How to make Ube Halaya
A step-by-step guide on how to make creamy ube halaya at home.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs purple yams (ube)
- 12 oz evaporated milk
- 10 oz condensed milk
- 1 can coconut milk (13.5 oz)
- ¼ cup light brown sugar
- ¼ cup unsalted butter
- ½ tsp ube extract (optional)
- ¼ tsp salt
Instructions
- 1
Boil water and add the purple yams to the pot. Cook until a fork pierces the yam without any resistance (20-25 minutes).
- 2
Once cooked, let them cool until you can safely handle them. Peel the potatoes and cut them into chunks.
- 3
Use a potato ricer or potato masher to mash the potatoes. I typically pass the potatoes through a potato ricer into a large pot.
- 4
Add 12 oz of evaporated milk, 10 oz condensed milk, 1 can coconut milk, 1/4 cup of light brown sugar, 1/4 cup of unsalted butter, 1/2 tsp of ube extract, and 1/4 tsp of salt to the pot. Turn the heat on to medium high and mix.
- 5
Once the mixture starts boiling, lower the heat to low. Cook for 25-30 minutes stirring every 5 minutes until the mixture pulls away from the edge of the pan and looks like creamy mashed potatoes. This is labor intensive, but stirring consistently helps the mixture cook evenly without burning.
- 6
Scoop into a jar for safe storage! Enjoy!