ube kalamay

Ube kalamay is a sort of Filipino "kakanin" (additionally alluded to as rice cake). It produced using ground purple sweet potato, which is known as "ube" in the Philippines. Different fixings all things considered are glutinous rice flour, white sugar, and ube enhancing.

This has a sweet taste and it is gooey (delicate and clingy), simply like kalamay hati. I appreciate eating ube kalamay as meryenda in the early evening. It can likewise be had during breakfast with some espresso or hot cocoa.

Fixings

4 cups coconut milk

3/4 cup ground purple sweet potato ube

2 teaspoons purple ube seasoning

2 cups glutinous rice flour

1 ½ cup granulated white sugar

½ cup latik

2 tablespoons coconut oil

Directions

Consolidate water, glutinous rice flour, and 2 cups of coconut milk in a bowl. Blend well utilizing a wire whisk. Put in a safe spot.

Warmth a cooking pot. Pour 2 cups of coconut milk. Let bubble.

Include destroyed purple sweet potato. Mix and cook in medium warmth for 3 minutes.

Pour the glutinous rice flour blend into the cooking pot. Mix until all the fixings are all around mixed.

Progressively include the sugar while mixing. Keep on cooking until the blend turns out to be thick.

Brush coconut oil in a form (I utilized a quiche shape for this formula). Put the cooked ube kalamay in the form. Spread it around the shape. Brush remaining coconut oil over the ube kalamay. Level top utilizing a spoon. Top with latik.

Let the kalamay chill off for 60 minutes. Serve.

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