Taro Ube Kalamay is not your ordinary Kalamay! This soft and sticky dessert is simply delicious. If you are looking for an easy kalamay recipe, this is the one for you!
I just love ube kalamay, especially when topped with coconut curd. The problem is fresh ube or purple yam is just so difficult to find here in Paris. Good thing taro is readily available at Asian stores. Yes! the humble taro or gabi to the rescue!
Taro (Gabi) vs Ube (Purple Yam)
Many of you are probably familiar with Taro Ube Milktea. The taste of this Taro Ube Kalamay is not far from its taste but what is the difference between taro and ube?
Both are tubers which means root crops just like potatoes. Taro has a gray-lavender color while ube is saturated purple color hence the name. Taro taste like sweet potato with a mild nuttiness to it. As opposed to taro, ube is much sweeter and has a stronger vanilla flavor. In Filipino cuisine, both are used as ingredients for savory or sweet dishes.
How to make Taro Ube Kalamay
I used the 1 big variant of taro for this recipe. The small taro that is usually used for cooking sinigang or pork sour stew will not do. First, peel the taro then boil until soft and tender.
Grate the taro using the side with the smallest holes of a cheese grater and set aside. In a pot, melt 1/2 cup butter then add the grated taro, stir until the taro absorbs the melted butter.
Pour 1 3/4 cups coconut milk, 1 1/4 cups condensed milk and 1/4 tsp of salt. Let it cook and continue stirring for 2 – 3 minutes.
Add 1/4 cup sugar, 1 1/2 tsp ube extract, and mix until the colored evenly. Continue cooking in medium-low heat and remember to stir the kalamay mixture until it gets thick enough and doesn’t stick to the pot.
Place banana leaves on top of a flat serving dish and brush with oil from Latik or coconut curd. To make the latik you can follow there easy step from this link Tibok Tibok. If you don’t have banana leaves, a baking dish will do.
Place the cooked kalamay on top of the leaves and spread it using a spatula. The thickness depends entirely on how thick you want it. Add coconut curd on top as toppings.
Tips for Taro Ube Kalamay
- You can also frozen pre-packed taro. Remember to thaw before boiling.
- If you don’ have banana leaves. You can use a shallow baking dish and grease it with the oil from the latik.
- Use a hand blender or potato masher for finer grated taro.
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Taro Ube Kalamay
- 1 large or 3 cups taro or gabi boiled and grated
- ½ cup butter
- 1 ¾ cup or 400 ml can coconut milk
- 1 ¼ cup or 397 grams can condensed milk
- ¼ tsp salt
- ¼ cup sugar
- 1 ½ tsp ube (purple yam) extract
- banana leaves optional
For coconut curd/latik
- 2 cups coconut cream / milk
- Peel and wash taro then cut in half. Place in a pot with water and boil until soft. When done, remove from the pot and let it cool down.
- Using the side with the smallest holes of a cheese grater, grate the taro finely. Set aside.
- In a medum pot, melt the butter over medium heat. When the butter melts add the grated taro and stir.
- When the taro absorbs most of the butter, add the coconut milk, condensed milk, and salt. Mix and cook for 2-3 minutes.
- Add sugar, ube extract, and stir until the mixture is colored evenly.
- Continue cooking in medium-low heat and remember to stir the kalamay mixture until it gets thick enough and doesn't stick to the pot.
- Transfer the kalamay into a flat dish with greased banana leaves. Spread the kalamay using a spatula. (Thickness will depend on how thick you want it).
- Top with latik or coconut curd and enjoy. Bon appetit!
For coconut curd/latik
- You can do this before cooking the pudding. Pour coconut milk in a pan. Over medium heat, bring to a boil until it curdles and turn into curds. Strain to separate the oil and place in a bowl.