Kalamay Ube

Kalamay Ube is a classic Filipino kakanin (rice cake) whose main ingredient is ube (purple yam). My version used frozen cooked ube from the Asian markets. I added rice flour, canned coconut milk and condensed milk to the mixture to thicken it. The process of making this involves constant stirring on the stove-top. When it's ready, the sweet flavors of ube combined with fragrant coconut define this luscious treat for dessert or a merienda snack. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 4 to 6.

Cook Time1 10

Total Time1 10

Course: Dessert, Merienda, Snack

Cuisine: Asian, Filipino

Keyword: Kalamay Ube Kakanin

Servings: people

Calories: 687kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Large, heavy stockpot: 6 to 8 quarts
Cake pan - 9 inches in diameter; Or Baking Pan - 8 x 8 inches

Ingredients

For the Latik (Coconut Sprinkles)

1 cup coconut cream

For the Kalamay Ube

1 package (16 ounces) frozen boiled ube (purple yam) thawed at room temperature, but kept cool; from Asian markets
1 cup coconut cream or milk
1 cup condensed milk
1 cup Mochiko sweet rice flour
1/2 cup granulated sugar
2 teaspoons McCormick Ube Flavoring optional

Instructions

To make the Latik:

Make the latik first, so you can use the coconut oil rendered to grease the cake pan later.
In a small sauce pan, over medium heat, pour 1 cup coconut cream. Stir the coconut cream continuously. Do not leave it alone or the coconut scorches and burns.
In about 10 to 15 minutes of stirring, the cream starts to turn light brown till it solidifies into brown sprinkles or the latik. Turn off the heat. You should have about 1/2 cup of latik from this amount.
Drain the coconut oil from the latik. Set the oil aside. Transfer the latik to a small bowl and set aside.
Use 1-2 tablespoons of the rendered coconut oil to grease the cake pan. Set the pan aside.

To make the Kalamay Ube:

In a large, heavy stockpot (about 6 to 8 quarts), combine the ube, coconut cream or milk, and condensed milk. Mix well.
Add the rice flour and the sugar. Pour the ube flavoring if desired. Blend ingredients well till smooth.
Over medium heat, stir and cook the ube mixture. Stir continuously for 10 to 15 minutes till you notice the liquid starting to thicken.
Lower heat to a low simmer. Continue stirring for about 35 to 40 minutes more till the mixture feels heavy and coats the spoon. If it has the thick consistency of mashed potatoes at this point,the Kalamay Ube is done
Transfer the Kalamay Ube on the pre-greased cake pan. Level off the mixture with a spatula.
Sprinkle the Latik (coconut sprinkles) all over the top. Serve warm or chilled.

To store:

Filipino Kakanins like this Kalamay Ube should be covered and refrigerated at all times. If refrigerated, you will notice the oil solidifies on top. Microwave each slice at 10 seconds to warm up.
This Kalamay Ube keeps up to 3 days refrigerated.

Cook's comments:

The frozen boiled ube (purple yam) should be thawed at room temperature. Do not thaw in the microwave or it gets liquid-like and cannot be used for this recipe.
There are folks who are opposed to using artificial flavorings like the McCormick Ube Flavoring I used. Feel free to omit if you are in that group of purists.

Nutrition