Ube Halaya

Ingredients

Measure and prepare everything before you begin cooking.

• 1 kg grated purple yam
• 400 ml coconut milk
• 1 can condensed milk
• ½ cup butter
• sugar to taste

Instructions

1. 1

   Measure every ingredient before starting. Prepare the tin, steamer or serving glasses and bring chilled ingredients to the temperature specified in the next step.

2. 2

   Combine grated ube, coconut milk and condensed milk in a wide heavy pan. Stir until uniform before turning on the heat.

3. 3

   Cook over low heat for 35–50 minutes, scraping the base and sides continuously. Add butter in three portions as the mixture thickens; add sugar only after tasting.

4. 4

   Check the texture before removing from the heat: baked or steamed desserts should be just set, while jams and caramel mixtures should coat the spoon without tasting burnt.

5. 5

   When the halaya pulls from the pan and holds a line made by the spoon, transfer to buttered dishes, smooth the top and cool completely.

6. 6

   Allow the dessert to cool as directed before slicing or serving. Add toppings only after cooling unless the method says to brown them in the oven.