Ube (Purple Yam) Jam or Ube Halaya

Ube jam or ube halaya is a Filipino dessert that is used in so many ways, ube is really versatile when it comes to dessert.

Ube can be spread to your toast, add filling to your sweet bread like Ensaymada recipe, filling for Buchi or eat on its own or with cheese topping or with latik (fried coconut cream).

Ube or purple yam is one of my favorite desserts you will be encountering more of ube in my coming recipes.

I can only get my hands-on fresh yam during the dry season when markets are on. If I cannot get the fresh yam I normally buy frozen at our nearest Asian store. The dehydrated ube is the best alternative too.

Purple yam or Ube is loaded with vitamins, minerals and antioxidants here are 7 benefits of Purple Yam or Ube.

Ube is available to the following:

Fresh ube - wash the ube get rid of dirt
from the skin and steam for 30-45 minutes until soft. Let cool before peeling
the skin, then mashed or grate the ube set aside.

Frozen ube are available to your nearest Asian
shop defrost ube before cooking.

Dehydrated ube just add hot water or follow
instruction at the back of the packet before cooking.

How to Make Ube Jam or Ube Halaya

Ingredients to make ube halaya

• 1 ½ kg ube cooked and mashed or you can buy already grated from an Asian store
• 1 can 400 ml of coconut cream
• 1 can 270 ml condensed milk
• ½ c white sugar
• 1/2 c butter
• Purple food coloring / optional

How to cook ube halaya or jam

• Heat a wok over medium heat and melt the butter.
• Pour coconut milk, condensed milk and sugar let
  it simmers for 3-5 minutes over low heat and keeps stirring so it doesn’t burn
  the milk.
• Add the grated ube and food coloring (depends on
  your desired color) and simmer for another 30 minutes keep stirring the mixture
  and gradually get thicker.
• Ube halaya is ready once the mixture is thick enough
  and hard to mix.
• Turn off the stove and let it cool before
  serving.