Fresh ube jam (halaya)
Fresh ube jam (halaya)💜 is a medium Filipino recipe that serves 8. 80 calories per serving. Recipe by Iankewks on YouTube.
Prep: 15 min | Cook: 50 min | Total: 1 hr 15 min
Cost: $16.49 total, $2.06 per serving
Ingredients
- 500 g Fresh Ube (Purple Yam) (peeled and cut into chunks for baking)
- 240 ml Coconut Milk (full‑fat for richness)
- 240 ml Evaporated Milk (canned, unsweetened)
- 240 ml Sweetened Condensed Milk (adds sweetness and body)
- 30 g Unsalted Butter (cut into small pieces)
- 1 pinch Salt (enhances flavor)
Instructions
Preheat Oven and Bake Ube
Preheat the oven to 375°F (190°C). Arrange the ube chunks on a foil‑lined baking sheet and bake for 30 minutes, or until tender and lightly caramelized.
Time: PT30M
Temperature: 375°F
Grate the Baked Ube
While the ube is still warm, use a fine grater to grate it into a large mixing bowl until you have a fine, fluffy pulp.
Time: PT5M
Blend with Coconut and Evaporated Milk
Add the coconut milk and evaporated milk to the grated ube. Blend on high for about 2 minutes until the mixture is completely smooth and creamy.
Time: PT2M
Combine with Butter, Condensed Milk, and Salt
Melt the butter in a medium saucepan over medium heat. Pour in the blended ube mixture, add the sweetened condensed milk, and a pinch of salt. Stir to combine.
Time: PT2M
Cook Until Jam‑Like Consistency
Continue to cook over medium heat, stirring constantly with a wooden spoon, for about 20 minutes or until the mixture thickens, becomes glossy, and pulls away from the sides of the pan.
Time: PT20M
Cool and Store
Transfer the hot ube hallaya to a clean, airtight jar. Let it cool to room temperature before sealing and refrigerating.
Time: PT5M
Nutrition Facts
- Calories
- 80
- Protein
- 0.5 g
- Carbohydrates
- 12 g
- Fat
- 3 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Coconut
Ingredient Substitutions
- Instead of Fresh Ube (Purple Yam): Purple sweet potato, Taro
- Instead of Coconut Milk: Almond milk, Regular milk (will change flavor)
- Instead of Evaporated Milk: Half‑and‑half, Whole milk
- Instead of Sweetened Condensed Milk: Sweetened condensed coconut milk, Homemade condensed milk
- Instead of Unsalted Butter: Margarine, Coconut oil (will alter flavor)
- Instead of Salt: Sea salt
Equipment Needed
- Oven
- Baking Sheet
- Aluminum Foil
- Fine Grater
- Blender
- Saucepan or Skillet
- Wooden Spoon or Silicone Spatula
- Measuring Cups and Kitchen Scale
Critical Steps — Do Not Skip
- Baking the ube to develop natural sweetness
- Grating the baked ube finely for a smooth base
- Constant stirring during the final cooking stage to achieve glossy jam consistency
Chef Tips from the Video
- Use full‑fat coconut milk for a richer mouthfeel.
- Grate the ube while it’s still warm to achieve a finer texture.
- A pinch of salt balances the sweetness and enhances the earthy flavor of ube.
Troubleshooting
Jam is too runny after cooking.
Continue cooking over medium heat, stirring constantly, until it reaches the desired thickness. Adding a few more minutes usually resolves this.
Jam becomes grainy or separates.
Blend the mixture again briefly and return to low heat, stirring gently until smooth. Ensure the heat isn’t too high.
Storage
Refrigerator: Store in an airtight jar for up to 2 weeks.
Freezer: Freeze in portion‑size containers for up to 2 months.
Room temperature: Can sit at room temperature for up to 1 day, but refrigeration is recommended.
Make-Ahead Tips
- Ube hallaya keeps well refrigerated; make it a day ahead for best flavor.
- Reheat gently over low heat or in the microwave before using as a spread.
Frequently Asked Questions
What is the cultural significance and history of Ube Hallaya in Filipino cuisine?
Ube Hallaya, a sweet purple yam jam, has been a staple in Filipino desserts for generations. It originated from the Spanish word "hallado" meaning "found" and became popular during the colonial era as a way to preserve the abundant ube harvest for holidays and celebrations.
What traditional regional variations of Ube Hallaya exist within the Philippines?
In the Visayas, cooks often add a splash of ube extract for deeper color, while in Luzon some families incorporate mashed ripe bananas for extra sweetness. Some Ilocano versions use less condensed milk and rely on coconut cream for a lighter texture.
How is authentic Ube Hallaya traditionally served in Filipino celebrations?
Authentic Ube Hallaya is spooned over halo‑halo, used as a filling for ensaymada, or simply spread on toasted pandesal during Christmas and New Year gatherings. It is also layered in ube cake and used as a topping for leche flan.
What occasions or celebrations is Ube Hallaya traditionally associated with in Filipino culture?
Ube Hallaya shines during Christmas, New Year’s, and fiestas, where it appears in festive desserts like halo‑halo, ube ice cream, and special pastries. It is also a beloved treat for birthdays and family reunions.
What other Filipino dishes pair well with Ube Hallaya?
Ube Hallaya pairs beautifully with halo‑halo, ube cake, leche flan, and Filipino breads such as pandesal and ensaymada. It also works as a dip for fried banana fritters (maruya) or as a swirl in milkshakes.
What makes Ube Hallaya special or unique in Filipino dessert tradition?
Its vivid violet hue, earthy‑sweet flavor, and glossy jam‑like texture set Ube Hallaya apart. The combination of baked ube, coconut milk, evaporated milk, and condensed milk creates a rich, creamy spread unlike any other Filipino jam.
How has Ube Hallaya evolved over time in modern Filipino cooking?
Modern chefs experiment with Ube Hallaya by adding chocolate, cheese, or using low‑fat milk alternatives for healthier versions. It is also now featured in fusion desserts like ube macarons and ube cheesecake, expanding its reach beyond traditional settings.
What are the most common mistakes to avoid when making Ube Hallaya at home?
Common mistakes include over‑cooking the jam, which can turn it grainy, and not stirring constantly, leading to scorching. Also, using low‑fat coconut milk reduces richness, and skipping the baking step results in a bland flavor.
Why does this Ube Hallaya recipe use both coconut milk and evaporated milk instead of just one type of milk?
Coconut milk adds a subtle tropical richness while evaporated milk contributes a creamy body without overwhelming the ube flavor. Together they create a balanced, glossy jam that is richer than using either milk alone.
What does the YouTube channel Iankewks specialize in?
The YouTube channel Iankewks focuses on home‑cooked Filipino comfort foods, showcasing traditional recipes with modern twists and detailed step‑by‑step tutorials for home cooks.
Last updated: September 1, 2026
