Halayang ube is another popular Filipino dessert. There are many ways to make this delicious dish, but it is always made from boiled and mashed purple yams cooked in milk and sugar. The kind of milk used to cook the mashed yam differs, depending on the region or family. This recipe uses coconut milk, evaporated milk and condensed milk. I used purple yam roots, boiled and then mashed. For convenience, others use frozen grated yams or powdered yams which can be bought at any Asian store. This recipe has few ingredients, and the tedious part is stirring the mixture constantly until thick as dough. The finished product is definitely worth all of the work.
- 2 lbs purple yam
- ¼ cup salted butter
- 2/3 cup evaporated milk
- 3/4 cup coconut milk
- 1 can sweetened condensed milk (300 ml)
- Macapuno strings (coconut sport strings), optional
Place the yam in a large saucepan and add enough water to cover it. Bring to a boil over high heat. Cover the pan, lower the heat to medium and continue to cook until fork tender, about 30 to 40 minutes, depending on the sizes of the purple yams. Drain and let stand until cool enough to handle. Peel the yam and then mash with a potato masher or a fork. It will yield 2 ½ cups mashed purple yam. Set aside.
Melt the butter in a pot over medium heat. Add the evaporated milk, coconut milk and condensed milk. Stir and then add the mashed yam. Cook, stirring constantly until very thick and starts to pull away from the side of the pot, about 40 minutes.
Transfer mixture into desired greased containers. Let cool completely.
Top with macapuno strings, if using and serve.