Ube Halaya (Purple Yam Dessert or Jam)

This Filipino purple yam dessert (ube halaya or ube jam) is not only eye-catching, it’s totally delicious!! Mashed purple yam is cooked slowly with butter, evaporated milk and condensed milk which give this colorful dessert such a luscious buttery, creamy and sweet flavor. Great on its own or as topping for halo-halo or as jam for bread or filling for pastries.

This Filipino purple yam dessert (ube halaya or ube jam) is not only eye-catching, it's totally delicious!! Mashed purple yam is cooked slowly with butter, evaporated milk and condensed milk which give this colorful dessert such a luscious buttery, creamy and sweet flavor. Great on its own or as topping for halo-halo or as jam for bread or filling for pastries.I grew up eating this while I lived in the Philippines and then until now, I could never have enough of this amazing dessert!! I know, you may say, “But it’s purple, I don’t eat anything purple!” Well, perhaps it’s time to rethink this way of thinking or eating. When I say it’s loaded with butter, evaporated milk and condensed milk, won’t that change your mind? I know I may be biased but it’s truly yummy and very addictive!

This Filipino purple yam dessert (ube halaya or ube jam) is not only eye-catching, it's totally delicious!! Mashed purple yam is cooked slowly with butter, evaporated milk and condensed milk which give this colorful dessert such a luscious buttery, creamy and sweet flavor. Great on its own or as topping for halo-halo or as jam for bread or filling for pastries.

It’s been awhile since I had ube jam so when I found this frozen purple yam pack in the Filipino store in the borough of Queens in New York City, I immediately grabbed a couple. At that point, I had no idea how to make this dessert but I knew there would be a day when I would make this, and lucky you, today is that day!!

While it needs some elbow grease in making this, it’s pretty easy and straightforward and with very few ingredients, you can’t go wrong. All you need is mashed purple yam, butter, evaporated and condensed milk, and a little bit of brown sugar which is totally optional, too. You can find either frozen purple yam (previously cooked) or fresh purple yam at your local Asian store. The fresh yam needs to be steamed or boiled first then mashed before using. It only requires one pan or wok so there’s not much cleaning required afterwards and most of all it’s all done in the stovetop and no baking at all. Easy-peasy!!

So when you find yourself in an Asian store, go to the produce section and look for fresh purple yams or proceed to the frozen section and grab a pack or 2 of the cooked variety. Enjoy!!

This Filipino purple yam dessert (ube halaya or ube jam) is not only eye-catching, it's totally delicious!! Mashed purple yam is cooked slowly with butter, evaporated milk and condensed milk which give this colorful dessert such a luscious buttery, creamy and sweet flavor. Great on its own or as topping for halo-halo or as jam for bread or filling for pastries.

This Filipino purple yam dessert (ube halaya or ube jam) is not only eye-catching, it's totally delicious!! Mashed purple yam is cooked slowly with butter, evaporated milk and condensed milk which give this colorful dessert such a luscious buttery, creamy and sweet flavor. Great on its own or as topping for halo-halo or as jam or spread forbad and other pastries.
5 from 8 votes
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Ube Halaya (Purple Yam Dessert rube Jam)

This Filipino purple yam dessert (ube halaya or ube jam) is not only eye-catching, it's totally delicious!! Mashed purple yam is cooked slowly with butter, evaporated milk and condensed milk which give this colorful dessert such a luscious buttery, creamy and sweet flavor. Great on its own or as topping for halo-halo or as jam for bread or filling for pastries.

Course Dessert
Cuisine Asian, Filipino
Keyword Ube Jam Purple Yam Halaya
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 4 tbsp salted butter
  • 1 lb (16 oz / 454 g) mashed purple yam, frozen, thawed
  • 5 oz (147 ml) can (small) evaporated milk
  • 1/2 can condensed milk
  • 2 tbsp brown sugar

Instructions

  1. In a non-stick wok or skillet, in medium heat, melt the butter. Once the butter is melted add the mashed purple yam and stir to mix until well-blended.

  2. Add the evaporated milk, condensed milk and sugar then continue to cook, stirring constantly in low to medium heat, until the mixture forms a whole and cohesive mass, is thick and folds easily when stirred. This may take up to 20 minutes. 

  3. Transfer to a greased or buttered mold or llanera. Allow to cool completely then cover with plastic wrap and refrigerate. Enjoy on its own or use as spread or filling for pastries and certainly as topping for halo-halo.

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9 Comments

  1. Noelle
    May 26, 2020 / 10:49 am

    5 stars
    This was delicious, I have never tried a recipe like this before and it was perfect!

  2. Jenn
    May 26, 2020 / 11:32 am

    5 stars
    The color is out of this world gorgeous! I’m so super excited to try this recipe this week – thank you!!!

  3. Maresa
    May 26, 2020 / 3:13 pm

    5 stars
    A very tasty and unique-to-me recipe. Thanks!

  4. Beth Pierce
    May 26, 2020 / 3:19 pm

    5 stars
    This is interesting! I’m going to have to try this.

  5. Julia
    May 26, 2020 / 3:33 pm

    5 stars
    Just looking at the purple colour is so beautiful! Tried it today and it was so yummy, creamy and simply delicious!

  6. Christie Gagnon
    May 26, 2020 / 4:07 pm

    5 stars
    OMG -what a gorgeous dessert! I will be on the lookout for some purple yams. 🙂

  7. Haley
    May 27, 2020 / 10:08 am

    5 stars
    I used to love all the unique foods I could find in NYC when I lived there. I’ll have to do some hunting for these ingredients so I can make this recipe!

  8. REJ
    July 19, 2020 / 6:17 pm

    5 stars
    I made this today but opted out brown sugar. So creamy and yummy. Thanks for sharing the recipe. I have one question though. How long will it last in the fridge and can i freeze it?

    • abigail
      Author
      July 20, 2020 / 8:02 am

      For about a week. Am not sure how good it would be if frozen so better to just use it after making it because it lasts for several days. You can use this for making ice cream, spread on toast, cake, etc so it won’t be wasted! Thanks and glad you liked it!

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