Ube Haleya / Purple Yam Jam

With a sweet, nutty flavor, this purple yam jam / haleyang ube is perfect for fillings, spread on slices of bread, or just enjoy it as it is. It is commonly seen sold by street vendors in the Philippines after a good sunday mass and most abundant during Christmas season together with other flavorful snacks, or kakanin as we call it.
I was browsing pinterest looking for inspiration the other day and because of those drool-worthy pictures they posted, I ended up craving for those sesame seed balls or buchi as they call it in the Philippines. There's tons of different kinds of fillings and I thought, hey let's try it out with the classic haleyang ube! luckily, I made some Ginataang Halo-halo the other day and I happen to have some extra ube and glutinous rice flour tucked away so at that moment, I knew that my cravings would be satisfied! To start off, here's my recipe: :)

Ube Haleya / Purple Yam Jam

INGREDIENTS:

1 medium sized purple yam (about 1lb)

2 cups coconut milk

3/4 cup sugar

2 Tbsp butter or margarine

INSTRUCTIONS:

1. Boil the purple yam until soft and tender, drain,  then peel off skin and chop into small chunks.

2. In a pan on medium heat, melt the butter/margarine then add coconut milk, sugar and purple yam and keep stirring (and mashing and mashing chunks of yam) until mixture is dried up or desired consistency is achieved.

3. Place in any container and serve as it is or as a spread on bread, filling on buns, mochi, etc. this jam has endless possibilities! enjoy! :)