Ube Halaya
Indulge in the vibrant and velvety sweetness of Ube Halaya, a classic Filipino dessert that showcases the natural allure of fresh purple yam. This recipe transforms the earthy richness of ube into a creamy, indulgent treat with the help of coconut milk, evaporated milk, and condensed milk, enhanced by a touch of butter and vanilla for depth of flavor. Slowly cooked to perfection and stirred until decadently smooth, Ube Halaya boasts a stunning purple hue and a luxuriously thick texture that's irresistibly satisfying. Perfect for festive occasions or a sweet snack, serve it chilled and topped with butter or grated cheese to elevate its indulgence. Whether enjoyed as a standalone treat or repurposed as a base for other desserts, Ube Halaya offers a true taste of Filipino comfort food that's both visually stunning and deliciously unique.
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Recipe Information
Ingredients
- 2 pounds fresh purple yam (ube)
- 1 cup coconut milk
- 1 cup evaporated milk
- 1 cup condensed milk
- 0.5 cup butter
- 0.75 cup sugar
- 1 teaspoon vanilla extract
- 1 pinch pinch of salt
Instructions
Wash the purple yams thoroughly under running water to remove any dirt. Peel the yams using a vegetable peeler.
Cut the peeled yams into small chunks for faster cooking.
Place the yam chunks in a large pot and cover them with water. Boil over medium-high heat for about 25 minutes or until the yams are tender.
Drain the cooked yams and transfer them to a large mixing bowl. Mash the yams using a potato masher or a fork until you achieve a smooth consistency.
In a large, heavy-bottomed saucepan, melt the butter over medium heat.
Add the coconut milk, evaporated milk, and condensed milk to the melted butter, stirring to combine.
Add the mashed yams, sugar, vanilla extract, and a pinch of salt into the saucepan. Mix all the ingredients thoroughly.
Cook the mixture over low to medium heat, stirring continuously to prevent sticking and burning. Continue to cook for about 35 minutes or until the mixture becomes very thick and smooth.
Once done, transfer the ube halaya to a lightly greased mold or container and spread it evenly.
Allow to cool to room temperature, then refrigerate for at least an hour to set.
When ready to serve, remove the ube halaya from the mold and slice into portions as desired. Optionally, top with additional butter or grated cheese before serving.
Nutrition Facts
Calories |
3775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 1534 mg | 67% | |
| Total Carbohydrate | 618.3 g | 225% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 366.3 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 1788 mg | 138% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 9621 mg | 205% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
