Filipino Ube Halaya Recipe (with Natural Ube Extract)

Filipino Ube Halaya Recipe (with Natural Ube Extract)

Dolce Flav

Servings

8

Prep Time

10 minutes

Cook Time

45 minutes

Category

Ube

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

  • 2 cups grated fresh ube (purple yam) or thawed frozen ube
  • 1 cup coconut milk (kakang gata or canned)
  • 1 cup sweetened condensed milk
  • ½ cup evaporated milk
  • ¼ cup unsalted butter
  • 2 tablespoons natural ube extract (liquid or paste)
  • 1 teaspoon vanilla extract
  • â…“ cup granulated sugar (adjust to taste)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Serve and enjoy
    Cut into squares or scoop into bowls. Optionally garnish with toasted coconut flakes or latik (coconut curds) for added texture.