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.

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