UBE Halaya Recipe (Natural)
This is a Real and all Natural Ube halaya recipe, aka ube jam, that features pure ube powder, coconut milk, and condensed milk. Perfect on toast, eat with a spoon, or use in desserts. Kid friendly! It's made thick so you can shape it in a ramekin like a pie. No extract!
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Servings: people
Calories: 458kcal
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
Serving Suggestions:
Ube halaya has a thick texture. You can almost cut a piece off and eat it with a fork or using your fingers. To shape the ube halaya, lightly butter a ramekin or mold, stuff it, and flip it over. Silicone molds work well, or just put it in a pie pan.
You can serve the ube halaya alone, as a jam, or incorporate in baking.
You can top ube halaya with latik (toasted coconut curds), grated cheese, coconut shreds, or condensed milk.
Add a spoonful to vanilla or dulce de leche ice cream.
If you want it thinner, add some milk or organic evaporated milk and use your immersion blender.
Nutritional values are estimates and will vary on brands chosen, amounts, ingredients used, and preparations. Please use your personal nutritional calculator for more exact amounts. RLF is not a certified nutritionist.
Nutrition
Nutrition Facts
UBE Halaya Recipe (Natural)
Amount per Serving
Calories
458
% Daily Value*
Fat
26
g
40
%
Saturated Fat
20
g
125
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
33
mg
11
%
Sodium
129
mg
6
%
Potassium
464
mg
13
%
Carbohydrates
65
g
22
%
Sugar
63
g
70
%
Protein
8
g
16
%
Vitamin A
281
IU
6
%
Vitamin C
3
mg
4
%
Calcium
240
mg
24
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.