Ube Hayala

You will need an immersion blender and a box grater for this recipe. Ube is also called purple yams.

Ingredients:

3 pounds of skinned ube potatoes (or purple yams which you can find at Asian Markets)

1 can (12 ounces) of evaporated milk

1 can (13.5 ounces) of full fat coconut milk

1 can (14 ounces) of condensed milk

2 cups of dark brown sugar (you can also use coconut sugar)

1/2 teaspoon of kosher salt

4 teaspoons of vanilla extract

2 tablespoons of lemon juice

1 cup of unsalted butter (you can also use coconut oil)

1 to 2 tablespoons of ube extract (can be found at Asian markets or online)

Directions:

Step 1: Steam your skinned ube potatoes until they are tender (test tenderness by poking it with a fork). They will deepen in purple color.

Step 2: Remove your potatoes from your steamer and allow them to cool.

Step 3: Grate your ube potatoes with a box grater.

Step 4: In a large pot add your condensed milk, coconut milk, evaporated milk, sugar and salt.

Step 5: Add your grated ube potatoes and mix to combine. Turn on the stove top to medium-high heat.

Step 6: Stir your ingredients until your sugar is dissolved.

Step 7: Use an immersion blender to combine everything together until it is smooth.

Step 8: Bring your mixture to a boil (stir continuously so it doesn't stick to the bottom of your pot and to reduce sputtering) then reduce to low heat.

Step 9: Your cook time will vary by how thick you want your ube hayala. Keep in mind that it will get thicker while it is cooling. Cook on low heat until you get the consistency that is a little runnier than you actually desire.

Step 10: Turn off your heat once you get the desired consistency then add your room temperature butter, lemon juice, vanilla extract and ube extract. Stir to combine all of your ingredients.

Step 11: Let your ube hayala cool to room temperature.

Step 12: Add to your favorite recipes or store in your fridge (approximately 5 days) or freezer (approximately 3 months).