How To Make The Best Ube Halaya

Food is life when it comes to Filipinos. They constantly discover and create numerous recipes out of the ingredients that they have. It also includes some exotic resources. Yes, it is true. The Philippines are abundant in some ingredients that are not so familiar to other people. The Best Ube Halaya is a delightful example of that.

Asian people are included for some individuals who love to serve exotic dishes. It is not surprising that they also built an outstanding reputation when it comes to this matter. They are making an excellent recipe out of various distinctive ingredients that are available around them. Thus, not all of these resources are also available for some Asian countries. 

Dissimilar to other countries, the Philippines has only two seasons. The rainy season starts in June up to November, and the dry season starts in December up to May. For that reason, the availability of the resources they have is based on the seasons that they also experience. 

Let’s get back to Ube jam. As we said a while ago, there are some exotic ingredients you can get and view in the Philippines. And Ube is one of them. Also, these root crops are specifically grown in the Philippines. It is linked to the family of sweet potatoes. It also has a texture; thus, the taste is quite different. 

Moreover, some people are calling it a purple yam. It is the main ingredient for numerous desserts in the Philippines. The color of these potato-like ingredients plays a crucial role in making numerous dishes. The deep violet color is why Filipino says that they are attracted to try it, somehow. 

Let us move forward to know more about this Filipino delicacy. Join us as we share the information that we collected to help you understand these delightful recipes. Let’s get started for more valuable details and discover the wonders that these recipes can offer.

(Credits to: Pinoy Cooking Recips)

What is Ube Halaya or Jam?

As we mentioned, Ube can be a primary ingredient for some Filipino dishes, especially when it comes to desserts. It can be in cakes, flans, bread, and more. Unfortunately, many people mistake it for taro but are somehow far from its taste and savor. Thus, the main usage of this root crop is to make an Ube Halaya. 

Years pass by, the idea of making Ube dessert is continuously up to now. It comes to be a Pinoy delicacy that many people are enjoying, international or local. As for some of the Filipinos, this dish starts when they boil Ube and mashed it generously. Afterward, they add condensed milk to give a sugary touch. And that’s the beginning of history.

Furthermore, it is served on any and every Pinoy occasion out there. Therefore, a lot of people enjoy this recipe after they eat their meal. As for them, the taste of Ube jam can counter the saltiness that every meal has. It can also neutralize the uneasy feeling after you consume more food than usual. 

Moreover, it is a must to serve it every Christmas, Thanks Giving, and New year. It is the common partner to the Leche Flan that is also a Filipino dessert. These two are an excellent service to these occasions. The distinctive taste of the Ube can complement the milky and vanilla flavor of the Leche Flan. And the Leche Flan also does the same thing. That is why they are called the remarkable dessert in the Philippine culinary culture.

Frankly speaking, there are a lot of versions being invented nowadays. This idea is from the other people that want to develop and improve the taste and the savor of the Ube dessert. Hence, it still has its original taste but is leveled up positively. As you know, the Filipino’s mindset in something is incredibly playful to improve one’s creations. 

For that reason, they come up with some varieties as an option. They added some ingredients that they think are compatible with the taste that this Ube has. As a result, many people are trying to make it on their own and try the taste if it can suit their taste. And that’s how varieties were born and improved until now. Thus, the original idea and taste are still in each of them.

If you are asking where you can cook this yummy dish, keep on navigating this article. The following section can explain your question about that matter. We listed some of the ways that you can perform and apply if you want to. Thus, each of them can offer a slightly different effect on your procedure. However, all of them are helpful to prepare your Ube jam version.


Ways to Make the Best Ube Halaya or Purple Yam Jam Recipes

Ube halaya
(Credits to: Lutong Pinoy Recipe)

In this section, some of the ways are included to give you an option in preparing your Ube jam. Each of them can offer you a great outcome or suit your available resources very well. Thus, all of them can reply to your satisfaction when you prepare your recipe excellently. It includes the following methods;

  • Stovetop

In the modern lifestyle of cooking, nowadays, using a stovetop is more applicable. As you know, stovetops consist of different kinds of levels of fire. As a result, you can use it to reduce and elevate the fire that you need during the cooking process of your Ube. 

Yes, that is right. There are some restrictions when it comes to cooking the Ube ingredients. It required your attention to prepare these root crops enough. If you overcook this ingredient, it might melt and go with the water inside your casserole. It can be mashed and washed out when you soften it over a long period.

Moreover, you need to set the right level of your fire as possible. You can use the stovetop to monitor and reply with the right heat level to avoid overcooking from happening. Besides, when you are ready to prepare the Ube dessert, this stovetop is more helpful. 

As you know, the sugar that you will put into your mixture is easy to burn with high fire. It can burn the bottom part of your mixture instantly. It can produce a bitter taste and affect the entire recipe. So, it is better to cook it on a stovetop that has levels of fire.

  • Clay pot

In the past, most of the Filipino community used clay pots in every dish that they had. This is because they believe that the clay pot can contribute a distinct savor to your dish. Plus, it can easily soften your ingredients excellently. That is why some provinces in the Philippines use clay pots upon preparing their meal.

Another thing is that it can also prevent burning ingredients. As you know, metal pots or other equipment can easily evaporate the water content of your dish. Thus, in clay pots, they boil your recipe and slowly evaporate a small amount of water. In that case, burning is impossible for this equipment unless you cook your meal in impossible hours than the usual preparations.

  • Pressure cooker

There is no other cookware that can soften your ingredients other than a pressure cooker. It can offer you a time-saving and straightforward preparation. Unlike other cookware, this equipment can be your great option when busy or you want to save gas. As you know, regular boiling can consume a lot of time and use much more gases. 

Moreover, it can reply balanced cooking from the inside to the center of your Ube ingredient. Therefore, the pressure inside this equipment can cook your ingredient equally until your set time ends. Therefore, it is an excellent option for some restaurants that need more support when cooking many recipes. 

  • Cooking using woods as fire

The traditional above all this cooking method is the use of woods to produce fire and cook a dish. Similar to others, it can be a great option when boiling your Ube for your slow cooking. It is more convenient, and it can prevent you from making a hole in your pocket. 

Woods are all over the place. Especially when you are in the provinces, many rural areas are using it for their food preparations. But, aside from that, it can also reply with an additional savor that is indescribably good in every dish you make out of it. What more when you cook your Ube dessert into it.

The aroma of the woods can contribute an outstanding savor to your Ube. It has an irresistible effect that keeps us from eating more of this jam dessert. However, you also need more attention when using wood because you need to adjust the level of the fire when needed. 

Woods are resources that can easily produce fire and can make it vast when the wind blows. In that case, supporting your fire and checking it every time is necessary to undo some issues from happening. For example, it can burn your dish if the fire levels up unexpectedly.

  • Using Charcoal to create fire

Charcoal is an excellent alternative resource to make a fire for cooking. It is easy to set up and simple to use when it dries perfectly. Similar to woods, it provides a unique taste and savors to your dish. It is also a helpful material when boiling a lot of ingredients.

Charcoal is valuable when it comes to slow cooking. It can save money and help you to release the natural savor of your ingredients. Same as boiling Ube. It can cook your Ube in enough periods and balance the cooking process. Plus, it can help this ingredient release its natural savor and give you a delightful recipe afterward.

The center of the Ube is hard to cook. That is why it is better to perform slow cooking, sometimes. In that case, Charcoal can do the work when you set it up nicely. Thus, attention is also the key factor. Charcoal can become ashes when it reaches its limit. For that reason, you must add some more fresh charcoal into the fire.

That way, you can continue preparing your Ube. On the other hand, when you are ready to work on your Halaya, you need to monitor the proper level of the fire. Similar to woods, Charcoal can produce a higher level of fire. In that case, it can also burn your mixture instantly. Therefore, it is better to check on that matter during the process.


Other Good Variants and Recipes of Ube Halaya or Purple Yam

Desserts are superb as it is. However, having different variants can bring the most from them. It goes with Ube Halaya also. Some dishes involve Ube dessert and make a version out of it. In that case, this section can provide a list of some excellent examples. It contains the following;

  • Ube Halaya with cheese

Cheese is also essential for some menus in Philippine culinary culture. It consists of a creamy texture in the menus. However, it can also give a salty savor that can complement most of the dishes. Same with our star dish. 

There are some instances that many people are using cheese to balance the savor of a particular recipe. The same is better for Halaya that has incredible sweetness. The contrast of these cheese and sugary Ubi can create an outstanding taste that can attract more people. 

These different tastes can activate your taste buds and keep you from having more than enough Ube Halaya. As a result, some individuals are also considering this combo for their recipes. As for them, this combination is a must-try recipe that you can practice at home. That is why it is worth trying to serve at your dining table.

Purple Ube Bread roll

As we mentioned earlier, there are some practices where some Pinoys are making a new version out of a particular recipe like this Ube Halaya. They are making this jam recipe as are primary ingredients to develop an additional savor to other dishes. The taste of Ube can contribute and level up the original savor of pieces of bread like bread rolls.

The color can also be an amusing presentation, thanks to its deep violet appearance. Plus, it can also give a twist of sweetness to the entire recipe. It can also contribute to the texture and make it more soft and mashy. That is why bakers are inventing more, not only for the savor but also for the high market demands.

  • Ube Halaya in Cassava cake

Aside from Ube, which is our star ingredient for today, there is also a recipe with a good reputation in the culinary culture of the Philippines. It is a cassava cake. What more when you combine this delightful recipe with our Ube Halaya?

This variety is a great discovery of two excellent recipes into one—the Ubi dessert placed under the cassava cake or over it. Any place will have an outstanding taste and savor. If you are not familiar with cassava cake, it is from the Kamoteng Kahoy or cassava plant. It is also a root crop that is basically from the family of sweet potatoes also.

The cassava plant is a starchy root vegetable. It can grow into a tropical region. That is why it is has a massive production in the Philippines. Cassava can also tolerate drought land or soil that is directly into the sunlight vastly. 

To make a cassava cake, you must grate this root to cook it properly. Coconut milk and sugar is also the primary ingredient in this recipe. You must prepare a separate mixture of coconut and condensed milk, and sugar. It serves as the topcoat and the face of your cassava cake. The texture is soft and smooth. Kids also can love this recipe.

Moreover, the coconut can reply extra savor and texture to your cassava cake. It also produces oil that brings out an extraordinary aroma that can attract people to try this recipe. Plus, coconut can also reply with some nutrients that are good for your body. That is why it is a great choice to include this ingredient in your menu.

  • Ube Halaya with lime zest

We all know that some desserts need a citrus savor from some fruits than we know. This technique is an excellent process of building a unique and distinctive aroma and savor that can elevate the entire taste of Ube Halaya to the second level. 

Some people also use this method to balance the sweetness that the dish has. It can also remove the “Suya” feeling that you can obtain while repeatedly eating this delightful dessert. Plus, it can also deepen the color of Ubi into darker.


Trivia

Ube is sometimes called a purple sugary potato. It has a mellow taste than the usual orange and white-colored potato that we have in our garden and the grocery stores. The common potato has a slightly nutty and vanilla taste. 

One more thing, some people mistook it as taro. It might be because some taro has a violet touch of color. Plus, it is also a root crop that many individuals include with other dishes. This root crop has a different shade of violet colors. Some light violet, dark lilac, Lalaine-violet, pinkish purple, and others have a purple color. 

Furthermore, did you know that Ube can also grow from the vines? Yes, that is right. Some kinds of Ube can be grown through vines and roots. Based on the sponsored studies, there are many existing types of violet yam in the Philippines. It is classified based on the places or the provinces where it can be found.

Farmer says that you can harvest six kilograms within six months after planting. Also, the study says that those months are critical for the plant to provide an incredible size. Farmer says that you need to put some organic fertilizer for more signs of outstanding results. 

Most of the farmers are planting these root crops at the end of February. When February comes, it is the sign of the start of planting. As you know, it is also the middle period of the summer season in the Philippines. Therefore, it is a great opportunity to grow more plants and harvest a vast amount late on.

Moreover, the National Seed Industry Council moved to test and approve some of Ube’s kinds. It says that the Ubi undergoes strict and careful studies to ensure that those kinds are edible and safe to grow and eat. It also says that the first type that you can try is the Basco Ubi. The second one is the Zambales Ubi. The third is the Leyte Ubi. And the last one is the Kinampay.

These Ubi types have their properties; the Basco Ubi has a white-purplish tinge cortex. The Zambales Ubi contains a violet cortex. And the Leyte Ubi says that they have a cream-to-Lalaine pink color with white flesh. Lastly, the Kinampay is the original variety known as the Queen of Ube or the Queen of Purple yams.

The Kinampay variant is popular among those types because of its unique and sugary aroma. It also provides a remarkable taste in every dish that you make out of it. Thus, the Kinampay also offers five different kinds. Each of these varieties can produce different degrees of colors. It includes red, violet, and white.

The varieties are the following;

  • Original Kinampay

Cultivar says that this type offers a reddish-violet color that stands out incredibly.

  • Kabus-ok

It has white-colored flesh and comes with large roots.

  • Tamisan

Farmer says that this variety has reddish-white flesh and offers a sugary taste.

  • Binanag

Farmer says that this kind is elongated with milky-white flesh.

  • Binato

It has a big and hard root with whitish flesh color.

On the other hand, there are still some kinds that exist along with these varieties. For example, it is the first variety of Baligonhon that came from Bohol province. The Binumas, gimnay, Sampero, and Iniling are some of those. In addition, some cultivars are grown by farmers, like Binalog, Ubsah, Appari, negro, Alabat, and Kameral. 

Additionally, some individuals called Ubi as hinaligi, like Juanita Calibo, a senior agriculturist in the Bureau of Plant Industry from Los Banos, Laguna. As for her, they came up with that name based on the walls that have the same structure as Ubi. Haligi is distinct from the Ubi of Mulanay, Quezon, which is somehow thin and elongated.

Some nutrients that you can get from the Ube or Purple yam

As we all know, vegetables like root crops have outstanding storage of nutrients. Therefore, they are a good sponsor of a particular nutritional substance that can help our body incredibly. That is why we include this section to share the possible substance that you can subscribe to by eating this delightful ingredient.

Some of those are the following;

Per 100 g or one cup of cooked Ubi, you can subscribe the following nutrients;

  • Calories: 140
  • Carbs: 27 grams
  • Protein: 1 grams
  • Fat: 0.1 grams
  • Fiber: 4 grams
  • Sodium: 0.83 % of Daily Value (DV)
  • Potassium: 13.5 % of Daily Value (DV)
  • Calcium: 2 % of Daily Value (DV)
  • Iron: 4 % of Daily Value (DV)
  • Vitamin C: 40 % of Daily Value (DV)
  • Vitamin A: 4 % of Daily Value (DV)

Moreover, this vegetable is also an excellent source of potent compounds and antioxidants. For example, it includes anthocyanins which reply to them with a vibrant hue. Study says that this antioxidant may help your body to undo high blood pressure. Not only that, but it says that it also has to do with reducing inflammation, protecting you against cancer and type two diabetes. 

The vitamin C content ads of the Ube claim that it can help your body achieve healthy cells. This nutrient also says that it can boost your iron absorption and protects your DNA from damages. 


Other good benefits that you can obtain in Yummy Ube or purple yam

Not only the savor content is excellent when it comes to Ube. It is also packed with various benefits that can make your body stronger and healthy. As you know, it is essential to achieve a healthy body to lengthen our lives and enjoy activities that we love. Therefore, ensure that you take this vegetable to obtain the following;

  • It can reply a lot of nutrients.
  • It is sponsored with antioxidants.
  • It may help you to control your blood sugar.
  • It may help you to reduce high blood pressure.
  • It may improve symptoms of asthma.
  • It can ads gut health promotion.
  • It is very versatile.

Tips

This section contains some tips that you can perform upon preparing your Ube Halaya. Each of these tips can be a helpful reminder to achieve the taste and construction of your recipe. We hope that this valuable information can be your key factor in following this menu. Below are the following. 

Boiling the Ubi:

  • Ensure that you clean your Ubi properly. Remove all the dirt or the soil on the skin of it. 
  • Afterward, boil and place it into a piece of comprehensive boiler equipment.
  • Set a medium-high fire and sponsored undo an extreme or high fire arrangement.
  • If you want to achieve the smoky savor of your yam, you can use wood or Charcoal to set up your fire.
  • After an hour, check your ingredients carefully.
  • Use a stick and poke the center of your Ubi.
  • It is ready to go when you feel that it is easy to poke and there is no substance in your stick.
  • Sponsored undo soaking the Ube after you boil it. It can absorb the water and ads watery and mashy structures.
  • Strain and place it in a safe place to avoid kids reaching it. It is boiling, and it can burn your skin instantly.
  • Cool it completely before grating it.

Cooking Ubi yam:

  • Slice the Ubi to check if it has molds and grubs or “Ulalo.” It can reply to a bitter and pungent taste that can affect your mixture negatively.
  • To set things up for flavoring, ensure that you grated your ingredients into small pieces.
  • Place the grated ingredients into the container or casserole equipment that you will use to cook it. Add grated cheese, butter, condensed or powdered milk, sugar, and other compounds that you want to add.
  • Mix all of them and ensure that you melted the sugar a
  • And other substances that need to melt.
  • Afterward, you can place it into the fire and cook it.
  • Upon cooking, you need to continuously stir the mixture.
  • Balancing the flavor and incorporating all the ingredients is the reason why you need to do it.
  • Also, ensure that you wear long sleeves or gloves that can cover your entire hands. It is because the mixture is expelled all over the place. It is very hot and can burn your skin instantly.
  • Please wait until the mixture becomes thick and hard to stir.
  • If you want a tensile texture, please be patient to mix your mixture until it sticks in your spatula.
  • And if you want to make an Ube jam or spread, you can wait until the mixture thickens a little bit and is still watery.
  • Afterward, arrange and get the container or Lyanera and put some butter to avoid your Halaya sticking into the container.
  • Then, cool it, and you can place it in the fridge or serve it at your dining table.

Troubleshooting

There is no smooth performance when you are a beginner and new to the cooking industry. There are some instances that you must perform to make your preparation more stable and proper. For that reason, we come up with a list of possible remedies that you need to achieve the correct procedure. It includes the following;

Runny texture recipe

Water can evaporate when you continuously boil your mixture. However, when it comes to Halaya, the longer the period, the sticky it can be. That is why you better constantly stir and mix your mixture to fasten its vaporization. Thus, be careful and monitor the fire. Fire has to do with the process of making your recipe’s consistency accurate.

If you feel that the bottom becomes brownish, reducing the level of fire is advisable. It is starting to burn a little. That is why you need to monitor and stir your mixture correctly. If you are using stovetop equipment, you better place your casserole in medium heat.

Thus, when using wood and Charcoal, you better reduce the amount of Charcoal and wood to lessen the fire. And if your mixture needs a level-up heat, adding enough of these resources is necessary. 

Little by little is the proper procedure of leveling the fire. If you put so much of it, you might burn the mixture instantly. So you better be careful about that to achieve enough consistency and the perfect menu you desire.

  • The mixture is sticking into the casserole

There are times that you don’t have a non-stick pan. Therefore, a mixture like our star dish is troublesome for you. As you know, the Ubi mixture is a liquid-based recipe, and little by little, it becomes slightly solid. Hence, the procedure is complicated and needs a necessary step.

If you experience this problem, you can add butter to loosen up the stickiness of your mixture. Not only the consistency, but butter can also reply to an extra taste and aroma to your recipe. The oiliness of the butter can prevent the sticky consistency of any dish. It can also reply with a milky and delicious taste in your entire dessert.

Bland mixture recipe

Some people can’t control and measure the seasonings that they are adding to their dish. As a result, it becomes bland or salty. If you have a bland mixture, you can add melted sugar into the milk. That way, you can fastly adjust and know if you put enough or not. 

However, this technique is possible if your mixture is still runny. If your mixture is slightly solid, it is hard to adjust the sweetness. In that case, you better taste your mixture before you put it into the fire. It is the safest way to achieve the excellent and exact recipe that you prefer.

Burnt mixture recipe

There are some issues that you accidentally burnt your recipe. It is a huge mistake and needs a quick solution. If you burnt the bottom of your mixture, you need to remove the unaffected ones and transfer them into another container. Left the bottom and remove it from the fire.

Best Served With

There are times that a meal is better when you partner it with the other dishes that can complement its taste. For that reason, we listed some of the possible combos that you will never forget when you try them generously. Below are the combos that can satisfy your cravings instantly. It includes the following;

Leche flan

Leche flan is one of the popular desserts that the Philippines has. It has a sugary and milky taste that most of us desire. What more when you add heavenly delicate Ube Halaya. It is an excellent combo that can bring an outstanding reputation to the market. These two desserts can complement each other, which is why many individuals include them in their menu.

Halo-halo

Halo-halo is popular because of the Ube jam that it has. Therefore, internationally, many foreigners are intrigued by this jam product. But, as you know, only the Filipinos and some Asians know these root crops. That is why it is a big quest for them when they view it in a meal or dessert. 

The taste of Ubi can complement the milky and creamy taste of Halo-halo. Plus, the color is stunning with other colors of this Halo-halo has. Not only the taste but also the appearance can attract you from having this combo. It provides a Hawaiian vibe because of the refreshing feeling that this combo can offer.

Sweet Turon

In the Philippines, the fusion of the two recipes is an excellent product. The combination of the banana and the sugary Ubi dessert brings a level of happiness to the people who have a sweet tooth. Moreover, the mellow taste of these root crops can complement the taste of the banana. That is why it is a must-try dessert that can satisfy your cravings.

Sweet Macapuno

Macapuno is one of the delicacies in the Philippine culinary culture. It has a unique taste that everyone can enjoy. The coconut reply an excellent mixture that provides an outstanding taste in the entire dish. Thus, it is more delicate when you partner it without a star dish. It creates a remarkable combination that you need to consider.


Conclusion

Philippine delicacies are all over the world. The popularity of each dish brings every Pinoy into one place. As a result, many people are working on learning how to create these jam recipes. They want to experience the happiness and satisfaction that our star dish can reply to. That is why we created this article to give a chance to those who want to cook these Ubi recipes.

We are grateful to share this information. We are hoping that we guide you to experience the homey Hawaiian feeling that this jam has. Helping you is what we want to deliver. That is why, if you have more questions about this article, feel free to email us. We can reply to your inquiries. 

Thanks!

For more delicious recipe, visit Eat like Pinoy!

ube halaya in a dessert cup
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Best Ube Halaya Recipe

A well-known dessert in the Philippines that is made of taro fruit. This is also known as an ice cream flavor.
Course Dessert
Cuisine Filipino
Keyword Dessert recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 500kcal
Cost $5-20

Equipment

  • Llanera

Ingredients

  • 1 kg Taro fruit boiled and grated
  • 1 cup Coconut milk
  • 1 can Evaporated milk
  • 2 tbsp Butter
  • 1 cup Brown sugar
  • 1 tbsp Vanilla

Instructions

  • Melt butter in a pan. Then, pour coconut milk and evaporated milk into the pan.
  • Now, add brown sugar, vanilla, and grated taro fruit. Stir for 15 to 25 minutes or until the mixture thickened already over low heat.
  • Brush the llanera with butter. Then shape the ube halaya into the llanera.
  • Serve as a dessert and enjoy!

Nutrition

Calories: 500kcal | Carbohydrates: 65g | Protein: 7g | Fat: 25g | Saturated Fat: 18g | Cholesterol: 41mg | Sodium: 168mg | Potassium: 466mg | Sugar: 63g | Vitamin A: 389IU | Vitamin C: 2mg | Calcium: 287mg | Iron: 2mg
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