Creamy Ube Haleya



1 kilo ube (purple yam tuber)
250 g white sugar
750 ml coconut milk
250 ml condensed milk
125 g butter
4-5 drops of ube food colouring (optional)


Step 1

Wash and clean the ube under running water. Boil the ube with skin on, until tender. Let it cool and peel. Grate or mash with a fork. (I used the grater.) In a heavy pan, combine the coconut milk, sugar, and grated ube.

Step 2

Mix and then add the condensed milk and butter. Add food colouring, if desired. Cook over a low to medium heat while stirring continuously until the mixture holds together and starts separating from the pan.

Step 3

Transfer to butter-greased ramekins or moulds and allow to cool. Serve. *Note: This mixture could last for about 5 - 7 days. Ensure that it is cooled at room temperature prior to refrigerating.

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