Need a vegan ube halaya recipe that is authentic and easy to make? Look no further because this recipe is what you’ll need! All you need is a few ingredients and a little patience, and you’ll make the best vegan ube halaya ever. So, add this to your vegan ube pandesal, or halo-halo, or even eat it on its own! It’s so delicious and full of delightful ube flavor.
What is ube halaya (halayang ube)?
Ube halaya is a Filipino delicacy. A sweetened purple yam treat with a jam-like consistency. It's made of mashed purple yam, evaporated milk, condensed milk, and butter. All combined into one delicious dessert. Yes, ube halaya, on its own, is a dessert! You’ll often see them topped with some grated cheese or latik (toasted coconut milk curds).
Nowadays, you can add ube halaya to make bread, cakes, cookies, and even ice cream! I love to eat ube halaya on its own, and now that I can make it vegan, I can't resist taking a spoonful of it.
✨Why You’ll Love This Recipe
- It’s vegan! So, there is need to worry about checking the labels when you buy in-store!
- It’s the most authentic way to make ube jam.
- You can add ube halaya to many desserts, like ube crinkle cookies or vegan ube pie.
✏️Ingredient Notes
- Dehydrated ube powder - Depending on where you live, you can find frozen grated ube or ube powdered in stores. But, if you don't have any Asian stores near you, you can order ube powder online. You can find powdered ube from SayWeee!
- Vegan evaporated milk - This will give a rich flavor and help thicken up the halayang ube.
- Vegan condensed milk - This provides a concentration of sweet milky flavor without adding excess moisture to the dish. When cooked it sets to a near-solid consistency, perfect for ube halaya.
- Ube extract - Using extract helps boost the ube flavor, color, and aroma.
- Llanera – While this is not an ingredient, it’s the traditional mold used to make vegan ube halaya. This little pan is what makes it unique to the Philippines.
See the recipe card below for a full list of ingredients and measurements.
🍴How to Make Vegan Ube Halaya
Step 1: In a pot, combine the powdered ube and water, and let it sit for 30 minutes to rehydrate. Then, after 30 minutes, stir the mixture to incorporate the ube and water. Turn the heat to medium, and bring it up to a simmer.
Step 2: Next, add the vegan evaporated milk, vegan condensed milk, sugar, and ube extract. Mix to combine.
Step 3: Once the halayang ube starts to bubble, reduce the heat to medium-low. Continue to cook for 40-45 minutes. Stirring frequently, until it starts to boil down to a thicker consistency.
Step 4: Then, add in your butter, and continue to stir.
Step 5: It's done when the ube halaya is thick and easily pulls away from the sides of the pan.
Step 6: Finally, pour your ube halaya into storage jars or greased containers. Allow them to cool before serving! Enjoy!
⭐Expert Tips
- Be patient. Making ube halaya is a time-consuming process. It takes time for the mixture to thicken at medium-low heat for about 40-45 minutes. So don’t try to rush this process! Block off some time and put on a show to watch.
- Stir frequently. This will ensure that the ube doesn't burn at the bottom of the pot! You might need an extra hand if your arm starts to get tired.
- Do not turn up the heat. As mentioned before, you need to cook ube halaya low and slow. So try not to rush the process by turning up the heat, as it can easily burn your ube jam.
💭Common Questions
Yes, ube extract will help boost the ube flavor, aroma, and color.
Yes, you can adjust the amount of vegan condensed milk to your preference and remove the added sugar. However, I have not made this sugar-free. So, I can’t say how the results will be using sugar-free alternatives.
Yes, it will work, but it won’t ube. Finding real ube in any Asian store in America is very rare. It’s why it’s seen frozen or in powder form.
No. Taro is a tuber that is native to Southeast Asia, while ube is a purple yam that originated in the Philippines. The taro flesh is normally white or a very light purple. They are often confused with each other because they are usually a rich purple in many desserts.
🥗How to Serve
In Filipino culture, ube halaya is a dessert on its own. It’s normally served, formed in a mold, and topped with latik (toasted coconut curds). However, most Americans like using it as a spread on toast!
🥣Storage & Reheating
- Store any leftover vegan ube halaya in an airtight container in the fridge for up to 1 week or up to 3 months in the freezer. Allow it to thaw at room temperature if using from frozen.
❤️More Recipes You'll Love
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📖 Recipe
Vegan Ube Halaya (Filipino Ube Jam)
Equipment
- Large pot
- Measuring spoons
- Storage jars
- Llanera optional, for serving as a dessert
Ingredients
Ube Halaya Using Dehyrdated Ube Powder
- 115 grams Powdered Ube
- 600 grams Warm water
- 386 grams Vegan evaporated milk
- 1 can Vegan sweetened condensed milk
- 30 grams Granulated sugar
- ½ teaspoon Salt
- 1-2 teaspoon Ube extract ()
- 28 grams Vegan butter
Ube Halaya Using Frozen Grated Ube
- 454 grams Frozen grated ube (can be found in most Asian grocery stores)
- 1 can Vegan evaporated milk
- 120 grams Full-fat coconut milk
- 1 can Vegan sweetened condensed milk
- 30 grams Granulated sugar
- 28 grams Vegan butter
- ½ teaspoon Salt
- 1-2 teaspoons Ube extract
Latik
- 1 cup Coconut cream (My favorite brand is Savoy)
Instructions
Using Dehydrated Ube Powder
- In a pot, combine the powdered ube and water, and let it sit for 30 minutes to rehydrate. After 30 minutes, stir the mixture to incorporate the ube and water. Turn the heat to medium, and bring it up to a simmer.
- Next, add the vegan evaporated milk, vegan condensed milk, sugar, vegan butter, salt and ube extract. Mix to combine.
- Once the halayang ube starts to bubble, reduce the heat to medium-low. Continue to cook for 40-45 minutes. Stirring frequently, until it starts to boil down to a thicker consistency.
- The ube halaya will be done when the mixture is considerably thick and easily pulls away from the sides of the pan.
- Pour your ube halaya into your greased containers or jars. Allow them to cool before serving! Enjoy!
Ube Halaya with Frozen Grated Ube
- In a large pot, add defrosted grated ube, vegan evaporated milk, and coconut milk and place over medium heat. Stir to combine.
- Once heated through, use an immersion blender to get a smoother consistency. You can also pour it into a blender, but please be careful as it will be very hot.
- Add the vegan condensed milk, granulated sugar, ube extract, vegan butter, and salt. Stir to combine.
- Once the halayang ube starts to bubble, reduce the heat to medium-low. Continue to cook for 40-45 minutes. Stirring frequently, until it starts to boil down to a thicker consistency.
- The ube halaya will be done when the mixture is considerably thick and easily pulls away from the sides of the pan.
- Pour your ube halaya into your greased containers or jars. Allow them to cool before serving! Enjoy!
Latik (Optional):
- Pour the coconut cream into a pot and bring it up to a boil over medium-high heat.
- Cook the coconut cream until the liquid starts to evaporate and the coconut solids start to form. Lower the heat to medium-low and continue to cook.
- Gently stir until the coconut curds start to turn golden brown. Drain the excess oil from the toasted coconut curds using a fine mesh sieve. Allow the coconut curds to cool before using.
Notes
- Dehydrated ube powder. Do not get the flavored ube powder, those are not the same. You are looking for dehydrated ube in powder form. You can order it from Amazon or on SayWeee!
- Store any leftover vegan ube halaya in an airtight container in the fridge for up to 1 week or up to 3 months in the freezer.
Ube Me Baby says
How long will this last ?
Floured Frame says
This should last about a week or so in the fridge. Because there are no preservatives in this ube halaya, it doesn't last as long as the jarred products. So, if you're not planning to use/eat it right away, you can store it in the freezer, and when ready you can easily defrost it in the fridge for a day. Hope this helps!
Maria says
What are the uses of ube jam?
Floured Frame says
In Filipino culture, we use them in a variety of ube-flavored desserts or they can be eaten on its own as a dessert!
Hiroshi says
Hello.
Can this be made without the butter and extract as I cannot use any butter or oils and don't have the extract?
Thank you,
Hiroshi
Floured Frame says
Hey there! Absolutely, you can make it without butter or extract! Just keep in mind that while you might not get that rich ube flavor and lovely color without the extract, it will still taste delicious. Enjoy your cooking!