Ube Halaya (Purple Yam Jam)
This recipe for Ube Halaya (Purple Yam Jam) is easy to make and yields a thick, creamy sweet spread lightly fragranced with coconut. It is vegan and consists of only 4 ingredients: ube yam, coconut milk, vanilla extract and granulated cane sugar.
Course Condiment Cuisine Asian, Filipino
Prep Time 5 minutes minutes Cook Time 20 minutes minutes Total Time 25 minutes minutes
Calories 86 kcal
300 g grated ube (purple yam) fresh or frozen 100 g coconut milk canned, full fat 36 g granulated cane sugar 5 ml vanilla extract
In a large pot over medium heat, add the grated ube, coconut milk and granulated sugar.
Stir the mixture with a wooden spoon or spatula until the mixture is smooth. Reduce to medium-low heat and continuously stir until thickened and creamy.
It will take about 20-25 minutes, depending on your stove's heat.
Near the end of the cooking time, stir in the vanilla extract.
Once thickened, transfer to a clean, sterilized glass jar and let cool.
Store in the fridge for up to 1 week.
Calories: 86 kcal | Carbohydrates: 15 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 5 mg | Potassium: 334 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 52 IU | Vitamin C: 7 mg | Calcium: 9 mg | Iron: 1 mg