Description
This 4 Ingredient Ube Halaya Filipino recipe is a warm, comforting dessert, perfect for busy parents. It's vibrant, creamy, and brings authentic Filipino flavors to your table with minimal fuss. Made with simple pantry staples, it's incredibly easy to prepare and a joy to eat, making it a game-changer for those seeking authentic flavors without the fuss.
Ingredients
1 lb (450g) Frozen grated ube
1 can (12 oz / 354ml) Evaporated milk
1 can (14 oz / 397g) Condensed milk
1/2 cup (113g) Butter, unsalted, melted
Instructions
- Thaw the frozen grated ube completely
- In a large non-stick pot or deep skillet, combine the thawed ube, evaporated milk, and condensed milk. Stir thoroughly to combine all ingredients
- Place the pot over medium-low heat. Add the melted butter
- Cook, stirring constantly with a wooden spoon or silicone spatula. This continuous stirring prevents sticking and burning
- Continue cooking and stirring for about 20-30 minutes, or until the mixture thickens significantly. It should pull away from the sides of the pot and form a cohesive mass. The texture of your ube halaya should be thick and jam-like
- Once thickened, remove from heat
- Transfer the hot ube halaya to a greased pan or serving dish. Smooth the top with a spatula
- Allow it to cool completely at room temperature, then refrigerate for at least 2 hours to set fully. This chilling step is crucial for the best texture of your 4 Ingredient Ube Halaya Filipino
Notes
For a richer ube halaya, try full-fat coconut milk instead of evaporated milk. If frozen grated ube is hard to find, ube powder rehydrated according to package directions works in a pinch. To add an extra layer of flavor, stir in a splash of ube extract. Some people love a sprinkle of shredded cheese on top for a sweet and savory contrast.
Always stir constantly to prevent sticking and burning. Use a non-stick pot for best results. Do not rush the cooking process; low and slow heat is key for a creamy, smooth homemade ube halaya. Ensure your ube is fully thawed before starting. Chilling the finished Ube Halaya properly is essential for setting its rich texture.
Store leftover ube halaya in an airtight container in the refrigerator for up to 5-7 days. While you can freeze ube halaya for up to 2 months (wrap tightly in plastic wrap then freezer-safe container), the texture might change slightly upon thawing. Thaw frozen ube halaya in the refrigerator overnight. Reheating is generally not recommended as it can alter the creamy texture. Serve chilled for the best experience.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Cooking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 25g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: ube halaya, Filipino dessert, ube, 4 ingredient, easy, purple yam, sweet, creamy, authentic, homemade, gluten-free