Easy Ube Halaya Recipe
I. Introduction
A creamy, purple Filipino dessert made from ube (purple yam), milk, and sugar. This Easy Ube Halaya Recipe creates the rich, sweet, and fragrant delicacy that’s beloved in Filipino cuisine and often used as a filling or topping for various desserts.
II. Ingredients
- 2 lbs fresh ube (purple yam), peeled and grated
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup granulated sugar
- 3 tbsp butter
- 1/2 tsp vanilla extract
- Pinch of salt
III. Equipment
- Large non-stick pan
- Wooden spoon or spatula
- Grater or food processor
- Measuring cups and spoons
- Strainer (optional)
IV. Instructions
- Peel and grate the ube, or steam and mash if preferred for smoother texture.
- In a large non-stick pan, combine grated ube, condensed milk, evaporated milk, and sugar.
- Cook over low to medium heat, stirring constantly to prevent sticking.
- Continue cooking for 30-40 minutes, stirring frequently until mixture thickens.
- Add butter, vanilla extract, and salt near the end of cooking.
- Stir until the mixture reaches a thick, jam-like consistency and pulls away from the sides of the pan.
- Remove from heat and let cool slightly.
- Transfer to serving dishes and serve warm or at room temperature.
V. Tips
Stir constantly to prevent scorching; use grated ube for traditional texture. The cooking process requires patience as it takes time for all the liquid to evaporate. The mixture will seem loose at first but will thicken as it cooks. If you can’t find fresh ube, you can use ube powder mixed with water as a substitute, though the texture and flavor will differ slightly. The halaya is ready when it forms a soft ball when dropped in cold water.
VI. Serving
Serve as a dessert on its own or as a filling for various Filipino pastries like ube bread or hopia. It’s also delicious as a spread on toast or paired with ice cream. This rich, sweet dessert is often served during special occasions and is popular as a pasalubong (souvenir) from the Philippines.
VII. Storage
Store in an airtight container in the refrigerator for up to 1 week. The ube halaya will continue to firm up as it cools. Reheat gently in the microwave or on the stovetop with a little milk if it becomes too thick. The color may darken slightly during storage, which is normal.
