How to Cook Ube Halaya | Recipe & Tutorial

Ube Halaya is a sweet, creamy dessert made from Filipino purple yam (ube), cooked slowly with condensed milk (almond milk for a vegan alternative), c

 Ube Halaya is a sweet, creamy dessert made from Filipino purple yam (ube), cooked slowly with condensed milk (almond milk for a vegan alternative), coconut milk, and butter until thick and smooth. It's often enjoyed on its own or used as a topping for other treats like halo-halo or pastries.

Ingredients:

• 2 cups grated cooked ube (purple yam) — fresh or frozen
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 1 cup coconut milk (or 1 can)
• 1/2 cup unsalted butter (plus more for greasing)
• 1/2 to 1 cup sugar (adjust to taste)
• 1 tsp vanilla extract (optional)
• A few drops of ube extract (optional, for deeper color and flavor)

Instructions:

1. Cook the Ube (if using fresh):
2. Boil ube until tender. Peel and grate or mash. If using frozen grated ube, thaw before using.
3. Grease a tray or mold with a bit of butter and set aside.

Combine ingredients:

1. In a large non-stick pan or heavy-bottomed pot, add butter and melt over medium heat.
2. Add the grated ube, condensed milk, evaporated milk, coconut milk, and sugar.
3. Stir continuously to avoid burning.
4. Stir and cook over low to medium heat for about 30–45 minutes, or until the mixture becomes thick and sticky and starts pulling away from the sides of the pan.
5. Add vanilla extract and ube extract (if using) toward the end of cooking.

Cool and Set:

Transfer the mixture to the greased tray or mold. Flatten the top using a spatula.

Let it cool completely before serving or refrigerating.

Optional:

Top with latik (coconut curds), grated cheese, or a drizzle of condensed milk when serving.