Ube Halaya (Purple Yam Jam)
A classic Filipino dessert made from purple yam. This version is soy-free and uses coconut milk for creaminess.
10m prep + 45m cook6 servings
Contains dairySOY-free
250 cal|3g protein|40g carbs|8g fat|2g fiber
Ingredients
- 1 lb Ube (Purple Yam), peeled and cubed
- 1 can Coconut Milk
- 1/2 can Sweetened Condensed Milk (Dairy)
- 2 tablespoons Butter
- 1 teaspoon Vanilla Extract
Instructions
- 1Steam or boil the cubed ube until tender, about 20-25 minutes.
- 2Mash the cooked ube thoroughly until smooth. You can also use a food processor for a smoother consistency.
- 3In a heavy-bottomed pot, combine the mashed ube, coconut milk, sweetened condensed milk, and butter.
- 4Cook over medium-low heat, stirring constantly to prevent sticking, until the mixture thickens and becomes glossy. This will take about 20-25 minutes.
- 5Stir in the vanilla extract.
- 6Transfer the ube halaya to a greased mold or serving dish. Let it cool completely before serving.
- 7Garnish with latik (coconut milk curds) or grated cheese, 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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