1 kilo ube yam root
1 can (14 ounces) evaporated milk
2 cans (12 ounces) condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)
On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
Peel and finely grate the ube yam.
Heat a big wok in medium heat.
Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
Add the 1 kilo grated ube yam,
Adjust the heat to low
Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
Add the evaporated milk and continue to mix for another 15 minutes.
Let cool and place on a large platter.
Refrigerate before serving the halayang ube.
Tips: You may spread additional butter or margarine on top of the jam before serving.
For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.