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Ube halaya is a thick Filipino purple yam jam made by hydrating ube powder and cooking it down with evaporated and condensed milk until it reaches a rich paste consistency. This version comes together in under an hour and works as both a standalone dessert and an ingredient base for other ube treats.
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In a heat safe mixing bowl, combine the ube powder and boiling water. Whisk the powder and cover with a lid. Leave to soak in the water for 20 minutes.
Whisk the ube mixture again to incorporate all the water and hydrated ube in the bowl. Add the contents into a saucepan over medium heat.
Bring to a simmer and continue to whisk for an additional 10 minutes or until the texture has the consistency of a thick apple sauce. Here's how it should look.
Remove the pan from the heat and add the evaporated milk, condensed milk, and vanilla extract.
Bring the pan back onto the heat over medium-high and bring to a boil. Lower the heat to medium-low and continue to stir to prevent the bottom from burning. Cook for another 10 minutes or until the ube halaya turns into a thick paste. Here's how the final texture should look.
Transfer the ube halaya into a jar and let rest until cool to serve or use as an ingredient.
Written automatically by CookOS, not by the creator.
Store in an airtight jar in the refrigerator for up to two weeks, or freeze for up to three months. Reheat gently over low heat before using, or serve cold as a spread.
Written automatically by CookOS, not by the creator.
This recipe specifically uses ube powder for convenience and consistency. Fresh or frozen ube root would require peeling, cooking, and mashing first, significantly extending prep time.
The halaya is ready when it has thickened into a paste that holds its shape. It should transition from an applesauce-like consistency after 10 minutes of simmering, then thicken further into a spreadable paste during the final 10-minute boil.
Evaporated milk adds richness and body, while sweetened condensed milk provides sweetness and helps achieve the proper thick texture. Together they create a creamy, smooth paste.
Store in an airtight jar in the refrigerator for up to two weeks. Reheat gently over low heat or use cold straight from the jar as a spread or filling.
Yes, ube halaya freezes well for up to three months in an airtight container. Thaw in the refrigerator before using.
