Smooth, creamy, and lusciously rich ube halaya. Perfect as a dessert, topping for halo-halo, or as an ingredient for your favorite ube-based recipes. So much better than store-bought.
Prep Time10 minutesmins
Cook Time30 minutesmins
Servings: 15servings
Calories: 174kcal
Author: Mella
Ingredients
16ozube purple yam or sweet purple potatosee note 1
Peel ube or sweet purple potato. Cut into chunks, about an inch thick. Place in a pot. Add water and cover with lid. Boil over medium heat until a fork inserted in the middle goes in easily with almost no resistance. Carefully drain out all of the water.
Transfer to bowl and mash with a potato masher. Add coconut milk, evaporated milk, and condensed milk. Stir until combined. For an even smoother consistency, you can blend the mixture in a food processer or blender. Taste, add sugar if preferred.
Add the ube mixture and simmer until it becomes thick and smooth. Stir frequently to prevent the halaya from sticking to the pan. This will take about 20 to 30 minutes. Add salt, butter and ube extract, if using. Simmer for another 5-10 minutes.
Carefully transfer to a heat-proof jar with lid. Serve and enjoy!
Video
Notes
Ube - Use fresh ube purple yam or fresh sweet purple potato or purple Okinawan sweet potato. Note: that this recipe has not been tested with frozen or powdered ube.
Ube extract can be added to boost the aroma of the jam. This is optional. If using, start with 1/2 teaspoon and add more base on preference.
Consistency - as the jam cools down, the consistency will get thicker.
Storage and Shelf-life - store in an airtight container, best to use a glass jar. It should last in the fridge for 5 days and 1 month in the freezer. Use a freezer-safe plastic container if freezing. Divide into smaller amounts if preferred.
Nutrition: around 2 tablespoons per serving–impossible to be measure accurately. Please just use this as a guide.