a. 1/2 kilo ube (camote)
b. 1 big can condensed milk (Alaska)
c. 1 big can evaporated milk (Alaska)
d. 1/4 cup butter
1. Boil the ube for 30 minutes (with skin on so that the glorious purple color won’t bleed out).
2. Let it cool.
3. Peel the skin thinly.
4. Finely grate the ube.
5. Combine the evaporated and condensed milk in a pan.
6. Add the grated ube and stir continuously until it thickens.
7. Once thick, add the butter (this will make the halaya shiny and it will look more appetizing plus it adds flavor).