Ube halaya is a traditional Filipino dessert jam made from purple yam (ube). It's thick, sweet, and deeply purple, with a smooth, spreadable consistency. It's used as a spread, filling, topping, or eaten on its own as a dessert.

Can I make ube halaya with ube powder?

Yes! Ube powder is actually the easiest way to make ube halaya at home. It eliminates the need to peel, boil, and mash fresh ube, and gives a more consistent result with intense color and flavor.

How long does ube halaya last?

Stored in a sterilized airtight jar in the refrigerator, ube halaya keeps for up to 2 weeks. It can also be frozen for up to 3 months. Thaw in the fridge overnight.

Traditional ube halaya uses condensed milk and butter. For a vegan version, use coconut condensed milk and coconut oil. The coconut version is actually more traditional in some Philippine regions and tastes amazing.

What do you eat ube halaya with?

Ube halaya is incredibly versatile: spread on toast, pandesal, or ensaymada. Use as a filling for mochi, bread rolls, or crepes. Top ice cream, pancakes, or waffles. Mix into oatmeal or yogurt. Or simply eat it with a spoon!

Why is my ube halaya too runny?

Keep cooking! Ube halaya thickens as moisture evaporates. Stir continuously over medium-low heat until it pulls away from the sides of the pan. It will also firm up more as it cools.

UBE NOLIA® | Recette Ube Halaya - Confiture Philippine

Name: Ube Halaya (Filipino Purple Yam Jam)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 jar (about 400g)
Cuisine: Filipino
Ingredients: 6 tablespoons ube powder; 200ml coconut milk or whole milk; 100ml condensed milk; 50g butter or coconut oil; 1 teaspoon vanilla extract; Pinch of salt

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