Easy Homemade Ube Halaya Perfect Dessert for a Filipino Christmas | Bahay Kubo

The holidays are near, so you know what's up: ube season! We're making these easy homemade ube halaya and soft spin off version of sapin-sapin recipes that you can make this Christmas.

Ube Halaya Recipe:

500 grams cooked grated ube
1 can condensed milk (280ml)
200 ml evaporated milk
280ml coconut milk
1 stick of salted butter (brown it) - 200 grams
1 tsp vanilla extract
1/2 to 1 cup of sugar (your preference)
grated cheddar cheese to top (optional)

Dessert #2:

4 cups glutinous rice flour
2 cans coconut milk
1 1/3 cup white sugar
1 mango
1/2 cup ube halaya
1/3 cup coconut meat

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Please leave us a comment if you want us to try something!

[Thorsenine]

been the assistant of my lola for years! My lolo farms it and lola cooks it. We make 10-15kgs at a time, in a huge kawa, its like a family activity for us... My lolo and titos harvest the ube and niyog the morning, my cousins cleans, boils and grates the ube, some will grate and prepare the gata... lola cooks the halaya, me and my other cousins alternately do the stirring using an-oar like sandok...

Few things I noticed in the video... don't peel ube using knife, use your hand... use freshly squeezed coconut (instead tons of butter) for better taste... Boil the coconut milk then add the ube, condensed milk and gradually add the butter then stir and stir, stir for hours until very thick...

Some uses the purple variety of kamote as extenders for halaya :)

My lolo plants few varieties of ube, but mostly the purple and the white ones... the purple ones are the hanging variety, the fruit grows on the vines, these are rare ones, they like loose stony soil and a lot of water, the fruits are smaller compared to the variety whose fruit is from the ground... the most common variety is the one from the ground. The fruits are bigger and yield is high... on this variety you'll know that the ube is purple by looking at leaves... one is more rounder the other one is a little pointy, unfortunately, I already forgot which one bears a white flesh and which one bears the purple flesh

[ruthcabantog]

Just a tip, my professor from cooking school said that when peeling the ube, you don't peel it with knife, use your hands or a spoon to remove the skin thinly. According to her, most of the color violet of the ube comes from it's skin.

[younnese]

I'm so excited to see your baby here in your vlog together with anne soon.

[HOTDANGSHOW]

I love UBE believe it not! My wife is Filipino. Selecta Ube is the BEST!

[glaizaquizon]

The show that no one asked for but.... people still watch it 🤗🤗🤗 and now I am craving for UBE!!!! 😍😍😍😍🤤🤤🤤🤤🤤🤤🤤

[angel]

the Philippines is a cook's haven, we have all sorts of tropical fruits and vegetables, seafood and crops...having tried food from various northern/western countries, they have nearly similar ingredients, lettuce, cabbage, butternut, sweet food recipes go a long way

[mjkelly]

I actually love this recipe because you used the freshest ingredients as much as possible. I know there are still some canned ingredients but you didn’t put any food coloring at all. Great job 👍❤️

[loryperalta]

Thanks for sharing this recipe! The variety of purple yams I found here in Vegas have white skin but the inside had a dark purple hue. Because the yams are already sweet to begin with, I cut back on the sweeteners. Came out perfect!

[krishjane]

I just find it amazing how Erwan's accent gives you a foreign feels but he seems to be well knowlegeable when it comes to filipino things that most of naturally born filipinos don't know about. More power po 💕

[dauntlessbonita]

The ube halaya brings back a lot of memories. We use to have a lot of plants in our backyard and would harvest them in bulk. My sisters and I would take turns in stirring the halaya in a big kawali.

[krapty]

erwan putting condensed milk, evaporated milk and sugar

me: I CAN FEEL THE SWEETNESS IN THIS VIDEO

[reemrivera]

I watched so many Ube halaya cooking in youtube..But only your recipe is where I got interested💜
I’ve got to try this😍

[krisannbordon]

Erwan's new haircut is so on point thou!

[macristinatintintolentino]

i made my first ube halaya when i was 13 years old my (EMA in kapangpangan dialect ) lola in tagalog taught me how to make it
1) wash it clean (do not slice it)
2) simmer until soft but not mushy
3)let it cool
4) peel the ube using your hands
5)then grate the rest of it
6) in a large pan pour 1 condensed milk and 1 can evap milk in medium heat
7) put the grated ube, let it simmer then add margarine while stirring regularly, for another 20-30 minutes or until it turns into a thick, sticky dough and pulls away from the side of the pan when stirring.
8) Grease 2 -3 llanera with margarine before putting ube halaya

[rodaxel]

Erwan : No one asked for?
Me : but we actually need.

Make ginataan..

Plus any singing by Erwan. I'm good. 😂

[tragic]

Makes me remember
My mother bought a hand turn grinder and she told me to grind the ube during christmass and newyear, so during dec 24 she tells me and my older cousin to dig the ube out of the ground, after that she then boil and peel the skin off, then I hand turn and grind the ube, we make sure its very fine, so really its a labor intensive process, but man its so worthit

[fv]

I remember as a kid, we could harvest ube as big as a basketball or bigger. When we make ube halaya, after boiling, we use meat grinder as we make over 10 plates. It takes hours to cook on a huge wok. We rub margarine on it as we mold it into dome shapes.

[vedas]

My boss gave me an ube before Thanksgiving, but she thought it was a weird sweet potato. I was like no I think that’s an ube! 😄💜So crazy that it was the first time I saw a fresh ube. You would think here in Hawai’i with so many of us Pilipinos we’d have more. I was so happy I made two ube haupia pies. So pretty and yummy! 💜💜💜

[rosalindac]

I love learning to cook Filipino foods. I will definitely try making ube halaya. 💜💜💜💜

[kristineaguilar]

In the province, we just put these in boiling water until it softens. Afterwards, we eat ube with sugar. Love your recipe!