Ube halaya is a real standout. You can’t miss that purple color, and trust me, the taste is just as bold.
But this purple yam treat is more than just a sweet delight. Maybe you’ve spotted it at a local store or heard whispers of its unique taste. Find out how to make ube halaya now.
Why People Love Ube Halaya
Ube halaya can make anyone’s head turn. Yet, those familiar with this dessert know that its magic isn’t just skin, purple deep. This dessert features a luscious, velvety texture with sweet and earthy undertones.
For Filipinos, ube halaya is the silent guest at family gatherings, birthdays, and holidays. Made from humble ingredients, every spoonful has flavors that come alive and stories wrapped in rich purple.
Ube Halaya Cooking Tips
Make perfect ube halaya every single time with the help of these cooking tips:
1. Picking Yams
Go for fresh ube that’s firm and showcases a deep purple inside.
2. Grate After Boiling
Once boiled, grating ensures a smoother finish.
3. Keep Stirring
Regular mixing while on the stove helps avoid lumps and sticking.
4. Enhance the Creaminess
Blend in coconut and condensed milk for a creamy touch.
5. Add Sugar to Taste
Use a bit of sugar at first and add until you hit the sweet spot.
6. Low-Heat Cooking
Stick to a gentle heat to meld flavors without burning.
7. Know When It’s Done
Ready halaya will pull away from the pot’s sides.
8. Mold It Warm
Shape the mixture when it’s still warm as it sets firmer as it cools.
9. Prep Your Mold
A quick grease ensures the halaya slides out effortlessly.
10. Store Smart
Seal and refrigerate to keep it fresh.
11. Enjoy Your Way
Relish it plain, sprinkle cheese, or incorporate it into other treats.
12. Stay Safe
Handle the warm mixture carefully to avoid mishaps.
What to Serve With Ube Halaya
With these sidekicks, your ube halaya experience can be more delightful. Here are some top picks to try with this Filipino gem:
Leche Flan
Merge the caramel goodness of leche flan with ube for a fan-favorite dish called ube leche flan cake.
Pandesal
Use your ube halaya as a spread or bake it with cheese to make ube cheese pandesal.
Biko
Its slight saltiness meshes seamlessly with the cream of ube halaya.
Latik
These crunchy bites give an added dimension to ube’s smoothness.
Vanilla Ice Cream
A chilled scoop on warm ube halaya is a contrasting treat.
Fruits
Slices of bananas, mangoes, or even some berries provide a refreshing twist against the sweet yam.
Shredded Coconut
Toasted or fresh, it adds a beachy vibe and a different feel.
Cheese
Sprinkling some cheddar or edam is a traditional touch, adding a hint of salt.
Whipped Topping
For an extra airy creaminess.
Sesame Crunch
Roasted sesame seeds sprinkled with nutty notes.
Biscuit Bits
Got leftover cookies or pastries? Crumble them on top for a fun crunch.
Warm Sips
Coffee, tea, hot chocolate, or the local favorite, sikwate, balance out the dessert’s sugary notes perfectly.
How to Store Ube Halaya
Want your ube halaya to stay fresh and tasty? Here’s a how to keep that purple goodness in prime condition:
Let it Chill
Before anything else, let your ube halaya sit until it’s room temp. This way, you dodge any unwanted moisture inside its storage.
Tight Lid Game
Scoop your ube into containers that seal tight. This shields it from air and any sneaky dampness.
The Fridge is Your Friend
Pop it in the fridge. In a suitable container, it’ll stay yummy for around a week, but the fresher your ingredients, the longer it lasts.
Got a big batch? Freeze it! If you went all out and made heaps or just want to stock up, toss it in the freezer. Make sure your container’s freezer-safe, and it’ll be good for a few months.
Ready to eat it? If it’s been in the deep freeze, let it thaw in the fridge. In a rush? Thaw it out on the counter but munch on it soon after.
Warm and Cozy
Fancy it warm? Zap it in the microwave or heat it on the stove. On the stove, though, keep it moving to stop it from catching and burning.
Stay Clean, Friends
Every time you dive in for a scoop, grab a clean spoon. It keeps things fresh and germ-free.
Ube Halaya Recipe
Ube Halaya Recipe
Ingredients
- 500 grams fresh ube (purple yam) peeled and grated, or finely mashed
- 1 can (14 oz.) coconut milk
- 1/2 cup sugar adjust according to taste
- 1 can (12 oz.) evaporated milk
- 1/2 cup unsalted butter plus extra for greasing
- 1 can (14 oz.) condensed milk
- 1 1/2 tsp vanilla extract optional
Instructions
- First, boil those purple yams until soft. After they're done, give them a good peel and mash them up nice and smooth.500 grams fresh ube (purple yam)
- Grab a big pot or your trusty non-stick pan and get that butter all melty over a medium flame.1/2 cup unsalted butter
- Toss in that mashed ube you prepared earlier. Give it a good stir for a couple of minutes.
- Now, pour all the milk: coconut, evaporated, and condensed. Mix it up till everything's friends.1 can (14 oz.) coconut milk, 1 can (12 oz.) evaporated milk, 1 can (14 oz.) condensed milk
- Turn the heat low and let everything mingle. Keep stirring, though. We don't want any sneaky burnt bits or lumps.
- Add sugar to taste. If you're feeling fancy, a splash of vanilla extract wouldn't hurt for extra flair.1/2 cup sugar, 1 1/2 tsp vanilla extract
- Keep at it until the mixture's thick and starts to play hard to get, pulling away from the pot sides. It might be a good half-hour to 45 minutes, but it's worth the wait.
- Once it's looking and feeling right, spoon the ube halaya into your greased molds or dishes. Smooth out the top with something greased, like the back of a spoon.
- Let it cool off and catch its breath at room temp. If you want it firmer, pop it in the fridge for a bit.
- When ready to eat, flip it onto a plate or scoop right from where it's at. Top it with whatever you fancy – maybe some latik, cheese, or toasted coconut shavings. Enjoy!
Cuisine: Filipino
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8
Ingredients
500g fresh ube (purple yam), peeled and grated or finely mashed
1 can (14 ounces) coconut milk
½ cup sugar (adjust according to taste)
1 can (12 ounces) evaporated milk
½ cup unsalted butter, plus extra for greasing
1 can (14 ounces) condensed milk
1 ½ tsp vanilla extract (optional)
Instructions
- First, boil those purple yams until soft. After they’re done, give them a good peel and mash them up nice and smooth.
- Grab a big pot or your trusty non-stick pan and get that butter all melty over a medium flame.
- Toss in that mashed ube you prepared earlier. Give it a good stir for a couple of minutes.
- Now, pour all the milk: coconut, evaporated, and condensed. Mix it up till everything’s friends.
- Turn the heat low and let everything mingle. Keep stirring, though. We don’t want any sneaky burnt bits or lumps.
- Add sugar to taste. If you’re feeling fancy, a splash of vanilla extract wouldn’t hurt for extra flair.
- Keep at it until the mixture’s thick and starts to play hard to get, pulling away from the pot sides. It might be a good half-hour to 45 minutes, but it’s worth the wait.
- Once it’s looking and feeling right, spoon the ube halaya into your greased molds or dishes. Smooth out the top with something greased, like the back of a spoon.
- Let it cool off and catch its breath at room temp. If you want it firmer, pop it in the fridge for a bit.
- When ready to eat, flip it onto a plate or scoop right from where it’s at. Top it with whatever you fancy – maybe some latik, cheese, or toasted coconut shavings. Enjoy!
Frequently Asked Questions
Ube halaya is made of ube, butter, condensed milk, evaporated milk, and coconut milk. You can add vanilla if you want.
The English of ube halaya is purple yam jam or purple yam paste.
You can use sweet potatoes with purple food coloring instead of ube halaya.
Conclusion
Whether you’re prepping it for a family gathering, looking to impress your pals, or simply wanting to indulge in some sweet nostalgia, this purple yam jam has got your back. So, roll up those sleeves, get mashing, and let’s paint the kitchen purple!
About HICAPS
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