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Ube Halaya: The Complete Guide to Filipino Purple Yam Jam

By Lolo Berting · October 7, 2026
Ube Halaya: The Complete Guide to Filipino Purple Yam Jam

Ube Halaya: The Complete Guide to Filipino Purple Yam Jam

Contents

Ube halaya (also called halayang ube or ube jam) is a classic Filipino dessert made from boiled and mashed purple yam (Dioscorea alata), cooked with coconut milk, condensed milk, and butter until thick and spreadable. It serves as the base for ube ice cream, ube cakes, and halo-halo, and can be eaten on its own as a sweet treat or spread on toast.

Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Servings: 6

Ingredients

Instructions

  1. If using fresh ube, peel the yams and boil them in water until fork-tender, about 20–25 minutes. Drain and let cool. If using frozen grated ube, thaw completely. Mash the cooked yams using a potato ricer or masher until very smooth.
  2. In a blender or large saucepan, combine the mashed ube, coconut milk, and evaporated milk. Blend until smooth, then transfer to a large saucepan. Alternatively, use an immersion blender directly in the pan.
  3. Add the condensed milk, butter, ube extract (if using), and salt to the pan. Stir to combine.
  4. Turn the heat to medium-low. Cook the mixture, stirring constantly with a wooden or silicone spatula, scraping the bottom and sides of the pan to prevent burning. Continue cooking for 30–45 minutes, or until the mixture thickens significantly.
  5. To test for doneness, drag your spatula across the bottom of the pan. If a clear trail forms and the ube halaya holds its shape without flowing back immediately, it is ready. You may cook longer for a thicker consistency.
  6. Add brown sugar to taste (start with ½ cup and adjust). Stir until fully incorporated.
  7. Remove from heat and transfer to a buttered serving dish or container. Let cool completely before refrigerating. Serve cold.

Tips and Notes

Ube Form Comparison: Fresh vs. Frozen vs. Powder

FormPreparation RequiredAvailability (USA)Notes
Fresh ubePeel, boil, and mashDifficult to find; Asian/Filipino marketsMost authentic; yields best flavor and texture
Frozen grated ubeThaw completely; can use directlyCommon in frozen aisle of Asian grocery storesConvenient; color and flavor are good
Ube powderRehydrate with water to form pasteAvailable online (Amazon, specialty stores)Follow rehydration instructions; may need additional ube extract for color

FAQ

What is ube halaya made of?

Ube halaya is made from mashed purple yam (ube), coconut milk, evaporated milk, condensed milk, butter, and sugar. Some recipes add ube extract for deeper color and flavor. It is thickened by the starches in the yam and continuous stirring, not by pectin or gelatin.

Where can I buy ube in the USA?

Fresh ube is rare, but frozen grated ube can be found in the frozen aisle of Asian or Filipino grocery stores (e.g., Tropics brand). Ube powder and pre-made ube halaya are available on Amazon and in some baking sections.

Can I freeze ube halaya?

Yes. Store in freezer-safe bags or containers with plastic wrap pressed directly onto the surface to prevent ice crystals. It lasts up to 6 months in the freezer. Thaw overnight in the refrigerator or microwave in short bursts.

How is ube halaya different from kalamay ube?

Kalamay ube includes ground glutinous rice (galapong), giving it a smoother, more viscous texture. Ube halaya is thicker and less sticky, relying solely on the yam’s natural starches for thickening.

Can I substitute Okinawan sweet potatoes for ube?

Some cooks use Okinawan purple sweet potatoes as a substitute when ube is unavailable. Note that the flavor is not identical—ube has a distinct vanilla-pistachio note—and the color may be less vibrant.

Sources