Ube Halaya (Filipino Purple Yam Jam)

🧂 Ingredients

• 1 kg Fresh purple yam (ube)(Look for firm, unblemished tubers. If fresh ube is unavailable, frozen grated ube can be used, but adjust steaming time accordingly.)
• 2 400g cans Sweetened condensed milk(This provides sweetness and creaminess.)
• 1 400ml can Full-fat coconut milk(Adds richness and a subtle coconut flavor.)
• 100 g Unsalted butter(Plus extra for greasing the pan.)
• 1 tsp Vanilla extract(Enhances the overall flavor.)
• 1/2 cup Optional: Evaporated milk(Can be added for a smoother, richer consistency.)
• 1/4 cup Optional: Sugar(Adjust to taste, depending on the sweetness of your condensed milk and yams.)

👨‍🍳 Instructions

1. 1

   Prepare the Ube: Peel the purple yams and cut them into uniform chunks. Steam the ube chunks until fork-tender, which should take approximately 30-40 minutes. Alternatively, you can boil them, but steaming helps retain more flavor and color.

   ⏱️ 40 minutes
2. 2

   Mash or Purée: Once tender, drain any excess water and mash the ube thoroughly using a potato masher or a fork until no large lumps remain. For a smoother consistency, you can transfer the mashed ube to a food processor or blender and process until smooth. If using a blender, you might need to add a tablespoon or two of the coconut milk to help it blend.

   ⏱️ 10 minutes
3. 3

   Combine Ingredients: In a large, heavy-bottomed non-stick pan or wok, combine the mashed ube, condensed milk, coconut milk, and 100g of butter. If using, add the optional evaporated milk and sugar at this stage.

   ⏱️ 5 minutes
4. 4

   Cook and Stir: Place the pan over medium-low heat. Stir continuously, ensuring the mixture doesn't stick to the bottom. As it heats up, the butter will melt and incorporate into the mixture.

   ⏱️ 15 minutes
5. 5

   Thicken the Halaya: Continue to cook over medium-low heat, stirring constantly. The mixture will gradually thicken. Scrape the bottom and sides of the pan frequently to prevent scorching. This process can take anywhere from 45 minutes to 1 hour.

   ⏱️ 45-60 minutes
6. 6

   Check for Doneness: The ube halaya is ready when it has thickened considerably and starts to pull away from the sides of the pan, forming a cohesive mass. It should have a glossy sheen. You can test by tilting the pan; the mixture should move as one. Stir in the vanilla extract during the last few minutes of cooking.

   ⏱️ 5 minutes
7. 7

   Set and Chill: Lightly grease a serving dish or a shallow pan with butter. Transfer the cooked ube halaya into the prepared dish and spread it evenly. Allow it to cool completely at room temperature, then cover and refrigerate for at least 2-3 hours, or until firm.

   ⏱️ 3 hours (minimum chilling)

💡 Pro Tips

• ✓Constant stirring is crucial to prevent the halaya from burning and to achieve a smooth, creamy texture.
• ✓Use a heavy-bottomed, non-stick pan to minimize sticking.
• ✓The vibrant purple color is natural to the ube; avoid overcooking which can dull the color.
• ✓Ube Halaya is a versatile base for many Filipino desserts like ice cream, cakes, and pastries.

🔄 Variations

• Add grated cheese (like cheddar) towards the end of cooking for a sweet and savory twist.
• Use as a filling for cakes, pandesal (Filipino bread rolls), or ensaymada (sweet brioche).

🥗 Nutrition

Per serving