How To Make Ube Halaya

How To Make Ube Halaya

Dolce Flav

Servings

10

Prep Time

15 minutes

Cook Time

45 minutes

Category

Natural Ube

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

  • 2 cups mashed or grated cooked ube (purple yam)
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup full-fat coconut milk (or substitute with evaporated milk)
  • ¼ cup unsalted butter, cut into cubes (plus extra for greasing)
  • 2 teaspoons natural ube extract (no artificial coloring)
  • ¼ teaspoon fine sea salt
  • Optional topping: additional butter, grated cheese, or latik (toasted coconut curds)

Directions

    Prepare the Ube

    1. Fresh ube: Boil or steam whole until fork-tender (about 25–30 minutes), peel, then mash or grate finely.

    2. Frozen grated ube: Thaw completely and measure 2 cups. Squeeze out excess moisture if watery.

    Combine Main Ingredients

    1. 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

    1. Set heat to medium-low.

    2. Stir constantly using a wooden spoon or silicone spatula to prevent scorching.

    3. After 15 minutes, the mixture should be smooth and thickening.

    Add Flavoring

    1. Add 2 tsp natural ube extract, ¼ tsp salt. Mix thoroughly to incorporate evenly.

    Thicken the Halaya

    1. 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

    1. Transfer into greased containers or molds.

    2. Let it cool completely at room temperature.

    3. Refrigerate before serving for best texture.