Purple yams are commonly found in the Philippines, which is why this halayang ube recipe is such a sweet treat. It does take some time to make this purple yam jam, yet it will be worth it in the end.
Since we all don’t have access to purple yams, you don’t have to use fresh yams for this recipe. Instead of fresh yams, you can substitute in one package of frozen grated purple yams instead. While fresh makes everything better, the frozen yams will cut down on some of the cooking time.
For this halayang ube, as it is known in the Philippines, you can eat it over bread, like any other jam. However, you can also just eat it alone and it is still very enjoyable. Check out the recipe below!
Halayang UbePrint This
- 1 pound purple yam root, unpeeled
- 1/4 cup butter
- 1 (10 ounce) can sweetened condensed milk
- 1/4 teaspoon vanilla extract
- 1/2 (12 fluid ounce) can evaporated milk
- In a large pot, bring water to a boil.
- Once it is boiling, cook the yam until tended, about 30 minutes.
- Drain and cool until it can easily be handled.
- Peel and thinly grate the flesh.
- In a wok, melt butter over medium heat.
- Once melted, stir in the condensed milk and vanilla extract.
- Add in the grated purple yam
- Reduce the heat to low and cook, stirring constantly. Do this until mixture is sticky, but not dry. This should take about 30 minutes.
- Now add in the evaporated milk.
- Cook and stir for 15 minutes and then remove from the heat.
- Put the yam mixture in a container and let it cool to room temperature, about 30 minutes.
- Chill before serving.