Ube halaya or ube jam is one of those classic Filipino dessert staples. It’s basically a jam made from ube, a type of Filipino purple yam, and it serves as a base for a bunch of other Filipino sweets. It’s more often seen in a much thicker form since its usually shaped in molds and is also sometimes topped with cheese!
You can usually find jars of ube halaya at your local Filipino grocery store, but this time around they were all out at mine, so I decided to make my own. The ube halaya that I made is a bit less thick than how its seen traditionally since my primary use for it was to just be able to spread it nicely on some toast!
This halaya is made with coconut milk and has a strong combination of both coconut and ube flavors. If coconut isn’t a flavor that you like that much, then its completely fine to substitute out the coconut milk for whole fat milk instead (although it might take a bit longer for it to thicken)!
Side note: this recipe makes a LOT of the jam so feel free to cut it in half if needed!
Ingredients
Instructions
10 comments
Can’t wait to make this! Just thought I’d share my conversion.
680g fresh, steamed and mashed ube
398ml coconut milk
307ml sweetened condensed milk
354ml evaporated milk
113g butter
171g sugar
1/2 tbsp ube extract
Thanks so much for the conversion! I hope you liked the recipe!
I made this with your recipe and it tasted really good! I’d make this again – thanks for the ube-rific recipe! Looking forward to trying many more of your recipes.
I’m so glad you liked it!! 😀
What step do I add the extract? I’m assuming after I remove the pot from the heat but just want to be sure. I have all the ingredients prepped so my daughter and I are eager to make it.
The ube extract should be added in in the last 5 minutes of cooking in the jam (updated the directions for this, thanks for pointing this out)! Let me know how it goes, excited for you and your daughter to try it 🙂
We all loved it but especially my daughter. Thanks! It even made enough to share with family a little mason jars. It was my first time cooking with fresh ube but will not be our last.
There’s this candy made with potatoes, sugar, chocolate, and coconut (called Scottish macaroons) but I’ve never cared for it as it’s too sweet but I’m going to try it with ube instead of potatoes and reduce the sugar and hope we create something yummy.
It makes me so happy to hear that you all liked it! Also wow, I’ve never hard of Scottish macaroons before (thanks for putting them on my radar) but they definitely sound like something that I’ll need to try making/eating one of these days! I feel like ube in place of potatoes will definitely be yummy 🙂
I really wanted to make this recipe but couldn’t find any purple yam…. so I used Okinawa sweet potato instead! It came out wonderful and so tasty! A little on the thick side so I’ll turn off my heat sooner next time. It’s still a great consistency that works great on toast. 🙂 Also, halving this recipe was perfect! It fit in a normal pint sized mason jar. Thanks so much!
Thanks for your blog, nice to read. Do not stop.