Ingredients:

1/4 kg purple yam, rinsed well, peeled and cut into cubes
3 tablespoons butter
1 pack (250ml) Nestlé All Purpose Cream
1/3 cup condensed milk
1/3 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon butter
3 tablespoons cheese

Procedure:

1. Simmer purple yam in just enough water until very tender, about 30 minutes. Mash with cooking liquid.
2. Add butter, Nestlé All Purpose Cream, condensed milk, evaporated milk, and vanilla extract. Cook over medium heat while mixing continuously until thick and chewy, about 30 minutes.
3. Brush lyanera with remaining 1 teaspoon of butter. Transfer Ube Halaya and set aside to cool. Place in the refrigerator overnight.
4. Transfer Ube Halaya on a serving plate. Grate cheese on top and serve.

Liked this creamy version of a favorite handaan staple? Also try Nestle’s creamy Milo Dinosaur!