Ube Kalamay Recipe (Chewy Ube Rice Cake)
A chewy ube rice cake made with glutinous rice flour and coconut milk, topped with latik.
Servings 20
Calories 110kcal
Cost $8-$10
Equipment
- Wide nonstick pan or skillet
- 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
Instructions
- Make the latik: Cook the coconut cream over medium heat until the oil separates and the curds turn golden. Strain and set aside.
- Prepare the platter: Line a platter with banana leaves if using. Lightly brush with coconut oil.
- Mix the ingredients: In a pan, combine coconut milk, glutinous rice flour, brown sugar, mashed ube, ube extract, vanilla, and salt. Mix until mostly smooth.
- Whisk until thickened: Place over medium heat and whisk for about 5 minutes, until it starts to thicken and become sticky.
- Cook and stir: Switch to a spatula. Lower the heat and keep stirring and scraping the pan for about 30 minutes, until thick and sticky.
- Add the coconut oil: Add 2–3 tablespoons of the coconut oil from the latik. Mix until smooth and glossy.
- Check if it’s ready: Cut through the kalamay with a spatula. If it holds its shape, it’s ready.
- Transfer and spread: While still warm, transfer to the platter and spread evenly.
- Cut and top: Cut into squares or diamonds. Top with latik.
- Serve: Serve warm for a soft texture or let it cool if you prefer it firmer.
Notes
- Coconut cream: Thick first extract of coconut milk (kakang gata). Regular coconut milk can work but may produce less latik.
- Coconut milk: Fresh or canned works. Use full-fat for better flavor.
- Glutinous rice flour (sweet rice flour): This gives the kalamay its chewy texture.
- Ube: Fresh or frozen grated ube works. Mashed purple sweet potatoes can also be used. If using ube halaya, reduce the sugar by ¼ cup.
- Cook it long enough. It should be thick and sticky, not soft.
- Keep stirring and scraping the pan so it cooks evenly.
- Lower the heat as it thickens to prevent burning.
- Add the coconut oil near the end to make it smoother and easier to spread.
- Room temperature: Keep covered and eat the same day.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month.
- Reheat: Microwave until warm and soft.
Nutrition
Calories: 110kcal | Carbohydrates: 26g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 11mg | Potassium: 89mg | Fiber: 1g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.2mg