Preparation

Place ube, milk and sugar in a saucepan over low heat and cook, stirring constantly, for 25 minutes or until mixture is reduced and thickened. It should be a sticky paste, but not completely dry. Transfer to a food processor and process until smooth; be careful of the steam. Store in an airtight container in the fridge for up to 2 weeks.

Ingredients

  • 450 g boiled and grated yam (purple yam)
  • 375 ml (1½ cup) of milk
  • 165 g (¾ cup) refined sugar