Kalamay Ube Recipe

Kalamay Ube Recipe


Ube jam, ube halaya or halayang ube (variant spellings halea, haleya; from the Spanish jalea, "jam") is a Philippine dessert made from boiled and mashed purple yam (Dioscorea alata, locally referred to as ube).[1] Ube halaya is also found in pastries and other desserts such as for instance halo-halo and ice cream.

The primary ingredient is peeled and boiled purple yam that will be grated and mashed. The mashed yam, with condensed milk and/or coconut milk, are put into a saucepan where butter or margarine was indeed melted. The combination is stirred until thickened. When thickened, the combination is cooled off and placed on a platter or into containers of numerous shapes.

Ube halaya is normally served cool, after refrigeration. Optional topping includes browned coconut that is grated condensed milk.

ube kalamay (sweet ube jam) recipe

2 packs frozen ube1 field sweet rice flour or mochikobanana leaves4 cups white sugar2 cans coconut milk1 tsp vanillalatik (cook coconut milk slowly until all oil is extracted and residue or latik is created)
1. Thaw frozen ube.2. Make latik in a separate pot.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 oil that is littlecoconut. Stir while cooking. Include more coconut oil by tablespoonfuls if required to stop sticking.6. Keep stirring until mixture is quite thick. Put in pan lined with wilted banana departs.7. Flatten batter by hand employing a bit of oiled banana leaf.8. If you don’t feel stirring for a long time, you could put slightly thickened mixture inbaking pan and bake in 350°F range 15 to 20 moments.9. Cool and score prepared ube in diagonal shapes and put latik at the top
Halayang Ube (Purple Yam Jam) Recipe
To learn about kalamay ube recipe and kalamay ube recipe, go to our internet site kalamay ube recipe.
Jackfruit syrup
Combine the juice of just one can (langka in syrup) and 1 ¾ cups water in a cooking pot. Add 2 glasses of sugar. Chop the langka and add it towards the cooking pot. Bring to boil and continue steadily to cook for 20 to 25 mins or until the langka are soft. Cool off before serving aided by the kalamay.

To serve – brush kalamay with coconut curd oil then slice kalamay into pieces. Place in a bowl and drizzle jackfruit syrup on 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 the brand that I utilize (see photo below)


Recipe yields 2 cake pans
You could add 1/4 glass more sugar it sweeter if you prefer.