Thursday, 7 February 2013

Kalamay na Ube

Kalamay na Ube
Sweet Purple Cake
A chewy sweet rice purple cake, cooked in a pan over a slow fire until it becomes thick. 
It is then poured into a cake pan lined with banana leaves, brushed lightly with coconut oil
 and Sprinkle with coconut curd (latik) or flakes (budbod).

Ingredients :
  • 1 Pack 16 oz grated Ube
  • 2 Cup (Mochiko rice) sweet rice flour
  • 1 1/2 Can of coconut milk
  • 1 3/4 Cup sugar
  • Drops of food coloring
  • 1 Tsp vanilla (optional)
  • Banana leaves
  • Oil from curd
  • 2 Cans of coconut milk for curd (latik)
Cooking Directions :
  • Prepare the curd by pouring the coconut milk into a  pan. Let it boil until it curdles.
  • Wilt banana leaf then grease with the oil from the coconut curd.
  • In a large wok combine the coconut milk, sugar, sweet rice flour and grated purple yam, mix until well combined.
  • Cook in low heat. Keep stirring until the mixture gets very thick.
  • Transfer the cooked mixture into in a pan lined with wilted banana leaves.
  • Flatten by using an oiled metal spoon and top with coconut curd.
Cooking Tips :
  1. Refrigerate before serving the kalamay ube, then score in square or diagonal shapes.
  2. While cooking, put coconut oil by tablespoonfuls if needed to prevent sticking.
Watch Video :

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