Ube halaya
It's the quintessential Filipino ube dessert: a smooth, fragrant purple yam jam. Here's everything about ube halaya, its history, how it's made and its countless uses.
What is ube halaya?
Ube halaya (or haleya) is an ube jam, slowly simmered until it turns into a smooth, dense, glossy paste. Traditionally, it's softened with milk (often condensed) and a little butter or sugar. The result: a purple, vanilla-scented sweetness to enjoy by the spoonful or to fold into countless desserts.
Halaya is the starting point for many Filipino desserts: you'll find it as a filling in brioches, layered in cakes or at the heart of halo-halo.
The traditional method
The recipe is all about patience: you simmer the ube with milk and sugar over low heat, stirring at length, until the mixture thickens and takes on a beautiful sheen. It's this slow cooking that develops the creamy texture and deep colour. With ube powder, the preparation is quicker, but the spirit stays the same.
Stir without stopping so the halaya doesn't catch. That's the secret to a smooth texture and an even colour.
A thousand ways to enjoy it
Halaya is savoured on its own, by the spoonful, but it also shines as a filling: in an ensaymada brioche, between two cake layers, on toast, or melted into an ube latte to intensify it. It's a chameleon ingredient, both a dessert and a base for desserts.
You control the sugar: made at home with pure powder, your halaya can be more or less sweet to your taste.
Storage and variations
Ube halaya keeps in the fridge, in a sealed jar, for several days. You can vary it: more or less sweet, richer or lighter in milk, scented with vanilla or coconut. Every Filipino family has its own version, in fact.
- Halaya is a simmered ube jam, smooth and fragrant.
- Its preparation relies on patient simmering.
- It's enjoyed on its own or as a filling for countless desserts.
- It keeps for a few days in the fridge.
See the ube halaya recipe, all the Filipino desserts, or halo-halo.
Your halaya, homemade.
With our 100% ube Kinampay powder, make a smooth, fragrant ube halaya while controlling the sugar. Tradition, in your own hands.
Your questions: ube halaya.
What is ube halaya?
A purple yam jam simmered with milk and sugar until it becomes a smooth, dense, glossy paste. It's an iconic Filipino dessert.
How do you enjoy halaya?
On its own by the spoonful, or as a filling: in a brioche, between two cake layers, on toast, or melted into an ube latte.
Can you make halaya with ube powder?
Yes, and it's quicker than with fresh ube. The powder rehydrates and simmers the same way, keeping the spirit of the recipe.
How long does ube halaya keep?
Several days in the fridge, in a well-sealed jar. Take it out a little before serving to bring back its creaminess.
Is halaya very sweet?
It depends on the recipe. Made at home with pure powder, you choose how much sugar to add, to your taste.