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1. Steam or boil the ube chunks in water until fork-tender (about 30 minutes). Alternatively, pressure cook for 10-15 minutes.

2. Drain and mash the ube into a smooth paste using a potato masher, ricer, or food processor.

3. In a large pot or Dutch oven, melt the butter over medium heat.

4. Add the mashed ube and stir to combine.

5. Pour in the condensed milk, evaporated milk, and brown sugar.

6. Cook over medium-low heat, stirring constantly, until the mixture thickens and becomes glossy. This can take about 30-40 minutes, depending on the consistency you prefer.

7. If using, add vanilla extract and ube extract for additional flavor.

8. Continue cooking and stirring until the halaya reaches your desired consistency. It should be thick and spreadable but not stiff.

9. Transfer the ube halaya to a container and let it cool completely.

10. You can refrigerate it for a few hours or overnight for a firmer texture.

11. Enjoy your ube halaya spread on bread, topped on ice cream, or used as a filling for pastries.

• 1 kilogram (about 4 cups) ube (purple yam), peeled and cut into chunks

• 1/2 cup (1 stick) unsalted butter

• 1 (14 oz) can condensed milk

• 1 (12 oz) can evaporated milk

• 1/2 cup brown sugar, packed

• 1 tsp vanilla extract (optional)

• 1/4 tsp ube extract (optional)

• Use ripe ube for the best flavor and color. Ripe ube will have a slightly soft skin and give slightly when pressed.

• You can adjust the amount of brown sugar to your desired sweetness.

• For a richer flavor, add a pinch of salt to the mixture.

• You can also add other ingredients like grated coconut, cheese, or dried fruits to the halaya for a twist.

• Leftovers can be stored in an airtight container in the refrigerator for up to a week.