Ube halaya

Ube halaya

Alternative names	Ube jam, Halayang ube, Purple yam jam
Course	dessert
Place of origin	Philippines
Region or state	Philippines
Serving temperature	cold
Main ingredients	Mashed purple yam, coconut milk and/or condensed milk, and butter
Similar dishes	Taro purée

Ube halaya or halayang ube (also spelled halea, haleya; from Spanish jalea 'jelly') is a Philippine dessert made from boiled and mashed purple yam (Dioscorea alata, locally known as ube).^[1] Ube halaya is the main base in ube/purple yam flavored-pastries and ube ice cream. It can also be incorporated in other desserts such as halo-halo. It is also commonly anglicized as ube jam, or called by its original native name, nilupak na ube.^[2]

The Philippines shows the highest phenotypic diversity of ube (Dioscorea alata), making it one of the likely centers of origin of ube domestication.^[3] Remains of ube have been recovered from the Ille Cave archaeological site of Palawan (c. 11,000 BP).^[4][5]

The main ingredient is peeled and boiled purple yam which is grated and mashed. The mashed yam, with condensed milk (originally sweetened coconut milk), are added to a saucepan where butter or margarine had been melted. The mixture is stirred until thickened. Once thickened, the mixture is cooled down and placed on a platter or into containers of various shapes.^{[citation needed]}

Ube halaya is typically served cold, after refrigeration. Optional topping includes browned grated coconut, latik, or condensed milk.^{[citation needed]}

Ube halaya is a type of nilupak (mashed/pounded starchy food with coconut milk and sugar) which has several variants that use other types of starchy root crops or fruits. Generally, the term halaya is reserved for nilupak made with ube and calabaza, while nilupak is more commonly used for variants made with mashed cassava or saba bananas. Variants made from sweet potato and taro can be known as either halaya or nilupak.^{[citation needed]}

Ube halaya also superficially resembles kalamay ube, but differs in that kalamay ube additionally uses ground glutinous rice (galapong) and has smoother more viscous texture.^[6][7]

Ube halaya served with macapuno (coconut sport) is a notable combination known as ube macapuno. The combination is also used in other ube recipes, like in ube cakes and ube ice cream.^[8][9]

Camote halaya, sometimes known as "camote delight" or "sweet potato jam", is a variant that uses mashed sweet potato (camote) instead of ube. It is prepared identically to ube halaya. It has a light yellow color to bright orange to purple color, depending on the cultivar of sweet potato used.^[10][11][12] It is traditionally known as nilupak na kamote, especially when served on banana leaves.^[13] Purple versions of camote halaya can sometimes be confused with or used as a substitute for ube halaya.^[14]

Halayang kalabasa, also known as "squash halaya" or "pumpkin jam", is a variant that uses mashed calabaza (kalabasa). It is prepared identically to ube halaya. It is typically orange to light brown in color.^[15][16]

Binagol is a unique version from the Eastern Visayas which use mashed giant taro corms. It is distinctively sold in halved coconut shells. It can range in color from creamy white to brown.^[17]

Nilupak na ube at gabi is a Tagalog version that combines ube with taro corms.^[18]

• Cuisine of the Philippines – Philippines culinary traditionPages displaying short descriptions of redirect targets
• List of sweet potato dishes
• Maja blanca – Filipino pudding of coconut milk and cornstarch
• Nilupak – Class of traditional Filipino delicacies
• Poi (food) – Traditional staple food in the Polynesian diet
• Ube cake – Traditional Filipino chiffon or sponge cake made with ube
• Ube crinkle – Filipino cookiesPages displaying wikidata descriptions as a fallback
• Ube ice cream – Filipino ice cream made with purple yam

• OnAlejandro, R., & Tettoni, L. (2012). Authentic Recipes from the Philippines. New York: Tuttle Pub.