Ube Kalamay
User Reviews
4.1
159 reviews
Good
Ube Kalamay
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Kalamay Ube is a delicious sticky rice cake made with glutinous rice flour, purple yam, and coconut milk, Soft, chewy and delicious, it makes a great snack or dessert.
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Ingredients
- 2 cans (19 ounces each) coconut milk
- 2 cups glutinous rice flour
- 1 package (16 ounces) frozen grated purple yam, thawed and drained well
- 2 cups sugar
- ¼ cup water
- 2 teaspoons ube extract
For the Latik
- 2 cups coconut cream
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Instructions
- In a wide non-stick skillet, combine coconut milk, purple yam, glutinous rice flour, sugar, water, and ube extract. Whisk together until well blended.
- Over medium heat, cook, stirring frequently, for about 10 to 15 minutes or until mixture thickens and forms a smooth dough.
- Continue to cook for about 50 minutes to 1 hour or until mixture is very thick, sticky and can hardly lift from the pan.
- Brush the bottom and sides of a 9 x 13 pan with coconut oil.
- Transfer the kalamay mixture into the prepared pan. Gently tap the pan on the counter to spread mixture. Use a lightly-oiled knife to smooth top.
- Brush surface with coconut oil and top with latik.
For the Latik
- In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until liquid starts to thicken.
- Lower heat and continue to cook. As the oil starts to separate and solids begin to form, regularly stir and scrape the sides and bottom of the pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown.
- Drain latik from the oil and store in a container until ready to use.
Notes
- Use a non-stick pan and a sturdy wooden spoon to make stirring easier.
- The kalamay mixture will be pale initially, but the color will deepen as it cooks and thickens.
- While cooking the rice cake, make the latik, as you need the rendered coconut oil to grease the baking dish and keep the rice cake from sticking. You can swap it with butter, but coconut oil adds an unbeatable aroma!
- The cooked mixture will be very thick and hard to spread with a spoon when transferred into the serving pan. Gently tap the pan on the counter to flat out the rice cake. To smooth the top, use a lightly-oil knife or spatula.
Nutrition Information
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Calories
869kcal
(43%)
Carbohydrates
105g
(35%)
Protein
8g
(16%)
Fat
50g
(77%)
Saturated Fat
44g
(220%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
26mg
(1%)
Potassium
985mg
(28%)
Fiber
5g
(20%)
Sugar
50g
(100%)
Vitamin A
78IU
(2%)
Vitamin C
13mg
(14%)
Calcium
45mg
(5%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 869 kcal
% Daily Value*
| Calories | 869kcal | 43% |
| Carbohydrates | 105g | 35% |
| Protein | 8g | 16% |
| Fat | 50g | 77% |
| Saturated Fat | 44g | 220% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 26mg | 1% |
| Potassium | 985mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 50g | 100% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 13mg | 14% |
| Calcium | 45mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
159 reviews
Good
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