Prep: 20 mins | Cook: 40 mins (see timing note below) | Medium | 6–8 servings
Allow additional time for cooling and at least 2 hours of chilling. The steps include 20–25 minutes of boiling plus 35–45 minutes of thickening, so actual cooking time may exceed the stated 40 minutes.
Ingredients
1 kg (approx. 2.2 lbs) fresh purple yam (ube), peeled and cut into equal-sized chunks
You can substitute frozen grated ube if fresh is unavailable.
1 can (400ml) coconut milk (gata)
1 can (300ml) condensed milk
1 can (370ml) evaporated milk
½ cup unsalted butter
½ cup granulated sugar, adjusted to taste
1 tsp vanilla extract
¼ tsp salt
Optional: A few drops of ube extract or ube flavoring for a richer purple color and aroma
Nutritional Information
Estimated per serving (based on 8 portions)
Approximately 380 calories, 16g fat, 54g carbs, 4g fiber, 38g sugar, 5g protein.
Nutrition values are supplied estimates based on 8 portions. Larger portions and changes to ingredients will alter the final nutritional content.
A classic Filipino holiday and special-occasion sweet made effortlessly smooth by blending the boiled purple yam with coconut milk and dairy before simmering.
Directions
Boil the yam: Place the peeled and chopped ube chunks in a large pot and cover with water. Bring to a boil and cook for 20–25 minutes until completely fork-tender. Drain well and let cool to room temperature before blending.
Blend for ultimate smoothness: In a vented blender pitcher, combine the cooled boiled ube chunks, coconut milk, evaporated milk, and condensed milk. Blend on medium-high speed until completely smooth, velvety, and free of lumps. You may need to blend in two batches depending on your blender’s capacity.
Simmer and stir: Pour the smooth ube mixture into a heavy-bottomed pan or wok over medium-low heat. Add the butter, sugar, and salt.
Thicken the jam: Stir continuously with a wooden spoon or heat-resistant spatula to prevent burning at the bottom. As it cooks, the mixture will thicken significantly, usually taking about 35–45 minutes.
Test for doneness: The ube halaya is ready when it leaves the sides of the pan cleanly and holds its shape on your spoon without dripping off immediately. Stir in the vanilla extract and ube extract, if using, during the last 5 minutes of cooking.
Mold and cool: Lightly grease a container, mold, or small bowls with a little butter or coconut oil. Transfer the halaya into the molds and smooth out the top. Let it cool, then refrigerate promptly and chill for at least 2 hours to firm up before slicing or serving.
NEVER use a sealed single-serve nutribullet Cup to blend hot, warm, or carbonated ingredients.
DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot or warm ingredients in a sealed cup can cause over-pressurization, which can forcefully separate the cup from the motor base or open unexpectedly, risking severe burns and blade exposure.
For this recipe, use a vented pitcher and let the boiled ube cool to room temperature before blending. Blend in batches as needed and follow your blender’s capacity limits.