- 1 Pack 16 oz grated Ube
- 2 Cup (Mochiko rice) sweet rice flour
- 1 1/2 Can of coconut milk
- 1 3/4 Cup sugar
- Drops of food coloring
- 1 Tsp vanilla (optional)
- Banana leaves
- Oil from curd
- 2 Cans of coconut milk for curd (latik)
A chewy sweet rice purple cake, cooked in a pan over a slow fire until it becomes thick. It is then poured into a cake pan lined with banana leaves, brushed lightly with coconut oil and Sprinkle with coconut curd (latik) or flakes (budbod).
Cooking Directions :
- Prepare the curd by pouring the coconut milk into a pan. Let it boil until it curdles.
- Wilt banana leaf then grease with the oil from the coconut curd.
- In a large wok combine the coconut milk, sugar, sweet rice flour and grated purple yam, mix until well combined.
- Cook in low heat. Keep stirring until the mixture gets very thick.
- Transfer the cooked mixture into in a pan lined with wilted banana leaves.
- Flatten by using an oiled metal spoon and top with coconut curd.
Cooking Tips :
- Refrigerate before serving the kalamay ube, then score in square or diagonal shapes.
- While cooking, put coconut oil by tablespoonfuls if needed to prevent sticking.
Watch the Kalamay na Ube cooking video :
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