Clean and peel the ube. Slice into manageable size.
Combine sliced ube and water. Boil for 30 minutes or until the ube is tender. Remove the ube and save the boiled liquid.
Mashed the ube. Alternatively, you can use a meat grinder to ensure smooth consistency.
Combine the boiled liquid, evaporated milk, cream cheese, sugar and salt. Mix until you have a smooth consistency.Place the milk mixture in a wok or in a non - stick pan. Add the ube into the milk mixture. Heat the mixture to medium heat with continuous stirring.
When the mixture is hot enough, add the butter and continuously stir until you achieve a very thick consistency, roughly 40 minutes.
Cool to room temperature.
