Kalamay Ube Recipe

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Ingredients:
1 kilo yam(ube that is purple
3 cups glutinous rice flour
4 cans(400ml each) coconut milk
2 cans coconut milk for curd(latik)
3 cups sugar that is brown
1 tablespoon vanilla or pandan extract

Procedures:
Component 1
1. On a cooking pot, boil water then cook yam that is purple thirty minutes or until soft. Drain and let cool.
2. Peel the yam that is purple grate. Set aside.

Component 2
1. In a pan, pour coconut milk then cook in a heat that is low. Keep stirring until curdles. Put aside.

Part 3
1. In a large pan, combine the grated purple yam, sweet rice flour, coconut milk, sugar and vanilla then cook in a heat that is low. Keep stirring until well thickened and combined.
2. In a pan that is shallow woven container, lined a wilted banana leaves then grease because of the coconut oil.
3. Transfer the mixture and spread evenly then sprinkle with coconut curd. Piece and provide hot.
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Jackfruit syrup
Combine the juice of 1 can (langka in syrup) and 1 ¾ cups water in a cooking pot. Add 2 cups of sugar. Chop the langka and include it to your pot. Bring to boil and continue steadily to cook for 20 to 25 moments or before the langka are soft. Cool off before serving using the kalamay.

To serve – brush kalamay with coconut curd oil then slice kalamay into pieces. Place in a drizzle and bowl jackfruit syrup on top and around the kalamay pieces adding chopped langka. Top with increased coconut curd. Enjoy.

1 pack, 16 oz grated ube
1 2/3 cups rice flour that is sweet
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 the brand that we use (see photo below)

*Note:

Recipe yields 2 dessert pans
You can include 1/4 cup more sugar it sweeter if you prefer.