Halayang Ube (Purple Yam Jam)

Ube Halaya with latik topping

Baguio City is the summer capital of the Philippines. I remember we used to go there every summer when I was in grade school. Our family will always stroll and go boating at Burnham Park.

My favorite part of our annual Baguio trip is passing by the Good Shepherd Convent to buy their delicious Peanut Brittle, Lengua de Gato and the all time favorites - Strawberry and Ube jams. Aside from enjoying the delicious treats, every sale helps to fund their charitable works.

Ingredients

1 frozen package of grated ube or purple yam (454 grams)
2 cans coconut milk
1 can condensed milk
½ cup sugar
2 tbsp butter
grated cheese or latik as topping (optional)

Instructions

In a large saucepan, combine butter, grated purple yam, coconut milk, condensed milk, and sugar in high temperature until it boils.
When it starts to boil, adjust the temperature to low and continue to stir until the batter is sticky and thick.
Transfer the ube halaya into the serving dish.
Spread butter on top and use a spatula to smoothen the jam. Allow to cool.
Sprinkle grated cheese or latik.