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 sweet potato. You can peel the skin first. You can also peel it after steaming.
Steam for 45 minutes. Check with a fork if the sweet potato is soft enough until the fork goes through the middle part.
Take them out of the steamer and let them cool for a while.
Mash the sweet potatos using a fork or a food processor.
Transfer the mashed sweet purple potatoes into a glass bowl.
Pour in the evaporated milk, condensed milk, organic palm sugar, and salt.
Stir them until well mixed.
Transfer the smooth mixture into a non stick pan with low heat. Keep stirring with a spatula.
The mixture is quite thick. Put in the unsalted butter and keep stirring until the butter melts and the mixture is not so runny anymore.
Transfer into a bowl and let it cool.
You can sieve the mixture to get a smoother result.
Put the jam in a glass jar or plastic container after it cools down.
Keep in the fridge. It can be preserved up until 3 months in a freezer or 1 month in a chiller.

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