This Ube Halaya recipe is made with dehydrated ube powder and lightly flavored with ube extract.
I’ve already shared my Ube Halaya recipe using fresh/frozen ube. However, it is really difficult to find ube here in Denmark, so for this recipe, I rely on the powdered ube from Fil-Choice.
If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊
Pin me on Pinterest!
You will need:
- 2 packs ube powder, 115 grams each pack from Fil-Choice
- 6 cups water
- 2 cans coconut milk (or 1 can coconut milk and 1 can coconut cream)
- 1 can condensed milk
- 100 grams brown sugar
- 1 tbsp ube extract, optional
- purple food color, optional
- 2 to 3 tbsp butter
- extra butter or vegetable oil, for greasing llaneras
- In a large saucepan (preferably non-stick), add ube powder and water, then let the ube powder soak in water for about 10 minutes or until rehydrated.
- Add coconut milk, coconut cream, condensed milk, and sugar. Stir until sugar is dissolved over medium heat. Stir constantly until the mixture forms into a thick paste or to the desired consistency.
- Then add ube extract, if using, and intensify the ube color; you can add purple food color.
- Once the ube halaya is thickened, add butter and stir again until it is completely thick.
- Transfer the cooked ube halaya in greased llaneras.