Ube Halaya (Purple Yam Jam)
Ube halaya is purple yam cooked down with coconut milk, condensed milk, and butter until it turns into a dense, glossy, vividly purple jam. The stirring is the whole job here — patient, steady arm work over low heat transforms grated yam into something spoonable and rich, similar to a firm custard. Serve it chilled on its own, spread on bread, or spoon it over halo-halo.
Watch It Made
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Instructions
- Boil the whole ube until fork-tender, about 30-40 minutes depending on size. Let cool, then peel and grate finely, or mash well.
- In a large, wide non-stick pan, melt the butter over medium-low heat. Add the grated ube and stir to coat.
- Pour in the coconut milk, condensed milk, evaporated milk, sugar, and salt. Stir well to combine.
- Cook over low heat, stirring constantly and scraping the bottom of the pan, for 35-45 minutes. The mixture will gradually thicken and turn glossy as it reduces — keep stirring to prevent scorching.
- The halaya is done when it pulls away from the sides of the pan and a spoon dragged through leaves a clear trail. Stir in the vanilla extract.
- Transfer to a greased mold or serving dish, smooth the top, and let cool. Chill in the refrigerator before serving.
Cook's Tip
Stir in one direction and scrape the bottom of the pan continuously once the mixture starts thickening — ube halaya scorches easily against the pan, and a single missed patch turns bitter and shows up as dark flecks throughout the whole batch.