Ingredient
Delicious & Easy Ube Halaya Recipe (Homemade Purple Yam Jam)
What Makes Ube Halaya So Special?
Ube halaya is special for several reasons:
- Its gorgeous deep purple color is completely natural, coming from the purple yam. No artificial colors needed!
- It has a uniquely earthy, nutty sweetness unlike any other dessert.
- The texture is luxuriously smooth, creamy, and velvety when done right.
- It showcases the bright, floral taste of ube, which Filipinos love.
- It’s high in nutrients like vitamin C and potassium thanks to the ube.
Origins and History
Ube halaya traces its roots to pre-colonial Philippines, where native ube was used in local desserts. The Spanish later introduced dairy like milk and butter to enrich the dish.
Over time, ube halaya became a quintessential Filipino comfort food, reminiscent of childhood and family. It remains a staple at celebrations like Christmas, birthdays, and gatherings.
Why So Popular?
While ube halaya originated in the Philippines, its vibrant color and unique, velvety texture have made it an Instagram-worthy, global sensation.
Foodies worldwide are charmed by its visually striking purple hue. Its richness pairs perfectly with other Filipino desserts like leche flan.
The astime has introduced ube to a wider audience. Many now enjoy ube in everything from ice cream to pastries. Ube halaya remains the quintessential ube experience.
Describing the Taste
Imagine dense, velvety sweet potato pudding swirled with jammy purple streaks. With your first bite, you’ll discover an earthy, nutty sweetness from the ube that is difficult to compare to anything else. Think of it like a sweet potato pie turned into a rich, decadent pudding.
The texture is smooth and thick – perfect for scooping up with a spoon. The ube flavor is subtle yet persistent, with floral, vanilla notes that linger on your palate. It’s a comforting dessert that is distinctly Pinoy!
Benefits of Homemade
Making ube halaya at home has several advantages:
- You can use high-quality, fresh ube for the best flavor.
- It’s free of preservatives or artificial colors.
- You can customize it to your preferred sweetness and ube taste.
- It makes a thoughtful homemade gift for family or friends.
- It’s perfect for enjoying hot off the stovetop during the cooler months.
- You’ll impress everyone with your cooking skills!
Overall, nothing beats homemade ube halaya when it comes to quality, taste, and tradition. It’s worth the extra effort.
Ingredients for Ube Halaya
Ube halaya primarily requires just a few simple ingredients:
Essential Ingredients
- Ube – Fresh ube or ube halaya mix provides the purple color and distinctive flavor. Use high-quality ube for best results.
- Evaporated milk – Provides creaminess and texture. You can also use coconut milk.
- Sugar – Sweetens the dessert to your preferred taste. White or brown sugar both work well.
- Butter or margarine – Adds richness and moisture.
Optional Ingredients
While optional, the following ingredients help enhance ube halaya:
- Vanilla extract – Accentuates the subtle vanilla notes in ube.
- Cornstarch or arrowroot – Further thickens the pudding texture.
- Sweetened condensed milk – Makes it extra decadent and creamy.
- Salt – A pinch helps balance out sweetness.
- Ube extract – Boosts ube flavor if fresh ube not available.
Quality Ube Essential
Always opt for fresh ube whenever possible, as it provides the signature color, texture, and flavor. Canned or powdered ube lacks the depth.
If using frozen ube, be sure to fully thaw and drain before cooking for best results. Under-ripe or fibrous ube will make the halaya gritty.
Step-by-Step Ube Halaya Recipe
Follow these simple steps for flawlessly smooth, creamy ube halaya:
Prep the Ube
- Peel ube and cut into 1-inch cubes. This makes it easier to cook and puree.
- Simmer ube cubes in a pot with water for 15 minutes, until fork tender.
- Drain and mash ube with a fork or potato masher. Some small chunks are fine.
Cook the Ube Halaya
- Melt butter in a saucepan over medium heat.
- Add mashed ube and mix thoroughly to coat. Cook for 2 minutes.
- Pour in evaporated milk and sugar. Stir continuously to prevent burning.
- Bring to a simmer and cook for 10-15 minutes, until thickened.
- Remove from heat and let cool slightly before serving.
Achieving the Perfect Texture
- Cook ube halaya on medium-low heat to avoid scorching milk solids on the bottom.
- Whisk frequently while cooking to prevent clumping.
- Cook longer for a thicker, sliceable halaya.
- For silkier texture, blend cooked ube halaya before cooling.
- Add a tablespoon of cornstarch if it’s still too thin after cooking.
Flavoring and Variations
While delicious plain, ube halaya can be enhanced with mix-ins and toppings:
Common Flavorings
- Vanilla – A teaspoon of vanilla extract amplifies the subtle vanilla undertones.
- Coconut milk – For a tropical spin, use coconut milk instead of evaporated milk.
- Cheese – Mix in cream cheese or queso for a delightful contrast in texture and flavor.
- Macapuno – Adding this coconut sport creates an uber-Filipino fusion.
- Ube extract – Intensifies that signature ube flavor.
Creative Variations
- Swirl ube halaya into ube ice cream for an outrageous dessert.
- Layer it with graham cracker crust for ube cheesecake.
- Top it over ube pandesal or bread pudding.
- Stuff it into crepes with fresh fruit for a breakfast treat.
- Pair it with mango or jackfruit for a fruity twist.
The possibilities are endless! Let your creativity run wild.
Ube Halaya with Leche Flan
A popular Filipino dessert combo is ube halaya with leche flan:
- Pour ube halaya into ramekins.
- Top with leche flan mixture.
- Bake until flan is set.
- Turn out for stunning swirled presentation.
The ube halaya’s deep richness pairs perfectly with the caramelized flan. It’s smooth, sweet bliss!
Serving Suggestions for Ube Halaya
Ube halaya can be served warm, cold, or at room temperature in many ways:
Traditional Serving Methods
- Scooped into small ramekins as individual servings
- Spooned over shaved ice (halo-halo)
- Spread on fresh pandesal buns or toast
- Toppings like latik, macapuno, or pinipig
- As is on a spoon for an on-the-go treat!
Modern Serving Ideas
- Swirled into ube cupcakes or cookies
- Layered into parfaits with granola
- Infused in doughnuts, cakes, or pastries
- Baked into ube bread pudding
- As a filling for crepes or waffles
- Accompaniment for fruits like mango or berries
Ube halaya is delicious by itself but can elevate so many desserts. Spread the purple yam love!
Storing and Keeping Ube Halaya
Properly stored, ube halaya can last 1-2 weeks in the refrigerator:
Storage Tips
- Allow ube halaya to cool completely before storing.
- Transfer to an airtight container to prevent drying out. Glass or plastic both work.
- Make sure container has a tight-fitting lid.
- Refrigerate for up to 2 weeks.
- Freeze for longer storage of 3-6 months. Thaw overnight in fridge before serving.
Ensuring Freshness
- Use clean utensils and containers to prevent contamination.
- Avoid introducing moisture, which can cause mold.
- Press plastic wrap directly onto surface before sealing container.
- Never store at room temperature or freezing and thawing repeatedly.
Proper storage helps lock in that sensational ube flavor and texture. Enjoy ube halaya at its very best.
Conclusion: Ube Halaya Recipe
Ube halaya is a uniquely Filipino dessert that makes the iconic purple yam shine. With its striking color and irresistible velvety texture, ube halaya is a treat unlike any other. While traditional, it lends itself to creative interpretations and combinations.
Making this iconic dessert from scratch may take some effort, but the payoff is worthwhile. Your patience will be rewarded with smooth, creamy ube bliss. Each homemade batch will wow loved ones and bring back cherished memories.
So embrace the enchanting, earthy goodness of ube – you’ll see why this delicious pudding has won fans worldwide! From traditional ramekins to modern mashups, ube halaya draws people together through the love of food.
Ingredients
- Ube (Purple Yam): Fresh or frozen, grated or cubed (amount varies depending on the recipe, typically 1-2 pounds).
- Evaporated Milk: Adds creaminess and sweetness (typically 1 can - 12 ounces).
- Coconut Milk: Full-fat coconut milk is preferred for richness (typically 1 can - 13.5 ounces).
- Sweetened Condensed Milk: Provides sweetness and binds the ingredients (typically 1 can - 14 ounces).
- Sugar: Granulated white sugar adds sweetness (amount varies, typically 1/2 - 1 cup).
- Butter: Unsalted butter adds richness and flavor (typically 1/4 - 1/2 cup).
- Optional Ingredients:
- Salt: A pinch to enhance flavors.
- Lemon Juice: A tablespoon for a hint of tang.
- Vanilla Extract: A teaspoon for added complexity.
- Ube Extract (for extra ube flavor): A few drops (optional).
Instructions
- Prepare the Ube: If using fresh ube, peel and cut it into cubes or grate it. If using frozen ube, thaw it completely and drain any excess liquid.
- Sauté the Ube (Optional): In a large pot or Dutch oven, you can optionally sauté the ube with a tablespoon of butter over medium heat for 5 minutes to enhance the flavor.
- Simmer with Liquids: Add the evaporated milk, coconut milk, and sugar to the pot with the ube. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the mixture thickens slightly, about 5-10 minutes.
- Add Sweetness and Fat: Stir in the condensed milk and butter. Reduce heat to low and continue to simmer, stirring constantly, until the mixture thickens considerably and resembles mashed potatoes, about 20-40 minutes. The consistency should be thick enough to spread but not stiff.
- Adjust Consistency (Optional): If the halaya seems too thick, add a splash or two more of evaporated milk or coconut milk and cook for a few more minutes.
- Flavor Boosters (Optional): Stir in a pinch of salt, a tablespoon of lemon juice, or a teaspoon of vanilla extract for additional flavor. For a more intense ube flavor, add a few drops of ube extract (optional).
- Cooling and Serving: Transfer the ube halaya to a serving dish or individual molds. Let it cool completely at room temperature, then cover and refrigerate for at least 2 hours, or until chilled and set. Ube halaya can be served chilled or at room temperature.
Notes
- Cooking Time: The cooking time can vary depending on the amount of liquid in the ube and the desired consistency of the halaya. Be patient and continue to simmer until it reaches the right thickness.
- Ube Texture: If your ube releases a lot of liquid while cooking, it may take longer to thicken. Conversely, if the ube is drier, you may need to add a little extra milk.
- Don't Overcook: Avoid overcooking the halaya, as it can become dry and tough.
- Storage: Ube halaya can be stored in an airtight container in the refrigerator for up to a week or frozen for up to 3 months. Thaw frozen halaya overnight in the refrigerator before serving.
- Serving Ideas: Ube halaya can be enjoyed on its own, spread on bread or toast, used as a filling for pastries, or layered in desserts.
Nutrition Facts
Ube Halaya Recipe (Homemade Purple Yam Jam)
Serves: 6-8 servings
|
Amount Per Serving: 1/2 cup
|
||
|---|---|---|
| Calories | 400-500 | |
| % Daily Value* | ||
| Total Fat 15-20g | 23.1% | |
| Saturated Fat 10-15g | 50% | |
| Trans Fat 0g | ||
| Cholesterol 50mg | 16.7% | |
| Sodium 200-300mg | 8.3% | |
| Total Carbohydrate 70-80g | 23.3% | |
| Dietary Fiber 2-3g | 8% | |
| Sugars 40-50g | ||
| Protein 4-5g | ||
| Vitamin A 1000-2000 IU | Vitamin C 2mg | |
| Calcium 100mg | Iron 2mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
