Ube Halaya
Velvety violet purple-yam jam stirred with coconut milk and condensed milk until thick enough to slice. Pure Filipino joy.
← Nouns Cooking · Indonesian & Filipino
Ingredients
- 500 g grated purple yam (ube), thawed if frozen
- 400 ml Coconut milk
- 1 can sweetened condensed milk (395 g)
- 50 g Butter, plus extra for the mould
- 50 g Sugar (optional)
- 1 pinch Salt
- 40 g grated cheese, to top (optional)
Method
- Melt the butter in a large non-stick pan or wok over medium-low heat.
- Add the ube, coconut milk, condensed milk and salt and stir until smooth. Taste now and add the sugar if you like it sweeter.
- Cook for 35–45 min, stirring constantly with a sturdy spatula and scraping the bottom, until the mixture is very thick and glossy and pulls away from the sides as one mass.
- Pack it into a buttered mould or dish and smooth the top. Let it cool, then chill for at least 2 hours until set.
- Turn out and slice, or spoon it onto toast. Top with grated cheese for the classic sweet-salty finish.
Tips
- It spatters as it thickens, so use a long spoon and a deep pan.
- For a vegan version, swap the condensed milk and butter for coconut oil and maple syrup or sugar to taste.
Sources
Written in our own words after cross-checking these recipes:
Open Ube Halaya in Nouns Cooking