This Ube Kalamay recipe is not just another rice cake that Filipinos love; it is purple and sweet with a nice chewy texture. Making it at home is easy with ingredients you may already have in your kitchen.
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What is Ube Kalamay?
Ube Kalamay is a Filipino rice cake made with glutinous rice flour, coconut milk, and sugar. It is infused with the distinct flavor and color of ube (purple yam) and cooked to a thick, sticky consistency in a pan. Latik or caramelized coconut curds make the best topping.
Ingredients you'll need
Notes and substitutions
- Coconut Cream: This is the 'kakang gata' (first extract) coconut milk with a higher fat and lower water content. You can use regular coconut milk, though it may yield fewer curds.
- Coconut Milk: While fresh coconut milk is ideal, canned or carton options are also suitable. Choose full-fat coconut milk for the best flavor.
- Glutinous Rice Flour: Unlike regular rice flour, glutinous rice flour turns chewy and sticky when cooked. It is also called sweet rice flour.
- Ube or Purple Yam: If you can't find fresh ube, you can use frozen grated ube sold in Asian supermarkets. You can also use purple sweet potatoes, just as I did, that have been boiled and mashed to achieve a similar texture and taste. Ube Halaya (purple yam jam) is another alternative, but reduce the sugar in the recipe by ¼ cup.
How to make this recipe
Step 1: Make the Latik (Caramelized Coconut Curds)
Pour the coconut cream into a skillet and heat on medium-high until it boils, roughly 20 minutes. When it thickens, lower the heat to medium-low and simmer for another 20 minutes. Stir and scrape the sides and bottom of the pan from time to time.
As the oil begins to separate, the curds will get crispy and take on a golden color. Once done, turn off the heat. Strain to separate the crispy curds from the oil, but keep both. The curds will get even crispier as they cool.
For a step-by-step guide on how to make latik, be sure to check out my detailed tutorial.
Step 2: Prepare the Platter
Wipe or rinse the banana leaves, then pat them dry with a paper towel. As an option, briefly pass the leaves over a flame to make them more pliable and to release their aromatic oils.
Line a serving platter or a mold with the prepared banana leaves. Brush them with coconut oil leftover from making latik.
Step 3: Combine the Ingredients
In a non-stick pan, combine the coconut milk, glutinous rice flour, brown sugar, mashed ube (purple sweet potatoes, in my case), vanilla extract, ube extract, and a pinch of salt. Using a whisk, mix until as smooth as possible.
Step 4: Whisk until Thickened
Set to medium heat and continue whisking for about 5 minutes. As it thickens, the mixture will become clumpy and will start to get sticky.
Step 5: Cook the Mixture
Switch to a sturdy spatula and lower heat to medium-low. Spread out the mixture to smooth any lumps, then fold it back in on itself.
Continue this process for about 30 minutes until it becomes thicker and darker. The longer it cooks, the chewier it becomes.
PRO TIP: Patience is key! Ensure you cook the mixture long enough to achieve that perfect, sticky consistency. Cutting the process short might leave you with a less-than-ideal texture.
Step 6: Add Coconut Oil
As the mixture firms up and becomes harder to handle, add 2-3 tablespoons of the coconut oil you saved from making latik. This will enhance the flavor, make it easier to manage, and give it a glossy finish.
Step 7: Check for Consistency
To check if the Kalamay has reached the perfect consistency, try cutting through the mixture with your spatula. If it cuts with a clean edge, holds its shape, and isn't overly sticky, it's ready.
Step 8: Plate the Kalamay
Transfer the cooked mixture to the prepared banana leaves and immediately spread it out evenly while warm and manageable. Lightly brush the top with coconut oil for aroma and a glossy finish.
Step 9: Cut and Top with Latik
Slice it into your desired portions. Top each piece with latik or caramelized coconut curds. You'll likely have some extra, so serve it on the side for those who want more.
Serve this glutinous rice cake warm for a chewy, sticky texture. If you prefer a slightly firmer consistency, let it cool to room temperature.
You can keep it in the fridge or freezer for a longer shelf life. Reheat by thawing on the counter or microwave it to return to its chewy, sticky state.
Recipe FAQs
Ube Kalamay is sweet with a subtle earthy taste from ube. You'll also catch a hint of coconut flavor and aroma. But what makes it special is its texture and that vibrant purple color that everyone loves.
Ube Kalamay is best enjoyed fresh and should be kept at room temperature for up to 2 days. To extend its shelf life, you can refrigerate it, though it will become firmer. Freezing is also an excellent option. Thaw it in the fridge or at room temperature to return it to its original state. Briefly microwaving can help restore its soft, chewy texture.
Try other rice cakes or "kakanin"
- Ube Suman sa Latik: Steamed glutinous rice flour flavored with ube and topped with latik.
- Espasol: A cylinder-shaped rice cake made with toasted glutinous rice flour cooked with coconut milk and sugar, then rolled in more toasted rice flour. Ube Espasol is an ube-flavored variation.
- Bibingkang Malagkit: A sweet, sticky rice cake with glutinous rice and coconut milk, topped with a thick, caramel-like latik sauce.
- Biko: Sweet, sticky rice cake topped with golden-brown caramelized coconut milk and muscovado sugar.
- Suman: Boiled glutinous rice with coconut milk, wrapped in banana or palm leaves. Suman sa Lihiya is a variation infused with lye water, then served with latik sauce.
- Kutsinta: Steamed glutinous rice cakes with an orange-brown color from annatto, often served with freshly grated coconut on top.
- Sapin-Sapin: A layered rice cake made from glutinous rice flour, coconut milk, and sugar, each layer flavored and colored differently.
- Putong Bigas: Steamed rice cakes made from fermented rice dough, often with cheese or a slice of salted egg on top.
- Palitaw: Boiled sweet rice cakes coated with grated mature coconut, then topped with sugar and sesame seeds or ground peanuts.
- Bibingka: A type of rice cake traditionally made from galapong (soaked rice dough), coconut milk, and eggs, and baked with a coal heat source on top and bottom. It's commonly topped with salted eggs and cheese.
Other dessert recipes you may like
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📖 Recipe
Ube Kalamay
Equipment
- Nonstick sauté pan or wide skillet
- 10 to 12-inch round platter, baking dish, or bilao
- Whisk
- Sturdy spatula
Ingredients
For the Latik:
- 1 14-ounce can coconut cream see note
For the Ube Kalamay:
- 1 cup ube or purple yam (about 8 ounces) cooked & mashed; see note
- 2 cups glutinous rice flour (about 8 ounces) see note
- 1 14-ounce can coconut milk see note
- 1 cup packed brown sugar, light or dark (about 7 ounces) sub: granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ube extract or flavoring more to taste
- A pinch of salt
- 10 to 12-inch round banana leaves
Instructions
- MAKE THE LATIK (CARAMELIZED COCONUT CURDS)Pour the coconut cream into a skillet and heat on medium-high until it boils, roughly 20 minutes. When it thickens, lower the heat to medium-low and simmer for another 20 minutes, stirring from time to time.As the oil begins to separate, the curds will get crispy and take on a golden color. Once done, turn off the heat. Strain to separate the crispy curds from the oil, but keep both. The curds will get even crispier as they cool.
- PREPARE THE PLATTERWipe or rinse the banana leaves, then pat them dry with a paper towel. As an option, briefly pass the leaves over a flame to make them more pliable and to release their aromatic oils. Line a serving platter with the prepared banana leaves. Brush them with coconut oil leftover from making latik.
- COMBINE THE INGREDIENTSIn a nonstick pan, combine the coconut milk, glutinous rice flour, brown sugar, mashed ube, vanilla extract, ube extract, and a pinch of salt. Using a wire whisk, mix until as smooth as possible.
- WHISK UNTIL THICKENEDSet to medium heat and continue whisking for about 5 minutes. As it thickens, the mixture will become clumpy and will start to get sticky.
- COOK THE MIXTURESwitch to a sturdy spatula and lower the heat to medium-low. Spread out the mixture to smooth any lumps, then fold it back in on itself.Continue this process for about 30 minutes until it becomes thicker and darker. The longer it cooks, the chewier it becomes.
- ADD COCONUT OILAs the kalamay mixture firms up and becomes harder to handle, add 2-3 tablespoons of the coconut oil you saved from making latik. This will enhance the flavor, make it easier to manage, and give it a glossy finish.
- CHECK FOR CONSISTENCYTo check if the Kalamay has reached the perfect consistency, try cutting through the mixture with your spatula. If it cuts with a clean edge, holds its shape, and isn't overly sticky, it's ready.
- PLATE THE KALAMAYTransfer the cooked Ube Kalamay to the prepared banana leaves and immediately spread it out evenly while warm and manageable. Lightly brush the smooth top with coconut oil.
- CUT AND TOP WITH LATIKCut it into your desired portions. Top each piece with coconut latik. You'll likely have some extra, so serve it on the side for those who want more.
Notes
- Coconut Cream: This is the 'kakang gata' (first extract) coconut milk with a higher fat and lower water content. You can use regular coconut milk, though it may yield fewer curds.
- Coconut Milk: While fresh coconut milk is ideal, canned or carton options are also suitable. Choose full-fat coconut milk for the best flavor.
- Glutinous Rice Flour: Unlike regular rice flour, glutinous rice flour turns chewy and sticky when cooked. It is also called sweet rice flour.
- Ube (Purple Yam): If you can't find fresh ube, you can use frozen grated ube sold in Asian supermarkets. You can also use purple sweet potatoes, just as I did, that have been boiled and mashed to achieve a similar texture and taste. Ube Halaya (Purple Yam Jam) is another alternative, but reduce the sugar in the recipe by ¼ cup.
Carmela
I have to make this!!! I didn’t know it was this easy. And thanks for the suggestion about purple sweet potatoes - it’s what i have here. I can never find ube in my local Asian store. Thank you for the recipe.
Nora Reyes
Hello Carmela, I am glad you found the suggestion helpful. I often use purple sweet potatoes, it's the perfect alternative to ube. Enjoy your Ube Kalamay =)