Step 1: If using fresh ube, boil or steam until very tender, about 20-30 minutes. Once cooled, mash thoroughly with a potato masher or process in a food processor until smooth. If using frozen ube, ensure it's thawed and squeezed to remove excess water.
Step 2: In a large, heavy-bottomed non-stick pan or wok, combine the mashed ube, condensed milk, evaporated milk, coconut milk, and melted butter.
Step 3: Place the pan over medium heat. Stir continuously to combine all ingredients evenly. The mixture will be quite liquid at this stage.
Step 4: Continue cooking and stirring vigorously and constantly to prevent sticking and burning. This is the most crucial part of making Ube Halaya. The mixture will gradually thicken. If desired, add the granulated sugar and ube extract during this stage for enhanced sweetness and color.
Step 5: Cook for approximately 40-50 minutes, or until the ube mixture becomes very thick, shiny, and pulls away from the sides of the pan, forming a solid mass. When you draw your spoon across the bottom of the pan, it should leave a clear path for a few seconds.
Step 6: Once thick, remove from heat. Transfer the hot ube halaya to a heat-proof serving dish or individual ramekins. Smooth the top with a spatula.
Step 7: Allow to cool completely at room temperature, then chill in the refrigerator for at least 2-3 hours, or preferably overnight, to allow it to set and firm up. Once cooled, you can transfer it to an airtight container like these Basics Glass Food Storage containers for longer storage in the fridge.
Step 8: Serve chilled, garnished with grated cheese, toasted coconut, or more condensed milk, if desired. Enjoy your homemade Ube Halaya!