This has a sweet taste and it is gooey (soft and sticky), just like kalamay hati. I enjoy eating ube kalamay as meryenda in the middle of the afternoon. It can also be eaten during breakfast with a cup of coffee or hot chocolate.
Ingredients
4 cups coconut milk
½ cup grated purple yam (ube)
2 teaspoons purple ube flavoring
2 cups glutinous rice flour
1 ½ cup granulated white sugar
½ cup latik
2 tablespoons coconut oil
½ cup water
Instructions
Pour 2 cups of coconut milk in a medium cooking pot. Let boil.
Add shredded purple yam. Stir and cook in medium heat for 3 minutes.
Combine water, glutinous rice flour, and remaining 2 cups of coconut milk in a bowl. Mix well using a wire whisk. Pour the 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!
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