Ube halaya: the iconic purple dessert of the Philippines

If one dish embodies ube, it's ube halaya. This smooth, sweet purple jam has been at the heart of Filipino desserts for generations. Here's its story, and above all how to make it at home.

What is ube halaya?

Ube halaya (or ubeng halaya) is a thick ube jam, somewhere between a spread and a custard. Its texture is melt-in-the-mouth, its taste sweet and vanilla-like, and its colour a deep, entirely natural purple. Traditionally, it's made by grating fresh ube, then cooking it slowly with condensed milk, coconut milk and butter until it reaches that rich, glossy consistency.

A pillar of Filipino culture

In the Philippines, ube halaya is far more than a dessert: it's a fixture of celebrations, from Christmas to birthdays. It's eaten by the spoonful, but it also forms the base of many treats: it fills ensaymada brioches, slips into halo-halo (the famous colourful iced dessert) and flavours cakes and pastries. It's a symbol of sharing and togetherness.

The homemade recipe, simplified

No need to find fresh ube: with pure ube powder, you get the same result in far less time. Here's our easy version.

Ingredients

• 40 g of Kinampay ube powder
• 400 ml of coconut milk
• 200 g of sweetened condensed milk (or plant-based version)
• 30 g of butter (or coconut oil)
• 1 teaspoon of vanilla extract (optional)

The steps

1. In a bowl, whisk the ube powder with the coconut milk into a smooth, lump-free mixture.
2. Pour into a saucepan with the condensed milk, butter and vanilla.
3. Cook over low heat, stirring constantly for 15 to 20 minutes, until the mixture thickens and pulls away from the pan.
4. Pour into a bowl or mould, smooth the surface and let it cool. Keep chilled.

How to enjoy it

By the spoonful, quite simply, or spread on a still-warm brioche. It elevates a bowl of halo-halo, fills a rolled cake, tops a scoop of ice cream or replaces jam at breakfast. For more ideas, head to our recipe library, and to learn all about ube, our complete guide is waiting.