Kalamay Ube Recipe

Kalamay Ube Recipe

Jackfruit syrup
Combine the juice of 1 can (langka in syrup) and 1 ¾ cups water in a pot. Include 2 cups of sugar. Chop the langka and add it to the cooking pot. Bring to boil and continue to prepare for 20 to 25 mins or before the langka are soft. Cool off before serving with the kalamay.

To serve – brush kalamay with coconut curd oil then slice kalamay into pieces. Devote a drizzle and bowl jackfruit syrup over the top and around the kalamay pieces then add chopped langka. Top with an increase of coconut curd. Enjoy.

1 pack, 16 oz grated ube
1 2/3 cups sweet rice flour
1 can coconut milk
1 3/4 cups sugar that is white
1 tsp vanilla (optional)
1/2 tsp food color
1 tbsp coconut oil (through the latik)

For the LATIK:

2 cans of coconut milk or 1 can of this brand that I use (see photo below)

*Note:

Recipe yields 2 cake pans
You can add 1/4 cup more sugar it sweeter if you prefer.
To be aware of kalamay ube recipe and kalamay ube recipe, check out our page kalamay ube recipe.
Have actually the latik ready beforehand as you will require the rendered coconut oil to grease the baking dish and keep consitently the rice cake from sticking. It is possible to swap with butter if you like but coconut oil adds aroma that is unbeatable!
I love to liberally clean the kalamay with all the coconut but I usually skip this step during cold winter time or once I am saving the rice dessert into the refrigerator immediately since the coconut oil hardens to an film that is unappetizing of.
Whilst the cooked combination is very dense, it is difficult to spread it out by having a spoon when transferred in to the serving dish. Just gently touch the meal in the counter to spread out and easily flatten the rice dessert. To smooth the utmost effective, make use of a lightly-oil blade or spatula.

A Filipino that is nice dessert to try 1
Components:

2 packs frozen ube
1 package rice that is sweet or mochiko
banana leaves
4 cups white sugar
2 cans coconut milk
1 tsp vanilla
latik (cook coconut milk gradually until all oil is extracted and residue or latik is formed)

GUIDELINES
1. Thaw ube that is frozen.
2. Make latik in a pot that is separate.
3. Wilt each banana leaf then brush with coconut oil.
4. In big wok, mix thawed ube with coconut milk, rice flour, sugar, vanilla and a little coconut oil.
5. Stir while cooking. Include more coconut oil by tablespoonfuls if required to prevent sticking.
6. Keep stirring until combination is quite dense. Put in pan lined with wilted banana leaves.
7. Flatten batter by hand employing a little bit of oiled banana leaf.
8. you may put slightly thickened mixture in baking pan and bake in 350°F oven 15 to 20 minutes if you don’t feel like stirring for a long time.
9. Cool and score prepared ube in diagonal shapes and put latik on top. The Filipino dessert recipe of Ube is able to serve...enjoy it !