Step 1

If using fresh ube, Okinawan purple sweet potatoes, or Stokes purple sweet potatoes, peel the skin and then cut into large chunks and steam for about 15 minutes or until easily mash with fork until smooth

Step 2

If using frozen grated ube, thaw and pour off any excess liquid. Steam for about 10-15 minutes or until easily mashable. Pour off any excess liquid if any. Put in a food processor and process until smooth

Step 3

Place coconut milk, coconut oil or cooking oil, and maple syrup in a large heavy-bottom pot and stir just until the coconut oil is melted or the coconut milk is gently simmering, but not boiling

Step 4

Add the cooked ube and continue to stir. The mixture won't be smooth. Use an immersion blender or simply pour this into a blender and blend until smooth and pour back into the pot and cook over medium-low heat until the mixture just comes to a gentle simmer again and then remove from the heat. If you want it thicker you can cook it longer. If you want to use it to make ube crinkle cookies, cook it a bit longer so it's thicker. Please note that it will thicken further as it cools down

Step 5

Transfer to a glass jar and allow to cool completely before storing in the fridge. A layer or "skin" may form as it cools down. Not a big deal, simply stir it and it will be back to smooth and creamy again

Step 6

Keep in the fridge for a maximum about a week. Please note that ube halaya may harden a bit after refrigeration because of the coconut oil, which turns solid when it's cold. Simply let it sit at room temperature for 30 minutes or so and then stir and it should soften. For longer storage, freeze them and use in 3 months for best result