Ube Kalamay
User Reviews
4.1
Ube Kalamay
Description
This version of Ube Kalamay blends grated purple yam with coconut milk, glutinous rice flour, sugar, and ube extract, cooked over medium heat until the mixture thickens into a smooth, sticky dough. Cooking requires frequent stirring for 10 to 15 minutes initially, then continued for up to an hour to reach the proper thickness and firmness that holds shape when lifted.
The latik topping is made by boiling coconut cream until oil separates and solids brown, forming toasted coconut curds that are then spread on top of the set rice cake. The combination offers a contrast of sticky sweetness and crunchy toastiness with a fragrant coconut aroma.
The mixture is transferred to a greased pan and smoothed before adding latik. Using a non-stick pan and a sturdy wooden spoon facilitates the cooking process. The dish is usually served as a dessert or snack and showcases a distinctive vibrant purple color thanks to ube.
Ingredients
- 2 cans coconut milk 19 ounces each
- 2 cups glutinous rice flour
- 1 package purple yam frozen, grated, thawed and drained well, 16 ounces
- 2 cups sugar
- ¼ cup water
- 2 teaspoons ube extract
For the Latik
- 2 cups coconut cream
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 sturdy wooden spoon to prevent sticking and ease stirring.
- The kalamay mixture will be pale at first but deepens in color as it thickens.
- Cook the latik while the kalamay thickens, as latik can be used to grease the baking pan and add aroma.
- Tap the pan gently on the counter after transferring the kalamay to help flatten the surface.
- Use a lightly oiled knife or spatula to smooth the top of the kalamay before adding latik.
- Coconut oil is preferred for greasing and flavor, but butter can be substituted.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.1
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