ube filipino recipe
The Best ube filipino recipe
This recipe works for so many things, from the classic ube halaya to a smoothie bowl or even a savory dish like ube cheesecake. My family always says it’s the kind of food that makes everyone feel special, whether it’s for a big celebration or just a cozy night in. My kids especially enjoy the way it looks—those gorgeous purple swirls make them feel like they’re eating something fancy, even if it’s just a little dessert. And honestly, it’s so versatile that I can make it ahead of time and just reheat it, which is a game-changer when you’re short on energy but still want to feed the family something delicious. Plus, it’s not too heavy, so it’s a great way to satisfy cravings without overdoing it. It’s that kind of recipe that feels like a hug in a bowl.
Classic Ube Halaya (Filipino Ube Jam)
A rich, creamy, and slightly sweet Filipino jam made from ube (purple yam), coconut milk, and sugar. Perfect for spreading on toast, pairing with ice cream, or using in desserts like cheesecake or pastries.
🥘Ingredients
- 2 medium ube (purple yam) tubers, peeled and chopped
- 1 cup coconut milk (full-fat preferred)
- 1 cup sugar
- 1/2 cup water
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves (optional)
👨🍳Directions
-
1
Peel the ube tubers by cutting off the top and bottom, then slicing lengthwise to remove the skin. Chop into small cubes. -
2
In a saucepan, combine the chopped ube and coconut milk. Bring to a gentle simmer over medium heat, stirring occasionally until the ube is soft and the mixture has thickened (about 10-12 mins). -
3
Strain the mixture through a fine-mesh sieve to remove any pulp (optional for smoother texture). Set aside. -
4
In a separate saucepan, combine sugar, water, salt, cinnamon, and cloves. Bring to a boil over medium-high heat, stirring until sugar dissolves. -
5
Reduce heat to low and pour the ube mixture into the sugar syrup. Stir constantly for 10-15 minutes until the mixture thickens into a jam-like consistency. -
6
Let the ube halaya cool to room temperature before transferring it to a clean jar. Store in the refrigerator for up to 2 weeks.
🔧Equipment
- Large saucepan
- Mixing bowls
- Wooden spoon or spatula
- Fine-mesh strainer (optional)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a richer flavor, use heavy cream instead of coconut milk.
- Adjust sweetness by adding more sugar or a touch of vanilla extract.
- Ube halaya pairs well with ice cream, cheesecake, or even as a glaze for meats.
Substitutions
- Substitute cinnamon with a pinch of nutmeg for a different flavor profile.
Watch Video Of How Classic Ube Halaya (Filipino Ube Jam) Works
❓ Frequently Asked Questions About Ube Halaya (Filipino Ube Jam)
What is the difference between Ube halaya and Ube halaya sa liwanag?
Ube halaya is a traditional Filipino sweet made with cooked ube (purple yam) purée, sugar, and sometimes coconut milk, while Ube halaya sa liwanag is a lighter, translucent version made by simmering the ube mixture in water until it becomes semi-transparent. The latter is often served as a dessert or used in desserts like ice cream or cheesecake.
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How can I make ube halaya without a food processor?
You can blend the ube chunks with a little water in a blender or use a hand mixer to create a smooth purée. If blending isn’t an option, you can mash the ube with a fork and strain it through a fine-mesh sieve to remove excess moisture, then simmer the strained mixture to thicken it.
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Why does my ube halaya turn out grainy or lumpy?
Graininess often happens if the ube isn’t blended or strained properly before cooking. To fix it, ensure you blend or mash the ube thoroughly, then strain the mixture through a clean kitchen towel or fine sieve to remove any remaining bits. If using a sieve, press gently to extract all the liquid for a smoother texture.
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Can I substitute coconut milk in ube halaya with another liquid?
Yes, but the flavor and texture may change. You can use milk (dairy or plant-based), evaporated milk, or even water (though it will be less rich). For a richer taste, a mix of milk and a little coconut milk works well. Avoid heavy cream as it can curdle the mixture.
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How long should I cook ube halaya for the perfect consistency?
The ideal cooking time depends on your desired thickness. Start by simmering the ube mixture on low heat for 15–20 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. If it’s too thin, simmer longer (up to 30 minutes). For Ube halaya sa liwanag, reduce it to a translucent consistency by continuing to cook until it’s almost dry.
