Ube Halaya
Desserts • Philippines
About Ube Halaya
Purple yam jam — rich, sweet, and vibrant purple Filipino classic
How to Make Ube Halaya (Traditional & Healthy Version)
Ube Halaya, also known as Ube Jam, is a vibrant and beloved Filipino dessert made from purple yam. Its roots trace back to the Philippine archipelago, where ube (Dioscorea alata) is a staple crop and a symbol of Filipino ingenuity in crafting delicious, visually stunning dishes. This dessert stands out for its creamy, smooth texture and naturally sweet flavor, enhanced by the unique earthy notes of ube. Traditionally prepared during festive celebrations, family gatherings, and holidays, Ube Halaya is a crowd-pleaser that brings people together. Its vibrant purple hue makes it an eye-catching centerpiece at any table, while its comforting richness offers a taste of home and nostalgia for many Filipinos. This healthier adaptation maintains the authentic taste and texture, using less sugar and lighter dairy substitutes, making it an excellent choice for those mindful of their calorie intake without compromising on flavor or cultural authenticity. Ube Halaya is perfect for sharing, and its versatility lets you enjoy it as a dessert, snack, or even as a special breakfast treat.
Ingredients(for 1/2 cup (typical Filipino dessert serving))
- 1 cup (mashed) Purple yam (ube) (Steamed and peeled)
- 1/2 cup Coconut milk (Gata)
- 1/4 cup Low-fat evaporated milk
- 3 tablespoons Coconut sugar (or muscovado for lower GI)
- 1 tablespoon Unsalted butter (or coconut oil for vegan)
- 1/2 teaspoon Vanilla extract - optional
- 1/8 teaspoon Pinch of salt
- 1 tablespoon Grated cheese (for topping, optional) - optional
Instructions
- 1
Steam or boil the purple yam (ube) until fork-tender. Peel and mash thoroughly until smooth.
10 minutes
Use a potato masher or food processor for a silkier texture.
- 2
In a non-stick pan over medium heat, combine mashed ube, coconut milk, and low-fat evaporated milk. Stir well to integrate.
3 minutes
Stir continuously to prevent sticking or burning.
- 3
Add coconut sugar, salt, and vanilla extract (if using). Mix until sugar dissolves completely.
2 minutes
Taste and adjust the sweetness according to preference.
- 4
Add unsalted butter, stirring constantly. Continue to cook until the mixture thickens and pulls away from the sides of the pan.
10 minutes
The halaya is done when it forms a cohesive, sticky mass.
Why This Dish is Healthy
This Ube Halaya recipe is a healthy dessert option because it uses less sugar, incorporates coconut milk for good fats, and includes low-fat dairy to keep calorie and saturated fat content lower. Purple yam is high in fiber and micronutrients, supporting digestive health and satiety. The combination of whole, natural ingredients makes this a nutritious choice for anyone craving a taste of the Philippines while watching their health.
Ube Halaya is naturally rich in complex carbohydrates, dietary fiber, and antioxidants, thanks to the purple yam. Ube boasts vitamin C, potassium, and anthocyanins, which contribute to its vivid color and support immune health. Coconut milk and low-fat evaporated milk provide healthy fats, calcium, and protein in moderation, making this dessert a more balanced treat compared to traditional sweets. Using coconut sugar also offers a lower glycemic index than refined sugars.
Pro Tips
- 💡Use freshly harvested ube for the best flavor and color.
- 💡Stir constantly to achieve a lump-free, silky texture.
- 💡A non-stick pan makes cleanup easier and prevents burning.
Storage & Serving
Store Ube Halaya in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portioned containers for up to 1 month. Thaw and stir before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 195.0 kcal |
| Protein | 1.0 g |
| Carbohydrates | 38.0 g |
| Total Fat | 4.0 g |
| Fiber | 2.0 g |
