Ube Kalamay Recipe Filipino OfwPinoy
Ube kalamay is a sort of Filipino “kakanin” (additionally alluded to as rice cake). It produced using ground purple yam, which is known as “ube” in the Philippines. Different fixings to the extent this formula is concerned are glutinous rice flour, white sugar, and ube enhancing.
This has a sweet taste and it is gooey (delicate and clingy), simply like kalamay hati. I appreciate eating ube kalamay as meryenda toward the evening. It can likewise be had during breakfast with some espresso or hot cocoa.
I made my own latik for this ube kalamay formula. The coconut oil that was removed in the process was utilized oil the form, while the latik was sprinkled over the dish. I have a post on the most proficient method to make latik on the off chance that you intend to make one without any preparation. Note that it discusses utilizing coconut milk. I imagine that utilizing coconut cream will give you a superior outcome. You may pursue the means utilizing coconut cream.
Make sure to blend the ube kalamay blend until it gets thick enough for you to deal with. This will guarantee that your last item will have the correct degree of gooeyness.
Ube Kalamay Recipe
- 4 cups coconut milk
- 3/4 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
Combine water, glutinous rice flour, and 2 cups of coconut milk in a bowl. Mix well using a wire whisk. Set aside.
Heat a cooking pot. Pour 2 cups of coconut milk. Let boil.
Add shredded purple yam. Stir and cook in medium heat for 3 minutes.
Pour the glutinous rice flour 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!