Although halaya may originate from the Spanish jalea; meaning jam, the ube iteration is a staple in Filipino desserts.


Its purple hue is due to the Discolore alata yam used, locally known as ube, which is becoming harder and harder to plant.


At FEATR, Chef Martin loved it so much that he decided to make a pie out of the sweet treat, because why not?


Learn the recipe here:

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