Ube Halaya Candy Cups are made with Filipino white chocolate, polvoron and of course ube halaya.

5 Ube Halaya Candy Cups on a gold platter.

What is Ube Halaya?

Ube Halaya is a Filipino dessert made from ube, condensed milk or coconut milk and butter. It’s a very simple recipe. However there is lots of stirring to get the right consistency. Traditionally it is made at the end of the year around Christmas time to have during a big feast we call Noche Buena.

Now you can buy it off the shelf anytime of the year. In this recipe we are going to use ready made Ube Halaya to make candy cups. Similar to peanut butter cups!

What is Ube Halaya Candy Cups?

Most of you are familiar with peanut butter cups or Reeces. We are going to make something similar but using Filipino ingredients. The chocolate shell will be made with white chocolate and ube flavoring. For the filling we will be using Ube Halaya and Ube Polvoron. It’s a great recipe to make when you have leftovers of halaya and polvoron.

What Ingredients do you need?

The ingredients. White chocolate in a bag, ube flavoring in a bottle, coconut oil in a jar, Ube Malaya jam in a bottle and a bag of Ube Polvoron.

How to make Ube Halaya Candy Cups

First melt together the white chocolate and coconut oil in a microwave safe bowl. Start with 1 minute in the microwave. Take it out and mix well. Put the bowl back in and heat for 30 seconds. Take it out and mix again. Repeat heating up in 15 second intervals until all the chocolate is melted. Sometimes just spending time to mix it more will melt the small stubborn chocolates.

White chocolate and coconut oil in a white bowl.

Next add the ube flavoring to the melted white chocolate mixture. I noticed that it did leave some flecks and I don’t mind it. It adds some design to the candy cups.

Melted white chocolate with ube flavoring swirled in a white bowl.  Being mixed with spatula.

Now we are going to fill the cups. I used reusable floral designed ones, but you can use disposable ones as well. Place 1 teaspoon of chocolate in each cavity and spread it all over the bottoms and up the sides a bit. Then place in the refrigerator for 15 minutes to harden.

Ube white chocolate in molds.

Once the chocolate is hardened take it out of the refrigerator and evenly distribute the polvoron. After the polvoron top each with Ube Halaya. Spread it flat as much as you can.

Filled Ube chocolate cups will polvoron and ube Malaya filling.

Finally top each filled cup with the remaining chocolate. About 1 teaspoon each and smooth out the top. Place back in the refrigerator to harden. It should be ready to enjoy in 30 minutes.

Candy cups with Ube chocolate topping.

How to Serve the Candy Cups

Once the white chocolate has hardened, unmold all the candies and place on a platter.

Unmolded Ube Halaya Candy Cups on a baking tray.

How to Store the Candy Cups

Put any uneaten Ube Halaya Candy Cups in a lined airtight container. Keep in the refrigerator for up to two weeks.

Ube Halaya Candy Cup cut in half.

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Ube Halaya Candy Cup Recipe

Ube Halaya Candy Cups are made with Filipino white chocolate, polvoron and of course ube halaya. 
Prep Time: 15 minutes
Setting Time: 30 minutes
Course: Snack
Cuisine: Filipino
Servings: 12 Cups

Equipment

  • 12 Disposable or Reusable Muffin Cup Liners

Ingredients

Candy Shell

  • 2 Cups White Chocolate Buttons
  • 1/4 Cup Coconut Oil
  • 1/2 Teaspoon Ube Flavoring

Filling

  • 1/4 Cup Ube Halaya
  • 1/4 Cup Ube Polvoron

Instructions

Make the Candy Shell

  • Melt together the white chocolate and coconut oil in a microwave safe bowl. Start with 1 minute in the microwave. Take it out and mix well. Put the bowl back in and heat for 30 seconds. Take it out and mix again. Repeat heating up in 15 second intervals until all the chocolate is melted. Sometimes just spending time to mix it more will melt the small stubborn chocolates.
  • Next add the ube flavoring to the melted white chocolate mixture. Mix well.

Add the fillings

  • Line up the 12 empty muffin liners on a baking sheet or muffin tin.
  • Place 1 teaspoon of melted chocolate in each cavity of the liners and spread it all over the bottoms and up the sides a bit. Then place in the refrigerator for 15 minutes to harden.
  • Once the chocolate is hardened take it out of the refrigerator and evenly distribute the polvoron. After the polvoron top each with Ube Halaya. Spread it flat as much as you can.
  • Finally top each filled cup with the remaining chocolate. About 1 teaspoon each and smooth out the top. Place back in the refrigerator to harden for at least 30 minutes,
  • Once hard remove from the reusable molds and place on a platter to serve. If you used disposable ones, no need to remove just serve as is.
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!