Ube Halaya

Ube Halaya

Ube Halaya is a type of Philippine dessert made out of purple yam mixed with milk, a key ingredient of halo halo but also can be consumed on its own. Anyways for those who haven’t seen a purple yam or does not know what a purple yam is, it is a type of root vegetable that is similar to taro or sweet potatoes but purple in colour. It is a popular root crop in tropical areas like Southeast Asia, South America, Africa, Australia and the US southeast. An ingredient commonly used to flavour ice creams, cakes, tarts, cookies and pastries.

Popularly served during the Christmas holidays in the Philippines this dessert only contains a few ingredients but it’s so physically demanding to make, I always remember my grandmother when I see this dessert as she loves preparing this but leaves me to do the mixing. Making this is like the wax on and wax off exercise in the Karate Kid movie and I guess doing this on a daily basis you will develop some good muscles in your arms. I guess I will leave it to you to try what I am talking about.


500 g grated purple yam (can be found in frozen section of Asian stores)
1 1/2 can condensed milk
1 tsp vanilla extract
1/3 cup butter


1. In a large work add butter and melt in low heat.
2. Add condensed milk and vanilla then mix well.
3. Add the grated purple yam then continue stirring until it becomes thick. You need to constantly stir for 20-25 minutes in low heat.
4. Place in greased moulds then let it cool.
5. Place on fridge or serve them warm.

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17 thoughts on “Ube Halaya

  1. Thank you do much for posting this recipe. I bought some frozen Ube one day,with nothing in mind to make. Looking forward to trying this.

  2. That is a very cool color and it didn’t even come from beets – which makes me happy. :) I haven’t seen a purple yam before. I’m going to have to look into it!

  3. This dessert looks so pretty. I am sure it is very tasty too. I have yet to encounter purple yam in my neck of the woods.

  4. One of my all time favourite Filipino desserts, I remember eating this and getting my fill of it during the Christmas holidays when visiting aunts and uncles and Ninong and Ninangs,as this dessert would only come out during this time of the year.
    A Christmas buffet table would not be complete in my eyes without this.. thanks for sharing the recipe

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