• Halaya (Purple Yam)

    1 vote
    Halaya (Purple Yam)
    Prep: 30 min Cook: 60 min Servings: 1
    by ShaleeDP
    1124 recipes
    One of my favorite native desserts. It takes time to cook, it makes your arms ache from stirring but it is worth it all!


    • 500 grams Grated ube (purple yam)
    • 1/4 cup butter
    • 1 can condensed milk
    • 1 can evaporated milk
    • 1 cup thick coconut milk
    • 1 tsp vanilla extract


    1. Melt the butter in a 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, coconut milk, and the vanilla extract.
    4. Mix it until all ingredients are blended well.
    5. Stir often to prevent burning until you reach a thick consistency.
    6. Remove from heat and let it cool down for about 30 minutes.
    7. Transferring it to desired container.
    8. Store in refrigerator for about an hour or two before serving.
    9. *Some like it with milk when they eat it, I like it simply as it is.
    10. *I use the real rootcrop 'ube' (purple yam). Boil it to soften, grate it using a cheese grater then blend in a blender/osterizer to have a smooth ube mixture. Thin coconut milk is used to mix it with.

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