Ube Kalamay

• Produce

  • 1/2 cup Yam, purple

• Canned Goods

  • 4 cups Coconut milk

• Baking & Spices

  • 2 cups Rice flour, glutinous
  • 2 tsp Ube flavoring, purple
  • 1 1/2 cup White sugar, granulated

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Liquids

  • 1/2 cup Water

• Other

  • ½ cup latik

Found on panlasangpinoy.com

Description

Ingredients

• 4 cups coconut milk
• ½ cup grated purple yam (ube)
• 2 teaspoons purple ube flavoring
• 2 cups glutinous rice flour
• 1 ½ cup granulated white sugar
• ½ cup latik
• 2 tablespoons coconut oil
• ½ cup water

Directions

• Pour 2 cups of coconut milk in a medium cooking pot. Let boil.
• Add shredded purple yam. Stir and cook in medium heat for 3 minutes.
• Combine water, glutinous rice flour, and remaining 2 cups of coconut milk in a bowl. Mix well using a wire whisk. Pour the mixture into the cooking pot. Stir until all the ingredients are well blended.
• Gradually add the sugar while stirring. Continue to cook until the mixture becomes very thick.
• Brush coconut oil in a mold (I used a quiche mold for this recipe). Put the cooked ube kalamay in the mold. Spread it around the mold. Brush remaining coconut oil over the ube kalamay. Flatten top using a spoon. Top with latik.
• Let the kalamay cool down for 1 hour. Serve.
• Share and enjoy!

Nutrition