder, frozen, or fresh, the ube jam with be more textured and you will have more uneven pieces and clumps of ube.
The texture is really refined and beautiful when you use an immersion blender, plus it save tons of time and arm work.
I use Breville’s (comes with whisk for my whipped cream and a processor for chopping too) and I use it for a lot more recipes. It’s definitely worth it for me, to have a quality hand blender like this.
How to Make Ube Halaya
Instructions:
- In a large non-stick pan, pour in the coconut milk and high simmer.
- Add the granulated sugar. Simmer until the consistency starts to thicken. Ten minutes. Stir very frequently. Keep stirring.
- Add the condensed milk, stirring continuously until the mixture thickens. About three minutes.
- Add the butter and vanilla extract. Mix well.
- Reduce the heat to low and add the ube powder or thawed ube. Mix well. Continue cooking for another five minutes, stirring very frequently to avoid sticking or burning. If you use thawed ube you have to stir and simmer longer…until the mixture thickens (45 minutes of very constant stirring).
- ADD FOR POWDERED UBE RECIPE: 3/4 cup water, evaporated milk, coconut milk, or regular milk (optional for a thinner consistency if you are using Powdered Ube)
- Lower the flame to a weak setting and let your ube mixture integrate for at least 30-45 minutes. Stir very frequently. Once the mixture has thickened to a desired consistency (similar to a very thick pudding), remove from heat right away and transfer to a heat-safe mixing bowl.
- Use a hand held immersion blender to smooth the ube halaya.
- Transfer the Ube Halaya into a container and let it cool down. Put some parchment paper or plastic wrap against it so there will be no air, and then refrigerate.
- To make a shape, lightly butter a ramekin or line with parchment paper for a mess-free method, stuff with the ube halaya. When it’s been refrigerated for a few hours, then flip it over onto a plate.
- Serve cold and enjoy Ube Halaya!
When is Ube Halaya done?
It should stick to a spoon and not move. Once it’s creamy and thick, the consistency is right. Do not over mix after the smoothness has been achieved.
Step by Step Image Instructions
NOTES on Making Halaya
- Keep it low and slow.
- Mix and stir frequently and let the ube really incorporate with the liquid for at least 30-45 minutes until very thick
- The flame must be low so the ube doesn’t burn.
- Use parchment paper to line pans or loaf pans for easy and mess free ube halaya storage and presentation.
- For POWDER ube add less powder or add at last 3/4 cup extra liquid of milk of choice.
Add Ins and Variations
This Ube Halaya recipe can be created with your personal preference.
- Try ube halaya with grated cheese or latik (toasted coconut curds) on the top.
- Add evaporated milk, regular milk, or plant-based milk to thin it out.
- Use it for filling in pastries and in desserts.
Making Vegan Ube Halaya
Vegan Ube Halaya Recipe Ingredients:
- 32oz grated purple yam (ube) thawed OR 8oz Ube Powder (2 packs)
- 1 can (400 ml) coconut milk
- 1 can (300 ml) coconut condensed milk
- 1/2 cup granulated sugar
- 1 tbsp plant-based butter or vegan margarine
- 1 tsp vanilla extract
- 3 tbsp water or plant-based milk
Use the same step by step method as above to put it together.
What to Serve with Ube Halaya (Ube Jam)
Ube halaya, or ube jam, is a versatile Filipino dessert that can be enjoyed in various ways.
Here are some delicious serving suggestions:
- Toast or Bread: Spread a generous amount of ube halaya on toast, pandesal, crackers, or bread slices for a simple and satisfying snack or breakfast option.
- Ice Cream Topping: Jazz up your favorite ice cream flavors by spooning some ube halaya on top.
- Cheesecake Mix-In: Swirl some ube halaya into your cheesecake batter before baking for a delightful twist.
- Pancake or Waffle Topping: Take your pancakes or waffles to the next level by spooning some ube halaya over them.
- Ube Milkshake: Blend some ube halaya with milk or ice cream to create a thick and indulgent milkshake.
- Ube Mousse: Fold ube halaya into freshly made whipped cream and set in the refrigerator.
Remember, the possibilities are endless when it comes to serving ube halaya. Feel free to experiment and explore different combinations to find your favorite way to enjoy this Filipino delight.
How to properly Store Ube Halaya
To properly store ube halaya, follow these steps:
- Allow the ube halaya to cool completely before storing.
- Transfer the cooled halaya into a clean, airtight container. Glass or plastic containers with tight-fitting lids work well.
- Ensure that the container is clean and dry to prevent any moisture from affecting the texture and shelf life of the halaya.
- You can place parchment paper or cling wrap on the top, touching the ube halaya, to create a completely airtight seal.
- Then, seal the container tightly to maintain freshness and prevent air from entering.
- Label the container with the date of preparation to keep track of its shelf life.
- Store the ube halaya in the refrigerator. The cold temperature will help extend its shelf life and maintain its quality.
- Ube halaya can be stored in the refrigerator for up to one week.
- You can freeze leftover ube halaya.
It’s important to note that ube halaya may develop a slightly firmer texture when refrigerated. Before serving, you can let it sit at room temperature for a few minutes to soften it if desired. Enjoy!
Does Ube Halaya spoil?
This ube halaya recipe contains dairy and fresh, all natural ingredients. It is best consumed in a week and a half. If you observe anything “off” about your halaya, then dispose of it.
You can freeze leftovers.
UBE Halaya Recipe (Natural)
Equipment
- 1 NON STICK Deep Wall Pan
- 1 Soft spatula
- 1 Heat Safe mixing bowl
- 1 Immersion Hand Blender for making smooth
- 1 llaneras or mason jars for storing
- 1 Parchment paper or plastic wrap make an airtight seal when storing the ube halaya
Ingredients
- 2 ½ cups Ube Powder (2 packs) or 32 oz frozen and thawed grated purple yam (ube) 18oz of ube powder; 32oz thawed frozen ube
- 1 can regular coconut milk (400 ml)
- 1 can regular condensed milk (300 ml)
- ½ cup granulated sugar
- 1 tbsp salted butter or plant based butter
- 1 tsp vanilla extract or vanilla paste
When Using POWDERED Ube
- ¾ cup any milk of choice add extra liquid to powder ube to make it creamier
Instructions
- In a large non-stick pan, pour in the coconut milk and high simmer.Add extra liquid if you use powdered ube.1 can regular coconut milk, ¾ cup any milk of choice
- Add the granulated sugar. Simmer until the consistency starts to thicken. Ten minutes. Stir very frequently. Keep stirring.½ cup granulated sugar
- Then, add the condensed milk, stirring continuously until the mixture thickens. About three minutes.1 can regular condensed milk
- Add butter and vanilla. Stir well.1 tbsp salted butter, 1 tsp vanilla extract
- Reduce the heat to very low and add the ube powder or thawed ube. Mix well. Continue cooking for another five minutes, stirring very frequently to avoid sticking or burning.You must keep stirring and mixing until the mixture has thickened. 45 minutes of frequent stirring over low heat.2 ½ cups Ube Powder (2 packs) or 32 oz frozen and thawed grated purple yam (ube)
- Once the mixture has thickened to a desired consistency (similar to a very thick pudding), remove from heat right away and transfer to a heat-safe mixing bowl.
- Use a hand held immersion blender to smooth the ube halaya.
- Transfer the Ube Halaya into a container and let it cool down. Put some parchment paper or plastic wrap against it so there will be no air, and then refrigerate. To make a shape, lightly butter a ramekin, stuff with the ube halaya, then flip it over onto a plate after it has refrigerated. Serve cold and enjoy Ube Halaya!
Notes
Nutrition
- Wikipedia Ube Halaya
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