2 cups mashed purple yam (ube)
1 cup condensed milk
1 tablespoon cornstarch, dissolved in 3 tablespoon water
1 tablespoon vanilla
1/3 cup butter
2 tablespoon sugar (if you want it more sweeter)
1 tablespoon roasted sesame seeds for garnish
Heat pot in medium low heat.
Add the butter and allow it to melt.
Add the condensed milk and purple yam.
Stir well for few minutes.
Add the sugar, vanilla and stir.
Add in the dissolved cornstarch and stir in occasionally until texture becomes really thick in low heat for 10 t0 20 minutes.
Transfer cooked halaya to any container you can use as a molder.
Allow to cool for few hours.
Garnish with some roasted sesame seeds and serve.