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Filipino Ube Halaya Recipe (with Natural Ube Extract)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Ube
Author:
Dolce Flav
Servings
8
Prep Time
10 minutes
Cook Time
45 minutes
This Filipino Ube Halaya recipe uses natural Ube extract to amplify the authentic purple yam flavor while delivering the traditional creamy, rich texture. Combining grated fresh ube or frozen ube with condensed milk, coconut milk, butter, and the natural Ube extract, the mixture is cooked slowly over low heat until thick and sticky. Stirring constantly ensures a smooth, luscious jam perfect for serving as a dessert or topping. The process is simple but requires patience to avoid burning and achieve the ideal consistency.
Ingredients
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2 cups grated fresh ube (purple yam) or thawed frozen ube
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1 cup coconut milk (kakang gata or canned)
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1 cup sweetened condensed milk
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½ cup evaporated milk
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¼ cup unsalted butter
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2 tablespoons natural ube extract (liquid or paste)
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1 teaspoon vanilla extract
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⅓ cup granulated sugar (adjust to taste)
Directions
Prepare Ube Base
If using fresh ube, peel, boil, and grate it. If using frozen ube, thaw completely. Set aside 2 cups of grated ube.Mix liquids and flavorings
In a large non-stick pan or wok, combine coconut milk, condensed milk, evaporated milk, granulated sugar, butter, natural ube extract, and vanilla extract. Heat over medium-low heat, stirring occasionally until butter melts and sugar dissolves.Add grated ube and start cooking
Gradually add grated ube into the milk mixture, stirring continuously to combine well. Lower heat to maintain gentle simmer.Cook and stir constantly
Cook the mixture on low heat, stirring constantly with a wooden spatula or silicone spoon to prevent lumps or burning. Scrape the sides and bottom frequently.Thicken to jam consistency
Continue stirring and cooking until the mixture thickens noticeably and pulls away from the pan sides, forming a sticky, smooth mass. This usually takes about 35–40 minutes.Transfer and cool
Pour the cooked Ube Halaya into a greased mold or container. Smooth the top with a spatula. Let it cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.Serve and enjoy
Cut into squares or scoop into bowls. Optionally garnish with toasted coconut flakes or latik (coconut curds) for added texture.
Recipe Note
FAQ — 10 Frequently Asked Questions About Filipino Ube Halaya
What is Ube Halaya?
Ube Halaya is a traditional Filipino dessert made from purple yam cooked into a sweet, creamy jam.
Why use natural ube extract?
Natural ube extract enhances the vibrant purple color and authentic flavor without adding artificial dyes.
Can I use powdered ube instead?
Yes, but natural extract and fresh grated ube provide a richer, more authentic taste and texture.
What’s the best type of milk for Ube Halaya?
Coconut milk, sweetened condensed milk, and evaporated milk are traditional, creating a creamy, rich texture.
How do I prevent Ube Halaya from burning?
Cook on low heat and stir constantly, scraping the pan sides frequently to avoid sticking and burning.
Can I make Ube Halaya vegan?
Yes, substitute butter with coconut oil and use plant-based condensed milk alternatives.
How long does Ube Halaya last?
Stored in an airtight container, it keeps well in the fridge for up to one week.
Can I freeze Ube Halaya?
Yes, but texture may change slightly. Thaw in the refrigerator before serving.
What are some serving suggestions?
Serve as a dessert on its own, as a topping for ice cream, or as a filling for cakes and pastries.
Why is constant stirring important?
It ensures even cooking, prevents lumps, and helps achieve a smooth, sticky jam consistency.