- ½ cup grated ube (purple yam) or 2 tbsp ube powder
- 2 tsp purple ube flavoring
- 2 cups glutinous rice flour
- 4 cups coconut milk
- 1 ½ cup granulated white sugar
- ½ cup latik
- 2 tbsp coconut oil
- ½ cup water
- In a medium cooking pot, pour and boil 2 cups of the coconut milk.
- Add the grated ube (or ube powder).
- Stir and cook in medium heat for 3 minutes.
- In a bowl, combine the glutinous rice flour, the remaining 2 cups of coconut milk, and water.
- Mix well using a wire whisk.
- Pour this 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.
- Prepare a mold of your choice by brushing it with coconut oil.
- Put the cooked ube kalamay in the mold and spread it around.
- Brush remaining coconut oil over the ube kalamay.
- Flatten the ube kalamay using a spoon and top with the latik.
- Let the ube kalamay cool down for about 1 hour before serving.