Ube Halaya

Ube Halaya is a dessert made from boiled and grated purple yam which is locally known in the Philippines as “Ube”. Aside from Ube Halaya, different desserts and pastries such as ice cream, tarts, and cakes makes use of this root crop.

In this presentation, I used a ready-made boiled grated ube that I got from the Asian store. Having a prepared product such as this saves me time but I still prefer making this dessert from scratch using uncooked purple yam (If only there is any available). For those who are using uncooked purple yam – simply boil and mash them before proceeding with the steps below.


Are there other desserts that you have in mind that uses purple yam?

Try this Ube Halaya recipe.


1 lb. boiled purple yam, grated, shredded, or mashed

14 ounces condensed milk (about 1 can)

1 teaspoon vanilla extract

¼ cup butter

Watch the cooking video:

Cooking procedure:

1. Heat a cooking pot then put-in the butter and let it melt.

2. Add the condensed milk then stir well.

3. Put-in the purple yam then continue stirring.

4. Add the vanilla extract and stir occasionally until the texture of the mixture becomes really thick (about 15 to 20 minutes under low fire)

5. Transfer the mixture to a mold or any container and let the temperature cool down.

6. Refrigerate for at least 2 hours then serve.

7. Share and enjoy!


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  1. GRace Matandac says:

    whenever I plan to cook a desssert for the first time, i always got my recipoe from you because Im guaranteed with a best tasting food for my fmaily .thank you!

  2. BriaNoreen says:

    thank you so much for the Recipes! all are very well presented with nice pictures, video and easy to follow steps! add me to your fan list and im so excited for the ecookbook!

    wishing you good health always!

  3. MiaVee says:

    Wow- As with ALL of your “pangLasangPinoy” collections, this recipe is just another FABULOUS dish ! I didn’t realize how simple it was to prepare ! All these years and I could have mastered it by now- I am always eager to try out your “pinoy” recipes – everytime I stumble across dishes I am unsure of.. I know I’ll always find it on your “YouTube” vids. Thank you for being there for us :) You ALWAYS do an excellent job – keep it up 😛
    -Mia :)

  4. thanks for the recipe and more power to you Chef vanjo..

  5. deanna says:

    hi, can’t find any yam here , not even th frozen ones in the pinoy stores.am i able to use the powdered ube? can you please give me the measurements. thanks and more power to you.

  6. Aures says:

    HI there,

    I had been making ube yam every xmas to give away to relatives who didn’t have the time to do it . then friends started asking me to do it so my preparations grew bigger.

    TRY putting 1 brick butter for every 3 kilos of yam. this will give your ube a shiny effect and a better after taste. thanks for the recipe.

  7. esther says:

    hello po,

    pede ba lagyan ng gata yung ube halaya?

  8. how do you get rid of the ube clumps (buo buo na ube)? would you suggest running the mashed/grated ube in the blender (w/ the milk)first before cooking it? this has always been my problem whenever i make halaya… nakaka frustrate.

  9. 1 can means a big or small can?? thanks

  10. megachoc says:

    hi kuya:) i tried this recipe this afternoon pro it didnt turn out the same color po e. i made it from scratch so i used the uncooked purple yam. it was light pink po..do u think i cant put food coloring nxt tym?will this affect the taste? thanks so much:)

  11. Rodel, there really isn’t an exact time for cooking the purple yam. If you feel that it is soft enough then you are good to go. Try pressing the yam with a fork; if you can mash it easily then its all good.

  12. ellen says:

    hi there!!im just wondering ano ung nasa top ng ube?it looks yummy kasi.thanks!!

  13. haruhi says:

    hi…i was wonderin’ if i can use the powdered ube instead? we don’t have fresh ones here; not even the frozen ones. and if its not too much to ask, can u include the measurements for the powdered ube? thanks alot!

  14. Priscilla Merrick says:

    Thank you for all the great recipes.I feel like I’m back home in the Philippines with these great recipes.Kee it up for more good recipes.

  15. kuya, its me again, remembe mw, i commented on oneof ur vid.. the yema balls one.. so anyway, im here in canada, and im just wondering where do you think i can find puple yams? and is it frozen? i really want to make this. im 18 and my boyfriend loves ube, i want to make this for him..pls reply kuya..thank you.

  16. Hello, I tried making this and I used the same exact stuff you had. I even used the same shredded ube, pero I threw it away. My ube had a weird smell to it and It didn’t smell like the ube I remembered, LOL! So when you made this, does the ube had a weird smell to it? And ones you’ve finished cooking, does the smell go away? I didn’t want to continue and waste the milk. I actually stopped at the butter part and the ube part.
    Thanks po,

    • The ube that I used smells the way I expected it to be. Maybe purchased a bad one – it happens. If you wanted a fresher ube, try buying whole purple yam then be the one to grate it.

  17. love all your videos, they are all very simple and easy to follow. you’re very precise and very effective. thank you. just have one request… can you show us how to make suman using banana leaves. thanks. i’m looking forward to it. keep up the good work.God bless.

  18. ube cake with ube cream cheese frosting, filling for hopia, ensaymada, and mooncake puff pastry. Yummy!

    • Sounds really yummy. Do you have some of those in your blog Manang? We could interest our friends here to try them.

      • maricel says:

        hi kuya! i already cook ube halaya,, but i add evaporated milk. and i grated some cheese then continue mixing until it’s sticky….and also put margarine on top ….promise it really really taste good….

        I always watch your videos…..i really love cooking!



    • hi manang love to make ube cake but dont have the recipe…can u send me one…thanks!!!!

      • Hi Gin,
        Just click on my name and you will get to my site. You can then look at the labels, then click on the title of the recipe.

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