How to make Ube Halaya | Purple Yam Jam (less sugar)

Discover the Secret to Ube Perfection

I wanted to share something very special with you—something that has been a beloved part of my life and is particularly close to my heart. It’s a dessert called Ube Halaya, and it’s one of my Lolo's specialties.

Ube Halaya is a famous Philippine dessert, especially cherished during the Holiday season. For me, it’s one of the main reasons I absolutely love visiting my Lolo's house. There's always a giant casserole dish filled with this deliciousness waiting in the fridge, just calling my name!

The moment I see its inviting purple color, my mouth starts watering. Once I take the first bite, I find it nearly impossible to stop myself from going back for more.  It's so smooth and creamy, with a perfectly balanced sweetness that makes you go back for seconds (and thirds!). 

Those were the days I cherished the most—school breaks during the holidays, spending time at my Lolo and Lola's house, with Ube Halaya always making those visits even sweeter.

Thanks to my Lolo's incredible recipe, I’ve learned to make Ube Halaya myself. It’s a piece of home and a bundle of joy that I can now share with you. I’d love for you to experience this wonderful dessert that has brought me so much happiness over the years.

Recipe video:

What is Ube Halaya?

Ube Halaya, also known as Ube Jam, is a popular Filipino dessert made from purple yam, known locally as "ube." It has a rich, creamy texture and a sweet, nutty flavor that is both distinctive and delicious. The vibrant purple color of the yam gives the dessert its characteristic and eye-catching appearance.

To make Ube Halaya, the purple yam is boiled, mashed, and then cooked with coconut milk, condensed milk, and butter until it reaches a thick, smooth consistency. It is typically served chilled and can be enjoyed on its own or used as a topping or filling for other desserts, such as cakes, pastries, and ice cream.

• Main Ingredient: Ube, which is a vibrant purple yam with a slightly sweet, nutty flavor.
• Texture: It's a creamy and smooth spread, kind of like a pudding or jam.
• Taste: It has a sweet and slightly nutty flavor, with some people comparing it to vanilla or pistachio.
• Color: The star of the show! Ube halaya is a beautiful, eye-catching purple color thanks to the ube itself.
• Popularity: It's a beloved dessert in the Philippines, especially during the holidays.

Ingredients:

• 700 grams Purple Yam (Ube)
• 1 cup brown sugar'
• 1/2 cup condensed milk
• 1/4 cup margarine
• 1/2 cup glutinous white rice, ground
• 1/2 water
• 2 cups coconut milk

Procedure:

1. Wash Ube (purple yam) thoroughly, Use a brush to remove the dirt.
2. Boil until it's softened. Let it cool down at room temperature and set aside.
3. Grind 1/2 cup of glutinous white rice in a blender. Set aside.
4. To make fresh coconut milk you need 1 large ripe coconut, grated "kinudkod na niyog". Add 1 1/2 cup of hot water (not boiling), to squeeze out 2 cups of coconut milk. Set aside.
5. Peel the skin of the Ube (Purple Yam), if you see a yellowish thing remove it because it has a bad taste.
6. Grate the Ube (Purple Yam). You can use a finer grater or blend it up in a blender for a smoother texture.
7. All ingredients are ready.
8. In a large bowl, put all the ingredients and mix them well.
9. Transfer the mixture to a non-stick pan or pot and set your stove on low heat.
10. Stir continuously until thickened to prevent the ube halaya from burning.
11. Let it cool before storing it in a mason jar and refrigerate.

Ube Halaya is especially popular during the holiday season in the Philippines, but it is enjoyed year-round by those who love its unique flavor and creamy texture.