Ube Halaya Recipe Using Frozen Grated Ube

Ingredients

• 454 g Frozen Grated Purple Yam (Ube) (Thawed before use; found in the frozen section of Asian or Filipino grocery stores)
• 100 g Unsalted Butter (Cut into cubes; adds richness and shine)
• 75 g Grated Cheese (Cheddar or mozzarella works; adds subtle savory depth)
• 1 tin Evaporated Milk (12 oz (354 ml) tin; use regular version)
• 1 tin Coconut Milk (400 ml can; use full‑fat for creaminess)
• 1 tin Condensed Milk (14 oz (397 g) can; adds sweetness and thickness)
• 50 g White Sugar (¼ cup; adjust to taste)
• a few drops Ube Flavoring (optional) (Enhances purple color and ube aroma; not required)
• a few drops Food Coloring (optional) (Use purple food coloring if the jam looks pale)

Instructions

1. Heat Coconut Milk and Dissolve Sugar

   Place the coconut milk in the saucepan over medium heat. Add the white sugar and stir until fully dissolved, about 3–4 minutes.

   Time: PT5M

   Temperature: Medium heat

2. Add Grated Ube

   Pour the thawed grated ube into the saucepan. Stir continuously to combine with the sweetened coconut milk.

   Time: PT5M

   Temperature: Medium heat

3. Incorporate Evaporated Milk

   Add the tin of evaporated milk while stirring. Bring the mixture to a gentle boil, then reduce to a low simmer.

   Time: PT5M

   Temperature: Medium‑high to bring to boil, then low

4. Add Condensed Milk

   Stir in the condensed milk until fully blended. The mixture will become richer and slightly thicker.

   Time: PT5M

   Temperature: Low simmer

5. Continuous Stirring Until Thick

   Keep stirring the mixture constantly for about 30 minutes. The halaya will gradually thicken, change from a liquid to a glossy, heavy consistency.

   Time: PT30M

   Temperature: Low heat

6. Add Color (Optional)

   If the jam looks pale, add a few drops of purple food coloring or ube flavoring and stir until evenly distributed.

   Time: PT1M

7. Mix in Grated Cheese

   Stir in the grated cheese until fully melted and incorporated. This adds a subtle savory note.

   Time: PT2M

   Temperature: Low heat

8. Finish with Butter

   Add the cubed butter and continue stirring until the butter is completely melted and the halaya reaches a thick, soft yet spreadable consistency.

   Time: PT5M

   Temperature: Low heat

9. Cool and Store

   Turn off the heat. Transfer the hot ube halaya into a plastic container, cover with a lid, and let it cool to room temperature before refrigerating.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

30 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Frozen Grated Purple Yam (Ube): Fresh boiled and mashed ube, Ube puree (canned)
• Instead of Unsalted Butter: Margarine, Coconut oil (will change flavor)
• Instead of Grated Cheese: Cream cheese, Mascarpone
• Instead of Evaporated Milk: Full‑fat milk (increase cooking time)
• Instead of Coconut Milk: Coconut cream (thicker), Almond milk (different flavor)
• Instead of Condensed Milk: Sweetened condensed coconut milk
• Instead of White Sugar: Coconut sugar, Brown sugar
• Instead of Ube Flavoring (optional): Ube extract, None
• Instead of Food Coloring (optional): Additional ube flavoring, None

Equipment Needed

• Medium Saucepan or Deep Pan
• Wooden Spoon or Heat‑Resistant Silicone Spatula
• Measuring Cups and Spoons
• Plastic Container with Lid
• Stove
• Knife (optional)

Critical Steps — Do Not Skip

• Continuous stirring for 30 minutes to prevent the mixture from sticking and to achieve the proper thick consistency.
• Adding butter at the end for shine and smooth texture.
• Maintaining low heat once the mixture starts to thicken to avoid burning.

Chef Tips from the Video

• Use a wooden spoon; it distributes heat evenly and prevents scratching the pan.
• Keep the heat low once the mixture starts thickening; high heat causes scorching.
• For an extra glossy finish, add a tiny pinch of salt with the butter.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 7 days.

Freezer: Freeze in a sealed container for up to 2 months; thaw in the fridge before use.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Ube halaya improves in flavor after a few hours in the fridge; make it a day ahead for best taste.
• Reheat gently over low heat or in short bursts in the microwave, stirring well.

Frequently Asked Questions