Ube halaya is the traditional Filipino purple yam jam - a creamy, thick, intensely purple paste made from ube root. It is not only a popular spread but also the base of countless ube desserts: from ube ice cream to filled mochi to vivid purple ube cake. If you are not yet sure what the purple root is all about, you will find the basics in our guide "What is ube?". Here we show you the original recipe step by step.
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What is ube halaya?
Ube halaya (also "halayang ube") is a sweet jam made from cooked, mashed ube - the purple yam root Dioscorea alata from the Philippines. Together with coconut milk and sweetened condensed milk, the ube puree is slowly reduced into a thick, glossy paste.
In the Philippines, halaya is a classic of festive and dessert cuisine. It is eaten plain as a spread, but above all it is the starting point for many other ube specialties. Its hallmarks are the vibrant purple colour - entirely natural thanks to the anthocyanins in the root (over 300 mg per 100 g) - and the mild, sweet, vanilla-like flavour.
Ingredients for ube halaya
For one jar (approx. 500 g) of classic ube halaya you need just a few ingredients:
- Ube: 500 g cooked, mashed ube root - or, as a convenient alternative, 60 g ube powder soaked in warm water
- Coconut milk: 250 ml - provides creaminess and the typical, slightly coconut note
- Sweetened condensed milk: 200 g - delivers sweetness and the velvety texture
- Butter: 60 g - for gloss and a rounded flavour
- Sugar: approx. 80 g, to taste
- 1 pinch of salt - lifts the aroma
Fresh ube roots are hard to find outside Asia. Ube powder is therefore the most common base for ube halaya in Europe - it is available all year round, reliably delivers colour and flavour, and is easy to measure out.
Ube halaya step by step
The secret to good halaya is patience: simmer slowly and stir constantly until the mixture is properly creamy-thick.
- Prepare the ube: Peel fresh ube root, boil until soft and mash finely. If using ube powder, stir it with warm water into a smooth, lump-free paste.
- Heat the liquids: Warm the coconut milk, sweetened condensed milk and sugar in a non-stick pan over medium heat, stirring until the sugar has fully dissolved.
- Stir in the ube: Add the ube paste and stir thoroughly until you have an even, intensely purple mixture.
- Simmer until creamy-thick: Reduce the heat and simmer for 25 to 30 minutes, stirring constantly, until the mixture thickens noticeably and pulls away from the bottom of the pan as you stir.
- Stir in the butter: Stir in the butter and a pinch of salt until the halaya is glossy and nicely smooth.
- Cool & fill: Let it cool slightly, fill into a clean jar and let it set completely in the fridge.
Tip for the perfect texture
The halaya firms up further as it cools. Take it off the heat as soon as it is as thick as a stiff pudding and a stir mark briefly stays visible on the bottom of the pan - otherwise it will become too dry after chilling.
Uses for ube halaya
Ube halaya is incredibly versatile - a treat on its own, but above all a perfect building block for other desserts:
- As a spread on toast, pandesal, rolls or croissants
- As a filling for cakes, rolls, mochi and pastries
- As a topping for ice cream, yogurt, pancakes and waffles
- As a base for ube ice cream - simply stirred in for creamy, purple ice cream
- In ube latte as a flavourful, naturally coloured component
For even more inspiration and further classics, see our recipe collection Ube recipes: halaya, latte, crinkles & ice cream.
Shelf life & storage
To keep your ube halaya fresh as long as possible:
- In the fridge: keeps for about 1 to 2 weeks in a clean, well-sealed jar
- Frozen: in portions for up to 3 months - thaw slowly in the fridge
- Hygiene: always use a clean spoon to avoid contamination
A thin film of butter on the surface can provide additional protection against drying out. A brownish discolouration or a sour smell are signs that the halaya should no longer be used.
Ube products for retail
Would you rather not cook the ube trend yourself, but list finished ube products? With UBE - The Purple Wonder, VOVAN Global offers ube powder (150 g), cookies (75 g), chocolate (95 g) and donut (70 g) in B2B wholesale for DACH and the EU. More at vovanglobal.de/en/ube.
Discover UBE - The Purple Wonder → Register as a Retailer
Frequently asked questions about ube halaya
What is ube halaya?
Ube halaya is a traditional Filipino purple yam jam made from cooked, mashed ube root, coconut milk and sweetened condensed milk. It is reduced into a creamy, thick, intensely purple paste and serves both as a spread and as the base for many ube desserts.
What is halaya made of?
Classic ube halaya is made from ube (fresh root or ube powder), coconut milk, sweetened condensed milk, butter, sugar and a pinch of salt. These ingredients are slowly reduced into a creamy jam.
How long does ube halaya last?
Homemade ube halaya keeps for about 1 to 2 weeks in a clean, sealed jar in the fridge. Frozen, it lasts up to 3 months. Always use a clean spoon.
What is ube halaya used for?
As a spread, as a filling for cakes, mochi and pastries, as a topping for ice cream and desserts, and as a base for ube ice cream and ube latte.
Can you make halaya with ube powder?
Yes. Instead of fresh root, ube halaya can be made easily with ube powder. The powder is stirred with warm water into a smooth paste and then processed like mashed ube - convenient and available all year round.