16 Delicious Ube Halaya Recipes Amazing

Oh, the vibrant, sweet allure of ube halaya! This Filipino purple yam delicacy has stolen hearts across North America, and we’re here to share 16 mouthwatering ways to enjoy it. Whether you’re a seasoned ube enthusiast or new to its creamy, dreamy world, these recipes promise to delight your taste buds and add a splash of color to your table. Dive in and discover your next favorite treat!

Ube Halaya Cake

Lusciously vibrant and irresistibly creamy, Ube Halaya Cake is a showstopper that marries the earthy sweetness of purple yam with the delicate crumb of a perfectly baked cake. This dessert is not just a feast for the eyes but a celebration of flavors that are as rich in tradition as they are in taste.

Ingredients

• 1 cup ube halaya (smooth, velvety purple yam jam)
• 2 cups all-purpose flour (soft, finely sifted)
• 1 cup granulated sugar (fine, crystalline)
• 1/2 cup unsalted butter (rich, creamy, at room temperature)
• 3 large eggs (farm-fresh, at room temperature)
• 1 cup coconut milk (thick, aromatic)
• 1 tsp vanilla extract (pure, fragrant)
• 2 tsp baking powder (light, aluminum-free)
• 1/2 tsp salt (fine, sea salt)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan with butter, ensuring an even coat to prevent sticking.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes, which incorporates air for a lighter cake texture.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to maintain the emulsion and achieve a smooth batter.
4. Stir in the ube halaya and vanilla extract, mixing until the batter is uniformly purple and fragrant with the distinctive aroma of purple yam.
5. Alternately add the sifted all-purpose flour, baking powder, salt, and coconut milk to the batter, beginning and ending with the dry ingredients, to ensure a well-balanced structure.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake, and tap the pan lightly on the counter to release any air bubbles.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly for slicing.

Decadently moist with a tender crumb, this Ube Halaya Cake boasts a deep, nutty sweetness that’s beautifully offset by the subtle tang of coconut milk. Serve it with a dollop of whipped cream and a sprinkle of toasted coconut flakes for an extra layer of texture and flavor.

Ube Halaya Ice Cream

Our journey into the world of frozen desserts takes a vibrant turn with this Ube Halaya Ice Cream, a luxurious treat that marries the creamy texture of traditional ice cream with the unique, nutty sweetness of purple yam. Originating from the Philippines, this dessert is a visual and gustatory delight, promising a smooth, velvety experience with every spoonful.

Ingredients

• 2 cups heavy cream, chilled to perfection
• 1 cup whole milk, fresh and creamy
• 3/4 cup granulated sugar, finely measured
• 1 cup Ube Halaya (purple yam jam), smooth and richly colored
• 1 teaspoon pure vanilla extract, aromatic and high-quality
• 1/4 teaspoon fine sea salt, to balance the sweetness

Instructions

1. In a large mixing bowl, combine the chilled heavy cream, whole milk, and granulated sugar. Whisk vigorously for 2 minutes until the sugar is completely dissolved and the mixture is slightly thickened.
2. Add the Ube Halaya, vanilla extract, and fine sea salt to the bowl. Use an electric mixer on medium speed for 3 minutes to blend all ingredients into a homogeneous, vibrant purple mixture.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 25 minutes, until it reaches a soft-serve consistency.
4. Transfer the churned ice cream into a lidded container. Cover the surface directly with parchment paper to prevent ice crystals, then seal with the lid.
5. Freeze the ice cream for at least 4 hours, or until firm enough to scoop. For optimal texture, let it sit at room temperature for 5 minutes before serving.

Lusciously creamy with a deep, earthy sweetness, this Ube Halaya Ice Cream is a standout dessert that dazzles both the palate and the plate. Serve it in a crisp waffle cone for a delightful contrast or alongside a slice of moist coconut cake for an indulgent pairing.

Ube Halaya Pancakes

Perfectly blending the vibrant hues and unique flavor of ube with the comforting warmth of pancakes, this recipe transforms the traditional breakfast staple into a visually stunning and deliciously novel experience.

Ingredients

• 1 cup ube halaya (smooth, velvety purple yam jam)
• 1 cup all-purpose flour (soft, finely sifted)
• 2 tbsp granulated sugar (fine, crystalline)
• 1 tsp baking powder (fresh, aluminum-free)
• 1/2 tsp baking soda (light, airy)
• 1/4 tsp salt (fine, sea salt)
• 1 cup buttermilk (rich, tangy)
• 1 large egg (farm-fresh, golden yolk)
• 2 tbsp unsalted butter (melted, creamy)
• 1 tsp vanilla extract (pure, aromatic)
• 1/2 cup coconut milk (thick, creamy)

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until fully combined.
2. In a separate bowl, beat the egg lightly, then mix in the buttermilk, melted butter, vanilla extract, and coconut milk until smooth.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are perfectly fine for fluffy pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of the batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
7. Serve the pancakes warm, topped with additional ube halaya and a drizzle of coconut milk for an extra indulgent touch.

Offering a delightful contrast between the fluffy texture of the pancakes and the creamy richness of the ube halaya, these pancakes are a feast for both the eyes and the palate. For an extra special presentation, layer them with slices of fresh mango or a sprinkle of toasted coconut flakes.

Ube Halaya Bread

Just when you thought bread couldn’t get any more indulgent, along comes this Ube Halaya Bread, a vibrant, purple-hued delight that’s as pleasing to the eye as it is to the palate. This recipe marries the earthy sweetness of ube with the soft, fluffy texture of homemade bread, creating a treat that’s both unique and unforgettable.

Ingredients

• 1 cup ube halaya (smooth, velvety purple yam jam)
• 3 1/2 cups bread flour (high-quality, finely milled)
• 1/4 cup granulated sugar (fine, crystalline)
• 1 tsp salt (fine, sea salt)
• 1 packet active dry yeast (fresh, fast-acting)
• 1 cup warm milk (whole, creamy)
• 1/4 cup unsalted butter (rich, softened)
• 2 large eggs (farm-fresh, room temperature)
• 1 tsp ube extract (vibrant, concentrated)

Instructions

1. In a large mixing bowl, whisk together the bread flour, granulated sugar, and sea salt until well combined.
2. Sprinkle the active dry yeast over the warm milk in a small bowl, letting it sit for 5 minutes until frothy, indicating the yeast is active.
3. Add the yeast mixture, softened butter, eggs, and ube extract to the dry ingredients, mixing until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough is ready when it passes the windowpane test.
5. Fold in the ube halaya gently, ensuring it’s evenly distributed without overmixing to maintain swirls of color.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
7. Punch down the dough and shape it into a loaf, placing it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
8. Preheat the oven to 350°F and bake the bread for 25-30 minutes, until the top is golden and a toothpick inserted comes out clean. Tip: Tent with foil if the top browns too quickly.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For best texture, resist slicing until fully cooled.

Perfectly soft with a subtle chew, this Ube Halaya Bread boasts a delicate sweetness and a stunning marbled interior. Serve it toasted with a smear of butter for breakfast, or as a show-stopping base for your next dessert creation.

Ube Halaya Muffins

Unveiling a delightful twist on a classic, these Ube Halaya Muffins blend the vibrant, earthy sweetness of ube with the comforting warmth of freshly baked muffins, creating a treat that’s as visually stunning as it is delicious.

Ingredients

• 1 cup ube halaya (smooth, velvety purple yam jam)
• 2 cups all-purpose flour (softly sifted for lightness)
• 1/2 cup granulated sugar (fine, crystalline sweetness)
• 1/4 cup unsalted butter (rich, creamy, at room temperature)
• 2 large eggs (farm-fresh, golden yolked)
• 1/2 cup whole milk (creamy, full-bodied)
• 2 tsp baking powder (aluminum-free for a clean rise)
• 1/2 tsp vanilla extract (pure, aromatic)
• 1/4 tsp salt (fine, sea-sourced)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners for easy removal.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to create a smooth batter.
4. Gently fold in the ube halaya and vanilla extract, mixing until the batter takes on a uniform purple hue.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
6. Alternately add the dry ingredients and whole milk to the wet mixture, beginning and ending with the dry ingredients, to achieve a balanced texture.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow for rising.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Delightfully moist and tender, these Ube Halaya Muffins boast a subtle nuttiness from the ube, paired with a buttery crumb. Serve them warm with a dollop of whipped cream or alongside a cup of strong coffee for a truly indulgent experience.

Ube Halaya Cupcakes

Captivating the senses with its vibrant hue and luscious texture, Ube Halaya Cupcakes are a delightful twist on the classic dessert, blending the earthy sweetness of purple yam with the light, airy crumb of perfectly baked cupcakes.

Ingredients

• 1 cup ube halaya (smooth, velvety purple yam jam)
• 1 1/2 cups all-purpose flour (softly sifted for lightness)
• 1/2 cup granulated sugar (fine, crystalline sweetness)
• 1/4 cup unsalted butter (rich, creamy, at room temperature)
• 2 large eggs (farm-fresh, golden yolked)
• 1 tsp vanilla extract (pure, aromatic)
• 1/2 cup whole milk (creamy, full-bodied)
• 1 tsp baking powder (aluminum-free, for a gentle rise)
• 1/4 tsp salt (fine, sea-sourced)

Instructions

1. Preheat your oven to 350°F (177°C) and line a muffin tin with cupcake liners for easy removal and a polished look.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 minutes, ensuring a tender crumb.
3. Beat in the eggs one at a time, followed by the vanilla extract, to incorporate air and richness into the batter.
4. Alternately add the sifted all-purpose flour, baking powder, and salt with the whole milk, starting and ending with the dry ingredients, to achieve a smooth, homogenous batter.
5. Gently fold in the ube halaya until just combined, being careful not to overmix to maintain the cupcakes’ delicate texture.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow for the perfect dome.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they’re perfectly baked.
8. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Yielded with a moist, tender crumb and a subtly sweet, nutty flavor, these Ube Halaya Cupcakes are a feast for the eyes and palate. Serve them adorned with a dollop of whipped cream and a sprinkle of toasted coconut for an extra layer of texture and taste.

Ube Halaya Cheesecake

Vibrant and velvety, this Ube Halaya Cheesecake marries the unique, nutty sweetness of purple yam with the creamy decadence of classic cheesecake, creating a visually stunning and irresistibly smooth dessert that’s as delightful to behold as it is to devour.

Ingredients

• 1 1/2 cups finely crushed graham crackers
• 1/3 cup melted, unsalted butter (rich and golden)
• 24 oz cream cheese (room temperature, ultra-creamy)
• 1 cup granulated sugar (fine and sparkling)
• 3 large eggs (farm-fresh, at room temperature)
• 1 cup ube halaya (smooth, vibrant purple yam jam)
• 1 tsp pure vanilla extract (aromatic and sweet)
• 1/2 cup heavy cream (thick and luxurious)

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
2. In a medium bowl, combine the finely crushed graham crackers with the melted, unsalted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to create an even crust.
3. Bake the crust for 10 minutes, then remove from the oven and let cool slightly. Tip: Chilling the crust for 10 minutes can help it set faster.
4. In a large bowl, beat the room temperature cream cheese with the granulated sugar until smooth and lump-free, about 3 minutes on medium speed.
5. Add the eggs one at a time, beating well after each addition. Tip: Ensuring each egg is fully incorporated before adding the next prevents a lumpy batter.
6. Gently fold in the ube halaya and pure vanilla extract until the mixture is uniformly purple and no streaks remain.
7. Pour the heavy cream into the batter and stir until just combined. Tip: Overmixing can incorporate too much air, leading to cracks in the baked cheesecake.
8. Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 55-60 minutes, or until the edges are set but the center still jiggles slightly.
9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sinking.
10. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.

Gloriously rich with a silky texture, this Ube Halaya Cheesecake boasts a deep, earthy sweetness balanced by the tang of cream cheese. Serve chilled, garnished with a drizzle of coconut cream or a sprinkle of toasted coconut flakes for an extra layer of flavor and texture.

Ube Halaya Cookies

Zesty and vibrant, these Ube Halaya Cookies are a delightful twist on a classic Filipino dessert, transformed into a chewy, flavorful treat that’s as visually stunning as it is delicious. Perfect for those who adore the unique, sweet flavor of ube, these cookies are a must-try for any adventurous baker.

Ingredients

• 1 cup smooth ube halaya (velvety purple yam jam)
• 1/2 cup unsalted butter (creamy and at room temperature)
• 3/4 cup granulated sugar (fine and sparkling)
• 1 large egg (farm-fresh and room temperature)
• 1 teaspoon pure vanilla extract (aromatic and high-quality)
• 1 1/2 cups all-purpose flour (softly sifted)
• 1/2 teaspoon baking powder (fresh and aluminum-free)
• 1/4 teaspoon fine sea salt (crisp and clean)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes, to ensure a tender cookie texture.
3. Beat in the egg and pure vanilla extract until fully incorporated, adding a rich depth of flavor to the dough.
4. Gently fold in the smooth ube halaya, mixing until the dough achieves a uniform purple hue without overmixing to keep the cookies soft.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to evenly distribute the leavening agents.
6. Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid tough cookies.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are just set but the centers remain soft, for the perfect chewiness.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Notably, these Ube Halaya Cookies boast a soft, chewy texture with a slightly crisp edge, encapsulating the sweet, earthy essence of ube in every bite. Serve them alongside a scoop of coconut ice cream for an indulgent dessert or enjoy them as a sweet snack with your afternoon tea.

Ube Halaya Brownies

Elevate your dessert game with these Ube Halaya Brownies, a luxurious twist on the classic treat that marries the earthy sweetness of ube with the rich, fudgy depth of brownies. Perfect for those who adore a visually stunning and flavor-packed dessert.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar, fine and sparkling
• 4 large eggs, room temperature and beaten
• 1 teaspoon pure vanilla extract, aromatic and smooth
• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup cocoa powder, rich and unsweetened
• 1/4 teaspoon salt, finely ground
• 1 cup ube halaya (purple yam jam), velvety and vibrant
• 1/2 cup white chocolate chips, creamy and sweet

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, allowing some overhang for easy removal.
2. In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy.
3. Add the beaten eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
4. Sift in the flour, cocoa powder, and salt, folding gently into the wet ingredients until just combined to avoid overmixing.
5. Swirl in the ube halaya with a spatula, creating a marbled effect for a visually appealing finish.
6. Pour the batter into the prepared pan, smoothing the top with a spatula, then sprinkle evenly with white chocolate chips.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
8. Allow the brownies to cool completely in the pan set on a wire rack before slicing into squares.

Presenting a delightful contrast between the fudgy brownie base and the sweet, slightly chewy swirls of ube halaya, these brownies are a feast for the senses. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent dessert experience.

Ube Halaya Donuts

Brimming with vibrant hues and indulgent flavors, these Ube Halaya Donuts are a delightful twist on the classic treat, blending the earthy sweetness of purple yam with the light, airy texture of perfectly fried dough.

Ingredients

• 1 cup ube halaya (smooth, velvety purple yam jam)
• 2 cups all-purpose flour (soft, finely sifted)
• 1/2 cup granulated sugar (fine, crystalline)
• 1 tbsp baking powder (fresh, aluminum-free)
• 1/2 tsp salt (fine, sea salt)
• 3/4 cup whole milk (rich, creamy)
• 2 large eggs (farm-fresh, room temperature)
• 2 tbsp unsalted butter (melted, golden)
• 1 tsp vanilla extract (pure, aromatic)
• Vegetable oil (for frying, neutral taste)
• 1/2 cup powdered sugar (for dusting, snowy)

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt until well combined.
2. In a separate bowl, beat the whole milk, eggs, melted unsalted butter, and vanilla extract until smooth.
3. Gradually fold the wet ingredients into the dry ingredients, mixing until just combined to avoid overworking the dough.
4. Gently incorporate the ube halaya into the batter, ensuring an even distribution without deflating the mixture.
5. Heat vegetable oil in a deep fryer or large pot to 350°F, using a candy thermometer for accuracy.
6. Carefully drop tablespoon-sized portions of the batter into the hot oil, frying in batches to prevent overcrowding.
7. Fry the donuts for 2-3 minutes on each side or until golden brown and puffed, adjusting the heat as necessary to maintain temperature.
8. Remove the donuts with a slotted spoon and drain on paper towels to absorb excess oil.
9. While still warm, dust the donuts generously with powdered sugar for a sweet, finishing touch.

Just out of the fryer, these Ube Halaya Donuts boast a crisp exterior giving way to a tender, moist interior, with the distinctive, creamy sweetness of ube shining through. Serve them alongside a cup of strong coffee or as a colorful addition to a brunch spread for a truly memorable treat.

Ube Halaya Pudding

Amidst the vibrant tapestry of Filipino desserts, Ube Halaya Pudding stands out with its mesmerizing purple hue and velvety texture, offering a sweet, nutty flavor that captivates the palate.

Ingredients

• 1 cup grated ube (vibrant purple yam)
• 1 can (13.5 oz) coconut milk (rich and creamy)
• 1/2 cup condensed milk (lusciously sweet)
• 1/4 cup unsalted butter (for a silky finish)
• 1/4 cup granulated sugar (fine and crystalline)
• 1 tsp vanilla extract (pure and aromatic)

Instructions

1. In a medium saucepan, combine the grated ube, coconut milk, condensed milk, and granulated sugar over medium heat, stirring gently to dissolve the sugar.
2. Once the mixture begins to simmer, reduce the heat to low and continue to cook, stirring constantly to prevent sticking, for about 30 minutes or until the mixture thickens significantly.
3. Add the unsalted butter and vanilla extract, stirring vigorously until fully incorporated and the mixture pulls away from the sides of the pan, about 10 minutes more.
4. Transfer the Ube Halaya Pudding to a lightly greased mold or serving dish, smoothing the top with a spatula for an even finish.
5. Allow the pudding to cool to room temperature before covering and refrigerating for at least 4 hours, or until set and firm.

Once set, the Ube Halaya Pudding reveals a dense, creamy texture with a deep, earthy sweetness that pairs beautifully with a dollop of whipped cream or a sprinkle of toasted coconut for added crunch.

Ube Halaya Smoothie

Amidst the vibrant tapestry of summer flavors, the Ube Halaya Smoothie emerges as a luxurious blend of tradition and modernity, offering a velvety texture and a mesmerizing purple hue that captivates at first glance.

Ingredients

• 1 cup ube halaya (smooth, vibrant purple yam jam)
• 1 cup whole milk (creamy, rich)
• 1/2 cup heavy cream (lusciously thick)
• 2 tbsp honey (golden, sweet)
• 1 tsp vanilla extract (pure, aromatic)
• 1 cup ice cubes (crisp, refreshing)

Instructions

1. In a high-powered blender, combine the ube halaya, whole milk, heavy cream, honey, and vanilla extract. Blend on high speed for 30 seconds until the mixture is smooth and homogenous.
2. Add the ice cubes to the blender. Secure the lid tightly and blend on high speed for an additional 45 seconds, or until the smoothie reaches a silky, pourable consistency.
3. For an extra smooth texture, strain the smoothie through a fine-mesh sieve into a serving glass, pressing gently with a spatula to ensure all liquid passes through.
4. Serve immediately in a chilled glass, garnished with a drizzle of honey or a sprinkle of toasted coconut flakes for added texture and flavor.

Remarkably creamy with a subtle earthy sweetness, this Ube Halaya Smoothie is a delightful twist on the classic, perfect for sipping on a warm afternoon or as a decadent dessert alternative. Its vibrant color and rich flavor profile make it an instant conversation starter at any gathering.

Ube Halaya Milkshake

Yielded from the vibrant hues of the Philippines, this Ube Halaya Milkshake is a luxurious blend of sweet, earthy flavors and creamy textures, perfect for elevating your dessert game or as a decadent treat on a warm afternoon.

Ingredients

• 1 cup ube halaya (smooth, velvety purple yam jam)
• 2 cups vanilla ice cream (premium, creamy)
• 1 cup whole milk (rich, cold)
• 1/2 cup heavy cream (chilled, for whipping)
• 1 tbsp ube extract (intense, aromatic)
• 1/4 cup sweetened condensed milk (thick, luscious)
• Ice cubes (as needed, for chilling)

Instructions

1. In a blender, combine the ube halaya, vanilla ice cream, whole milk, and ube extract. Blend on high speed for 30 seconds until smooth.
2. Add the sweetened condensed milk and a handful of ice cubes to the blender. Blend again for another 30 seconds until the mixture is thick and frosty.
3. Pour the milkshake into two tall glasses, leaving room at the top for whipped cream.
4. Using a hand mixer, whip the chilled heavy cream until soft peaks form, about 2 minutes. Gently spoon the whipped cream over the milkshakes.
5. For an extra touch of elegance, drizzle a little ube halaya on top of the whipped cream and serve immediately with a straw and a long spoon.

Best enjoyed the moment it’s made, this Ube Halaya Milkshake boasts a silky texture with a deep, nutty sweetness that’s irresistibly smooth. Serve it in a chilled mason jar for a rustic yet sophisticated presentation, or garnish with a sprinkle of toasted coconut flakes for added crunch and flavor.

Ube Halaya Tart

Majestic in its vibrant purple hue, the Ube Halaya Tart is a visually stunning dessert that marries the earthy sweetness of purple yam with the buttery crispness of a tart shell, creating a harmonious blend of flavors and textures that’s as delightful to the palate as it is to the eye.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar, fine for smooth blending
• 1 large egg yolk, farm-fresh for richness
• 2 cups ube halaya (purple yam jam), homemade or store-bought, velvety smooth
• 1/2 cup heavy cream, chilled for whipping
• 1 tbsp powdered sugar, for a delicate sweetness
• 1 tsp vanilla extract, pure for aromatic depth

Instructions

1. Preheat your oven to 350°F (175°C) to ensure a perfectly baked tart shell.
2. In a large mixing bowl, combine the sifted all-purpose flour and granulated sugar. Add the cold, cubed unsalted butter and use your fingertips to rub the mixture until it resembles coarse breadcrumbs.
3. Mix in the farm-fresh egg yolk until the dough just comes together. Tip: Avoid overworking the dough to keep the tart shell tender.
4. Press the dough evenly into a 9-inch tart pan with a removable bottom, ensuring the sides are well-covered. Chill in the refrigerator for 30 minutes to prevent shrinking during baking.
5. Bake the chilled tart shell for 20-25 minutes, or until golden brown. Let it cool completely on a wire rack.
6. Spread the velvety smooth ube halaya evenly over the cooled tart shell.
7. In a separate bowl, whip the chilled heavy cream with powdered sugar and pure vanilla extract until soft peaks form. Tip: Chill your bowl and whisk beforehand for quicker whipping.
8. Decorate the tart with the whipped cream as desired. Serve chilled for the best texture and flavor.

Fluffy whipped cream crowns the rich, dense ube halaya, offering a contrast in textures that’s simply irresistible. For an extra touch of elegance, garnish with edible flowers or a sprinkle of toasted coconut before serving.

Ube Halaya Pie

Oozing with vibrant hues and a velvety texture, this Ube Halaya Pie is a showstopper that marries the earthy sweetness of purple yam with the buttery crispness of a flaky crust, creating a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 1/2 cups finely grated ube (purple yam), steamed until tender
• 1 cup full-fat coconut milk, rich and creamy
• 3/4 cup granulated sugar, for a delicate sweetness
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 large farm-fresh eggs, lightly beaten
• 1 tsp pure vanilla extract, for aromatic depth
• 1 pre-made 9-inch pie crust, golden and flaky
• 1/4 tsp fine sea salt, to balance the flavors

Instructions

1. Preheat your oven to 350°F (175°C) to ensure a perfectly baked pie.
2. In a large mixing bowl, combine the steamed ube, coconut milk, sugar, melted butter, eggs, vanilla extract, and sea salt. Whisk until the mixture is smooth and homogenous.
3. Pour the ube mixture into the pre-made pie crust, using a spatula to evenly distribute it.
4. Bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is a deep golden brown. A toothpick inserted into the center should come out clean.
5. Allow the pie to cool completely on a wire rack for at least 2 hours before slicing. This patience ensures clean cuts and the perfect texture.

As you slice into this Ube Halaya Pie, the filling’s creamy consistency and the crust’s buttery layers create a harmonious contrast. Serve it chilled with a dollop of whipped cream or a sprinkle of toasted coconut flakes for an extra touch of indulgence.

Ube Halaya Roll

Majestic in its vibrant purple hue, the Ube Halaya Roll is a delightful fusion of traditional Filipino flavors and modern pastry artistry, offering a sweet, creamy filling encased in a soft, fluffy sponge.

Ingredients

• 1 cup ube halaya (smooth, velvety purple yam jam)
• 1 cup all-purpose flour (softly sifted for lightness)
• 4 large eggs (farm-fresh, at room temperature)
• 1/2 cup granulated sugar (fine, for even blending)
• 1/4 cup unsalted butter (melted, with a rich, creamy aroma)
• 1 tsp pure vanilla extract (fragrant and aromatic)
• 1/4 tsp salt (finely ground to enhance flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, ensuring it’s lightly greased for easy release.
2. In a large mixing bowl, beat the eggs and granulated sugar on high speed for 5 minutes until the mixture is pale, thick, and ribbons form when the beaters are lifted.
3. Gently fold in the sifted flour and salt with a spatula, using a figure-eight motion to maintain the batter’s airiness, then drizzle in the melted butter and vanilla extract, blending until just combined.
4. Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula for a uniform thickness, and bake for 12-15 minutes until the cake springs back when lightly touched.
5. While still warm, carefully roll the cake with the parchment paper from the short end, then let it cool completely on a wire rack to set its shape without cracking.
6. Unroll the cooled cake, spread the ube halaya evenly over the surface, leaving a small border, then re-roll tightly without the parchment and chill for at least 1 hour before slicing.

Zesty with a hint of earthiness, the Ube Halaya Roll boasts a contrast of textures from the tender sponge to the dense, sweet filling. Serve chilled slices with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.

Conclusion

Perfect for any occasion, these 16 ube halaya recipes offer a delightful way to explore the vibrant flavors of Filipino cuisine. Whether you’re a seasoned cook or trying ube for the first time, there’s something here to satisfy every sweet tooth. Don’t forget to share which recipe stole your heart in the comments and pin your favorites on Pinterest to spread the ube love!