Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Ube Halaya
A thick, glossy Filipino purple yam jam slowly stirred with coconut milk, condensed milk, evaporated milk, butter, and sugar until spoonable and deeply purple.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
7 steps- 1
Lightly grease a shallow dish or llanera-style mold with butter and set it near the stove.
- 2
Combine the grated ube, coconut milk, condensed milk, evaporated milk, sugar, butter, and salt in a heavy-bottomed pot.
- 3
Cook over medium-low heat, stirring constantly with a sturdy spoon or spatula, until the mixture begins to thicken and pull away from the sides of the pot.
- 4
Lower the heat if the bottom starts to catch. Continue stirring for 35 to 45 minutes, until the halaya is glossy, dense, and holds soft mounds.
- 5
Stir in the vanilla extract during the last minute of cooking.
- 6
Transfer the hot halaya to the greased dish, smooth the top, and let cool to room temperature.
- 7
Serve by the spoonful, chilled or room temperature, or use as a topping for halo-halo, toast, cakes, or ice cream.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
81/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving100
Calories
0 g
Protein
13 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Ube halaya is the foundational Filipino purple yam jam used as a dessert on its own and as a base for halo-halo, cakes, breads, and ice cream. Its appeal comes from the slow transformation of cooked ube, milk, sugar, and fat into a glossy violet paste.
Listahan note
The recipe prioritizes a thick spoonable texture and a clean ube flavor, using steady stirring rather than high heat to avoid scorching the milk solids.
Technique cues
- Use a heavy-bottomed pot because the mixture thickens slowly and can scorch in thin cookware.
- Frozen grated ube works well when fresh ube is unavailable; thaw and drain excess water before cooking.
- The halaya is ready when it mounds softly and pulls away from the pan as you stir.
Technique notes
- Stir in broad sweeps across the bottom and corners of the pot. The corners are where milk solids usually catch first.
- For a smoother finish, mash or pass the cooked ube through a ricer before it goes into the pot.
- Cool the halaya in a shallow dish so it sets evenly and is easy to spoon or slice.
Ingredient swaps
- fresh ube
- frozen grated ube — Use the same cooked weight; thaw first and drain off excess liquid.
- vanilla extract
- ube extract — Use sparingly because extracts vary in strength and can dominate the natural ube flavor.
- butter
- neutral cooking oil — Use a smaller amount for gloss if butter is unavailable; the flavor will be less rich.
Serve alongside
- fresh mango slices
- shaved ice
- sweet beans for halo-halo
- hot tea
- iced coffee
- cold water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a covered container for up to 5 days.
- Press wrap directly onto the surface if you want to prevent a skin from forming.
Equipment
- heavy-bottomed pot
- sturdy heatproof spatula
- shallow greased dish or mold
Make this household-aware
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Plan it in Listahan
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