Pure Ube Halaya
I’ve recently fallen head over heels for Pure Ube Halaya, and let me tell you, it’s like a playful dance of sweet and creamy flavors on my palate. It’s one of those treats that feels comforting and exotic all at once, and it brightens up even the dreariest of days. (I might have swiped an extra spoonful before it even cooled off—don’t tell my family!)
There’s something truly magical about ube—the vibrant purple hue just begs to be admired, and the taste? It’s a wonderful nutty sweetness that’s hard to beat. It’s versatile, too—perfect for snacking, as a dessert, or even as a topping for your morning pancakes.
- Ube has a distinct flavor that gives a comforting nod to the familiar.
- The coconut milk lends a silkiness that pulls everything together beautifully.
- It’s a forgiving recipe—perfect for both the seasoned cook and the brave beginner.
- And honestly, it’s like summer sunshine locked in a dish (yes, I’m getting a bit poetic here!).
Last weekend, I threw on my favorite apron and blitzed through the kitchen, feeling just like those chefs on TV (minus the fancy camera crew). I swear my neighbors must’ve thought I was hosting a party when the rich aroma wafted through the open window!
Ingredients You’ll Need:
- 1 kilogram purple yam / ube
- 4 cups coconut milk
- 1 can condensed milk
- 3/4 cup sugar
- 50g butter
- 1/2 can condensed milk or sugar (extra, optional)
- 1/4 cup jackfruit strips (optional)
- Grated cheese for toppings (optional)
How to Make Pure Ube Halaya:
- Wash the purple yam well and cut it into small pieces before giving it another rinse.
- Place the pieces in a steamer and add water, then steam for about 20 minutes on medium heat—or until they’re tender.
- Allow them to cool slightly, then mash with a fork or grate until you achieve a fine consistency. (Feel free to blend for a smoother texture.)
- In a pan, melt the butter over low heat.
- Pour in the coconut milk and stir it well, letting it warm up gently.
- Add the condensed milk and sugar, mixing until everything dissolves beautifully.
- Gradually incorporate the grated ube and let it cook on low heat for 50 minutes to an hour, stirring occasionally.
- About 30 minutes in, taste it—adjust the sweetness with extra condensed milk or sugar, and if you’re feeling adventurous, toss in some jackfruit. Continue cooking until it thickens.
- When it’s done, turn off the heat, grease a molder or container with a bit of butter, and transfer the warm ube mixture into it. Flatten it down and let it cool.
- If desired, sprinkle some cheese on top to add a savory touch.
Cooking Unit Converter:
This handy tool will help you easily convert measurements in the kitchen.
A Little Note for You:
I love to serve Pure Ube Halaya chilled—there’s something delightfully refreshing about it, especially on a warm afternoon. Pair it with a cup of coffee or tea and you’ll feel like you’re on a little culinary vacation, even if it’s just in your own kitchen!
I might just catch myself sneaking a bite straight from the fridge, so I hope it brings as much joy to you and yours as it does to me.
FAQ:
Ube is a purple yam native to the Philippines, known for its sweet taste and vibrant color. If you can’t find ube, sweet potato might work in a pinch, though the flavor will differ slightly.
Store Pure Ube Halaya in an airtight container in the refrigerator for up to a week—you may want to keep it covered or it might absorb odors from the fridge!
Yes, you can freeze it! Just allow it to cool completely, then transfer to a freezer-safe container. It should last a couple of months—they say it’s best enjoyed fresh, but it will still be tasty after thawing.
Honestly, it pairs beautifully with so many things! Try it with fresh fruit, on pancakes, or even layered in desserts like parfaits. The options are endless (and delicious).
Yes! All the ingredients in this recipe are gluten-free, making it a perfect sweet treat for those with gluten sensitivities.
Daily Calorie Needs Calculator:
Check your daily caloric requirements to balance out those sweet treats.
Pure Ube Halaya
Ingredients
Method
- Wash the purple yam well and cut it into small pieces before rinsing it again.
- Place the pieces in a steamer, add water, and steam for about 20 minutes on medium heat until tender.
- Allow the yam to cool slightly, then mash with a fork or grate until a fine consistency is reached.
- In a pan, melt the butter over low heat.
- Pour in the coconut milk and stir, letting it warm up gently.
- Add the condensed milk and sugar, mixing until dissolved.
- Gradually incorporate the grated ube into the mixture and cook on low heat for 50 minutes to an hour, stirring occasionally.
- Taste the mixture after about 30 minutes and adjust the sweetness with extra condensed milk or sugar as needed. Optionally add jackfruit.
- Continue cooking until the mixture thickens.
- Once done, turn off the heat and grease a molder or container with butter.
- Transfer the warm ube mixture into the prepared mold, flatten it, and allow it to cool.
- Optional: Sprinkle some cheese on top for a savory touch.
