Ube Halaya with Cheese

Method6 steps · about 50 min

1. 1

   Step 1: Pour all 2 cups of coconut milk into a heavy cooking pot and bring to a boil, watching closely to prevent scorching or boiling over.

   Uses 2 cups coconut milk

2. 2

   Step 2: Stir in the entire 14-ounce can of sweetened condensed milk (1 can). Bring the combined milks back to a boil.

   Uses All 2 cups coconut milk in the pot · 1 can sweetened condensed milk (14 oz can)

3. 3

   Step 3: Add all the grated purple yam (1 lb) and ube flavouring (1 tsp) when the milk mixture boils. Cook over medium heat at a gentle bubbling simmer for 30 minutes, stirring continuously and scraping the bottom so the yam cooks evenly without scorching.

   Cook and stir the ube mixture · 30 minUses All coconut milk and the single can of condensed milk · 1 lb grated purple yam (ube) · 1 tsp ube flavouring

4. 4

   Step 4: Stir in all 3 tablespoons of butter. Continue cooking over gentle heat while stirring until the yam is fully soft and the jam is thick and smooth, usually another 10–12 minutes. Check from 10 minutes and stop when it reaches the thickness you prefer.

   Finish thickening the ube jam · 10 minUses All purple yam, flavouring, coconut milk and condensed milk after the first cooking phase · 3 tbsp butter

5. 5

   Step 5: Transfer the finished jam into a serving container and scatter all ½ cup shredded cheddar cheese over the top.

   Uses All cooked yam-and-milk jam with the butter · ½ cup shredded cheddar cheese

6. 6

   Step 6: Serve in four portions, warm or chilled as preferred. For chilled serving or leftovers, cool briefly in a shallow container and refrigerate within 2 hours of cooking.

   Uses All finished ube halaya and shredded cheese topping