Purple Yam Jam
Purple yam jam – I love this stuff!! Did I mention that it’s purple? Like, it’s naturally purple. They told me that making Ube Halaya (in Tagalog) would be a little difficult. I thought to myself: how hard could it be?
Well, 3 hours of constant stirring later…
It’s definitely time consuming and also very labour intensive. While ready-made purple yam ‘jam’ is available in most Asian groceries, I wanted to try making it from scratch.
You can eat it as is (I do) or use it as a filling when you make ensaymada, maybe a pie filling too. You could also try this: Ube Trifle. It’s not as heavy as you think, the delicate whipped cream and soft cake balances it out. It is super delish!
Here’s the recipe for the purple yam jam.
If you simply want to re-create this trifle without making the jam, you will need: store bought ube halaya/purple yam jam, sponge or chiffon cake and whipped cream. Enjoy!
- 3 cups purple yam, grated/mashed
- 1/2 cup butter
- 2 cups condensed milk
- 1 cup coconut milk
- First, boil purple yam in a pot until it softens. Remove from heat and let it cool.
- Once it has cooled down, peel off the skin.
- At this point you have several options: You can grate it or simply mash it or use a food processor or if you have a ricer you can use that.
- I used a wok, I've read somewhere that you need to use a widemouthed cooking pot. I guess for a quicker evaporation of the liquid in the mixture (makes sense to me).
- Place butter in the wok, once butter has melted add the coconut milk and condensed milk, stir to combined.
- Add the mashed/grated purple yam.
- This is when you do the non-stop stirring. I'd say about 3 or more hours. You'd have to keep stirring to avoid scorching the bottom.
- It is done when the mixture has thickened.