Kalamay Ube Recipe

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2 packs frozen ube
1 package mochiko (sweet rice flour)
4 cups white sugar
2 cans coconut milk
1 tsp vanilla
banana leaves
latik (cook coconut milk slowly until all oil is extracted and latik is created)

Steps to make ube kalamay

Thaw ube that is frozen. Make latik. Wilt each banana leaf then clean with coconut oil.
In large wok, mix thawed ube with coconut milk, mochiko, sugar, vanilla and a coconut oil that is little.
Stir while cooking. (place more coconut oil by tablespoonfuls if required to prevent sticking.)
Keep stirring until mixture is extremely dense. Place in pan lined with wilted banana leaves.
Flatten batter by hand utilizing a little bit of oiled banana leaf.
If you don’t feel just like stirring for some time, you may possibly place somewhat thickened mixture in baking pan and bake in 350°F oven 15 to 20 mins.
Cool and score prepared ube in diagonal shapes and place latik over the top.

Pour coconut cream in a nonstick skillet over medium low heat. Leave it is for about 25 moments. It shall boil, keep it alone. Whenever sides are browning, offer it a stir. Turn the heat reduced. Leave it alone once more. When most of it really is brown, turn the heat off and allow recurring heat cook brown the coconut solids. It shall brown very fast at the conclusion. Should be a light brown color (we burned mine a little).
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1 pack, 16 oz grated ube
1 2/3 cups rice flour that is sweet
1 can coconut milk
1 3/4 cups sugar that is white
1 tsp vanilla (optional)
1/2 tsp food color
1 tbsp coconut oil (through the latik)LATIK:
2 cans of coconut milk or 1 can for the brand name that I use (see photo below)

Recipe yields 2 cake pans
You can add 1/4 cup more sugar if you want it sweeter.


Prepare the latik by moving the coconut milk into a pot that is small pan. Allow it boil until it curdles.

Prepare the banana renders (if you prefer) and grease aided by the oil from the latik.

In a wok combine all ingredients. Mix until well combined.

Cook in low heat. Keep stirring until mixture is quite dense.

Transfer the cooked combination into the banana leaves and top with latik.

Provide warm. Enjoy!


Heat coconut milk in a pan. Bring to a boil.

Keep stirring for around 15-20 moments until the milk converted into oil and leave a solid residue.

The Philippines must certanly be pleased with the countless native candies from the numerous provinces. One Filipino indigenous sugary which deserves more applause is Kalamay (Calamay). Kalamay is really a gluey and super sweet rice dessert produced from coconut milk, brown sugar, and ground rice that is glutinous. It’s cooked over heat that is low it becomes gluey. Kalamay is similar to Chinese Tikoy (Nian Gao) and a relative to Dodol that exist in a few an element of the Philippines, Indonesia, Malaysia, Brunei, and Singapore. Nowadays, flavored Kalamays are getting common plus one associated with the better versions is this Kalamay Ube Recipe that you must try making at home.