How to Make Ube Halaya: A Step-by-Step Guide

Ube halaya is a delicious Filipino dessert that is easy to make and perfect for any occasion. Made from purple yam known as ube, this dessert is usually served during special occasions such as weddings, Christmas, and other festive events. But if you’re a fan of Filipino cuisine, you don’t have to wait for a special occasion to enjoy this delectable dessert because it’s easy to make at home. In this article, we’ll show you how to make ube halaya, step by step.

To make ube halaya, you will need a few ingredients that can be easily found in any grocery store or Asian market. All you need is ube, condensed milk, coconut milk, butter, and sugar. The process of making ube halaya is quite simple, and anyone can do it, regardless of their cooking skills. You can make this dessert in large batches and store it in the fridge for up to a week or freeze it for up to six months. So, let’s get started and learn how to make this Filipino dessert that will surely satisfy your sweet tooth cravings.

Ingredients You’ll Need

Before you start making ube halaya, you’ll need to gather the following ingredients:

• 2 lbs ube (purple yam)
• 1 can (14oz) condensed milk
• 1 can (12oz) evaporated milk
• 1 cup coconut milk
• 1 cup granulated sugar
• ¼ cup butter/margarine
• ¼ tsp. salt
• 1 tsp. vanilla extract (optional)
• 1 tsp. ube flavoring (optional)
• 1 tsp. purple food coloring (optional)

Preparation

Step 1: Prepare the Ube

Wash the ube thoroughly and peel its skin. Cut the ube into medium-sized pieces.

Step 2: Boil and Mash the Ube

In a large pot, add enough water to cover the ube and bring to a boil. Once boiling, lower the heat and let it simmer for 25-30 minutes or until the ube becomes soft. Remove the ube from the pot and let it cool down. Once cooled, mash the ube using a potato masher or a fork.

Step 3: Cook the Ube

Put the mashed ube in a large pan or wok over medium heat. Add the condensed milk, evaporated milk, coconut milk, sugar, and salt. Stir constantly to prevent the mixture from sticking to the pan/wok.

Step 4: Add Butter and Flavorings

After about 15-20 minutes of cooking, the mixture should start to thicken. Add the butter/margarine, vanilla extract, ube flavoring, and purple food coloring. Continue stirring until the mixture thickens and starts to pull away from the sides of the pan/wok. This process may take another 15-20 minutes.

Step 5: Transfer to Pan

Transfer the mixture to a previously greased pan. Smooth the top using a spatula or spoon.

Step 6: Let it Cool and Serve

Allow the ube halaya to cool down and set in the pan for at least 30 minutes or until it comes to room temperature. You can then slice the ube halaya and serve the dish to your guest or family as a dessert or snack.

Tips for Making The Best Ube Halaya

Here are some tips to consider when making the perfect ube halaya:

1. Fresh purple yam: Use fresh purple yam instead of frozen yam to achieve the best result.
2. Low heat: Cook the mixture over low heat to prevent it from burning.
3. Consistent stirring: Stir continuously to ensure the mixture doesn’t stick to the pan/wok
4. Flavorings: Add vanilla extract, ube flavoring, and purple food coloring to give your ube halaya its signature flavor and color.
5. Butter: Use unsalted butter to cut down on the salt and achieve a smoother texture.
6. Coconut milk: Use full-fat coconut milk instead of low-fat to achieve a creamier texture and a richer flavor.
7. Granulated sugar: Use granulated sugar instead of brown sugar or powdered sugar to achieve the best result.
8. Cooling time: Allow your ube halaya to cool down and set in the fridge or at room temperature. Over time, it will thicken and solidify.
9. Portion Size: Cut your ube halaya into bite-sized pieces to make them visually appealing and easier to eat.
10. Variation: You can substitute the ube with any other root vegetables such as taro, sweet potato, or cassava to create a unique twist on a classic dessert.

Ingredients Needed for Ube Halaya

If you’re looking to create your own batch of authentic ube halaya, the first step is to gather all the necessary ingredients. Here is a list of the key items you’ll need to have on hand:

1. Ube (Purple Yam)
2. Coconut Cream or Evaporated Milk
3. Coconut Milk
4. Sugar
5. Butter or Margarine
6. Vanilla Extract
7. Condensed Milk
8. Salt
9. Water
10. Food Color (optional)

1. Ube (Purple Yam)

The star ingredient in ube halaya is the purple yam, also known as ube in the Philippines. This root vegetable is native to Southeast Asia and is popular in many Filipino desserts and dishes. You can find fresh ube at Asian supermarkets or purchase it online in powdered form.

2. Coconut Cream or Evaporated Milk

Coconut cream or evaporated milk is used to add richness and creaminess to the halaya. You can use either one depending on your preference. If you want a richer and creamier halaya, go for coconut cream. But if you want a lighter and less fatty version, evaporated milk is a good choice.

3. Coconut Milk

Coconut milk is another key ingredient for making ube halaya. It provides a distinct coconut flavor that complements the earthy and nutty taste of the ube. Make sure to use a good quality and unsweetened coconut milk for best results.

4. Sugar

Sugar is needed to sweeten the halaya and balance out the flavors. You can use brown or white granulated sugar, depending on your preference. Just make sure to adjust the amount of sugar according to how sweet the ube is.

5. Butter or Margarine

Butter or margarine is used to add a rich and creamy texture to the ube halaya. You can use either one, but butter is recommended for a more authentic taste.

6. Vanilla Extract

Vanilla extract is optional but adds a nice flavor and aroma to the halaya. Make sure to use only pure vanilla extract and not the imitation ones.

7. Condensed Milk

Condensed milk is used to thicken and sweeten the halaya. It also adds a creamy texture to the mixture. Use only a small amount though as it is already quite sweet on its own.

8. Salt

Salt is used to enhance the flavors of the ube and balance out the sweetness. Just a pinch of salt is enough.

9. Water

Water is added to the mixture to thin it out and make it easier to stir. Use only a small amount though, as too much water can make the halaya too soft and runny.

10. Food Color (optional)

If you want a more intense purple color, you can add a few drops of food color to the mixture. This is not necessary, as the ube already has a natural purple hue, but it can make the halaya more visually appealing.

Ingredients Needed for Ube Halaya

Making ube halaya is relatively simple, but it does require several key ingredients. Here are the ingredients you’ll need to create this delectable dessert:

Ingredients Quantity Ube or purple yam 1 kilogram Evaporated milk 1 can Condensed milk 1 can Butter 1/2 cup Granulated white sugar 1 cup

1. Selecting and Preparing Ube

Ube is the main ingredient in ube halaya, so it’s important to select quality ube roots. Choose roots that are smooth and unblemished, with no signs of mold or discoloration. You can purchase ube at any Asian grocery store, and it is usually sold by the pound.

Once you’ve selected your ube roots, wash them thoroughly and peel them using a vegetable peeler. Cut the ube into small cubes and place them in a large pot. Add enough water to cover the ube, and bring to a boil over medium heat. Simmer the ube until it is fork-tender, which usually takes about 20-25 minutes. Drain the ube and set aside.

2. Making Ube Halaya

To make ube halaya, you’ll need to mash the ube to create a smooth puree. You can use a potato masher or a fork to mash the ube, but for a smoother texture, we recommend using a food processor or a blender.

Once the ube is mashed, transfer it to a large pan and add the evaporated milk, condensed milk, and sugar. Mix the ingredients thoroughly and cook over medium heat. Continuously stir the mixture using a wooden spoon to prevent it from sticking to the bottom of the pan.

After cooking for about 15 minutes, add the butter and continue cooking for another 15-20 minutes, stirring constantly until the mixture thickens and turns a deep purple color. Be patient, and don’t rush the process; the longer you cook the ube mixture, the more flavorful it will be.

3. Cooling and Serving Ube Halaya

Once the ube halaya starts to thicken, transfer it to a greased baking dish or individual serving cups. Let the mixture cool to room temperature before serving.

You can serve ube halaya chilled or at room temperature, depending on your preference. To garnish, you can add toasted coconut flakes and drizzle condensed milk on top. Ube halaya is a perfect dessert for any occasion, and it’s sure to impress your guests with its vibrant color and rich flavor.

4. Storing Ube Halaya

Ube halaya can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months.

If you’re planning to store the ube halaya, we recommend dividing it into small portions so you can easily thaw and enjoy it later. When freezing, place it in a sealed container or plastic wrap to prevent freezer burn.

5. Ube Halaya Variations

While traditional ube halaya is delicious on its own, you can also experiment with adding other flavors and ingredients to create new and exciting variations. Some popular variations include adding cheese, pandan flavoring, or topping with fresh fruits like mangoes or strawberries. You can also try making a ube cake or ube ice cream using ube halaya as a base. The possibilities are endless, so let your creativity run wild!

Thanks for reading!

I hope you enjoyed learning how to make ube halaya! This dessert has been a staple in Filipino homes for generations, and now you can share this delicious recipe with your friends and family. Remember to tweak the recipe to your liking and have fun experimenting with different flavors. Don’t forget to visit us again for more tasty recipes and food adventures! Happy cooking!