Base Recipe
Creamy Ube Halaya
A smaller-batch, creamy ube halaya made with grated ube, coconut milk, evaporated milk, cream cheese, and ube flavouring. Use it in the Ube Midnight cookies.
Makes
About 2½ cups
Prep time
45–55 minutes, plus cooling
Storage
Refrigerate in a clean airtight container up to 1 week. Stir before using.
A one-page printable version for your kitchen.
Ingredients
- 475 g grated ube
- 400 ml coconut milk
- 177 ml evaporated milk
- 6 Tbsp all-purpose cream or whipping cream
- 62 g cream cheese
- ¼ cup white sugar
- 2 Tbsp + 2 tsp ube-flavoured condensed milk
- 1½ tsp ube flavouring
- 2 Tbsp butter or margarine
Method
- 1
In a medium pan over medium heat, combine the coconut milk, evaporated milk, cream, condensed milk and sugar. Stir until fully blended.
- 2
Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally.
- 3
Add the grated ube, cream cheese and ube flavouring. Mix thoroughly until smooth and well combined.
- 4
Reduce the heat to low or medium-low. Cook for approximately 30–45 minutes, stirring constantly, until the ube halaya becomes thick, creamy and smooth.
- 5
Add the butter and stir until completely melted and incorporated.
- 6
Remove from the heat and allow it to cool slightly before serving or transferring it to a clean container.
Ruthie’s tip
Stir continuously toward the end to prevent burning and achieve a rich, velvety texture.
Allergens
Contains milk, coconut; may contain other tree nuts.
