Classic Ube Halaya: Filipino Purple Yam Pudding

Steam the grated ube until very tender, about 20-25 minutes. You can use a steamer basket over boiling water or a microwave-safe bowl with a splash of water, covered, for 8-10 minutes.

Once steamed, mash the ube thoroughly with a fork or potato masher until smooth. For an even smoother consistency, you can pass it through a fine-mesh sieve or use a food processor.

In a large, heavy-bottomed pot or wok, combine the mashed ube, coconut milk, condensed milk, and granulated sugar. Cook over medium heat, stirring constantly to prevent sticking, for 15 minutes.

Add the melted butter and ube extract (if using) to the mixture. Continue cooking and stirring constantly over medium heat for another 20-25 minutes, or until the mixture becomes very thick and pulls away from the sides of the pot.

Transfer the ube halaya to a greased dish or individual molds. Smooth the top with a spatula. Allow it to cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.