Taro Ube Kalamay
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!
Servings: 12 servings
Calories:
Ingredients
For 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
Instructions
For kalamay
- 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.
Notes
NOTE: You can use a hand blender or potato masher to make the taro really fine.