Ube Haleya (Violet Yam)

You will need a pack of frozen grated ube, available in frozen section of Oriental or Asian stores.   Butter a foil-round pan with plastic lid.

1 pack (1 lb) frozen grated ube, thawed (if somewhat moist, strain first in sieve)
1 can sweetened condensed milk
1 tall can evaporated milk
3/4 cup sugar
2 tablespoons butter

In a wok or saucepan, combine grated ube, condensed milk, evaporated milk and sugar.  Cook over medium fire until very thick, stirring constantly to prevent sticking.   Add butter, mixing well.

Spoon into buttered pan.  Cool.

This is recipe I used for the ube haleya I brought to 4th July celebration at the Rebellos that the guests enjoyed spoons after spoons of these better-than-storebought ube haleya.  A bit of arm exercises was involved in the cooking, but paid off great in the end.   This was supposed to be spooned on top of Halo-halo (various fruits in shaved ice), but one spoon was just not enough.

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