4 Ingredient Creamy Ube Halaya

4 Ingredient Creamy Ube Halaya

This Creamy Ube Halaya is made of 4 simple ingredients and yields a luscious and melt in your mouth ube jam! Use it as a spread for bread, topping for ice cream or enjoy on its own!

Course Dessert

Cuisine Asian, Filipino

Keyword purple yam, ube halaya

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 428kcal

Author sanna

Equipment

3 small llaneras or any containers/ mold see note 1

Ingredients

½ cup unsalted butter
1 lb grated purple yam thawed, see note 2
1 can coconut milk (400 ml)
1 can condensed milk (300 ml) also labelled as sweetened condensed milk

Optional toppings

latik (toasted coconut milk)
shredded cheese

US Customary - Metric

Instructions

In a medium sauce pan over medium heat, melt the butter. Add the coconut, milk and condensed milk. Stir to incorporate. Add the grated purple yam. Stir everything together until the color is uniform.
Maintain a steady heat level all throughout the cooking process. You do not want the mixture to boil or bubble vigorously, instead maintain a heat level that will allow the mixture to cook slowly for 30-45 minutes, until the mixture is thick. Stir the mixture often to prevent sticking at the bottom of the pan.
The ube jam is ready once the consistency is not flowy anymore. When you stir with a spatula, the mixture clears the bottom of the pan for a good second or two before flowing back together. Transfer to your desired container and allow to cool.

Notes

Molds. This is a small batch. I filled up three small llaneras, but this can probably fill 2 medium ones or a large one. You can also use any container that you have.
Grated Purple Yam. These are frozen packages found in Asian/ Oriental section of supermarkets. If you have fresh purple yam, peel and grate them. You need 1 lb grated.
Storage. Ube halaya needs to be stored in the fridge. This will keep for up to 5 days in the refrigerator.

Nutrition