Ube Halaya

Serves: —

dessert vegetarian filipino yam

Ingredients

  • 340 g ube or purple yam
  • 1 tsp brown sugar
  • 300 ml evaporated milk
  • 300 ml condensed milk
  • 0.5 tsp salt
  • 57 g unsalted butter

Instructions

  1. Cut ube or fresh yams into pieces so they fit your pot. Fill your pot with water to fully cover all pieces then bring to a boil. Cook until a fork goes through the ube with little resistance (about 30 minutes).
  2. Fish yams out and allow to cool (about 10 minutes). While still warm, peel then mash yams with a fork or a potato masher.
  3. In a large non-stick skillet or wok on medium heat, combine and stir evaporated milk and brown sugar until the sugar is dissolved.
  4. Then add mashed yams, condensed milk, and salt.
  5. Begin stirring until the halaya thickens considerably. Stir constantly to avoid burning. Avoid high heat. Medium heat is preferred.
  6. Once the jam thickens (around the 20-minute mark), add butter and stir until melted and incorporated.
  7. The ube jam is done when it stays in place when dragged with a spoon down the middle of the pan (around 30 minutes).
  8. Transfer to a heat-proof container, allow to cool, then enjoy!

Notes

This recipe yields a generous 3 cups (48 tbsp) of ube halaya.

If using frozen grated ube, use 2 packs (454 g each). Thaw before using. Skip steps 1 to 3.

If you prefer to grate your yams, run each piece through a cheese grater.

Smush big yam chunks on the sides of your pan if visible.

You can continue stirring after the ube jam is cooked to adjust thickness. It will thicken more when cooled.

Refer to the source for step-by-step photos and additional cooking tips.