Ube halaya

Ube halaya or halayang ube (variant spellings "halea", "haleya"; from the Spanish "jalea", "jam") is a Philippine dessert made from boiled and mashed purple yam ("Dioscorea alata", locally known as "ube"). Ube halaya is the main base in ube/purple yam flavored-pastries and ice cream. It can also be incorporated in other desserts such as "halo-halo". It is also commonly anglicized as ube jam, or called by its original native name, nilupak na ube.
History.
The Philippines show to have one of the highest phenotype variability of Ube. Identified remains of "Dioscorea alata" at Ille Cave of Palawan (c. 11,000 BP) is evidence of the exploitation of the said breed of purple yam.In a Tagalog and Spanish dictionary that was published during 1613, it recorded therein the word Ube, further indicating usage of the crop by Filipinos during the arrival of the Spanish. The second earliest Philippine cookbook to come out was in 1918 which details jam-making. Filipino food historian' Felice Prudente Sta. Maria theorized that this may also have been done in making Ube halaya, through the Nilupak process. 
Preparation.
The main ingredient is peeled and boiled purple yam which is grated and mashed. The mashed yam, with condensed milk (originally sweetened coconut milk), are added to a saucepan where butter or margarine had been melted. The mixture is stirred until thickened. Once thickened, the mixture is cooled down and placed on a platter or into containers of various shapes.
"Ube halaya" is typically served cold, after refrigeration. Optional topping includes browned grated coconut, latik, or condensed milk.
Variations.
"Ube halaya" is a type of "nilupak" (mashed/pounded starchy food with coconut milk and sugar) which has several variants that use other types of starchy root crops or fruits. Generally, the term "halaya" is reserved for "nilupak" made with ube, while "nilupak" is more commonly used for variants made with mashed cassava or saba bananas. Variants made from sweet potato and taro can be known as either "halaya" or "nilupak".
Ube macapuno.
"Ube halaya" served with macapuno (coconut sport) is a notable combination known as "ube macapuno". The combination is also used in other ube recipes, like in ube cakes and ube ice cream.
Camote halaya.
"Camote halaya", sometimes known as "camote delight" or "sweet potato jam", is a variant that uses mashed sweet potato ("camote") instead of ube. It is prepared identically to ube halaya. It has a light yellow color. It is traditionally known as "nilupak na kamote", especially when served on banana leaves.
Halayang kalabasa.
"Halayang kalabasa", also known as "squash "halaya"" or "pumpkin jam", is a variant that uses mashed calabaza ("kalabasa"). It is prepared identically to ube halaya. It is typically orange to light brown in color.
Binagol.
"Binagol" is a unique version from the Eastern Visayas which use mashed taro corms. It is distinctively sold in halved coconut shells. It can range in color from creamy white to brown.
Nilupak na ube at gabi.
"Nilupak na ube at gabi" is a Tagalog version that combines ube with taro corms.