Ube Halaya

Instructions

1. Prepare the ube
   Steam the peeled and diced purple yam for about 15-20 minutes until completely tender. You should be able to easily pierce it with a fork. Allow to cool slightly.
2. Mash the yam
   Once cooled, mash the steamed ube thoroughly using a potato masher or food processor until smooth and free of lumps. If using a food processor, pulse in batches if necessary.
3. Begin cooking
   In a large, heavy-bottomed pot over medium heat, melt the butter and coconut oil. Add the mashed ube and stir to combine with the oils.
4. Add liquids
   Pour in the coconut milk, condensed milk, and add the sugar and salt. If using ube flavoring, add it now. Stir thoroughly to combine all ingredients into a uniform mixture.
5. Cook until thick
   Reduce heat to low and cook the mixture, stirring constantly to prevent burning or sticking. Continue cooking for 30-40 minutes until the mixture thickens significantly and begins to pull away from the sides of the pot.
6. Add final flavoring
   Stir in the vanilla extract and continue cooking for another 2-3 minutes. The mixture should be very thick at this point, resembling a dense pudding or jam consistency.
7. Transfer and cool
   Remove from heat and transfer the ube halaya to a greased container or traditional banana leaf-lined mold. Smooth the top with a spatula. Let it cool to room temperature before refrigerating.
8. Serve
   Refrigerate for at least 2 hours or overnight until completely set. Garnish with toasted coconut flakes if desired. Serve cold, sliced into squares or scooped into bowls.