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Ube halaya is a smooth, creamy Filipino purple yam jam made with coconut milk, condensed milk, and butter. This festive dessert requires careful simmering and blending to achieve its signature dense, glossy texture.
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Melt the butter in a wide, deep pan over medium heat. Add the purple yam and coconut milk. Bring it to a boil while stirring occasionally. Let it cook for 15 minutes.
Transfer the cooked yam mixture to a blender or use an immersion blender to turn it into a fine puree.
Return the yam mixture back to the pan and add the remaining ingredients. Turn heat to medium-low and let it simmer while stirring regularly, for another 20-30 minutes or until it becomes very thick and heavy and pulls away from the side of the pan when stirring.
Grease 2 -3 llanera generously with butter. Divide the Ube Halaya into the llanera and let it cool down to room temperature. Cover with plastic wrap and place in the fridge for at least 2 hours or until cold.
Top with Latik or grated cheese before serving.
Written automatically by CookOS, not by the creator.
Store covered in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Reheat gently over low heat, stirring, or serve chilled.
blender or immersion blender · llanera or shallow baking pans
Written automatically by CookOS, not by the creator.
Yes, the recipe calls for fresh or frozen purple yam peeled and cut into small cubes. Both work equally well.
It's ready when it becomes very thick and heavy and pulls away from the side of the pan when stirring, usually after 20-30 minutes on medium-low heat.
A llanera is a traditional Filipino oval baking dish. You can use loaf pans, cake pans, or any shallow container to set the halaya.
Store covered in the refrigerator for up to 2 weeks. It can also be frozen for longer storage.
Either works. An immersion blender is more convenient since you blend in the pan, but a regular blender works just as well.
