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This ube halaya is rich, creamy, and packed with authentic Filipino flavor, making it the perfect homemade treat.
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The smooth combination of mashed ube, coconut milk, and condensed milk creates a velvety texture, while butter and ube extract enhance its depth and richness. Whether you eat it on its own, spread it on toast, or use it in desserts, this homemade version is far superior to store-bought!
Cuisine: Filipino
Prep Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Servings: 5 cups
Why You’ll Love Making It
- Super Creamy & Smooth – Blending the ingredients ensures the silkiest, most luscious consistency.
- Simple Ingredients – Made with just 8 easy-to-find ingredients.
- Beginner-Friendly – No complicated steps, just a bit of stirring and patience.
- Customizable Sweetness & Thickness – Adjust the sugar and cooking time to your liking.
- Versatile & Delicious – Enjoy it as a dessert, spread, or filling for pastries and bread.
Ingredients
- 2 pounds (907.18 g) ube – Freshly mashed, frozen (thawed and grated), or rehydrated ube powder.
- 1 (13.5-ounce / 400 ml) can coconut milk – Adds richness and enhances the natural sweetness of the ube.
- 1 (12-ounce / 354 ml) can evaporated milk – Helps create a creamy consistency.
- 1 (14-ounce / 396.89 ml) can sweetened condensed milk – Provides sweetness and smoothness.
- ¼ cup (56.75 g) unsalted butter – Gives the halaya a silky, rich texture.
- 1 teaspoon (4 ml) ube extract – Enhances the color and deepens the ube flavor.
- ½ teaspoon (3 g) table salt – Balances the sweetness and brings out the natural taste of ube.
- ½ to 1 cup (110 g) brown sugar – Adjust to taste; dark brown sugar gives a deeper caramel flavor.
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Instructions
Step 1: Blend the Base Ingredients
In a blender, combine the ube, coconut milk, and evaporated milk. Blend until smooth. If you don’t have a blender, add these ingredients directly to a large saucepan and use an immersion blender to remove lumps.
Step 2: Start Cooking
Transfer the blended mixture to a large, light-colored saucepan. Add the sweetened condensed milk, butter, ube extract, and salt.
Step 3: Stir Constantly
Set the heat to medium-low and stir frequently with a wooden or silicone spatula, making sure to scrape the bottom and sides to prevent burning.
Step 4: Thicken the Mixture
After 10-15 minutes, the mixture will start to thicken. Continue cooking for another 20-25 minutes, stirring regularly. The halaya is ready when you can drag a spatula across the bottom of the pan and it leaves a clear trail.
Step 5: Adjust Sweetness
Stir in ½ to 1 cup of brown sugar, adjusting to your preferred level of sweetness. Stir well until fully dissolved.
Step 6: Final Consistency Check
If you prefer a thicker, scoopable consistency, continue cooking for a few more minutes. If you want it to be soft and spreadable, remove it from the heat when it reaches your desired thickness.
Step 7: Cool & Store
Transfer the halaya to a heat-safe bowl. Let it cool completely before storing. To prevent a skin from forming, press plastic wrap directly onto the surface.
FAQs
Can I use ube powder instead of fresh ube?
Yes! To use ube powder, mix 1 cup of ube powder with 2 cups of water and cook over low heat until soft and thick. Let it cool before using in the recipe.
Why is my ube halaya lumpy?
If your halaya has lumps, use an immersion blender while it’s still warm or press it through a fine mesh strainer for a smoother texture.
