Ube Kalamay – made from grated purple yam glutinous rice flour, white sugar, and ube flavoring


Ube kalamay is a type of Filipino “kakanin” (also referred to as rice cake). It made from grated purple yam, which is known as “ube” in the Philippines. The other ingredients as far as this recipe is concerned are glutinous rice flour, white sugar, and ube flavoring. 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.

The coconut oil that was extracted in the process was used grease the mold, while the latik was sprinkled on top of the dish. I have a post on how to make latik if you plan to make one from scratch. Note that it talks about using coconut milk. I think that using coconut cream will give you a better result. You may follow the steps using coconut cream.

Here are the steps on how to cook Ube Kalamay. 1st step. Combine water, glutinous rice flour, and 2 cups of coconut milk in a bowl. Mix well using a wire whisk. Set aside. 2nd step. Heat a cooking pot. Pour 2 cups of coconut milk. Let boil. 3rd step. Add shredded purple yam. Stir and cook in medium heat for 3 minutes. 4th step. Pour the glutinous rice flour mixture into the cooking pot. Stir until all the ingredients are well blended. 5th step. Gradually add the sugar while stirring. Continue to cook until the mixture becomes very thick. 6th step. 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. 7th step. Let the kalamay cool down for 1 hour. Serve. 8th step. Share and enjoy!

Ube Kalamay, #ophirph

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