This movie shows another recipe for kalamay ube.
Meal: 269 g
Glucose: 46 g
Sodium: 22 mg
Fat: 38 g
Saturated Fat: 32 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 84 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 0 mg
Key words: sweet rice dessert, glutinous rice cake, old-fashioned, xmas treats
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Cooking this Kalamay Ube Recipe is comparable to cooking Biko (another Pinoy native sweet) as it makes use of equivalent components however, if there’s one difference between the 2, it is the truth that cooking Kalamay makes usage of ground glutinous rice to provide it its smooth consistency while Biko (Bico) employs entire Glutinous rice (Malagkit). Many people prefer to consume this after it is been invest the fridge for two hours after it is been prepared but eating it in room temperature remains the greatest since you obtain the perfect persistence in almost every bite. Much like some other eating ritual, eat while you’re seated down and with brewed coffee as being a partner.To understand about kalamay ube recipe and kalamay ube recipe, please go to all of our page kalamay ube recipe.
1 Pack 16 oz grated Ube
2 Cup Sweet Rice Flour
1 1/2 could of Coconut Milk
1 3/4 Cup sugar
Drops of Food Coloring
1 Tsp vanilla (optional)
Oil from Curd
2 Cans of Coconut Milk for Curd
In a big Pan or Wok, Combine the Coconut Milk, glucose, Sweet rice flour and Grated Ube (Purple Yam) and mix well until well combined.
Cook on minimal heat and keep stirring until the combination gets dense.
Put some coconut oil whenever stirring to prevent sticking.
Move the cooked mixture into in a pan lined with wilted Banana leaves.
Flatten using an oiled metal spoon and top with coconut curd.
To Prepare Curd:
Prepare the Curd by pouring the coconut milk into a pan and let boil until it curdles.
Refrigerate the Ube Kalamay then Slice into square or diagonal forms