Halayang Ube

Halayang Ube or Purple Yam Jam is one of Filipinos favorite desserts during Christmas. I used to cook with my Auntie Lhong when I was in elementary school and even until college days. Ube tastes like sweet potatoes but it is usually purple in color. Below is the recipe that I took from FilipinoFood Recipes.net but I made some changes to suit my taste.


1 kilo ube yam root
1 can (14 ounces) evaporated milk or full cream milk
1-2 cans (12 ounces) condensed milk (depending with you desired sweetness)
1/2 cup butter
1 teaspoon vanilla (optional)

On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool. Peel and finely grate or mashed the ube.

Heat a big wok(preferably non-sticky) in medium heat. Melt butter, add the condensed milk and vanilla flavoring. Mix well.
Add the grated ube yam and adjust the heat to low

Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).

Add the evaporated milk and continue to mix for another 15 minutes.

Let cool and place on a large platter. Then refrigerate before serving.


Cooking Tips:

Instead of manually grating the ube, you may cut it in cubes and use a blender.

You may spread additional butter or margarine on top of the jam before serving.