Enjoy the rich, creamy goodness of ube halaya, a Filipino spread with a vibrant purple hue and subtly sweet, comforting flavor. Its smooth texture and nostalgic taste make it perfect for special occasions or simply treating yourself.
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I've always loved the vibrant purple hue of ube jam. There's just something about its texture and sweet flavor that instantly brings me back to the Filipino gatherings of my childhood. It's a perfect treat for cozy afternoons or when I want to treat myself after a long day.
Ube halaya jam is especially popular during holidays and celebrations and making it at home is easier than most people think. I've learned a few tricks along the way that make it smooth and thick every time. Try this recipe to add a special touch to your holiday table, make delicious ube pancakes, or enjoy a simple dessert from the Philippines.
Ingredients
- Ube powder (purple yam powder): Provides the base for the jam and it's a great alternative to fresh ube.
- Water: Rehydrates the ube powder and helps cook it into a smooth mixture.
- Evaporated milk: Adds creaminess and richness to the dessert's texture.
- Granulated sugar: Sweetens the jam and balances the earthy flavor of the ube.
- Softened unsalted butter (optional): Enhances the richness and gives the halaya a silky, indulgent finish.
Scroll down to the recipe card for quantities used.
Instructions
Follow these easy step-by-step directions to make ube halaya on the stovetop.
In a pan with ube powder, pour water, stir, and bring to a boil to rehydrate the powder.
Boil for 30 seconds while constantly stirring, then lower the heat to 140°F (60°C) and simmer for 20 to 25 minutes while you stir regularly.
Pour in the milk and add the sugar, then stir to dissolve the sugar while thoroughly mixing the milk with the hydrated ube powder. Continue to simmer over low heat and regularly stir while scraping all the sides. The ube mixture will start to thicken after you stir regularly for 15 minutes.
Once the ube mixture starts to thicken, stir continuously over low heat for another 15 to 20 minutes, until the ube mixture is smooth, dense, thick, and no longer sticking to the pan.
If using, add softened butter and combine well with the ube mixture, then continue to stir for 3 to 5 minutes.
Turn off the stove and transfer the purple yam jam to a serving bowl.
Hint: Stir constantly over low heat, especially as the mixture thickens. This prevents it from sticking to the pan or forming lumps and ensures a smooth, creamy jam.
Variations
Here are some easy ways to customize this ube halaya recipe:
- Top with a sprinkle of sea salt to balance the sweetness and enhance the ube flavor.
- Add coconut milk instead of or along with evaporated milk for a richer, tropical flavor.
- Mix in toasted coconut or chopped nuts for added texture and crunch.
- Drizzle with condensed milk or caramel for extra sweetness and creaminess.
- Swirl in chocolate or white chocolate for a fun twist on the classic flavor.
- Add a little ube extract to enhance the flavor.
Tips
Top tip: Use low heat and be patient. If you try to rush the cooking process, it can cause the homemade ube halaya to burn or become lumpy.
Additional Cooking Tips:
- Regularly scrape the sides of the pan to incorporate all the thickening mixture evenly.
- If the halaya seems too thick, add a splash of milk to loosen it without compromising flavor.
- For extra smoothness, mash any small lumps with a spatula or whisk before adding butter.
- Let the mixture cool slightly before serving to achieve the perfect dense, creamy texture.
- Store leftovers in an airtight container in the fridge. Gently reheat over low heat while stirring to serve warm.
Serving suggestions
Ube halaya is delicious on its own, served in small bowls as a rich, creamy dessert. Its naturally vibrant purple color makes it perfect for festive occasions or holiday tables, where it can be the centerpiece of your sweet treats. For a nice added touch, try topping it with a sprinkle of toasted coconut or a few chopped nuts to add texture and extra flavor.
You can also use it as a versatile ingredient in other Filipino desserts. Spread it over protein pancakes for a colorful and flavorful breakfast. It also pairs well with ice cream. Swirl or layer it into a homemade no-churn ice cream or ube ice cream. I also like to use ube jam as a topping or filling for pastries, cakes, and sweet bread.
Storage
Store the halayang ube in an airtight container in the refrigerator. It will keep for up to two weeks. Before serving, you can enjoy it chilled for a firmer texture or gently reheat it over low heat on the stove, stirring constantly to restore its creamy consistency without burning. If it seems too thick after reheating, adding a small splash of milk can help loosen it while keeping it rich and smooth.
FAQs
Yes, you can use fresh or frozen ube instead of powder, though cooking times may be slightly longer. Frozen grated ube works great but you might need to adjust the liquid for proper consistency.
Lumps usually form if the mixture isn't stirred constantly or the heat is too high. Using low heat and regular stirring helps achieve a smooth, creamy texture. You can also try using a blender while it's still warm.
Yes, it freezes well for up to one month. Thaw in the refrigerator overnight and gently reheat while stirring to restore its creamy texture.
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Recipe
Ube Halaya
Ingredients
- ¼ cup ube powder purple yam powder (50 grams)
- 3 cups water
- ½ cup evaporated milk
- ½ cup granulated sugar
- 1 tablespoon softened unsalted butter optional
Instructions
- In a pan with ube powder, pour water, stir, and bring to a boil at 248°F (120°C) to rehydrate the powder.
- Boil for 30 seconds while constantly stirring then lower the heat to 140°F (60°C) and simmer for 20 to 25 minutes while regularly stirring.
- Pour the milk and add the sugar, then stir to dissolve the sugar and thoroughly mix the milk with the hydrated ube powder. Continue to simmer over low heat and regularly stirring while scraping all the sides. The ube mixture will start to thicken after regularly stirring for 15 minutes.
- Once the ube mixture starts to thicken, stir continuously over low heat for another 15 to 20 minutes, until the ube mixture is smooth, dense, thick, and no longer sticking to the pan.
- If using, add softened butter and combine well with the ube halaya, then continue stirring for 3 to 5 minutes.
- Turn off the stove and transfer the homemade ube halaya to a serving bowl.
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