Ube Halaya (Gluten-Free Purple Yam Jam)
A rich and creamy Filipino dessert made from purple yam (ube), coconut milk, and condensed milk. This version avoids gluten, showcasing the yam's vibrant color and unique flavor.
Ingredients
- 2 lbs Ube (Purple Yam), peeled and cubed
- 2 cans (13.5 oz) Coconut Milk
- 1 can (14 oz) Condensed Milk
- 2 tbsp Butter
- 1 tsp Vanilla Extract
Instructions
- 1Steam or boil the cubed ube until tender, about 20-25 minutes. Drain well and mash thoroughly until smooth.
- 2In a heavy-bottomed pot, combine the mashed ube, coconut milk, and condensed milk.
- 3Cook over medium-low heat, stirring constantly to prevent sticking, for about 45-60 minutes, or until the mixture thickens and becomes smooth and glossy.
- 4Stir in the butter and vanilla extract. Mix well until the butter is melted and fully incorporated.
- 5Transfer the ube halaya to a serving dish or individual ramekins. Let cool to room temperature, then refrigerate for at least 2 hours before serving.
- 6Garnish with latik (coconut curds) or shredded coconut, if desired.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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