Kalamay Ube Recipe

Kalamay Ube Recipe

Prepare the latik by transferring the coconut milk into a pot that is small pan. Allow it to boil until it curdles. (See photos below).
Prepare the banana will leave (if you like) and oil using the oil from the latik.
In a wok combine all ingredients. Mix until well combined.
Cook in low heat. Keep stirring until mixture is very thick.
Transfer the mixture that is cooked the banana actually leaves and top with latik.
Serve warm. Enjoy! ?


Recipe yields 2 cake pans
You could add 1/4 cup more sugar it sweeter. if you like?


Heat coconut milk in a pan. Bring to a boil.
Keep stirring for around 15-20 minutes before the milk converted into oil and leave a residue that is solid.

Prepare the curd by pouring the coconut milk right into a pan. Let it boil until it curdles.
Wilt banana leaf then oil with all the oil from the coconut curd.
The coconut milk, sugar, sweet rice flour and grated purple yam, mix until well combined in a large wok combine.
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1 Pack 16 oz grated Ube
2 Cup 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


In a sizable Pan or Wok, Combine the Coconut Milk, glucose, Sweet rice flour and Grated Ube (Purple Yam) and mix well until well combined.
Cook on Low heat and keep stirring before the mixture gets dense.
Place some coconut oil whenever stirring to prevent sticking.
Move the cooked mixture into in a pan lined with wilted Banana leaves.
Flatten by making use of an metal that is oiled and top with coconut curd.

To Prepare Curd:

Prepare the Curd by pouring the coconut milk as a pan and let boil until it curdles.

To Serve:

Refrigerate the Ube Kalamay then Slice into square or shapes that are diagonal