Dairy-Free Ube Halaya (Purple Yam Jam)

Ingredients

• about 450 g Ube (Purple Yam), peeled and cubed
• 1 can Coconut Milk
• 1/2 can Sweetened Condensed Coconut Milk
• 1/4 cup Sugar
• 1 teaspoon Vanilla Extract
• 2 tablespoons Vegan Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g of Ube (Purple Yam), peeled and cubed, into a steamer basket over boiling water, or into a pot of boiling water. Cook for 20-30 minutes, or until the ube is fork-tender. Drain the ube well and mash it thoroughly in a bowl until no lumps remain.
2. 2In a large, heavy-bottomed pot, combine the mashed ube, 1 can Coconut Milk, 1/2 can Sweetened Condensed Coconut Milk, and 1/4 cup Sugar.
3. 3Cook the mixture over low heat, stirring constantly with a wooden spoon, for 45-60 minutes. The mixture should thicken and become smooth and glossy. Continue cooking until it pulls away from the sides of the pot.
4. 4Stir in the 1 teaspoon Vanilla Extract and 2 tablespoons Vegan Butter. Continue to cook for 1 more minute, stirring, until the vegan butter is completely melted and incorporated into the ube halaya.
5. 5Transfer the ube halaya to a serving dish. Let it cool completely at room temperature for at least 1 hour. It will continue to thicken as it cools.
6. 6Cover the serving dish and refrigerate the ube halaya for at least 2 hours before serving. This chilling step allows it to set fully and develop its final texture.

Substitutions

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