18 Creamy Ube Halaya Recipes Sweet and Savory

Just when you thought ube couldn’t get any more delightful, we’ve rounded up 18 creamy ube halaya recipes that will sweeten your day and spice up your meals! Whether you’re a long-time lover of this vibrant purple yam or just discovering its magic, these sweet and savory ideas are perfect for home cooks looking to add a pop of color and flavor to their table. Dive in and let’s get cooking!

Classic Ube Halaya with Coconut Milk

Before we dive into the creamy, vibrant world of this Filipino delicacy, let’s gather our ingredients and tools. Classic Ube Halaya with Coconut Milk is a dessert that combines the earthy sweetness of purple yam with the rich, tropical flavor of coconut milk, creating a dessert that’s as visually stunning as it is delicious.

Ingredients

• 2 cups grated ube (purple yam), fresh or frozen
• 1 can (13.5 oz) coconut milk, full-fat
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions

1. In a large, heavy-bottomed saucepan, melt the unsalted butter over medium heat until it’s fully liquid and begins to foam slightly.
2. Add the grated ube to the saucepan, stirring constantly with a wooden spoon to coat it evenly with the butter. Cook for 5 minutes, or until the ube begins to soften.
3. Pour in the coconut milk, stirring to combine with the ube. Bring the mixture to a gentle simmer over medium-low heat, then reduce the heat to low.
4. Add the granulated sugar and fine sea salt, stirring until the sugar is completely dissolved. Continue to cook the mixture, stirring frequently to prevent sticking, for 30-40 minutes, or until it thickens to a paste-like consistency.
5. Remove the saucepan from the heat and stir in the pure vanilla extract. Allow the halaya to cool slightly before transferring it to a serving dish or jar.
6. For a smoother texture, you can blend the mixture with an immersion blender before cooling. Tip: Stirring frequently is key to achieving a smooth, lump-free halaya.

Great for spreading on toast or as a filling for pastries, this Classic Ube Halaya with Coconut Milk boasts a velvety texture and a deep, nutty sweetness that’s perfectly balanced by the richness of coconut milk. Serve it chilled with a sprinkle of toasted coconut flakes for an extra layer of flavor and texture.

Ube Halaya Cheesecake Bars

Let’s dive into creating a dessert that’s as visually stunning as it is delicious, combining the creamy richness of cheesecake with the unique, vibrant flavor of ube. This recipe is perfect for those looking to impress at gatherings or simply treat themselves to something special.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted and clarified
• 1 1/2 cups ube halaya (purple yam jam)
• 16 oz cream cheese, room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, combine the graham cracker crumbs and clarified butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form an even crust.
3. Bake the crust for 10 minutes, then remove from the oven and let cool slightly. Tip: For a more compact crust, use the bottom of a measuring cup to press the crumbs down evenly.
4. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition.
5. Mix in the ube halaya, vanilla extract, and sea salt until fully incorporated. Tip: Ensure all ingredients are at room temperature to avoid lumps in your batter.
6. Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle.
7. Allow the cheesecake bars to cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, before slicing. Tip: For clean cuts, dip your knife in hot water and wipe it dry between slices.

Perfectly creamy with a subtle earthy sweetness from the ube, these cheesecake bars offer a delightful contrast in textures between the velvety filling and the crisp crust. Serve them chilled, garnished with a dollop of whipped cream or a sprinkle of toasted coconut for an extra touch of elegance.

Ube Halaya Pancakes with Maple Syrup

Zesty and vibrant, these Ube Halaya Pancakes with Maple Syrup are a delightful twist on the classic breakfast favorite, combining the unique flavor of purple yam with the comforting sweetness of maple syrup. Perfect for beginners, this recipe guides you through each step to ensure fluffy, flavorful pancakes every time.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 3/4 cup ube halaya (purple yam jam)
• 1 cup buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 tsp pure vanilla extract
• Maple syrup, for serving

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
2. In a separate bowl, mix the ube halaya, buttermilk, lightly beaten egg, melted clarified butter, and pure vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to ensure fluffy pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Serve warm with maple syrup drizzled on top.

Fluffy and richly colored, these pancakes offer a subtly sweet ube flavor that pairs beautifully with the deep sweetness of maple syrup. For an extra touch, garnish with toasted coconut flakes or a dollop of whipped cream to enhance the tropical vibe.

Ube Halaya Ice Cream with Toasted Coconut

Venturing into the world of Filipino desserts introduces you to the vibrant and creamy Ube Halaya Ice Cream with Toasted Coconut, a delightful treat that combines the earthy sweetness of purple yam with the nutty crunch of coconut. This recipe is designed to guide you through each step with precision, ensuring a perfect blend of flavors and textures.

Ingredients

• 1 cup ube halaya (purple yam jam)
• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened shredded coconut, toasted
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a large mixing bowl, combine the ube halaya, heavy cream, whole milk, granulated sugar, vanilla extract, and fine sea salt. Use a hand mixer on low speed to blend until the mixture is smooth and the sugar is fully dissolved, about 2 minutes.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 25-30 minutes, until it reaches a soft-serve consistency.
3. While the ice cream is churning, spread the shredded coconut evenly on a baking sheet. Toast in a preheated 350°F oven for 5-7 minutes, stirring occasionally, until golden brown. Allow to cool completely.
4. Once the ice cream has reached the desired consistency, gently fold in the toasted coconut until evenly distributed.
5. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

Unveil the ice cream to reveal a stunning purple hue speckled with golden coconut, offering a creamy texture with a delightful crunch. Serve in coconut shells for an authentic tropical presentation or alongside a warm slice of pandesal for a contrasting temperature and texture experience.

Ube Halaya French Toast with Caramelized Bananas

Ready to elevate your breakfast game with a twist? This Ube Halaya French Toast with Caramelized Bananas combines the vibrant, earthy sweetness of ube with the rich, comforting texture of French toast, topped with perfectly caramelized bananas for a decadent morning treat.

Ingredients

• 4 slices of brioche bread, 1 inch thick
• 1 cup ube halaya (purple yam jam)
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup full-fat coconut milk
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 2 tbsp clarified butter
• 2 ripe bananas, sliced diagonally
• 2 tbsp granulated sugar
• 1 tbsp unsalted butter

Instructions

1. In a shallow bowl, whisk together the lightly beaten eggs, coconut milk, vanilla extract, and sea salt until fully combined.
2. Spread a generous layer of ube halaya evenly between two slices of brioche bread, creating a sandwich. Repeat with the remaining slices.
3. Heat clarified butter in a large non-stick skillet over medium heat (350°F) until shimmering.
4. Dip each ube halaya sandwich into the egg mixture, allowing each side to soak for 15 seconds to ensure even absorption without becoming soggy.
5. Place the soaked sandwiches in the skillet. Cook for 3-4 minutes on each side, or until golden brown and slightly crisp.
6. While the French toast cooks, heat unsalted butter in a separate skillet over medium-high heat. Add banana slices and sprinkle with granulated sugar. Cook for 2 minutes per side, or until bananas are golden and caramelized.
7. Transfer the French toast to plates, top with caramelized bananas, and serve immediately.

The result is a visually stunning dish with a creamy, velvety interior from the ube halaya, contrasted by the crisp exterior of the French toast and the sweet, sticky bananas. For an extra indulgent touch, drizzle with coconut syrup or sprinkle with toasted coconut flakes.

Ube Halaya Stuffed Pandesal

Gathering the perfect blend of flavors and textures, this recipe combines the sweet, earthy tones of ube halaya with the soft, pillowy embrace of pandesal, creating a delightful treat that’s as visually appealing as it is delicious.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tsp salt
• 1 tbsp active dry yeast
• 3/4 cup warm whole milk (110°F)
• 1/4 cup clarified butter, melted
• 1 pasture-raised egg, lightly beaten
• 1 cup ube halaya (purple yam jam)
• 1/4 cup bread crumbs, for dusting

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and salt. Whisk together to ensure even distribution.
2. Dissolve the active dry yeast in the warm whole milk (110°F) and let it sit for 5 minutes until frothy, indicating activation.
3. Add the yeast mixture, melted clarified butter, and lightly beaten egg to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test, stretching without tearing.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide into 12 equal portions. Roll each portion into a ball and flatten slightly.
7. Place a tablespoon of ube halaya in the center of each flattened dough. Seal the edges carefully to encase the filling.
8. Roll each stuffed dough in bread crumbs, ensuring an even coating. Arrange on a baking sheet lined with parchment paper.
9. Let the pandesal rise again for 30 minutes. Preheat the oven to 350°F during the last 10 minutes of rising.
10. Bake for 20 minutes or until the pandesal turns golden brown. Tip: Rotate the baking sheet halfway through for even browning.
11. Remove from the oven and let cool on a wire rack for 5 minutes before serving. Tip: For an extra glossy finish, brush with melted butter while still warm.

Now, the ube halaya stuffed pandesal offers a contrast of textures, from the crisp bread crumb coating to the soft, sweet filling inside. Serve these warm with a cup of coffee for a comforting breakfast or as a unique dessert option at your next gathering.

Ube Halaya Mochi Balls

Discover the delightful fusion of Filipino and Japanese flavors with these Ube Halaya Mochi Balls, a perfect treat that combines the creamy sweetness of ube with the chewy texture of mochi.

Ingredients

• 1 cup ube halaya (purple yam jam)
• 1 cup glutinous rice flour
• 1/4 cup granulated sugar
• 3/4 cup coconut milk
• 1/2 cup water
• 1 tbsp clarified butter
• 1/4 tsp fine sea salt
• 1/2 cup cornstarch, for dusting

Instructions

1. In a medium saucepan, combine the glutinous rice flour, granulated sugar, coconut milk, water, and fine sea salt over medium heat.
2. Stir continuously with a wooden spoon for 5 minutes, or until the mixture thickens into a smooth, sticky dough.
3. Remove from heat and incorporate the clarified butter into the dough, mixing until fully absorbed and the dough is glossy.
4. Allow the dough to cool to room temperature, about 20 minutes, before handling to prevent burns.
5. Dust a clean work surface with cornstarch and roll the dough into a log. Cut into 12 equal pieces.
6. Flatten each piece into a disc, place a teaspoon of ube halaya in the center, and seal the edges to form a ball.
7. Roll each ball in cornstarch to prevent sticking and set aside on a parchment-lined tray.
8. Serve immediately or chill for 30 minutes for a firmer texture. Tip: For an extra layer of flavor, lightly toast the mochi balls in a dry pan for 2 minutes per side before serving.

The Ube Halaya Mochi Balls boast a vibrant purple hue with a soft, chewy exterior that gives way to a sweet, creamy center. Enjoy them as a unique dessert or a festive snack, perhaps paired with a scoop of vanilla ice cream for a contrasting temperature and texture experience.

Ube Halaya Lava Cake

Unveiling the magic of Ube Halaya Lava Cake, a dessert that combines the rich, earthy flavors of purple yam with the indulgent, molten center of a classic lava cake. This guide will walk you through each step to achieve perfection, ensuring a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 cup ube halaya (purple yam jam)
• 1/2 cup unsalted butter, clarified
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and generously butter four 6-ounce ramekins, ensuring the sides and bottom are fully coated to prevent sticking.
2. In a medium saucepan over low heat, melt the clarified butter, then whisk in the ube halaya until smooth and fully incorporated.
3. Remove the saucepan from heat and let it cool slightly before stirring in the lightly beaten eggs, ensuring the mixture is homogenous without curdling the eggs.
4. Gradually add the granulated sugar, all-purpose flour, fine sea salt, and pure vanilla extract to the ube mixture, whisking continuously until the batter is smooth and free of lumps.
5. Divide the batter evenly among the prepared ramekins, filling each about three-quarters full to allow room for the cake to rise.
6. Bake in the preheated oven for exactly 12 minutes, or until the edges are set but the center remains slightly jiggly, indicating a molten interior.
7. Let the cakes rest for 1 minute before carefully inverting each onto a serving plate, ensuring the molten center is preserved.

Generously dust the Ube Halaya Lava Cakes with powdered sugar and serve immediately for a warm, gooey center that contrasts beautifully with the cake’s tender crumb. Pair with a scoop of vanilla bean ice cream to enhance the ube’s natural sweetness and add a creamy texture contrast.

Ube Halaya Bread Pudding

Unveiling the delightful fusion of Filipino and American dessert traditions, this Ube Halaya Bread Pudding combines the rich, purple yam goodness with the comforting texture of classic bread pudding. Perfect for those who adore a touch of sweetness with a vibrant hue, this recipe is a must-try for any dessert enthusiast.

Ingredients

• 4 cups day-old brioche bread, cubed
• 1 cup Ube Halaya (purple yam jam)
• 2 cups whole milk
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with melted butter.
2. In a large mixing bowl, whisk together the whole milk, lightly beaten eggs, granulated sugar, pure vanilla extract, ground cinnamon, and fine sea salt until fully combined.
3. Gently fold in the cubed brioche bread and Ube Halaya into the milk mixture, ensuring each piece is evenly coated. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture into the prepared baking dish, spreading it evenly. Drizzle the top with the remaining melted butter for a golden finish.
5. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the center should come out clean.
6. Remove from the oven and let it cool for 10 minutes before serving. This resting period allows the pudding to set further, making it easier to slice.

Every bite of this Ube Halaya Bread Pudding offers a creamy, velvety texture with the distinctive, earthy sweetness of ube. Serve it warm with a scoop of vanilla ice cream or a drizzle of coconut cream for an extra indulgent treat.

Ube Halaya Waffles with Whipped Cream

Making Ube Halaya Waffles with Whipped Cream is a delightful way to start your day with a burst of color and flavor. This recipe combines the unique taste of ube with the classic comfort of waffles, topped with light, airy whipped cream for a perfect balance.

Ingredients

• 1 cup ube halaya (purple yam jam)
• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups whole milk
• 1/4 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar

Instructions

1. Preheat your waffle iron to 375°F (190°C) according to manufacturer’s instructions.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, salt, and granulated sugar until well combined.
3. In a separate bowl, mix the lightly beaten pasture-raised eggs, whole milk, melted clarified butter, and pure vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to ensure fluffy waffles.
5. Fold in the ube halaya until evenly distributed throughout the batter, creating a vibrant purple hue.
6. Lightly grease the preheated waffle iron with clarified butter and pour the batter onto the iron, using about 1/2 cup for each waffle.
7. Cook for 4-5 minutes or until the waffles are golden brown and crisp on the outside. Tip: Avoid opening the waffle iron too early to prevent sticking.
8. While the waffles cook, whip the chilled heavy cream and powdered sugar in a chilled bowl until soft peaks form. Tip: Chill your whisk and bowl beforehand for quicker whipping.
9. Serve the waffles immediately, topped with a generous dollop of whipped cream. Tip: For an extra touch, drizzle with additional ube halaya or sprinkle with toasted coconut flakes.

Enjoy the delightful contrast of the crisp, golden waffles against the creamy, smooth whipped cream, with the ube halaya adding a sweet, earthy depth. These waffles are not only a feast for the eyes but also a celebration of flavors and textures that will make any morning special.

Ube Halaya Panna Cotta

Discover the delightful fusion of Filipino and Italian desserts with this Ube Halaya Panna Cotta, a creamy, vibrant treat that’s as pleasing to the eye as it is to the palate. This guide will walk you through each step to achieve the perfect consistency and flavor balance, ensuring a dessert that’s both impressive and approachable for beginners.

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons unflavored gelatin
• 3 tablespoons cold water
• 1/2 cup ube halaya (purple yam jam)
• 1/4 teaspoon fine sea salt

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes, ensuring it absorbs all the water.
2. In a medium saucepan over low heat, combine the heavy cream, whole milk, and granulated sugar, stirring constantly until the sugar dissolves completely, about 3 minutes.
3. Remove the saucepan from heat and whisk in the bloomed gelatin until fully dissolved, ensuring no lumps remain for a smooth texture.
4. Stir in the ube halaya, vanilla extract, and fine sea salt, using a whisk to fully incorporate the ube halaya into the mixture for a uniform purple hue.
5. Strain the mixture through a fine-mesh sieve into a large measuring cup to remove any undissolved gelatin or ube halaya bits, guaranteeing a silky smooth panna cotta.
6. Divide the mixture evenly among 4 ramekins, tapping each gently on the counter to release any air bubbles.
7. Refrigerate the ramekins for at least 4 hours, or until the panna cotta is set and wobbles slightly when shaken.

This Ube Halaya Panna Cotta boasts a velvety texture with a subtle earthiness from the ube, balanced by the sweetness of the cream. Try serving it with a drizzle of coconut cream and toasted coconut flakes for an added layer of flavor and texture.

Ube Halaya Tiramisu

Just when you thought tiramisu couldn’t get any more indulgent, along comes this ube halaya twist that’s as visually stunning as it is delicious. Combining the creamy, coffee-soaked layers of traditional tiramisu with the vibrant, earthy sweetness of ube halaya, this dessert is a showstopper that’s surprisingly simple to make at home.

Ingredients

• 1 1/2 cups ube halaya (purple yam jam)
• 1 1/2 cups heavy cream, chilled
• 3/4 cup granulated sugar
• 8 oz mascarpone cheese, room temperature
• 1 cup strong brewed coffee, cooled to room temperature
• 24 ladyfingers
• 1 tbsp cocoa powder, for dusting

Instructions

1. In a large mixing bowl, whip the chilled heavy cream and granulated sugar together until stiff peaks form, about 3 minutes on high speed.
2. Gently fold in the mascarpone cheese into the whipped cream mixture until fully incorporated, being careful not to deflate the mixture.
3. Spread a thin layer of the mascarpone mixture at the bottom of an 8×8 inch dish to create a base.
4. Quickly dip each ladyfinger into the cooled coffee and arrange a layer over the mascarpone mixture, ensuring full coverage.
5. Spread half of the ube halaya over the ladyfingers, using a spatula to create an even layer.
6. Repeat the layers with the remaining mascarpone mixture, coffee-dipped ladyfingers, and ube halaya, finishing with a final layer of mascarpone mixture.
7. Cover and refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
8. Before serving, dust the top with cocoa powder using a fine mesh sieve for a professional finish.

Delightfully creamy with a subtle earthy sweetness from the ube halaya, this tiramisu is a perfect balance of flavors and textures. Serve it chilled with a sprinkle of cocoa powder or grated chocolate on top for an extra touch of elegance.

Ube Halaya Smoothie Bowl with Fresh Fruits

Delving into the vibrant world of smoothie bowls, this Ube Halaya Smoothie Bowl with Fresh Fruits offers a delightful blend of flavors and textures. Perfect for beginners, this recipe guides you through each step to create a visually stunning and deliciously healthy bowl.

Ingredients

• 1 cup frozen ube halaya (purple yam jam)
• 1/2 cup unsweetened almond milk
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup granola
• 1/2 banana, sliced
• 1/4 cup fresh strawberries, sliced
• 1 tbsp chia seeds
• 1 tbsp unsweetened shredded coconut

Instructions

1. In a high-speed blender, combine the frozen ube halaya, almond milk, maple syrup, and vanilla extract. Blend on high for 45 seconds, or until smooth and creamy. Tip: For a thicker consistency, add less almond milk; for a thinner smoothie, add a bit more.
2. Pour the smoothie into a bowl. The consistency should be thick enough to hold toppings without sinking.
3. Arrange the banana slices, strawberry slices, granola, chia seeds, and shredded coconut on top of the smoothie in a decorative pattern. Tip: Use a spoon to gently place toppings to prevent them from sinking.
4. Serve immediately. Tip: For an extra chill, place the bowl in the freezer for 5 minutes before adding toppings.

Combining the creamy texture of the ube halaya smoothie with the crunch of granola and the freshness of fruits creates a harmonious balance. This bowl not only pleases the palate but also serves as a feast for the eyes, making it perfect for a nutritious breakfast or a refreshing snack.

Ube Halaya Donuts with Ube Glaze

Kickstart your baking adventure with these Ube Halaya Donuts with Ube Glaze, a delightful twist on the classic donut that incorporates the vibrant flavor and color of ube. Perfect for those looking to explore Filipino-inspired desserts, this recipe guides you through each step to ensure a successful bake.

Ingredients

• 1 cup ube halaya (purple yam jam)
• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup buttermilk, room temperature
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 tsp ube extract
• 1 cup powdered sugar
• 2 tbsp whole milk
• 1/2 tsp ube extract (for glaze)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a donut pan with clarified butter.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, mix the ube halaya, buttermilk, lightly beaten eggs, melted clarified butter, and ube extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to ensure tender donuts.
5. Pipe or spoon the batter into the prepared donut pan, filling each mold about 3/4 full to allow for rising.
6. Bake for 12-15 minutes, or until a toothpick inserted into a donut comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. While the donuts cool, prepare the glaze by whisking together powdered sugar, whole milk, and ube extract until smooth.
8. Once the donuts are completely cool, dip the top of each donut into the glaze, allowing any excess to drip off. Tip: For a thicker glaze, let the first layer set before applying a second.
9. Let the glaze set for about 10 minutes before serving. Tip: Serve these donuts with a sprinkle of toasted coconut for added texture and flavor.

How these Ube Halaya Donuts with Ube Glaze boast a moist, cake-like texture with a rich, earthy sweetness from the ube. The vibrant purple hue makes them a standout treat, perfect for serving at brunches or as a unique dessert option at gatherings.

Ube Halaya Cupcakes with Cream Cheese Frosting

Preparing these Ube Halaya Cupcakes with Cream Cheese Frosting is a delightful journey into the world of Filipino-inspired desserts, combining the unique flavor of ube with the creamy tang of cream cheese frosting. Perfect for beginners, this recipe guides you through each step with precision.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup whole milk
• 1 cup ube halaya (purple yam jam)
• 8 oz cream cheese, softened
• 1/4 cup clarified butter
• 2 cups powdered sugar, sifted
• 1 tsp ube extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt until well combined.
3. In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the pure vanilla extract.
6. Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
7. Fold in the ube halaya until the batter is uniformly purple.
8. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
9. Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
11. For the frosting, beat the softened cream cheese and clarified butter together until smooth.
12. Gradually add the sifted powdered sugar, beating until the frosting is light and fluffy.
13. Mix in the ube extract until the frosting achieves a uniform lavender hue.
14. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Light and moist with a vibrant purple hue, these cupcakes offer a sweet, earthy flavor from the ube, balanced by the creamy, tangy frosting. Serve them at your next gathering for a visually stunning and delicious treat that’s sure to impress.

Ube Halaya Parfait with Granola and Berries

First, let’s dive into creating a visually stunning and delicious Ube Halaya Parfait with Granola and Berries, a perfect blend of creamy, crunchy, and fruity elements that’s as pleasing to the palate as it is to the eye.

Ingredients

• 1 cup ube halaya (purple yam jam)
• 1 cup Greek yogurt, full-fat
• 1/2 cup granola, preferably homemade
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tbsp honey, for drizzling
• 1 tsp vanilla extract, pure

Instructions

1. In a medium bowl, gently fold the Greek yogurt with vanilla extract until fully incorporated, ensuring a smooth consistency.
2. Take two parfait glasses and begin layering: start with a spoonful of ube halaya at the bottom, followed by a layer of the vanilla-infused Greek yogurt.
3. Sprinkle a generous layer of granola over the yogurt, creating a crunchy texture contrast.
4. Repeat the layers until the glasses are nearly full, finishing with a final dollop of ube halaya on top.
5. Garnish the top layer with mixed berries, arranging them artfully for visual appeal.
6. Lightly drizzle honey over the berries for a touch of sweetness and shine.
7. Chill the parfaits in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Only the harmonious blend of creamy ube halaya, tangy yogurt, and crunchy granola makes each spoonful a delightful experience. Serve this parfait as a elegant breakfast option or a refined dessert at your next gathering.

Ube Halaya Brownies with Walnuts

Let’s dive into creating a unique dessert that combines the earthy sweetness of ube with the rich, chocolatey depth of brownies, all topped with the crunch of walnuts. This recipe is perfect for those looking to add a twist to their baking repertoire.

Ingredients

• 1 cup ube halaya (purple yam jam)
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup walnuts, roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the melted butter and granulated sugar, whisking until the mixture is smooth and slightly glossy.
3. Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking vigorously to incorporate air and create a light, fluffy base.
4. Gently fold in the ube halaya until evenly distributed, being careful not to overmix to maintain the batter’s lightness.
5. Sift together the all-purpose flour, cocoa powder, and salt directly into the wet ingredients, folding gently until just combined to avoid developing gluten.
6. Pour the batter into the prepared baking pan, smoothing the top with a spatula for an even layer.
7. Sprinkle the roughly chopped walnuts evenly over the batter, lightly pressing them in to ensure they adhere during baking.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
9. Allow the brownies to cool completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into squares.

Kick back and enjoy the contrast of the fudgy, ube-infused brownie against the crunchy walnuts. For an extra indulgent treat, serve warm with a scoop of vanilla ice cream or a drizzle of coconut cream.

Ube Halaya Roll Cake with Buttercream Filling

Mastering the art of baking can be as rewarding as it is delicious, especially when you’re creating something as visually stunning and flavorful as a Ube Halaya Roll Cake with Buttercream Filling. This guide will walk you through each step, ensuring your baking journey is as smooth as the buttercream you’ll be spreading.

Ingredients

• 1 cup ube halaya (purple yam jam)
• 3/4 cup granulated sugar
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup cake flour, sifted
• 1/4 tsp cream of tartar
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp pure vanilla extract
• 1/4 cup whole milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
2. In a large mixing bowl, whisk together the ube halaya and granulated sugar until fully incorporated and smooth.
3. Gently fold in the lightly beaten eggs, one at a time, ensuring each is fully mixed before adding the next.
4. Sift the cake flour over the mixture and fold gently until just combined, being careful not to overmix to maintain the cake’s lightness.
5. In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form, then gently fold into the ube mixture to aerate the batter.
6. Pour the batter into the prepared pan, spreading evenly with a spatula, and bake for 12-15 minutes, or until the cake springs back when lightly touched.
7. While the cake bakes, prepare the buttercream by beating the softened butter until creamy, then gradually add powdered sugar, vanilla extract, and milk, beating until smooth and spreadable.
8. Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar, carefully peel off the parchment paper, and roll the cake with the towel from the short end. Let cool completely.
9. Unroll the cooled cake, spread the buttercream evenly over the surface, leaving a small border, then re-roll tightly without the towel. Chill for at least 1 hour before serving to set the shape.

Soft, moist, and bursting with the unique flavor of ube, this roll cake is a showstopper. For an extra touch of elegance, dust with powdered sugar or garnish with edible flowers before slicing.

Summary

Whether you’re a seasoned ube enthusiast or new to this vibrant ingredient, our roundup of 18 Creamy Ube Halaya Recipes offers something for everyone. From sweet treats to savory surprises, these dishes promise to delight your taste buds. We’d love to hear which recipe becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow foodies to discover. Happy cooking!