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Kalamay Ube Recipe

Kalamay Ube Recipe

1 pack, 16 oz grated ube
1 2/3 cups rice flour that is sweet
1 can coconut milk
1 3/4 cups white sugar
1 tsp vanilla (optional)
1/2 tsp food color
1 tbsp coconut oil (from the latik)LATIK:
2 cans of coconut milk or 1 can of the brand that we utilize (see photo below)

*Note:
Recipe yields 2 cake pans
You can include 1/4 cup more sugar it sweeter if you prefer.

HOW TO PREPARE:

Prepare the latik by transferring the coconut milk into a small pot or pan. Allow it boil until it curdles.

Prepare the banana will leave (if you like) and grease because of the oil through the latik.

All ingredients in a wok combine. Mix until well combined.

Cook in low heat. Keep stirring until mixture is very dense.

Transfer the mixture that is cooked the banana actually leaves and top with latik.

Serve warm. Enjoy!

TO MAKE LATIK:

Heat coconut milk in a pan. Bring to a boil.

Keep stirring for about 15-20 minutes until the milk changed into oil and then leave a solid residue.

The Philippines should really be pleased with the numerous indigenous sweets from its provinces that are many. One Filipino native sugary which deserves more applause is Kalamay (Calamay). Kalamay is really a gluey and super sweet rice cake made from coconut milk, brown sugar, and ground rice that is glutinous. It’s prepared over heat that is low it becomes gluey. Kalamay is similar to Chinese Tikoy (Nian Gao) and a relative to Dodol which can be found in some area of the Philippines, Indonesia, Malaysia, Brunei, and Singapore. Nowadays, flavored Kalamays are getting typical and another of this better versions is this Kalamay Ube Recipe you have to decide to try making in the home.
To understand about kalamay ube recipe and kalamay ube recipe, please visit our internet site kalamay ube recipe.
Components:
1 kilo yam(ube that is purple
3 cups glutinous rice flour
4 cans(400ml each) coconut milk
2 cans coconut milk for curd(latik)
3 cups brown sugar
1 tablespoon pandan or vanilla extract

Procedures:
Part 1
1. for a cooking pot, boil water then cook purple yam for thirty minutes or until soft. Drain and let cool.
2. Peel the yam that is purple grate. Put aside.

Part 2
1. In a pan, pour coconut milk then prepare in a low heat. Keep stirring until curdles. Set aside.

Part 3
1. In a large pan, combine the grated purple yam, sweet rice flour, coconut milk, sugar and vanilla then prepare in a low temperature. Keep stirring until well combined and thickened.
2. In a pan that is shallow woven container, lined a wilted banana leaves then grease aided by the coconut oil.
3. Transfer the mixture and spread evenly then sprinkle with coconut curd. Slice and serve warm.