🇵🇭 Philippines · Dessert
Ube Halaya
By eatmundo · August 4, 2026
A rich, velvety Filipino dessert made from purple yam that is smooth, sweet, and incredibly vibrant.
Ingredients
check them off as you prepareHow to Make It
- 1
Steam 500g of peeled purple yam for 20 minutes until tender enough to mash easily with a fork.
- 2
Mash the steamed yam thoroughly until it is completely smooth and free of any large lumps.
- 3
In a large non-stick pan over low heat, melt 50g of butter until it bubbles gently.
- 4
Add the mashed yam, 300ml of condensed milk, and 200ml of evaporated milk to the butter.
- 5
Stir the mixture constantly for 25 minutes to prevent burning and ensure a thick, consistent texture.
- 6
Stir in 1 tsp of vanilla extract and 1 pinch of salt once the mixture pulls away from the sides.
- 7
Continue cooking until the halaya becomes thick and sticky, which should take about 5 more minutes.
- 8
Transfer to a greased mold, smooth the top, and let it cool completely before serving or chilling.
Frequently Asked Questions
How do I know when the ube is cooked enough?+
It is done when the mixture becomes thick enough to hold its shape and pulls away from the sides of the pan.
Can I use frozen ube?+
Yes, frozen grated ube is a great substitute and saves significant preparation time.
Why is my halaya grainy?+
It was likely not mashed finely enough or cooked at too high a heat; patience is key.
How long does it last in the fridge?+
Stored in an airtight container, it can last for up to 5 days in the refrigerator.
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