- 450 g frozen boiled and grated ube (purple yam)*, thawed
- 375 ml (1½ cups) milk
- 165 g (¾ cup) caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place ube, milk and sugar in a saucepan over low heat and cook, stirring constantly, for 25 minutes or until mixture is reduced and thickened. It should be a sticky paste, but not completely dry. Transfer to a food processor and process until smooth; be careful of the steam. Store in an airtight container in the fridge for up to 2 weeks.
• Frozen ube is available from Filipino food shops.
Photography Brett Stevens