Focused recipe
Ube Kalamay Recipe
A traditional Filipino sticky rice cake made with purple yam (ube), coconut milk, and glutinous rice flour, topped with sweet latik. Rich, creamy, and delicately sweet.
Filipino Updated 8/21/2019
Ingredients
Measured from the catalog payload.
- 1 cup water
- 4 cups coconut milk
- 3/4 cup purple yam grated
- 2 teaspoons purple ube flavoring
- 2 cups glutinous rice flour
- 1 1/2 cups granulated white sugar
- 1/2 cup latik
- 2 tablespoons coconut oil
Instructions
8 cooking steps
- 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!
Catalog details
Useful for browsing and sync.
Dessert kakanin, kalamay Public recipe Revision 1
Recipe notes
- Latik is caramelized coconut curds made by boiling coconut cream until the oil separates and the solids turn golden brown.
- Oil your spatula or hands when handling the kalamay to prevent sticking.
Storage notes
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days. Bring to room temperature before serving.