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Vivid purple yam cooked down into a jam-like paste — a traditional Filipino dessert.
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Ube is a purple yam native to the Philippines, and its vivid color and sweet, earthy flavor have made it a signature Filipino ingredient that has recently become popular worldwide. Ube halaya is a traditional jam-like dessert made by slowly cooking ube down with coconut milk and condensed milk. It's eaten as is, or used as a topping for ice cream and halo-halo.
Peel the purple yam, steam or boil until soft, and mash into a smooth paste.
Put the paste, coconut milk, condensed milk, and sugar in a pan over medium heat.
Stir constantly to prevent sticking for 20–30 minutes until the moisture cooks off and it's thick.
Add the butter and keep stirring until glossy, then take off the heat.
Pour into a mold to cool and set, then slice or scoop to serve.