Ube Halaya from Frozen Yam: No Fuss Needed
Let me let you in on a life hack, especially if you’re craving ube halaya with frozen ube but you don’t have the time (or patience, honestly) to peel and boil fresh purple yams. You know what I mean – that craving just hits and next thing you know you’re googling “can I even make ube halaya from frozen yam?” Yup. Absolutely. I do it all the time, and nobody knows the difference. Trust me, this shortcut blows the stress outta the kitchen. Check out this tipsy post on how to store leftovers on my Filipino Dessert Storage Guide and, if you’re planning to serve this at a party, don’t miss my Ube Desserts: Easy Crowd Favorites. 
Ingredients
Okay, don’t blink, this is easy:
- 1 bag frozen ube (about 16 ounces, thawed, chopped up kinda small)
- 1 can sweetened condensed milk (the regular size, not the jumbo)
- 1 can coconut milk (go for creamy, not watery)
- 1/4 cup unsalted butter (I might use more if I’m feeling wild)
- 1/2 cup sugar (I like it sweet but not knock-you-out sweet… you do you)
- Dash salt
And that’s it. Some folks like vanilla or cheese, but we’re keeping things basic here.
Steps
First things first. Grab a big pan or pot. Nonstick is your friend – less scraping. Toss in your butter and let it melt. You’re basically stirring everything forever, but with frozen yam, it’s way faster (and less arm workout, thank goodness).
Once the butter’s melted, in goes the ube. The frozen stuff softens up quick. Dump in the coconut milk. Smell that? That’s how you know it’s already gonna be five-star. Stir in the condensed milk, sugar, and a pinch of salt.
Here’s the slightly annoying part. Stir. And keep stirring. It’ll look gloopy and weird, but hang on, after about twenty noisy minutes (kids running around, music on, neighbors peeking?) it thickens. If it pulls away from the pan walls, you’re close.
A couple times, I forgot it for a minute and burned the edges…so don’t do that. Once you think it’s sticky and jammy (like a thick pudding you wanna eat with a spoon), switch off the heat.
“Honestly, using frozen ube saved me hours and nobody noticed. Will never go back to peeling roots!” – Rina G.
Storage tips
Alright, you’ve finished your ube halaya from frozen yam – now what? If there’s anything left (big if), grab a clean food container, press some plastic wrap right on the surface (stops weird skin from forming), then cover and chill. It lasts up to a week in the fridge, but to be real, it’s gone in three days at my house.
I freeze leftovers in silicone molds for single-serve nibbles. Tastes just as dreamy after a quick microwave zap or a lazy night out of the freezer.
Oh, and don’t serve straight from the fridge! Let it sit out like, 15 minutes, so it’s not like eating a brick. Trust me.
Ube culture
Ube halaya isn’t just a treat – it’s a whole event at Filipino parties. No exaggeration, aunties judge each other’s versions harder than “Bake Off” judges. At our family reunions in Cavite, there could be three different bowls, and each one’s a little different: someone adds cheese, someone uses more coconut, and a sneaky cousin always sprinkles nuts on top.
Making ube halaya from frozen ube totally keeps the flavor, gets rid of half the mess, and lets you just enjoy time with your family. People act surprised when I admit I skipped the fresh root, but honestly? Tastes the same, and that vibrant purple still steals the table.
Probably shouldn’t say it tastes like nostalgia, but, there you go.
Accessibility
Some folks feel like ube halaya is just “too much work” or you can’t make it unless you’re some kitchen pro. Hard pass. Frozen yam seriously puts this classic dessert in everyone’s reach – no knuckles lost to peeling, no stress. Plus, most supermarkets with an Asian section have bags waiting in the freezer.
Here’s a super quick list:
- No peeling. Your hands stay clean, for once.
- Saves precious time for more important things (like eating).
- Same taste. No one suspects a thing.
- It’s easy enough for even the most “I can’t cook” friends.
So if you love Filipino sweets but hate stress, ube halaya from frozen yam is your shortcut to dessert stardom.
Need even more details or want to compare what real pros do? Take a look at this Creamy Ube Halaya Recipe (Ube Jam) • Bites by Bianca. The step-by-step breakdown over at Ube Halaya Recipe is also worth a peek if you’re in the mood for a cooking adventure.
Ube Halaya
Ingredients
Main Ingredients
- 1 bag frozen ube (about 16 ounces, thawed, chopped up kinda small)
- 1 can sweetened condensed milk (the regular size, not the jumbo)
- 1 can coconut milk (go for creamy, not watery)
- 1/4 cup unsalted butter Add more if desired
- 1/2 cup sugar Adjust to taste
- 1 dash salt
Instructions
Cooking the Ube Halaya
- Grab a big nonstick pan or pot and melt the butter over medium heat.
- Once the butter is melted, add the chopped frozen ube.
- Dump in the coconut milk and stir well.
- Add the sweetened condensed milk, sugar, and a pinch of salt, mixing all ingredients.
- Continue stirring for about 20 minutes, until the mixture thickens and pulls away from the sides of the pan.
- Once it looks sticky and jammy like thick pudding, turn off the heat.
