About this recipe

Ube halaya is a beloved Filipino purple yam jam — thick, creamy, and deeply fragrant. Made by slowly stirring together grated ube, coconut milk, condensed milk, and butter until the mixture transforms into a luscious, glossy spread. Serve it as a dessert, a topping for halo-halo, or a filling for pastries. This classic home recipe is rich, vibrant, and worth every stir.

Instructions

1. 1

   If using fresh whole ube purple yam, scrub and boil in a large pot of water for 30–40 minutes until fork-tender. Drain, peel, and grate finely using a grater. If using pre-grated frozen ube purple yam, thaw completely and squeeze out any excess moisture with a clean kitchen towel.

2. 2

   In a large skillet or wide heavy-bottomed skillet, combine the grated ube purple yam, coconut milk, evaporated milk, and sweetened condensed milk over ^[medium heat]. Stir well to combine. Bring to a gentle simmer, stirring frequently to prevent sticking.

3. 3

   Reduce heat to ^[medium-low] and continue cooking, stirring constantly with a wooden spoon or spatula, for 30–40 minutes. The mixture will gradually thicken and pull away from the sides of the skillet. Keep stirring — this is the key step that gives ube halaya its smooth, jammy texture.

4. 4

   Once the mixture is very thick and holds its shape when you drag the wooden spoon across the bottom of the skillet, add the butter pieces, fine sea salt, and ube extract (if using). Stir vigorously until the butter is fully incorporated and the halaya is glossy and smooth.

5. 5

   Transfer the ube halaya into a lightly greased mold, mixing bowl, or individual ramekins. Smooth the top with a spatula. Brush the surface with a little melted butter for a glossy finish and garnish with toasted shredded coconut if desired. Let cool to room temperature, then refrigerate for at least 1 hour before serving.