What Is Ube Halaya? + How To Make It!

How To Make Ube Halaya Recipe | What is Ube? | Ube Recipes | Purple Yam Jam
Gorgeous, delicious, and versatile-- ube halaya is your new favorite condiment!

With its stunning purple color and its notable health benefits, chances are that Ube has garnered your attention sometime in the past year or so. We’ve seen it incorporated into everything from ice cream and macarons to breads and dumplings, and much of the time, in the case of sweet dishes at least, it is Ube Halaya at the heart of it all.

So What Is Ube Halaya?

Ube is a purple yam that hails from southeast Asia, and more specifically, the Philippines. Ube Halaya is a jam made from those purple yams, that is also sometimes cooked further to create a custard-like dessert to be eaten on its own. This jam is also known as Halayang, and as Nilupak Na Ube, its native name.

Ube Halaya can be enjoyed literally as a jam, spread on toast, or to sweeten and flavor almost any dessert– ice cream, sweet breads and pastries, mochi, bubble tea, pies, or whatever else you can think of! It’s incredibly versatile. For me, I don’t really think of it as a jam exactly, simply because here in the U.S. I associate jam with a pectin-rich gelatinous texture, which halaya does not have. I think of it more as a condiment, with a texture closer to a thick and starchy Nutella.

How To Make Ube Halaya Recipe | What is Ube? | Ube Recipes | Purple Yam Jam
Pictured here is ube halaya cooked to a jam consistency (in the jar), and to a thicker consistency (topped with roasted peanuts, coconut, and flake salt) as a standalone dessert.

All About Ube: The Purple Yam

I have also heard ube called a purple sweet potato, and to tell you the truth I’m not sure which is correct! Either way, it’s a sweet tuber.
Ube (pronounced oo-bae, not oo-bee like I was saying forever) has dark purple skin and dark purple flesh inside, and when steamed has a very sticky and dense, almost gooey texture. Personally, I think they’re too stodgy to enjoy as a baked potato.
Murasaki sweet potatoes are a type of Japanese potato with a dark reddish-purple skin and white flesh. Murasaki are absolutely delicious, but cannot be used interchangeably with ube because they differ so much in texture. If you buy Murasaki on accident, put it in a curry or eat it like a baked potato, it’s delicious!
I never saw fresh ube in the wild until recently when it popped up in both my local Trader Joe’s and the other grocer I frequent. If ube isn’t available fresh from your grocer, look for it in the freezer section of your asian market.

How To Make Ube Halaya Recipe | What is Ube? | Ube Recipes | Purple Yam Jam

Making Halaya

When I set out to make halaya for the first time, I was intimidated. Don’t be. There is nothing complicated about this dish. Everything is thrown into a pot, and the wee bit of labor is the frequent stirring, akin to making risotto.
Whether working with fresh ube which must be boiled (outlined in the recipe below) or frozen ube, (a bit quicker since no boiling is necessary,) the jam can be cooked/reduced for anywhere from 20-40 minutes to the thickness of your liking. Personally, I like it a bit on the thinner side.

When it comes to ingredients, many recipes contain sweetened condensed milk. I’ve never been a fan, so I left it out. If you’re going for a thicker, more custardy standalone dessert, I actually think that sweetened condensed milk would be a good idea for overall texture. You choose!
Butter and the fat of the coconut milk are what give ube halaya its glossy sheen, so make sure you get your fats in.

In the recipe, I direct the use of an immersion blender to get things smooth from the get-go. If you don’t have an immersion blender, don’t fret, it isn’t a non-negotiable. You should be fine without one, it may just take a little more effort to get any lumps smoothed out!

How To Make Ube Halaya Recipe | What is Ube? | Ube Recipes | Purple Yam Jam

Ube Halaya Recipe

Ube Halaya

Course: condiments + dressings, dessert + sweets
Servings: 2 quarts

Ingredients

  • 1.5 lb ube (purple sweet potatoes with purple exterior and interior)
  • 6 tbsp butter,
  • 13.5 oz full fat coconut milk
  • 1 cup granulated sugar
  • 1/4 tsp salt,
  • 1 tsp vanilla extract

Instructions

  • In a large pot, cover the whole, unpeeled ube potatoes with cold water and bring to a boil over high heat. Boil until tender all the way through when poked with a fork or knife, about 30 minutes. (If the potatoes are very large or very small the time may vary.) Drain the potatoes and cool slightly. When cool enough to handle but still warm, remove the peels and discard. Place in a large bowl and mash with a potato masher.
  • Transfer the mashed ube to a large pot or saucepan along with the butter, coconut milk, sugar, and salt. Stir until the butter melts, then puree the mixture with an immersion blender. (See recipe notes above for other options if you don’t have an immersion blender!)
  • Bring the mixture to a boil, then reduce heat to low and stir frequently. Cook 25 minutes for jam-like consistency, and 40 minutes for a thicker, more custardy consistency. When the halaya has reached your desired consistency, remove from heat and stir in the vanilla. Transfer to clean jars or containers. Allow to cool to room temperature, then cover and refrigerate. Store in the refrigerator for up to 10 days.

Looking for ways to use your halaya? Stir it into your bubble tea or use it as a filling in daifuku mochi!

How To Make Ube Halaya Recipe | What is Ube? | Ube Recipes | Purple Yam Jam
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