Purple Yum Recipe (Ube Halaya)

Way back in the Philippines, purple yum or ube halaya (as we say it in our language) is a very popular dessert in any gatherings at home. It can be a delicious sweet delight after a plateful of main course or as one of the ingredients of halo-halo (another Filipino dessert). It can be homemade by your mother or you can just buy a good one at the market. 

One of the best yum can be bought in Baguio. If I remember it right, the brand name is "Good Shepherd." Since I'm craving so much for this yum, I decided to make one at home. Here's my version of Purple Yum Recipe.

Ingredients:

1 bag (454 grams) Grated Purple Yum

1/4 cup butter

1 can condensed milk

1 can evaporated milk

1 tsp vanilla extract

Procedure: 

1. Melt the butter in a thick base large sauce pan. 
2. Once melted, pour the condensed milk and evaporated milk. Stir the mixture and let it boil.
3. Upon boiling add the grated purple yum and the vanilla extract. 
4. Mix it until all ingredients are blended well and until you reach a thick consistency. 
5. Remove from heat and let it cool down for about 30 minutes before transferring it to desired container. 
6. Store in refrigerator for about an hour or two before serving. 

Another "thank you" to the Asian store who sells grated purple yum which make this recipe even more easier to do. By the way, I used "light butter" in this recipe. But you can use the regular one you have at home and still achieves a delicious outcome. 

Hubby loves to eat this with bread while I'm okay as it is. 

Bon Appetit!