Easy Ube Halaya Recipe (2024)

FAQs

What is the difference between ube and Halaya? ›

Ube halaya or halayang ube (also spelled halea, haleya; from Spanish jalea 'jelly') is a Philippine dessert made from boiled and mashed purple yam (Dioscorea alata, locally known as ube). Ube halaya is the main base in ube/purple yam flavored-pastries and ube ice cream.

Halayang Ube (Ube Halaya) is a classic Filipino delicacy made of purple yam, coconut milk, and butter. Creamy, cheesy, and topped with golden latik, it's delicious as a snack or dessert.

If you can't find ube, then use Okinawan sweet potatoes (purple sweet potatoes). If you buy fresh, it's important to first cook the vegetable. You can either steam or boil them in water. I personally prefer to steam them to avoid water-logged yam or sweet potatoes.

If you are able to source ube in fresh form, you should not store the whole ube in the refrigerator, as you would other starchy vegetables. Store them somewhere dry, dark and cool. The best way to preserve cooked ube is to cover it tightly in cling wrap or keep it in an airtight container to keep it from drying out.

The bottom line

Purple yams are an incredibly nutritious starchy root vegetable. Their powerful antioxidants may help reduce your blood pressure and blood sugar levels. They are tasty and versatile with a vibrant color, making them an exciting ingredient that can be used in a variety of sweet and savory dishes.

Purple yam is most common in Philippine cuisine (where it is known as ube or ubi).

Similar to many other kinds of yams and sweet potatoes, ube is a highly nutritious tuber. It's a great fit for a balanced, healthy eating pattern (whether it's in a meal, snack or dessert).

The Birth of Ube Halaya

Its roots can be traced back to the early 20th century when Filipinos began experimenting with different ways to prepare ube. The dish typically consists of grated purple yam, coconut milk, condensed milk, and sugar, all simmered together until it forms a rich, sweet, and vibrant purple paste.

Ube (Dioscorea alata) is a purple yam that is native to Southeast Asia and predominantly used in Filipino cuisine. This starchy tuber has a distinct purple-colored flesh that varies in shade and features a nutty, vanilla flavor. It is often used in desserts, from cakes to ice creams, to provide sweetness and color.

In terms of calories, taro and ube are very similar, with around 140 to 180 calories per serving. Ube is higher in sugar and has lots of antioxidants. Because it has a low glycemic index, meaning the carbohydrates and sugars get metabolized by your body very slowly, it can also help regulate blood sugar.

Can I use vanilla extract instead of ube extract? ›

The ube extract can be left out, or substituted with vanilla, if desired. Ube extract, Valrhona Dulcey caramelized white chocolate and yuzu marmalade are all available online.

The color of certain foods can change in color depending on pH level or acidity and heat. In this particular Ube that I planted its anthocyanins are purple when it's uncooked and has a neutral pH. Anthocyanins have a purple hue in neutral pH while the color changes to blue in an increasing pH condition.

greenish color as a result from its baking process. browning effect gives the base a “green-ish” color. Therefore, this is entirely natural.

Ube halaya, or ube jam, is often used in desserts like halo-halo (Filipino shaved ice) or added to pies and ice cream, which you can often find at Purple Yam. Besa's husband, Romy Dorotan, who's also the restaurant's chef, adds ube powder to lumpia (spring rolls) and pandesal (traditional Filipino rolls).

Definition for the Tagalog word halaya:

halayá [adjective] sweetened (often a root, like ube, made into dessert)

Ube is often mistaken for a purple sweet potato because of its violet flesh, but the two are not the same. The difference between ube and purple sweet potato is that ube is a yam instead of a sweet potato.

The purple sweet potato traces its origins to Central America and is a part of the morning glory family of plants, while ube is a true yam native to Southeast Asia and has been a part of Polynesian cuisine for thousands of years.