Halaya, also known as ube halaya or halayang ube, is a traditional Filipino dessert made from ube (purple yam), condensed milk, butter, and sugar. It has a thick, creamy consistency and a rich, sweet flavor with a distinct purple color from the ube. Halaya is typically cooked slowly over low heat, constantly stirred until it thickens into a smooth paste-like consistency. It can be eaten on its own as a dessert or used as a filling or topping for various Filipino sweets such as halo-halo, cakes, and pastries.
Here’s a sugar-free and paleo-friendly detailed recipe for Filipino Ube Halaya Jam:
Filipino Ube Halaya Jam Recipe (Sugar-Free, Paleo)
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Serving Size: Makes about 2 cups
Ingredients
- 1 lb purple yam (ube), peeled and cubed
- 1 cup coconut milk, full-fat
- 1/2 cup powdered sweetener of choice, adjusted to taste
- 1/4 cup coconut oil
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- Purple food coloring (optional, for a deeper color)
Instructions
Prepare the Purple Yam (Ube):
- Peel the purple yam (ube) and cut it into cubes. Rinse under cold water to remove excess starch.
Steam the Purple Yam:
- Place the cubed purple yam in a steamer basket or steamer insert over boiling water.
- Steam for about 20-25 minutes or until the yam is tender and easily pierced with a fork.
Mash the Purple Yam:
- Once the purple yam is cooked, transfer it to a large bowl and mash it thoroughly using a fork or potato masher until smooth. Set aside.
Cook the Ube Halaya:
- In a large skillet or non-stick pan, combine the mashed purple yam, coconut milk, powdered erythritol, coconut oil, and salt.
- Cook over medium heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens and pulls away from the sides of the pan. This may take about 45-60 minutes.
Add Flavorings (Optional):
- If desired, stir in vanilla extract for added flavor. You can also add a few drops of purple food coloring at this stage if you want a deeper purple color.
Continue Cooking:
- Reduce the heat to low and continue cooking and stirring the mixture for another 15-20 minutes until it reaches a thick, spreadable consistency similar to jam.
Cool and Store:
- Remove the pan from the heat and let the Ube Halaya cool to room temperature.
- Transfer the Ube Halaya into sterilized jars or containers.
- Store in the refrigerator for up to 1-2 weeks.
Serve and Enjoy your Sugar-Free Paleo Filipino Ube Halaya Jam!
Notes:
- Purple Yam (Ube): Make sure to use fresh purple yam that is suitable for your dietary needs. Ensure it is sugar-free and Paleo-friendly.
- Sweetener: Adjust the amount of sweetener according to your taste preferences. Erythritol is used here for its low glycemic index and compatibility with Paleo diets.
- Texture: The Ube Halaya should be thick and spreadable once cooled. Cooking times may vary depending on the moisture content of the purple yam.
- Storage: Store the Ube Halaya in the refrigerator in a sealed container. It can also be frozen for longer storage.
This Ube Halaya Jam recipe offers a deliciously sweet and creamy spread that captures the unique flavor of Filipino purple yam, while remaining sugar-free and suitable for Paleo diets. Enjoy it on toast, as a filling for pastries, or even as a topping for desserts!
