Ube halaya

Ube halaya or halayang ube (variant spellings halea, haleya; from the 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]

Ube halaya
Naturally purple ube halaya topped with latík
Alternative namesUbe jam, Halayang ube, Purple yam jam
Coursedessert
Place of originPhilippines
Serving temperaturecold
Main ingredientsMashed purple yam, coconut milk and/or condensed milk, and butter
Similar dishesTaro purée

History

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]

Preparation

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.

Ube halaya is typically served cold, after refrigeration. Optional topping includes browned grated coconut, latik, or condensed milk.

Variations
See also: Nilupak

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.

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 macapuno
See also: Ube macapuno

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

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

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
Main article: Binagol

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

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

See also

References
  1. "Halayang Ube-Purple Yam Jam".
  2. Fellizar, John Patrick (2017). "Ube Halaya - Ube Delicious Enterprise. A business plan implementation of Business and Management | Marinduque State College". doi:10.13140/RG.2.2.11518.31042. {{cite journal}}: Cite journal requires |journal= (help)
  3. Cruz, V.M.V.; Altoveros, N.C.; Mendioro, M.S.; Ramirez, D.A. (1999). "Geographical patterns of diversity in the Philippine edible yam collection". Plant Genetic Resources Newsletter. 119: 7–11.
  4. Balbaligo, Yvette (November 15, 2007). "A Brief Note on the 2007 Excavation at Ille Cave, Palawan, the Philippines". Papers from the Institute of Archaeology. 18 (2007): 161. doi:10.5334/pia.308.
  5. Fellizar, John Patrick (2017). "Ube Halaya - A Business Plan Implementation Terminal Report". The Crop Journal. 4: 137 – via ResearchGate.net.
  6. "Ube Kalamay Recipe". Panlasang Pinoy. August 22, 2019. Retrieved January 12, 2022.
  7. "Ube Kalamay". Kawaling Pinoy. Retrieved January 12, 2022.
  8. Belen, Jun (May 25, 2010). "Ube, the Purple Yam: Why Filipinos Love Purple Sweet Treats". Junblog. Retrieved March 27, 2019.
  9. Veneracion, Connie. "Ube – macapuno dessert". Casa Veneracion. Retrieved March 27, 2019.
  10. "Sweet Potato Jam (Kamote Halaya)". Mama's Guide Recipes. August 28, 2017. Retrieved July 25, 2021.
  11. "Kamote Halaya Recipe (Sweet Potato Dessert)". Petite Rosie. Retrieved June 7, 2019.
  12. "How to cook the famous Camote Delight Dessert". PinoyRecipe.net. March 18, 2019. Retrieved June 7, 2019.
  13. "Nilupak Recipe". Pinoy Recipe At Iba Pa. November 2018. Retrieved April 23, 2019.
  14. "Purple Sweet Potatoes or are they Purple Yams?!?". Market Manila. November 3, 2013. Retrieved July 25, 2021.
  15. "Halayang Kalabasa ( Pumpkin Jam)". Tagalog Kitchen. November 2, 2013. Retrieved June 7, 2019.
  16. "Halayang Kalabasa". Pinoy Hapagkainan. October 22, 2012. Retrieved June 7, 2019.
  17. "Leyte Pasalubong". Our Awesome Planet. July 22, 2008. Retrieved April 9, 2019.
  18. "NILUPAK na UBE at GABI". Tagalog Kitchen. November 13, 2014. Retrieved April 23, 2019.
  • OnAlejandro, R., & Tettoni, L. (2012). Authentic Recipes from the Philippines. New York: Tuttle Pub.
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