Ube Halaya

5 from 1 vote

Ube Halaya is sweet purple potato made into jam. This jam is very popular in the Philippines. This jam is very versatile. You can make it into pancake, ice cream, bread, cake, and many other delicious dessert. You can even spread it on your toast for breakfast in the morning. Once you try it, you will want to keep at least one jar in your fridge.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish, Spread

Cuisine: Asian, philipino

Servings: gram

Calories: 2kcal

Author: Claudia

Ingredients

500 gr sweet purple potato
60 gr palm sugar
180 gr evaporated milk
150 gr condensed milk
½ tsp salt
30 gr unsalted butter

Instructions

Wash the purple sweet potato clean. You can peel the skin first if you like or you can peel it later after steaming. Steam the purple sweet potato 30-45 minutes or until a fork can be inserted easily into the middle part of purple yam.
Take them out from the steamer. Let them cool for a while. Mash the potatoes using a fork or a food processor until smooth. You still have to sieve it later. Put all the ingredients except butter in a non-stick pot, starting from the mashed ube, evaporated milk, condensed milk, salt, and palm sugar. Stir well with a spatula.
Put the pot on a stove and cook with low heat. Keep stirring with a spatula. Do not leave it unattended. You will see that the mixture dries up gradually and the mixture will become thick and less runny. To make the jam even more spreadable, add butter. Stir until the butter melts and the jam can hang on the spatula for a while. Sieve it so the texture is even smoother. Transfer to a glass bowl to let it cool before using.

Video

Notes

Do not peel the skin right away after steaming to avoid scalding your hands. Wait until it cools down for a while.
If you want to put it in a plastic jar, wait until the temperature reaches 65°C. Wait until it cools down completely and put it in the fridge for later use.

Nutrition