Ube halaya is a filipino snack or dessert made from purple yams. For this recipe, we are using powdered purple yam which is the easiest and fastest way to make ube halaya. Real purple yam can be used to make it as well! While this is the easiest way, making ube halaya needs a bit of patience and religious stirring to prevent from burning at the bottom. Ube halaya can be enjoyed warm or cold, eaten plain or use as a jam.
UBE HALAYA INGREDIENTS
- 2 package (4.06 oz) powdered purple yam (ube)
- 2 cans (14 oz) condensed milk
- 2 cans (12 fl oz) evaporated milk
- 2 tbsp McCormick ube flavor extract
- 3 tbsp sugar (we used brown sugar)
- 3 tbsp butter and 1 tsp for coating container
- 6 cups water
HOW TO MAKE UBE HALAYA
- In a heated pot (medium to high heat), combine powdered purple yam packets with water and stir.
- Then add in condensed milk and evaporated milk – continue stirring to prevent from burning at the bottom.
- Add the ube flavor extract and keep stirring until the consistency thickens.
- After 30 minutes of stirring, add in the butter.
- Within an hour, you should have a thick consistency (shown in video). You can stop there or if you want it thicker, keep mixing until thick enough to mold into shape.
- Place in a pan/container (lightly coated with butter) and enjoy your delicious ube halaya while it is warm or place it the fridge for a few hours and serve when it is cold! It can be eaten plain, as a jam, or mix in halo-halo!
- *Optional: ube halaya can be topped off with shredded cheese (eden cheese is the best), latik (fried coconut milk curd), or coconut flakes.
HOW TO STORE UBE HALAYA
Ube Halaya can be stored in any covered container in the fridge for up to a week or in the freezer for a month.
Let us know if you try this recipe! Please tag us on Instagram posts or stories @wanderlustyleblog – we would love to share it!