Wash the purple yam well and cut it into small pieces before rinsing it again.

Place the pieces in a steamer, add water, and steam for about 20 minutes on medium heat until tender.

Allow the yam to cool slightly, then mash with a fork or grate until a fine consistency is reached.

In a pan, melt the butter over low heat.

Pour in the coconut milk and stir, letting it warm up gently.

Add the condensed milk and sugar, mixing until dissolved.

Gradually incorporate the grated ube into the mixture and cook on low heat for 50 minutes to an hour, stirring occasionally.

Taste the mixture after about 30 minutes and adjust the sweetness with extra condensed milk or sugar as needed. Optionally add jackfruit.

Continue cooking until the mixture thickens.

Once done, turn off the heat and grease a molder or container with butter.

Transfer the warm ube mixture into the prepared mold, flatten it, and allow it to cool.

Optional: Sprinkle some cheese on top for a savory touch.