Linubian na Ube

Method

1. Steam or boil the whole ube until a skewer passes through the centre easily, 30–40 minutes depending on size.
2. Cool only until safe to handle, then peel while still warm and cut away any fibrous or discoloured spots.
3. Toast the grated coconut in a dry pan until fragrant and lightly golden, then set aside a small portion for topping.
4. Pound or mash the warm ube until no firm lumps remain. For the traditional texture, work it in a mortar in batches rather than puréeing it completely.
5. Warm the coconut milk with sugar, salt, and butter in a wide pan, stirring until the syrup is smooth before adding the mashed ube.
6. Add the mashed ube and most of the toasted coconut. Fold over low heat until the mixture becomes smooth, glossy, and heavy enough to hold a mound.
7. Taste and add a little more sugar only if the yam is not naturally sweet. If the mixture is dry, fold in coconut milk one tablespoon at a time.
8. Press into a banana-leaf-lined dish, top with reserved coconut or latik, and serve warm or cool until sliceable.