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Smooth Filipino ube halaya purple yam jam topped with latik.

Filipino Ube Halaya

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Smooth Filipino purple yam jam slowly cooked with coconut milk, condensed milk, butter, and vanilla.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Filipino
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Ube Halaya
  • 2 lb fresh purple yam peeled after cooking
  • 1 can full-fat coconut milk 13.5 ounces
  • 1 can sweetened condensed milk 14 ounces
  • 1 cup evaporated milk
  • 1/2 cup granulated sugar adjust to taste
  • 6 tbsp unsalted butter divided
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
  • 1/4 cup latik coconut curds optional, for serving

Equipment

  • Large saucepan
  • Box grater or food processor
  • Wide heavy skillet
  • Heatproof spatula

Method
 

Cook and Prepare the Ube:
  1. Cover the unpeeled ube with water and simmer for 30 to 40 minutes, until tender. Drain, cool enough to handle, peel, and finely grate or process until smooth.
  2. Grease a shallow serving dish with 1 tablespoon butter.
Cook the Halaya:
  1. Combine ube, coconut milk, condensed milk, evaporated milk, sugar, remaining butter, vanilla, and salt in a wide heavy skillet.
  2. Cook over medium-low heat for 35 to 45 minutes, stirring and scraping constantly, until very thick and the mixture pulls cleanly from the pan in broad folds.
Set and Serve:
  1. Spread into the greased dish and smooth with a buttered spatula, leaving natural swirls. Cool completely, then cover and chill for at least 2 hours.
  2. Top with latik just before serving.

Nutrition

Calories: 320kcalCarbohydrates: 47gProtein: 5gFat: 14gSaturated Fat: 9gCholesterol: 28mgSodium: 130mgFiber: 3gSugar: 31g

Notes

  • Frozen grated ube can replace fresh; thaw and drain it well before measuring.
  • Ube flavoring is optional and unnecessary when good fresh purple yam is available.