This Filipino purple yam dessert (ube halaya or ube jam) is not only eye-catching, it's totally delicious!! Mashed purple yam is cooked slowly with butter, evaporated milk and condensed milk which give this colorful dessert such a luscious buttery, creamy and sweet flavor. Great on its own or as topping for halo-halo or as jam for bread or filling for pastries.
In a non-stick wok or skillet, in medium heat, melt the butter. Once the butter is melted add the mashed purple yam and stir to mix until well-blended.
Add the evaporated milk, condensed milk and sugar then continue to cook, stirring constantly in low to medium heat, until the mixture forms a whole and cohesive mass, is thick and folds easily when stirred. This may take up to 20 minutes.
Transfer to a greased or buttered mold or llanera. Allow to cool completely then cover with plastic wrap and refrigerate. Enjoy on its own or use as spread or filling for pastries and certainly as topping for halo-halo.