Ube Halaya is a classic dessert in the Philippines, a sweet pudding-like jam made with grated purple yam and sweet coconut milk! While some recipes call for condensed milk, this easy, traditional vegan ube halaya recipe simply calls for three ingredients: grated ube, coconut milk, and sugar.
In a saucepan, stir the sugar, coconut milk, water, and ube and bring to a boil over medium heat. Lower heat and use an immersion blender to smooth the ube. If you don't have an immersion blender, don't worry, it will still be delicious.
Stir constantly, scraping down the sides of the pan, until it is thick - this should take about 40 minutes. The longer you cook the halaya, the thicker it will be, so use your preference when it comes to consistency. See notes below. Remove from the heat.
If you prefer your ube halaya to have a glossy sheen, stir in about a teaspoon of coconut oil, but I usually omit this.
When the halaya is done, you can either transfer it to a jar, or mold them into a cake(s). To mold the ube halaya, lightly grease your molds or dish with coconut oil. Spoon into the molds, smooth the tops and cover with plastic wrap. Refrigerate for at least one hour to cool completely. You can serve immediately or chill overnight.
Frozen grated ube can be found in your local Asian market. This recipe can be made with 1 16-ounce package. It helps to thaw it in the refrigerator the night before.The consistency of your ube halaya depends on how long you cook it. For a more spreadable consistency, cook for about 20-25 minutes, while for moldable cakes, definitely cook for longer, about 40 minutes, until the consistency is thick, pulls away from the edges of the sauce pan easily, and barely spreads back as you stir.