• 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 :

  1. Refrigerate before serving the kalamay ube, then score in square or diagonal shapes.
  2. While cooking, put coconut oil by tablespoonfuls if needed to prevent sticking.

Watch the Kalamay na Ube cooking video :

 

 

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