Ube Halaya, or Halayang Ube, is a traditional Filipino dessert made from purple yam (Dioscorea alata). The dish features a combination of sweet and savory flavors derived from milk and coconut milk.
Etymologically, the word halaya or halea is borrowed from the Spanish jalea, which means jelly or jam. The dish is also commonly referred to as ube jam.
Among Filipinos, Ube Halaya is frequently served as a primary base for ice cream and mixed into the cold dessert halo-halo (a Filipino shaved ice dessert with mixed fruits, beans, and jellies ), spread inside pandesal (traditional Filipino bread rolls), or used as a filling for pastries and toast.
Main Ingredients
To make Ube Halaya, the required ingredients are as follows:
- 1/4 cup unsalted butter
- 3/4 cup evaporated milk
- 1/3 cup sweetened condensed milk
- 1 can coconut milk or coconut cream
- 1 pinch of salt
- 2 tablespoons purple yam powder
- 1 teaspoon ube extract (optional)
- 1 cup grated cheese (optional as a topping)
The Ube Halaya recipe can use purple yam extract for greater convenience in providing a purple color. Fresh purple yams can also be used; steam the yams first until tender, then mash and strain them thoroughly to ensure the final batter texture is free of lumps or fibers.
Battery Preparation Steps
The preparation process begins by melting butter in a heavy-bottomed pan over low to medium heat. A heavy-bottomed pan helps distribute heat evenly so the dairy liquid does not easily burn at the bottom.
Once the butter is completely melted, pour the evaporated milk, sweetened condensed milk, coconut milk, and a pinch of salt into the pan. The use of salt can help balancing the sweetness, while the fats from the butter and coconut milk blend everything smoothly so the mixture does not separate over the heat.
Stir the entire liquid mixture gently until combined before adding the dry ingredients. Afterward, add the purple yam powder into the warm milk mixture. If the powder forms small lumps, use a wire whisk until the batter texture becomes smooth and even again.
Ube extract can be added to enhance the natural purple color of the dish. Continue stirring the batter over medium heat without stopping using a flat spatula that reaches the corners of the pan's base to prevent the batter from sticking and undergoing excessive caramelization.
When the batter thickens, feels heavy, and begins to pull away from the bottom of the pan, add one cup of grated cheese. Stir gently until the cheese melts and blends into the purple yam batter, then turn off the stove.
Serving Ube Halaya
Transfer the Ube Halaya batter into a prepared container and smooth the surface evenly using a spatula. Allow the cooked batter to cool completely at room temperature before closing or storing.
Ube Halaya can be enjoyed right away while still warm, or chilled in the refrigerator for a denser texture. An extra sprinkling of grated cheese can also be placed right on top just before serving to add a rich and savory contrast.
Once completely cooled, transfer the mixture into a tightly sealed container for refrigerator storage. Sealing the container while steam is still rising will trap moisture inside, causing water droplets to form on the surface and spoil the dessert much faster.
