Posted on November 8, 2018 By Kuester

kalamay ube recipe


1 kilo purple yam(ube)

3 cups glutinous rice flour

4 cans(400ml each) coconut milk

2 cans coconut milk for curd(latik)

3 cups sugar that is brown

1 tablespoon vanilla or pandan extract


Component 1

1. for a pot, boil water then cook yam that is purple 30 minutes or until soft. Drain and let cool.

2. Peel the yam that is purple grate. Set aside.

Part 2

1. In a pan, pour coconut milk then cook in a heat that is low. Keep stirring until curdles. Put 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 heat that is low. Keep stirring until well thickened and combined.

2. In a pan that is shallow woven basket, lined a wilted banana leaves then grease using the coconut oil.

3. Transfer the mixture and spread evenly then sprinkle with coconut curd. Slice and serve hot.

To learn about kalamay ube recipe and kalamay ube recipe, visit the site kalamay ube recipe.

Put toasted coconut solids into a small bowl. With coconut oil through the bottom regarding the pan rub onto banana leaves.

In a nonstick pan that is cold wide cooking pot, pour in coconut milk, vanilla and sugar. Whisk in rice powder. Add purple yam. Turn temperature on stir and medium constantly. When just starting to thicken turn temperature low. Cook for additional ten minutes to make certain rice flour is cooked down.

Scoop rice flour into greased banana leaves. Sprinkle with toasted coconut solids. Can provide chilled or warm.

They do say when we become old we began to be nostalgic. It can spark a memory or just feeling of nostalgia whether it be a repeated recipe from grandma or mom used to make a (minatamis) dessert. Growing up, I remember when the before Christmas my mom used to make a Kalamay na Ube at night day. Being a kid kalamay had been a favorite treats. This will be this kind of very recipe that is simple I remember my mom making when I was small that require a lot of work and patience. Anyhow, I’m delighted that my family they like it specially the latik.


2lbs yam (ube that is purple

3 cups glutinous rice flour

4 cans coconut cream or milk (400ml each can)

2½ or 3 cups brown/ white sugar

4 tbsp margarine

1 tbsp pandan essence

1 tsp salt

Toasted coconut that is grated latik ? latik planning

coconut oil to greased the molds