Halayang Ube (Purple Yam Jam)

Halayang Ube (Purple Yam Jam) from Pinay In Texas Cooking Corner


  • 4½ cups grated ube (If using fresh ube, cook it first in boiling water. Peel it after allowing to cool down, then grate.)
  • ¾ cup butter for cooking and about 2 Tbsp for spreading
  • 1¼  *12-oz. cans evaporated milk
  • 2  *14-oz. cans condensed milk


  • 1½ cups coconut cream (for making latik)


  • 1 cup sweetened desiccated coconut 


For the Halaya:

1. In a large pan over medium heat, melt ¾ cup butter. Add the evaporated and condensed milk and mix thoroughly until well combined with butter.

2. Turn heat to low. Add the grated ube, and cook for 40 minutes while frequently stirring to prevent it from sticking to the bottom of the pan. You will know your halaya is done when it is really sticky.

3. Butter the bottom of the mold/dish that you want to use. Transfer the halaya to the mold/dish. Using a buttered spatula or spoon, flatten the top of the halaya.

4. Allow to completely cool down. 

5. Top with latik or toasted coconut flakes before serving.

For the Topping:

In a non-stick saucepan, pour coconut cream. Bring to a boil over medium high heat. When it boils, turn the heat to low and simmer until all the liquid evaporates and only the curds and oil are left. The curds will start forming and you can start stirring to prevent uneven browning.  Remove from heat when desired brown color is obtained. Drain from oil. Transfer to a small serving bowl or put in a sealed container for future use.

Or if you want to use toasted coconut flakes, here’s how to prepare it. In a skillet over medium low heat, toast desiccated coconut while stirring frequently for 20 minutes or until golden brown Remove from heat and allow to completely cool down.  Transfer to a small serving bowl or put in a sealed container for future use.