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.

Made with our single-ingredient ube powder from Ube Nolia

March 5, 2026 · Recipe

Ube Halaya Recipe: Traditional Filipino Purple Yam Jam

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

The iconic Filipino purple jam that transforms everything it touches - and it's surprisingly easy to make at home.

Ube halaya (also spelled halayang ube) is the heart of Filipino ube culture. This thick, glossy, deeply purple jam has been a staple of Filipino celebrations for centuries - spread on warm pandesal, layered in halo-halo, or eaten straight from the jar with zero regrets.

With ube powder, you can skip the hours of peeling and boiling fresh ube and go straight to the good part. This recipe takes just 40 minutes and produces a jam that's as authentic as what you'd find in a Filipino bakery.

Glass jar of thick purple ube halaya jam with wooden spoon, ube slices and coconut flakes on rustic board | Ube Nolia

Quick answer

Ube halaya is the traditional Filipino purple-yam jam - a thick, glossy spread with intense purple color and a sweet vanilla-coconut flavor. This easy version uses Ube Nolia pure ube powder (no peeling or boiling), takes 40 minutes total, yields ~400 g, and keeps 2 weeks refrigerated. Use as spread, filling, topping or by the spoonful.

Key facts

40 min total, only 6 ingredients.
Uses ube powder - no peeling or boiling fresh ube.
Thick, glossy, deeply purple with 100% natural color.
Vegan version with coconut milk and coconut oil.
Keeps 2 weeks refrigerated, 3 months frozen.

What Is Ube Halaya?

Ube halaya (literally "ube jam" in Filipino) is one of the Philippines' most beloved desserts. Traditionally, it's made by boiling fresh ube yam, mashing it, and then slowly cooking it with condensed milk, butter, and coconut milk until it reaches a thick, spreadable consistency.

The process is labor-intensive in its traditional form - peeling and boiling the raw yam can take hours. But with high-quality ube powder, you get the same authentic result in a fraction of the time, with even more consistent color and flavor.

Ube halaya is central to Filipino celebrations. It appears at Christmas, fiestas, birthdays, and family gatherings. It fills ensaymada (sweet brioche), tops bibingka (rice cake), and layers into halo-halo (the iconic shaved ice dessert). It's also the base for ube ice cream, ube cake filling, and countless modern creations.

Ingredients

🫙 Ube Halaya - Makes ~400g (1 jar)

• 6 tablespoons ube powder - 100% pure, no fillers
• 200ml (¾ cup) coconut milk - full-fat for best results
• 100ml (⅓ cup) condensed milk - sweetened
• 50g (3½ tbsp) butter - or coconut oil for vegan
• 1 teaspoon vanilla extract
• Pinch of salt

Optional: 2 tbsp coconut cream for extra richness, grated cheese for topping (a Filipino classic!)

Step-by-Step Instructions

Dissolve the ube: In a medium saucepan (non-stick works best), whisk together the ube powder and coconut milk over low heat until completely smooth. No lumps - this is important for a silky texture.
Add the sweet base: Add the condensed milk, butter (or coconut oil), vanilla extract, and salt. Stir to combine.
Cook low and slow: Increase heat to medium-low and cook, stirring constantly with a wooden spoon or silicone spatula, for 20-30 minutes. The mixture will gradually thicken.
Test for doneness: The halaya is ready when it's very thick, glossy, and pulls away cleanly from the sides of the pan. When you drag your spatula through, it should leave a clear trail that fills in slowly.
Transfer and cool: Scoop into a sterilized glass jar or heatproof container. Let cool at room temperature for 30 minutes, then refrigerate. It will firm up significantly as it cools.

💡 Pro Tip: Don't walk away from the stove! Ube halaya needs constant stirring to prevent sticking and burning. Use low-medium heat and be patient - the thickness comes from evaporation, not high heat.

Vegan Ube Halaya

Making vegan ube halaya is easy - and arguably more traditional, since many Filipino regions use coconut as the primary fat and sweetener:

Butter → Coconut oil (same amount)
Condensed milk → Coconut condensed milk (widely available) or maple syrup + extra coconut cream
Everything else stays the same

The coconut version has a beautiful tropical note that pairs perfectly with ube's natural vanilla-hazelnut flavor. Many people actually prefer this version.

15+ Ways to Use Ube Halaya

🍞 Spreads & Toast

On warm toast or croissants
On pandesal (Filipino bread rolls)
On waffles or crêpes
Mixed into butter for ube butter

🍰 Desserts & Fillings

Cake or cupcake filling
Mochi filling
Swirled into brownies before baking
Layered in trifles or parfaits

🥣 Breakfast

Swirled into yogurt
Mixed into oatmeal
Topping for ube pancakes
Stirred into warm milk for ube latte

🍦 Toppings

Over vanilla ice cream
Drizzled on cheesecake
In halo-halo (shaved ice)
Straight from the jar (no judgment!)

Troubleshooting

Problem	Cause	Fix
Too runny	Not cooked long enough	Keep cooking and stirring. It thickens as water evaporates.
Lumpy texture	Powder not fully dissolved	Whisk vigorously at the start. Use a fine sieve if needed.
Dull color	Low-quality powder or not enough	Use 100% pure ube powder. Add 1-2 more tablespoons.
Burning on bottom	Heat too high	Lower heat and stir constantly. Use non-stick pan.