Ube Halaya

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Creamy, vibrant, and unmistakably Filipino—Halayang Ube is that sweet treat that always brings me back to family gatherings and childhood memories. This purple yam jam is smooth, rich, and a little bit indulgent, with that familiar tropical note from coconut milk and the surprise creaminess of cheese. It’s one of those desserts that feels like home, whether you serve it as a simple snack, an eye-catching party treat, or even use it in other creations like halo-halo or baked goods.

What is Ube Halaya

If you’ve never had Ube Halaya before, think of it as the Philippines’ answer to jam—except it’s made with purple yam. It’s dense, creamy, and sweet, with a gorgeous purple color that makes everyone at the table do a double-take.

At home, we’d often have it as a merienda (afternoon snack) spread on bread or served as slices on a plate, topped with toasted coconut or latik (those addictive coconut milk solids). But it’s so much more versatile—you can swirl it into bread dough, stuff it into pastries, add it to crinkle cookies, or layer it into halo-halo. I even love folding it into no-churn ice cream. It’s that one ube treat that every Filipino household seems to have a version of, and everyone swears theirs is best.

Ingredient Notes

Purple Yam (Ube)
The star of the show! Traditionally, you’d steam or boil whole purple yams until they’re tender, then mash them smooth. But I’ll be honest—these days I often use frozen grated ube from the Asian store because it’s such a time-saver and just as good. If you’re making this from fresh yam, make sure to mash thoroughly so you don’t get any lumps.

Milk, Butter, and Sugar
This is where the magic happens. Coconut milk lends that unmistakable tropical note, while evaporated milk and condensed milk make the mixture creamy and sweet. The butter adds richness and helps achieve that glossy finish. I like to use good-quality butter, even if it feels a bit extra—it makes a difference.

Cheese
This might sound odd if you’ve never tried it, but processed cheese (like the typical American cheese blocks we get here) melts beautifully into the mixture, making it extra creamy and helping it set up nicely. It’s one of those little secrets that make ube halaya irresistible.

Ube Extract
Optional but recommended. Just a few drops go a long way. It boosts the color (though the purple will deepen as it cooks) and adds that signature ube aroma that feels so nostalgic to me. But don’t overdo it—it can turn neon if you’re not careful.

How to Make Ube Halaya

Making ube halaya is wonderfully simple, but I’ll warn you—it’s an arm workout. You need to stir constantly to prevent burning, and it can take a while to reach the perfect thick consistency. I often put on a favorite playlist or chat with whoever’s in the kitchen to pass the time.

Here’s how I do it:

1. In a wide, heavy pan, combine the grated ube, coconut milk, condensed milk, evaporated milk, butter, and sugar. Whisk everything together until it’s smooth.
2. Bring it to a gentle boil, making sure the sugar dissolves and butter melts. If you’re using ube extract, add it now and stir until the color is evenly distributed.
3. Lower the heat and simmer. Here’s the part where you need patience—stir constantly so it doesn’t scorch. You’re aiming for a thick, paste-like consistency that starts pulling away from the sides.
4. Add in the cheese, stirring until it melts completely into the mix. Keep cooking and stirring until you can run a spoon through and it holds shape.
5. Grease a mold or baking dish lightly with coconut oil or butter. Spoon in the hot mixture and press it down evenly with a greased spatula.
6. Let it cool completely before serving. Once cooled, invert onto a plate and brush lightly with coconut oil. Top with latik (crispy coconut curds), shredded cheese, toasted coconut, or sweetened coconut strips if you want to dress it up.

Quick Tip

One thing I learned over the years: you can adjust how thick you cook it depending on how you want to serve it. If you’re storing it in jars to spread on toast, leave it a bit looser and more spreadable. If you want those nice, sliceable blocks, cook it longer until really thick. Remember, it will firm up more as it cools, so don’t overdo it thinking it’s too runny while hot.

Serving Suggestions

I love serving Ube Halaya in slices on a pretty plate, brushed with coconut oil for shine and topped with latik for that nutty crunch. It’s perfect on its own, but don’t stop there!

For parties, I often make small molded portions in llaneras (Filipino molds) or ramekins so everyone gets their own fancy piece.

You can also use it to fill bread rolls, swirl into cheesecakes, or scoop onto halo-halo for that ultimate summer treat. It’s truly one of those recipes that never goes to waste in my kitchen.

How Long Does Ube Halaya Last

Freshly made, your halaya will keep well in the fridge for about 3 days. Just make sure you store it in an airtight container to keep it from drying out or absorbing other fridge smells.

For longer storage, I often portion it and freeze it—it lasts up to a month that way. When I want a bit, I just thaw it overnight in the fridge.

If you’re planning on gifting jars of it or want to keep it even longer, you can research safe canning methods. But honestly, it never lasts long enough in my house to need that!

FAQs

Can I use fresh ube instead of frozen?
Absolutely! Just steam or boil it until fork-tender, then mash until completely smooth. It takes a bit more time, but it’s worth it if you have access to fresh ube.

Do I need the ube extract?
Not strictly—but it does help with that vivid color and signature aroma. If you want a more natural look and taste, feel free to skip it or use very little.

Why add cheese? Isn’t that weird?
It might sound strange if you didn’t grow up with it, but trust me—it makes the halaya extra creamy and gives it that rich, melt-in-your-mouth finish. It’s a classic Filipino touch that I never skip.

How do I keep it from burning?
Low heat and constant stirring are key. I use a heavy-bottomed pan to distribute the heat more evenly. Don’t rush it. Slow and steady wins the race!

If you’ve never tried making Halayang Ube at home, I really encourage you to give it a go. It’s a little labor of love, but so rewarding. It’s one of those recipes that always makes people’s eyes light up when you bring it to the table, and it has a way of making any occasion feel special. Let me know if you try it—I’d love to hear how you make it your own!

Try other recipes:

• Beef Kaldereta
• Sinigang
• Beef Nilaga