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How to make Ube Halaya
Dolce Flav
Rated 5.0 stars by 1 users
Category
Natural Ube
Author:
Dolce Flav
Servings
10
Prep Time
15 minutes
Cook Time
45 minutes
To make traditional Filipino ube halaya using natural ube extract and no artificial coloring, start by cooking and mashing fresh or frozen purple yam until smooth. In a heavy-bottomed saucepan, combine mashed ube with sweetened condensed milk, coconut milk, and butter. Stir the mixture continuously over medium-low heat to prevent burning and promote even thickening. After about 15 minutes, add the natural ube extract and salt to enhance the earthy ube flavor. Continue stirring for another 25–30 minutes until the mixture becomes thick, sticky, and glossy. Once the halaya pulls away cleanly from the sides of the pan, it's ready. Let it cool before transferring to buttered containers. Serve chilled or warm, topped with grated cheese or latik. This naturally flavored ube halaya is perfect as a standalone dessert or a filling for pastries and cakes.
Ingredients
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2 cups mashed or grated cooked ube (purple yam)
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1 (14 oz) can sweetened condensed milk
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1 cup full-fat coconut milk (or substitute with evaporated milk)
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¼ cup unsalted butter, cut into cubes (plus extra for greasing)
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2 teaspoons natural ube extract (no artificial coloring)
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¼ teaspoon fine sea salt
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Optional topping: additional butter, grated cheese, or latik (toasted coconut curds)
Directions
Prepare the Ube
Fresh ube: Boil or steam whole until fork-tender (about 25–30 minutes), peel, then mash or grate finely.
Frozen grated ube: Thaw completely and measure 2 cups. Squeeze out excess moisture if watery.
Combine Main Ingredients
In a nonstick or heavy-bottomed pan, combine 2 cups mashed ube, 1 can (14 oz) sweetened condensed milk, 1 cup coconut milk (or evaporated milk), ¼ cup unsalted butter. Stir until well combined.
Cook Over Low Heat
Set heat to medium-low.
Stir constantly using a wooden spoon or silicone spatula to prevent scorching.
After 15 minutes, the mixture should be smooth and thickening.
Add Flavoring
Add 2 tsp natural ube extract, ¼ tsp salt. Mix thoroughly to incorporate evenly.
Thicken the Halaya
Continue stirring and cooking for 25–30 more minutes until the mixture pulls away from the sides of the pan and it has a thick, jam-like consistency that holds its shape.
Cool and Store
Transfer into greased containers or molds.
Let it cool completely at room temperature.
Refrigerate before serving for best texture.
Recipe Note
Ube Halaya FAQs (Using Natural Ube Extract)
1. What is the difference between ube halaya and ube jam?
They are the same. “Halaya” means jam in Filipino, so ube halaya is simply ube jam.
2. Where can I find natural ube extract?
You can find natural ube extract in Asian or Filipino groceries and online. Look for brands without added coloring or dyes.
3. Why is my halaya not purple?
Natural ube extract and real ube don’t always result in a bright purple color. The absence of artificial coloring makes the dish more muted—lavender, light brown, or gray-purple, depending on the yam.
4. Can I use frozen grated ube?
Yes. Thaw it completely, and squeeze out any excess water. It’s a great alternative to fresh ube.
5. Can I use evaporated milk instead of coconut milk?
Yes! Evaporated milk gives a creamier flavor, while coconut milk adds a subtle nutty sweetness.
6. How do I know when it’s done cooking?
The halaya should pull away cleanly from the pan and be thick enough to hold its shape when spooned.
7. Can I make this dairy-free?
Yes. Use coconut condensed milk and vegan butter to make it dairy-free. The flavor will be more coconut-forward.
8. Can I reduce the sweetness?
This recipe is moderately sweet. If you prefer it less sweet, reduce the condensed milk slightly and adjust the cooking time for consistency.
9. Can I blend the ube for a smoother jam?
Yes. You can blend all ingredients before cooking for a silkier texture, especially if your ube is coarse.
10. Is this safe for canning?
Not without pressure canning. Ube halaya is low in acid and not safe for traditional water bath canning. Store in the fridge or freezer instead.