Ube Kalamay is a delicious sticky rice cake that consists of glutinous rice flour, coconut milk, sugar and grated purple yam. I also added latik or toasted coconut curd on top.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Snack
Cuisine: Filipino
Keyword: kalamay tagalog, ube kalamay
Servings: 10
Calories: 582kcal
Author: Jenalyn Rose Forbes
Ingredients
800mlcoconut milk2 cans
2cupsglutinous rice flour
1 ½cupwhite sugar
½cupwater
500gube or purple yamgrated
2tspube flavoringor more as needed
For the latik:
400mlcoconut cream1 can
Instructions
To make the latik, use a wide non-stick pan over medium heat, cook the coconut cream until it turns into curd and the oil starts to come out. Stir occasionally, lower the heat and continue to cook until it turns into brown. Remove from the pan and strain the curd from the oil. Set aside.
In a pan over medium heat, combine the coconut milk, glutinous rice flour, sugar and water. Stir until well combined.
Add the grated ube or purple yam and ube flavoring. Continue to cook until 20 mins until it thickens. Remember to keep stirring to avoid burning and sticking from the pan. You may add more ube flavoring as needed. Alternatively, you can also use purple food coloring.
Transfer to a greased pan or molder. Top with latik and allow it to cool completely.