Ube Halaya (Purple Yam Jam)

Ingredients

• 2 lbs (900g) fresh ube (purple yam), peeled and grated, or 2 cups thawed frozen grated ube
• 1 can (13.5 oz / 400ml) full-fat coconut milk
• 1 can (14 oz / 397ml) sweetened condensed milk
• 4 tablespoons unsalted butter, divided
• 1/2 cup granulated white sugar
• 1 teaspoon pure ube extract or flavoring
• 1/4 teaspoon fine sea salt

Instructions

1. If using fresh ube, place the grated ube in a large pot and cover with 4 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15 minutes until the ube is fully softened. Drain well and allow to cool slightly. If using frozen grated ube, thaw completely and squeeze out any excess moisture using a clean kitchen towel.
2. Transfer the cooked or thawed grated ube to a blender or food processor. Add the coconut milk and blend on high for 2 minutes until the mixture is completely smooth with no lumps. Pass the blended mixture through a fine-mesh strainer into a bowl, pressing with a spatula to extract as much liquid and pulp as possible. Discard any fibrous solids.
3. Melt 2 tablespoons of the butter in a large, heavy-bottomed wok or wide non-stick pan over medium-low heat. Pour in the strained ube-coconut milk mixture and stir to combine.
4. Add the sweetened condensed milk, granulated sugar, and sea salt to the pan. Stir everything together thoroughly until the sugar is dissolved.
5. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or silicone spatula in slow, sweeping motions across the bottom and sides of the pan. Continue stirring without pause for approximately 35 to 45 minutes. The mixture will gradually thicken, darken in color, and begin to pull away from the sides of the pan.
6. When the halaya has thickened to a very stiff, moldable paste that clumps together and holds its shape when scooped — and a spatula dragged across the bottom of the pan leaves a clean trail that holds for 3 to 4 seconds — add the remaining 2 tablespoons of butter and the ube extract. Stir vigorously for another 3 to 5 minutes until the butter is fully incorporated and the mixture is glossy and smooth.
7. Immediately transfer the hot halaya into lightly greased individual molds, ramekins, or a large greased bowl or serving dish. Press it firmly to eliminate air pockets and smooth the top with a spatula. Allow to cool at room temperature for 30 minutes, then refrigerate uncovered for at least 2 hours until fully set and firm.
8. To unmold, run a thin knife around the edges, place a plate on top, and invert. Optionally, brush the surface with a thin layer of melted butter for a glossy finish before serving. Store covered in the refrigerator for up to 7 days.