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| (photo courtesy of google) |
1 kg uncooked purple yam (ube), (boiled then grated, shredded, or mashed)
1 can condensed milk (300ml)
1 teaspoon vanilla extract
200 grams butter
1 can evaporated milk (400ml)
1 cup white sugar
COOKING PROCEDURE:
Boil the uncooked jam until tender then grate or mash.
Heat a cooking pot then put in the butter and let it melt.
Add the evaporated milk, condensed milk and sugar, vanilla extract then stir well.
Put in the purple yam then stir occasionally until the texture of the mixture becomes really
thick (about 15 to 20 minutes under low fire)
Transfer the mixture to a mold or any container and let it cool.
Refrigerate for at least 2 hours then serve.
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