Halayang Ube

Halayang ube is any other popular Filipino dessert. there are numerous ways to make this scrumptious dish, but it's miles constantly crafted from boiled and mashed purple yams cooked in milk and sugar. The type of milk used to prepare dinner the mashed yam differs, relying on the location or family. This recipe uses coconut milk, evaporated milk and condensed milk. I used red yam roots, boiled and then mashed. For comfort, others use frozen grated yams or powdered yams which may be bought at any Asian shop. This recipe has few components, and the tedious part is stirring the mixture constantly until thick as dough. The finished product is clearly really worth all the paintings.

Ingredients

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

Instructions

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.