Ube Halaya—Purple Yam Spread

Easy recipe to make Ube Halaya or purple yam spread.

Today I’m introducing you to Ube Halaya! Ever since I made my Red Bean and Strawberry Pinwheel Cookies for Chinese New Year, I’ve been obsessed with incorporating more Asian ingredients in my baking. My love of red bean and matcha is well documented, but this will be the first time I introduce ube on the blog. You can thank my cousin for this. It wasn’t until she requested an ube recipe that I even remembered how much I used to like ube when I was a kid.

Ube (pronounced ooh-bay) is a purple yam, not to be confused with purple potatoes, that is popular in my Filipino desserts. It has a sort of sweet, almost nutty taste that works perfectly in cakes, cupcakes, ice cream, and so much more. You can find it in many forms, but the most popular is Ube halaya, a sweetened jam made from ube that can be eaten plain or as a spread.

Personally, I love ube halaya over lightly toasted Original Hawaiian Sweet Bread. If I’m feeling extra fancy, I like to sprinkle a bit of toasted coconut over the toast. Okay, so for those of you who have never had Ube anything, yes, it really is that purple without any food coloring. Awesome, right? Think of using ube halaya like Asian pumpkin butter. But honestly, as much as I love pumpkin butter, ube halaya is so much better. You can buy pre-made ube halaya at Asian grocery stores, but they usually contain a lot of preservatives. Instead, I opt to buy fresh ube and make my own homemade batch—especially for baking. And you should definitely make your own batch too, because next week I’m working on an awesome ube recipe for next week!

Yields approximately 32 ounces

Ube Halaya—Purple Yam Spread

30 minCook Time

30 minTotal Time

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  • 2 cups of Ube (purple yam), cubed
  • 1 cup Granulated Sugar
  • 1/2 cup Coconut Milk Canned
  • 1 can (14oz) Sweetened Condensed Milk
  • 1 tablespoon Coconut Oil


  1. Bring the ube to a boil and cook until tender. Drain the pot and allow the ube to cool to room temperature.
  2. Peel and dice the ube into 1" squares.
  3. Using a rubber spatula, stir together the ube, sugar, coconut milk, and sweetened condensed milk in a large saucepan over high heat.
  4. Bring everything to a boil, while stirring frequently.
  5. Reduce heat to low/medium. Stir/mash until the mixture thickens, being sure to scrape the bottom of the pot with the spatula to prevent the mixture from burning.
  6. Continue to simmer the mixture, stirring until it tightens up and begins to pull away from the sides of the pot, about 30 minutes total. Remove from heat.
  7. Stir in the coconut oil and continue to mix until the oil is completely incorporated into the jam.
  8. Allow the mixture to cool slightly in the pan, then transfer the warm mixture to a food processor and pulse until completely smooth.
  9. Transfer the ube halaya to jars or containers. Store at room temperature for easier spreading. If storing in the refrigerator, allow jam to come to room temp before using so it is easier to spread.


Note: This recipe will make a lot, so make sure you store the Ube Halaya refrigerated, air tight containers and it will last for about 7-10 days.



Easy recipe to make Ube Halaya or purple yam spread.
Easy recipe to make Ube Halaya or purple yam spread.
Easy recipe to make Ube Halaya or purple yam spread.
Easy recipe to make Ube Halaya or purple yam spread.

If I couldn’t design, bake, or be a crazy awesome dancer, I’d love to have James Corden’s life. Can someone make that happen? K, thanks.

Note: This post contains affiliate links and I receive a small commission when you purchase any of the products via the links above. But I wouldn’t recommend them if I didn’t absolutely love them!

Easy recipe to make Ube Halaya or purple yam spread.


  • Kelly Rankin
    Pretty good recipe. It was easy to make. I think that the coconut oil overpowers the rest of the flavors a bit so I would suggest using half the amount.