Ube Kalamay is a Filipino delicacy that will surely leave you craving for more. A sticky rice cake of purple yam and coconut flavors that makes for a great gluten-free dessert or snack!
Whether you’re sharing it with loved ones or savoring it on your own, this ube kalamay recipe is sure to bring joy to your taste buds. As with most Filipino “kakanin”, like biko or suman, it’s best consumed when topped with golden latik or coconut curd.
It’s easy to make and a great addition to your dessert recipes when planning a festive gathering or family dinner. It’s the perfect treat after a hearty meal or something you can serve on special occasions, Christmas and New Year celebrations.
What is Ube Kalamay?
Ube kalamay is a traditional Filipino delicacy made with glutinous rice flour, coconut milk, and the star ingredient – ube. The purple yam adds a vibrant color and a unique, sweet flavor to the delicious sticky rice cake. This delectable treat is often served with latik during special occasions, celebrations, or simply as a delightful snack.
How to Make Latik
Latik is a rich coconut curd that adds an extra layer of flavor, aroma, and texture to most kakanin that Filipinos love. Follow these simple instructions to make delicious latik from scratch:
Notes on some Ingredients
How to Serve and Store
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- 2 cups coconut cream
- 2 cups glutinous rice flour
- 3/4 cup sugar
- 3 cups coconut milk
- 1 tsp salt
- 1 tbsp ube flavoring
- 1/2 cup ube jam
To Make Latik
- 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. Set aside.2 cups coconut cream
To Make Ube Kalamay
- Pass banana leaves over an open flame until pliable. Line round baking pan with banana leaves. Set aside.
- In a non-stick pan, mix glutinous rice flour and sugar together.2 cups glutinous rice flour, 3/4 cup sugar
- Pour coconut milk and stir until incorporated or no trace of flour is left.3 cups coconut milk
- Add salt, ube flavoring, and ube jam. Mix until fully combined and mixture is uniform in color.1 tsp salt, 1 tbsp ube flavoring, 1/2 cup ube jam
- Cook over medium heat, stirring frequently, for about 25 to 30 minutes or until mixture thickens and forms a smooth dough.
- Lower heat and continue cooking for 10 to 15 minutes or until mixture is very thick, heavy and flour is cooked through.
- Take the prepared pan and brush top of banana leaves with coconut oil then transfer kalamay mixture.
- Gently tap the pan on the counter to spread mixture. Use a lightly-greased spoon or spatula to smooth top.
- Generously top with latik and slice according to preferred serving size. Serve and enjoy. Bon appetit!