Ube Halaya

This vibrant purple coloured dessert is popular in the Philippines during Christmas, a concotion simply made with grated purple yam cooked with coconut milk, condensed milk and evaporated milk until thick and dense in consistency


Ube Halaya is a type of Philippine dessert made out of purple yam mixed with coconut milk, condensed milk and evaporated milk, a key ingredient of halo halo but also can be consumed on its own. Anyways for those who haven’t seen a purple yam or does not know what a purple yam is, it is a type of root vegetable that is similar to taro or sweet potatoes but purple in colour. It is a popular root crop in tropical areas like Southeast Asia, South America, Africa, Australia and the US southeast. An ingredient commonly used to flavour ice creams, cakes, tarts, cookies and pastries.

Popularly served during the Christmas holidays in the Philippines this dessert only contains a few ingredients but it’s so physically demanding to make, I always remember my grandmother when I see this dessert as she loves preparing this but leaves me to do the mixing. Making this is like the wax on and wax off exercise in the Karate Kid movie and I guess doing this on a daily basis you will develop some good muscles in your arms. I guess I will leave it to you to try what I am talking about.

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Ube Halaya

  • Author: Raymund
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 3 llaneras
  • Category: Dessert
  • Cuisine: Filipino

Description

Ube halaya or halayang ube is a Philippine dessert made from grated purple yam cooked with coconut milk, evaporated milk and condensed milk to very thick and dense in texture.


Ingredients

  • 750 g grated ube
  • 1 can 375 ml evaporated milk
  • 1 can 400 ml coconut milk
  • 1 can 395 g condensed milk
  • 1/2 cup white sugar
  • 1/2 tsp sea salt
  • 1/2 cup butter, melted
  • latik, for topping

Instructions

  1. In a large non stick pan combine all ingredients apart from latik, bring to a boil using medium heat while constantly mixing.
  2. Once it starts boiling lower heat to medium low then constantly mix for the next 35 to 45 minutes or until texture is thick like a dough.
  3. Remove from pan then divide it into 3 butter greased llaneras or 6 individual pie pans.  Spread and flatten evenly then let it cool before serving.
  4. Before serving, generously top it with latik.

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19 Responses

  1. delicious dessert, raymund just read your guest post on “Just one cook book” that is a great post. Fist time I saw your picture and you look good =)

  2. Denise says:

    Thank you do much for posting this recipe. I bought some frozen Ube one day,with nothing in mind to make. Looking forward to trying this.

  3. That’s gorgeous! Sounds delicious as well…so glad you share these things I’ve never seen before. Purple potatoes, I’ve seen, but never a dessert like this; so naturally beautiful.

  4. Kristy says:

    That is a very cool color and it didn’t even come from beets – which makes me happy. 🙂 I haven’t seen a purple yam before. I’m going to have to look into it!

  5. This is so so Gorgeous!!!
    I love the color…. You know I have never tried Purple Yam… But now need too…
    Beautiful!!

  6. rotinrice says:

    This dessert looks so pretty. I am sure it is very tasty too. I have yet to encounter purple yam in my neck of the woods.

  7. At first I thought this was a raspberry ice dessert- the reality sounds so much tastier! I’m so curious about the taste!

  8. samology says:

    omgsh!! I did not know it was so easy and required so few ingredients to make this!!! I really like this!

  9. Beautiful looking dessert !

  10. foodjaunts says:

    This is one of my favorite desserts 🙂 I’ve never made it lol but definitely have watched family members having to do all that stirring!

  11. Liza says:

    One of my all time favourite Filipino desserts, I remember eating this and getting my fill of it during the Christmas holidays when visiting aunts and uncles and Ninong and Ninangs,as this dessert would only come out during this time of the year.
    A Christmas buffet table would not be complete in my eyes without this.. thanks for sharing the recipe

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