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Ube kalamay picked by a fork.
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Ube Kalamay Recipe (Chewy Ube Rice Cake)

A soft, chewy rice cake with ube and coconut milk, topped with crispy latik.
Course Dessert, Snack
Cuisine Filipino
Diet Gluten Free
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 16
Calories 134kcal
Author Nora Rey
Cost $8-$10

Equipment

  • Wide nonstick pan
  • 10 to 12-inch round platter or bilao

Ingredients

For the latik:

  • 1 (14-ounce) can coconut cream (about 1¾ cups)

For the ube kalamay:

  • 1 (13.5-ounce) can coconut milk (about 1¾ cups)
  • 2 cups glutinous rice flour
  • 1 cup mashed ube (or purple sweet potato)
  • 1 cup brown sugar (light or dark)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ube extract or flavoring more to taste
  • A pinch of salt
  • Banana leaves optional
US Customary - Metric

Instructions

  • Cook coconut cream over medium heat. Once thickened, lower to medium-low and stir occasionally, scraping the pan. Cook until the oil separates and the curds turn golden. Strain, saving the latik and oil.
  • Line a platter with clean banana leaves, if using. Brush lightly with latik oil.
  • In a nonstick pan, mix coconut milk, glutinous rice flour, mashed ube, brown sugar, vanilla, ube extract, and salt until mostly smooth.
  • Cook over medium heat, whisking for about 5 minutes, until thickened. Switch to a sturdy spatula and lower to medium-low. Stir, spread, and fold the mixture for about 30 minutes, scraping the bottom and sides.
  • Mix in 2–3 tablespoons latik oil until smooth and glossy. It’s ready when very thick and sticky and holds its shape when cut through with the spatula.
  • Spread on the prepared platter while warm. Top with latik and cut into squares or diamonds. Serve warm or at room temperature.

Notes

  • Coconut cream (kakang gata): Use for latik. Regular coconut milk works but makes fewer curds.
  • Coconut milk: Use fresh or full-fat canned coconut milk.
  • Glutinous rice flour: Also called sweet rice flour. Makes the kalamay chewy and sticky.
  • Ube: Use cooked, mashed ube or purple sweet potatoes. If using ube halaya, reduce the sugar by about ¼ cup.
 

Nutrition

Calories: 134kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 18mg | Potassium: 62mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1179IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 0.2mg