By: Andrew Arcangel | Last Updated: August 8, 2026
Desserts & Drinks · Vividly PurpleUbe Halaya
Purple yam cooked low and slow with coconut milk, condensed milk, and butter until it turns into a thick, glossy, deeply purple jam — eaten on its own, spread on bread, or piled onto halo-halo.
Ube halaya is one of the most recognizable Filipino desserts by color alone — a naturally vivid purple that needs no artificial dye. The process is straightforward but demands attention: constant stirring over low heat as the milk reduces and the starch in the yam thickens everything into a dense, spreadable jam. It's traditionally an arm workout as much as a recipe.
Fresh ube vs. frozen grated ube
Fresh ube requires boiling and mashing before you start, while frozen grated ube (widely sold outside the Philippines) skips that step entirely and can go straight into the pot, making it the more convenient option for home cooks who don't have access to fresh tubers.
Ingredients
- 2 lbs ube (purple yam), boiled and mashed, or 4 cups frozen grated ube
- 1 can (14 oz) coconut milk
- 1 can (14 oz) condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup unsalted butter
- 1/4 cup sugar, optional, to taste
- 1/2 tsp ube flavoring or vanilla extract, optional
If using fresh ube, boil whole and unpeeled until fork-tender, then peel and mash while still warm for the smoothest texture.
Nutrition estimated per serving
- 320Calories
- 5gProtein
- 14gFat
- 46gCarbs
- 35gSugar
Estimated automatically from the ingredients above; actual values will vary based on brands and exact quantities used.
Instructions
- Combine the base. In a wide, heavy pan or pot, combine mashed or grated ube with coconut milk, condensed milk, and evaporated milk.
- Cook and stir. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture starts to thicken, about 20-25 minutes.
- Add butter. Add butter a few tablespoons at a time, stirring until fully melted and incorporated into the mixture before adding more.
- Keep stirring. Continue cooking and stirring until the mixture is very thick and starts pulling away from the sides of the pan, another 15-20 minutes.
- Set and cool. Transfer to a greased dish, smooth the top with a spatula, and let cool to room temperature before chilling or serving.
Tips & variations
- Latik topping: top the finished halaya with latik (toasted coconut curds) for extra texture and flavor.
- Ube halaya as ube jam: cooked a bit longer and firmer, this same base is what's used as the purple layer in halo-halo or sapin-sapin.
- Boost the color: a few drops of ube flavoring/extract deepens both the color and flavor if your ube isn't as vivid as expected.
Frequently asked questions
Is ube the same as taro or purple sweet potato?
No — ube is a distinct purple yam species with a naturally vivid purple color, while taro is grayish-white and purple sweet potato has a milder color and different starch texture.
Can I make ube halaya without a stovetop, using a microwave?
Yes, some home cooks microwave the mixture in short intervals, stirring between each, though the stovetop method gives more control and even cooking.
How long does ube halaya keep?
Stored covered in the refrigerator, it keeps well for about a week, and it also freezes well for longer storage.
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