Ube halaya (purple yam jam)

A Filipino dessert made from purple yam (ube), cooked with condensed milk and coconut milk into a thick, creamy mass. Its vivid purple colour makes it a common feature at celebrations and birthdays.

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Method

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1. For fresh ube, boil the tubers unpeeled for 30-40 minutes until tender, then peel and finely grate or mash with a fork. Thaw frozen ube. ⏱ Timer: 30 min
2. In a wide, heavy pan or pot, melt the butter over low heat.
3. Add the ube, condensed milk, coconut milk, milk and sugar, and mix thoroughly.
4. Cook over low-medium heat, stirring constantly with a wooden spoon, scraping the bottom, for 30-40 minutes. The cream will gradually thicken, until it finally pulls away from the sides of the pan in one mass. ⏱ Timer: 30 min
5. At the end, stir in the ube flavouring.
6. Smooth into a buttered mould or small bowls, and cool to room temperature, then chill completely in the fridge.
7. Serve cold, cut into cubes or spooned out; also a topping for halo-halo.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Ube isn't the same as purple sweet potato; if that's all you can find, it still works, but the flavour and colour will differ and be less purple.
• Don't stop stirring, or the mixture can easily scorch.
• Keeps a week in the fridge, and freezes well.

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• Kuih lapis (layered coconut rice flour steamed cake)
• Cendol (pandan jelly with coconut milk and palm sugar syrup)

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