Authentic Ube Halaya Recipe (Filipino Purple Yam Jam)
Ube halaya is a beloved Filipino dessert where fresh purple yam is transformed into a luxuriously thick, creamy jam through slow cooking with milk and butter, resulting in a versatile spread or dessert filling that showcases the natural sweetness and striking violet hue of ube, perfect for both everyday enjoyment and special occasions.
Equipment
- Heavy-bottomed Wok (kawali) For even heat distribution and easier stirring
- Wooden spoon (sandok na kahoy) Traditional tool that prevents scratching and provides better control
- Potato Masher For achieving smooth, lump-free ube texture
- Cheese Grater (optional) If you prefer the traditional grated texture
- Large Pot For boiling the fresh ube
- Heat-proof Glass Containers For storing the finished product
- Measuring cups and spoons For precise measurements
Ingredients
- 2.2 lbs fresh ube purple yam / ube
- 1 12-oz can evaporated milk
- 1 10-oz can condensed milk gatas na malapot
- ½ cup packed brown sugar asukal na pula
- ¼ cup unsalted butter mantikilya
- ½ teaspoon salt asin
Instructions
- Prepare a large pot of water and bring it to a boil. Cut the fresh ube into 2-inch pieces for even cooking. Place the ube pieces in the boiling water and cook for 30 minutes or until a fork easily pierces through. Drain and let cool for 10 minutes until warm enough to handle.
- Peel the warm ube and mash thoroughly using a potato masher until smooth, making sure to break down any lumps. Set aside.
- Place a large wok or heavy-bottomed pan over medium heat. Pour in the evaporated milk and add the brown sugar. Stir until the sugar completely dissolves.
- Add the mashed ube, condensed milk, and salt to the pan. Begin stirring constantly - this is important as the mixture can easily burn. Keep stirring for about 20 minutes or until the mixture starts to thicken noticeably.
- Add the butter cubes and continue stirring until fully melted and incorporated. Keep cooking and stirring for another 30 minutes. You'll know it's done when you can draw a line through the middle of the mixture with your spoon and it holds its shape.
- For a firmer texture, continue stirring for another 10 minutes. Remember that the ube halaya will thicken further as it cools. Transfer to clean heat-proof containers and let cool completely before refrigerating.
- Store in an airtight container in the refrigerator for up to one week, or freeze for up to 3 months. Let frozen ube halaya thaw overnight in the refrigerator before using.
Tips from Lola's Kitchen
- Continuous stirring prevents burning and ensures even cooking
- Keep heat at medium - High heat will burn the bottom
- Test doneness by drawing a line through the mixture - it should hold its shape
- Mash the ube while still warm for easier processing
- Use unsalted butter to control the saltiness better
Nutrition
Calories: 138kcalCarbohydrates: 6gProtein: 1gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 42mgSodium: 60mgPotassium: 17mgSugar: 4gVitamin A: 474IUVitamin C: 0.03mgCalcium: 6mgIron: 0.02mg
Tried this recipe?Let us know how it was!