HALAYANG UBE (PURPLE YAM JAM)

 INGREDIENTS:

1 kilo ube yam root
1 can (14 ounces) evaporated milk
2 cans (12 ounces) condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)

 PROCEDURES:

1.   On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.

2.   Peel and finely grate the ube yam.  Heat a big wok in medium heat.

3.   Melt butter or margarine; add the condensed milk and vanilla flavouring. Mix well.

4.   Add the 1 kilo grated ube yam, Adjust the heat to low.

5.   Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).

6.   Add the evaporated milk and continue to mix for another 15 minutes.

7.   Let cool and place on a large platter.

8.   Refrigerate before serving the halayang ube.

 COOKING TIPS:

1.   You may spread additional butter or margarine on top of the jam before serving.

2.   For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.

3.   Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.