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

Cook Time 20

Total Time 25

Servings

Calories 86kcal

Author Michelle

Ingredients

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

Metric - US Customary

Instructions

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.

Nutrition