Kalamay Ube 

INGREDIENTS:
  • 1 pack, 16 oz grated ube
  • 1 2/3 cups sweet rice flour
  • 1 can coconut milk
  • 1 3/4 cups white sugar
  • 1 tsp vanilla (optional)
  • 1/2 tsp food color 
  • 1 tbsp coconut oil (from the latik)
For the LATIK:
  • 2 cans of coconut milk or 1 can of the brand that I use (see photo below)
*Note: 
  • Recipe yields 2 cake pans
  • You can add 1/4 cup more sugar if you prefer it sweeter.
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​HOW TO PREPARE:
  • Prepare the latik by transferring the coconut milk into a small pot or pan. Let it boil until it curdles. (See photos below).
  • Prepare the banana leaves (if you prefer) and grease with 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 cooked mixture into the banana leaves and top with latik.
  • Serve warm. Enjoy! ​
​*Note: 
  • Recipe yields 2 cake pans
  • You can add 1/4 cup more sugar if you prefer it sweeter.​

​TO MAKE LATIK:
    • Heat coconut milk in a pan. Bring to a boil.
    • Keep stirring for about 15-20 minutes until the milk turned into oil and leave a solid residue.
​


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