Ube halaya is a rich, creamy spread that’s good on everything from plain bread to pie filling. If you don’t have access to fresh ube, look for frozen packs of grated ube at your local Filipino market. (Some larger Asian supermarkets may have it, too.)
- In a large saucepan, melt the butter over medium-low heat. Make sure the butter does not burn.
- Add the defrosted ube, condensed milk, evaporated milk, and coconut milk and mix over medium-high heat. If you like your jam sweeter, you can add the sugar in this step, but there’s plenty of sweetness supplied by the canned milks already.
- Stir every few minutes so the bottom does not burn, until thickened to a paste-like consistency (30-35 minutes).
- Pour into a shallow glass dish to cool, then top with latik or toasted coconut flakes (optional). Alternatively, you can scoop the ube halaya into jars to store, but keep the toppings separate. Store in fridge.
Tatiana Bautista is an assistant editor at TASTE.