Ube Halaya (Purple Yam Jam)
A sweet and creamy Filipino dessert made from purple yam, coconut milk, and butter. This version is soy-free and can be enjoyed on its own or as a spread.
Ingredients
- 2 cups Ube (purple yam), cooked and mashed
- 1 can Coconut milk, full-fat
- 1/2 can Condensed milk
- 2 tablespoons Butter
- 1 teaspoon Vanilla extract
Instructions
- 1Combine ingredients: In a saucepan, combine mashed ube, coconut milk, condensed milk, and butter.
- 2Cook and stir: Cook over medium heat, stirring constantly to prevent sticking. The mixture will thicken as it cooks.
- 3Simmer until thick: Continue cooking and stirring until the mixture becomes thick and smooth, about 40-45 minutes.
- 4Add vanilla: Stir in vanilla extract.
- 5Cool and serve: Transfer the ube halaya to a serving dish. Let it cool completely before serving. Garnish with 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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