Ube Halaya is a type of Filipino Dessert made from purple yam. There are quite a few ways of preparing this dish. Some Ube halaya version makes use of condensed milk to cook the yam with, while others depend on coconut milk. This version only uses 3 major ingredients: purple yam, coconut milk, and sugar. Although it sounds really simple to prepare (which is true), the outcome is something that you should look forward to.
Ube Halaya can be eaten as it is for dessert. It is sweet and has a thick sticky texture. It is also one of the ingredients of a favorite Filipino Summer Dessert called Halo-halo. I enjoy ube halaya either by itself, with halo-halo (its perfect during warm weather), and sometime I eat it as a spread. I top it on saltine crackers and snack on it. How about you, how do you eat your ube halaya?
If you will refer to the recipe below, you’ll notice how easy it is to make your own Ube Halaya dish. However, I need to advise you to be a little patient when it comes to stirring the mixture until it gets thick. It took around 25 minutes to get the texture that I wanted. This means that I have to stir every minute to prevent the mixture from sticking on the bottom of the pot.
I just remembered how I liked this with cold leche flan. I eat this by combining both the halaya and leche flan in a spoon (and it is really a spoon full) and munch on it. It’s really yummy!!!
Try this Simple Ube Halaya Recipe. Let me know what you think
Simple Ube Halaya Recipe
Ingredients
- 1 lb. grated purple yam
- 2 cups coconut milk
- 3/4 cup granulated white sugar
- 1 teaspoon cooking oil
Instructions
- Pour the coconut milk in a cooking pot. Bring to a boil.
- Once the coconut milk start to boil, add the sugar. Stir until the sugar dilutes completely.
- Put-in the grated purple yam. Continue to cook while stirring (using low to medium heat) until the texture gets thick. Note: It will take around 20 to 30 minutes. Please be patient.
- Grease the llanera with cooking oil. Transfer the ube halaya to the greased llanera to mold it into shape.
- Let it cool down to room temperature. You can serve it immediately of place it in the refrigerator (covered with cling sap).
- Share and enjoy!
Nutrition
Cyd Adelfa Sala, says
Hi! Good morning. I want to have a free copy of Panlasang Pinoy eCookbook . It looks yummy.
Michelle Iglip says
feeling good
Cyd Adelfa Sala, says
As I have observed your recipe it looks so delicious & yummy , ingredients is not too expensive and it is affordable and available at the rural market. Thanks for sharing with us. Have a nice day & God bless everyone.
jhomel mendoza says
100% more delicious. I try to cook all my fav ingredients you post. Thanks
Margeuries says
Hi, I’ve been following your site and find your recipes very useful. In this recipe, how do we prepare the purple yam to the ingredients,is it boiled, then grated, or grated raw? Thanks
Vanjo Merano says
I used raw grated purple yam for the recipe.
Margeuries says
thanks. more power and looking forward to more of your recipes.
jenny says
HI I would like to know where you can buy ube in usa. I’m here in va.
Is Ube yam the same
thanks
mae says
Hi. Been watching most of your videos but never tried one. The first time i tried was Leche Flan and it was so good that my husband and kids loves it. Now im trying to do the ube yan but i bough a purple yam but its not purple i dont know what to do so next time i go shopping ill look for the pre packed. We enjoyed very videos that we much affordable and its not hard to follow. More power and God Bless..
Vanjo Merano says
Thanks Mae. I appreciate the feedback.
jennifer says
I normally dont add coco.milk whenever I’m making ube, but this time I did, I followed the ingredients, it taste good, not really sweet ( which I prefer it that way ) , but ive noticed its more softer than without coco.milk…. so if u want your ube more firmer, I would suggest not to add coco. milk, just do butter, condensed milk, grated purple yam, and vanilla extract…
Vanjo Merano says
Thanks for the feedback and suggestion. It is appreciated.
Gladys says
I just started cooking last 2013 when I worked as an au pair in Denmark and I have to cook a Filipino food once a week for the family. Cooking is not my passion. Frying is the easiest way and convenient for me. But when I started working there, I found this panlasang pinoy recipe and it helps a lot to me. The family loves the taste also. Very perfect for someone who is just starting to learn and very easy. Thank you Sir Vanjo
Vanjo Merano says
You are welcome, Gladys.
Zyrus Christian M. Bernardo says
Ohhhh can be a chef you are really great cooker….can you bake some brownies or can you make some icing….
Rowena says
Could you please tell me how much ube powder to use if using that instead of real ube. Thanks.
Vanjo Merano says
I can find that out for you after making one out of ube powder. Will give you an update soon.
Cecilia Sharp says
I found Hawaiian ube in the farmers’ market yesterday. Beautiful, dark purple in color. I used your recipe for the ube halaya. Super delicious!!! One kilo ube made about 3 llaneras. Thank you for this yummy recipe. God bless! BTW, I was trying to rate this recipe 5 stars, but the stars refused to cooperate when pressed.
Marcella says
If I can only find whole purple yams how do I cooked those and how much?
Joan says
Hi, i like all your recipes and always watch your videos.
Do you have recipe of use halaya using use powder?
Can you post it or ca you share videos of this.
Thanks and more power.
Rachel says
I’ve tried other recipes, but this is the one I love the most. Thank you and more power!
tibbs says
Marcella….read the recipe, it’s all there, crystal clear and plainly stated. Geez!