Kalamay Ube Recipe

Kalamay Ube Recipe

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

Steps to make ube kalamay

Thaw ube that is frozen. Make latik. Wilt each banana leaf brush with coconut then oil.
In big 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 needed to prevent sticking.)
Keep stirring until mixture is quite dense. Put in pan lined with wilted banana leaves.
Flatten batter by hand using a bit of oiled banana leaf.
You may put slightly thickened mixture in baking pan and bake in 350°F oven 15 to 20 minutes if you don’t feel like stirring for a long time.
Cool and score prepared ube in diagonal shapes and put latik on the top.

Pour coconut cream in a nonstick skillet over medium low heat. Leave it is for about 25 moments. It shall boil, leave it alone. Whenever sides are browning, offer it a stir. Turn heat reduced. Leave it alone once again. When most of it is brown, turn the heat off and let residual heat cook brown the coconut solids. It will brown very fast by the end. Is a light color that is brownwe burned mine only a little).
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1 pack, 16 oz grated ube
1 2/3 cups sweet rice flour
1 can coconut milk
1 3/4 cups white sugar
1 tsp vanilla (optional)
1/2 tsp food color
1 tbsp coconut oil (from the latik)LATIK:
2 cans of coconut milk or 1 can of the brand that we utilize (see photo below)

Recipe yields 2 dessert pans
You could add 1/4 cup more sugar it sweeter if you prefer.


Prepare the latik by transferring the coconut milk right into a small cooking pot or pan. Let it boil until it curdles.

Prepare the banana will leave (if you want) and grease with the oil from the latik.

All ingredients in a wok combine. Mix until well combined.

Cook in low heat. Keep stirring until mixture is extremely thick.

Transfer the cooked mixture into the banana actually leaves and top with latik.

Serve warm. Enjoy!


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

Keep stirring for around 15-20 minutes before the milk converted into oil and then leave a solid residue.

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

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