Ube | Filipino Purple Yam Recipe

Name: B Sweet Dessert Bars UBE | FILIPINO PURPLE YAM Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Filipino
Ingredients: 2 cups fresh or frozen ube (purple yam), peeled and cubed; 1 cups water (for steaming or boiling); 1 cups granulated sugar; 2 tbs unsalted butter; 1 cups evaporated milk; 1 cups condensed milk; 1 tsp vanilla extract; 1 pinch salt; 0.5 cups coconut milk (or cream), for a creamier texture; 0.5 tsp ube extract or purple food coloring (optional, for brighter color); 2 tbs toasted grated coconut or latik (coconut caramel) for topping; 4 to taste plastic wrap (for skin contact) or small sterilized jars for storage

Inspired by B Sweet Dessert Bar

Time2h

Serves6

Make Ube | Filipino Purple Yam Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ube Base

2 cups fresh or frozen ube (purple yam), peeled and cubed

1 cups water (for steaming or boiling)

1 cups granulated sugar

2 tbs Unsalted butter

1 cups evaporated milk

1 cups condensed milk

1 tsp Watkins vanilla extract

1 pinch Celtic sea salt

Optional Finish & Serving

1/2 cups coconut milk (or cream), for a creamier texture

1/2 tsp ube extract or purple food coloring (optional, for brighter color)

2 tbs toasted grated coconut or latik (coconut caramel) for topping

4 to taste plastic wrap (for skin contact) or small sterilized jars for storage

Method

Prepare and Cook Ube

Steam or boil ube

Place peeled and cubed ube in a steamer basket over boiling water (or in a pot with 1 cup water if boiling). Cover and steam for 25–30 minutes, or until ube is very tender and easily pierced with a fork. If boiling, simmer 20–25 minutes until tender. Drain and let cool slightly.

Mash ube

While still warm, transfer ube to a bowl. Mash thoroughly with a potato masher or use a food processor for a smoother paste. Ensure there are no large lumps; a slightly coarse texture is fine for traditional preparations, but smooth is preferred for halaya.

Make Ube Halaya (Filipino Purple Yam Jam)

Cook with dairy and sugar

In a wide heavy-bottomed pan or nonstick skillet, melt the unsalted butter over medium-low heat. Add the mashed ube and stir for 1–2 minutes to warm through. Add the evaporated milk, condensed milk, and granulated sugar. Stir thoroughly to combine and prevent burning. Keep heat at medium-low—this mixture needs slow, steady cooking.

Simmer and thicken

Continue stirring the ube mixture constantly or very frequently for 20–30 minutes. The mixture will darken slightly and thicken. Scrape the bottom and sides of the pan often to avoid scorching. If mixture becomes too thick or looks dry, add up to 1/2 cup coconut milk (or additional evaporated milk) in small increments to reach desired creaminess.

Finish and flavor

When the mixture pulls away from the sides of the pan and has a sticky, jam-like consistency (it should form thick ribbons when stirred), remove from heat. Stir in the vanilla extract, a pinch of salt, and optional 1/2 tsp ube extract or purple food coloring if you want a brighter color. Taste and adjust sweetness or milkiness now.

Cool and Store or Serve

Transfer and press (if making halaya blocks)

While still warm and spreadable, transfer the ube halaya into lightly buttered molds, loaf pan, or small sterilized jars. Smooth the surface. If using a pan, cover the surface directly with plastic wrap (pressing it onto the surface) to prevent a skin from forming and to keep color even. Allow to cool to room temperature, then refrigerate for at least 2 hours to set.

Serve

Unmold the set ube halaya or scoop into bowls. Top with toasted grated coconut or latik for texture and flavor. Serve chilled or at room temperature. Ube halaya can be used as a spread, filling for pastries, or as a component in other desserts (halo-halo, cakes, ice cream).

Storage

Store chilled in airtight containers or jars for up to 1 week in the refrigerator, or freeze for up to 1 month. Reheat gently in a saucepan over low heat with a splash of milk to restore spreadable consistency.