A delightful Filipino dessert made from purple yam, known for its vibrant color and creamy texture.
Ingredients
- 2cupsgrated ube (purple yam)
- 1cansweetened condensed milk
- 1canevaporated milk
- 1cupcoconut milk
- 1/2cupbutter (unsalted)
- 1/2cupsugar
- 1tspvanilla extract (optional)
- 1pinchsalt
How to make Ube Halaya
Prepare the Ube
If using fresh ube, boil until tender, peel, and then grate. If using frozen or vacuum-packed ube, thaw and grate it.
Cook the Mixture
In a large saucepan, melt the butter over medium heat.
Add the grated ube and cook for about 5 minutes, stirring constantly to prevent sticking.
Pour in the sweetened condensed milk, evaporated milk, coconut milk, sugar, and a pinch of salt. Stir well to combine.
Thicken the Mixture
Continue cooking the mixture over medium heat, stirring frequently. Cook until the mixture thickens and pulls away from the sides of the pan. This may take about 20-30 minutes.
Add Vanilla (Optional)
If using, stir in the vanilla extract and mix well.
Transfer to a Container
Once thickened, transfer the ube halaya into a greased dish or mold. Use a spatula to flatten the top. You can also use a bowl or other decorative mold for presentation.
Cool and Serve
Allow to cool to room temperature, then refrigerate to set for at least 2-3 hours or until firm.
When ready to serve, you can slice it into squares or scoop it out. It can be served on its own or as a topping for other Filipino desserts like leche flan or ice cream.
Tips & Tricks
Optional toppings include shredded coconut, grated cheese, or crushed nuts.
