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Ube kalamay is a Filipino candy made from coconut milk, glutinous rice flour, and grated purple yam, cooked until thick and fudgy, then set in a mold and topped with crispy latik.
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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!
Written automatically by CookOS, not by the creator.
Store cooled ube kalamay in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week; serve at room temperature.
wire whisk · quiche mold or similar shallow mold
Written automatically by CookOS, not by the creator.
Ube kalamay is a traditional Filipino dessert—a creamy, fudgy candy made with coconut milk, purple yam, glutinous rice flour, and topped with latik (crispy coconut solids).
Yes. Use 2 teaspoons of ube flavoring or extract as the main flavoring agent, but add a small amount of mashed cooked ube or sweet potato for texture if possible.
The recipe requires 1 hour of cooling time before serving.
Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. No reheating needed.
Toasted shredded coconut or crushed macadamia nuts work as a crunchy topping alternative.
