Chef Ernie Babaran goes native to create this sweet ube jam best eaten by itself or as a topping for halo-halo or other traditional Filipino desserts.

Ingredients

• 950 g fresh yam (ube)
• 300 ml condensed milk
• 250 ml coconut milk
• 390 g refined sugar
• 100 ml fresh cream
• light blue coloring

Mise en Place
1. Peel and cut fresh yam into cubes.
2. Prepare soft butter. Set aside.

Step 1
Boil the fresh yam until soft then strain it afterwards.

Step 2
Place the yam in a food processor. Add sugar, condensed milk, and coconut milk, then puree.

Step 3
Transfer into a pan and cook over medium low heat, stirring continuously until thickened.

Step 4
Add fresh cream 15 minutes before the end of cooking time.

Step 5
Using a terrine mold, place the halayang ube on a bilao or tray with banana leaf and let it cool.

Step 6
Remove from terrine mold, brush with soft butter before serving.

Optional
Sprinkle latik (coconut milk curds) on top.

Chef Ernie Babaran is the Director for Pastry and Bakery Arts at the International School for Culinary Arts and Hotel Management. For inquiries, call (02) 926-8888 or (02) 920-1481.

Photo courtesy of adlaw of Cebu. View her other photos by clicking the link.