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Creamy Ube Halaya Recipe

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4 from 10 reviews

Creamy Ube Halaya is a classic Filipino dessert made from purple yam cooked with coconut milk, evaporated milk, and sweetened condensed milk to create a rich, smooth, and sweet treat. This recipe blends the ingredients for a velvety texture and simmers the mixture until thickened to perfection, then sweetened with brown sugar and flavored with ube extract and butter for a decadent, creamy dessert that can be served as is or used in other Filipino desserts.

Ingredients

Ube Mixture

  • 2 pounds ube (purple yam)
  • 13.5 ounces coconut milk (1 can)
  • 12 ounces evaporated milk

Additional Ingredients

  • 14 ounces sweetened condensed milk
  • ¼ cup unsalted butter
  • 1 teaspoon ube extract
  • ½ teaspoon table salt
  • ½ to 1 cup brown sugar (light or dark, adjust to taste)

Instructions

  1. Blend Ube and Milks: In a blender, combine 2 pounds of ube, 13.5 ounces of coconut milk, and 12 ounces of evaporated milk. Blend until smooth and creamy. If you don’t have a blender, you can skip this step and add the ingredients directly to the pan, then use an immersion blender to smooth the mixture.
  2. Add Remaining Ingredients to Pan: Pour the blended mixture into a large saucepan. Add 14 ounces sweetened condensed milk, ¼ cup unsalted butter, 1 teaspoon ube extract, and ½ teaspoon table salt. Stir to combine well.
  3. Cook Until Thickened: Place the pan over medium-low heat. Using a wooden spatula, stir frequently to prevent burning, scraping the bottom and sides of the pan. The mixture will begin to thicken after a few minutes. Continue cooking and stirring for 30 to 40 minutes until the halaya reaches a thick consistency where you can drag the spatula across the pan leaving a clear trail. You may cook longer for an even thicker texture.
  4. Sweeten With Brown Sugar: Stir in ½ to 1 cup brown sugar, adjusting the sweetness to your liking. Mix thoroughly until the sugar is dissolved and incorporated.
  5. Cool Before Storing: Remove the halaya from heat and transfer it to a large heat-safe bowl. Allow it to cool completely before storing it in the refrigerator. This cooling step helps the halaya set to the right consistency.

Notes

  • You can use either light or dark brown sugar depending on your preference for sweetness and flavor depth.
  • If you don’t have a blender, using an immersion blender after adding ingredients to the pan works well to achieve a smooth texture.
  • Stirring frequently during cooking is essential to prevent the mixture from burning on the bottom of the pan.
  • Ube halaya thickens further as it cools, so remove it from heat once just slightly less thick than your desired consistency.
  • Store halaya in an airtight container in the refrigerator for up to 1 week.

Find it online: https://marthatasty.com/creamy-ube-halaya-recipe/