- ¾ cup purple yam powder
- 1-1/2 cups milk
- ½ cup sugar
- 1 egg, beaten
- 1 tsp. unsalted butte
- Place yam powder and milk in a saucepan; mix thoroughly. Add sugar, egg and butter; simmer over low heat for about 1 hour. Stir constantly using a wooden spoon until the mixture thickens and becomes elastic.
- Transfer the mixture into a lightly greased containers with lid; let cool to room temperature. Do not cover while still hot.
- When cooled, cover and chill in the refrigerator for about 3 hours; serve chilled in individual bowls.
- Serves 4 to 6.