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 jam ever. Add this to your ube pandesal, or halo-halo, or even eat it on its own! It’s so delicious and full of delightful ube flavor.
Ube halaya (ha-lah-yah) is a Filipino delicacy, a sweetened purple yam treat with a jam-like consistency. Basically, it’s made of mashed purple yam, evaporated milk, condensed milk, and butter combined into one delicious dessert. Yes! Believe it or not, ube halaya on its own is traditionally a dessert! Occasionally, you’ll see them topped with some grated cheese or latik (toasted coconut milk curds). Nowadays, ube halaya can be used to make anything, such as bread, cakes, cookies, and even ice cream! However, I can eat ube halaya just on its own. Especially now that I can make it vegan, I’m never gonna stop taking a spoonful of it!
Pronounced as: “OO-BEH”, ube is a purple yam and is a staple ingredient for Filipino desserts. Boiled, mashed, and often used as jams or to color sweet treats. It has a mild and sweet flavor, which some have said is a cross between vanilla and pistachio. Another thing, most people confuse it with taro, and the short answer is, no, they are not the same. While taro is for savory cooking, and ube is used for sweets.
Rehydrate the ube powder. In a medium-sized bowl, combine the dehydrated ube powder and hot water, and let it sit for 30 minutes to rehydrate.
After 30 minutes, blend the water and rehydrated ube in a high-speed blender. Blending helps the mixture become smoother. This is optional.
Start cooking. Turn the heat to medium and bring the mixture to a simmer, stirring occasionally.
Next, pour in the vegan evaporated milk (or full-fat coconut milk), condensed milk, sugar, ube extract, and purple food coloring (if using). Mix to combine.
This is the point where you will need to continuously stir for about 1 – 1 1/2 hours, depending on your stove. This is to prevent the mixture to burn at the bottom and getting any uneven lumps. Do not leave this mixture unattended! If needed, ask someone to help you stir, if you need to be away from the stove.
If you want this to be a spreadable jam, cook it for less time, around 35-45 minutes.
Once the mixture boils down to a thick, paste-like consistency, add in your butter, and continue to stir.
The ube halaya will be done when the mixture is thick and easily pulls away from the sides of the pan. Remove from the heat and prepare your container by lightly greasing it with softened butter. I like to use a liyanera (Filipino mold), but you can also use any container you’d like.
Pour your ube halaya mixture into your greased containers, level them off, and spread a little bit more butter at the top. Allow them to cool before serving! Enjoy!
If you tried this recipe, let me know what you think in the comments below. You can also share it with me on Instagram, just tag @flouredframe. I would love to see your recreations! Happy cooking!
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