Ingredients
4 cups coconut milk
3/4 cup grated purple yam ube
2 teaspoons purple ube flavoring
2 cups glutinous rice flour
1 ½ cup granulated white sugar
½ cup latik
2 tablespoons coconut oil
Instructions
Combine water, glutinous rice flour, and 2 cups of coconut milk in a bowl. Mix well using a wire whisk. Set aside.
Heat a cooking pot. Pour 2 cups of coconut milk. Let boil.
Add shredded purple yam. Stir and cook in medium heat for 3 minutes.
Pour the glutinous rice flour mixture into the cooking pot. Stir until all the ingredients are well blended.
Gradually add the sugar while stirring. Continue to cook until the mixture becomes very thick.
Brush coconut oil in a mold (I used a quiche mold for this recipe). Put the cooked ube kalamay in the mold. Spread it around the mold. Brush remaining coconut oil over the ube kalamay. Flatten top using a spoon. Top with latik.
Let the kalamay cool down for 1 hour. Serve.
