This purple-hued Filipino treasure has been my faithful merienda companion since childhood. While modern cafés tempt with their fancy pastries, nothing quite compares to the comfort of homemade kalamay, especially when shared with a steaming cup of ginger tea and good company.
This recipe, perfected through generations of patient stirring and whispered secrets, brings that same comfort right to your kitchen. It’s more than just a dessert, it’s a pause, a moment of sweetness in our busy days, and a reminder that the best things in life take time and love to create.
Why You’ll Love This Recipe
- Authentic taste that rivals traditional marketplace kalamay
- Foolproof instructions for perfect consistency every time
- Made with pure ube (no artificial flavoring)
- Rich cultural significance for special occasions
- Impressive purple color that’s 100% natural
- Perfect balance of chewy and sticky textures
Authentic Ube Kalamay Recipe
Equipment
- Large non-stick pan (kawa) For even heat distribution and preventing burning
- Wooden spoon (sandok) Traditional tool for stirring that won't scratch your pan
- Coconut grater (kudkuran) If using fresh coconut
- Cheesecloth or fine strainer For extracting coconut milk
- Heat-resistant spatula For scraping sides of pan
- 8×8 inch baking pan or traditional wooden mold (bilao)
- Kitchen scale For precise measurements
- Heavy-duty gloves For protection while stirring
Ingredients
For the Kalamay:
- 2 cups glutinous rice flour galapong
- 3/4 cup fresh grated purple yam ube halaya
- 800 ml thick coconut milk kakang gata
- 1 1/2 cups white sugar
- 1/4 teaspoon salt
- 2 tablespoons coconut oil langis ng niyog
For the Topping:
- 1/2 cup latik toasted coconut milk curds
- Banana leaves for lining dahon ng saging
Instructions
- Take your banana leaves and hold them briefly over low heat until they become soft and bendable. Wipe them clean, then use them to line your pan. Brush the leaves with coconut oil.
- Mix your glutinous rice flour with 400ml coconut milk in a large bowl. Stir until smooth with no lumps. Set aside.
- Pour the remaining coconut milk into a heavy pan over medium heat (175°C). Add your grated purple yam and stir continuously for 5 minutes until fragrant.
- Pour your rice flour mixture into the pan, stirring as you go. Add sugar and salt. Keep stirring constantly for about 30-40 minutes. The mixture will get thicker and harder to stir – this is exactly what you want.
- You’ll know it’s ready when the mixture pulls away from the sides of the pan and feels very thick when you stir. The temperature should be around 180°C. If you drop a small amount in cold water, it should form a firm ball.
- Pour the mixture into your banana leaf-lined pan. Use an oiled spatula to smooth the top. While it’s still warm, sprinkle generously with latik (toasted coconut curds).
- Let it cool completely at room temperature for 2-3 hours. During this time, it will set and develop its chewy texture.
- Once cooled, cut into diamond shapes using a sharp knife. Clean the knife between cuts for neat edges.
- Serve your kalamay on fresh banana leaves. It pairs perfectly with hot ginger tea and makes a wonderful afternoon snack.
- Remember: Good kalamay takes patience. The long, slow stirring is what gives it that perfect sticky, chewy texture that makes it so special.
Tips from Lola’s Kitchen
- Stir in a figure-8 pattern for even cooking
- Your arm will get tired – take turns with family members!
- If mixture sticks to spoon, oil it lightly
- Test doneness by dropping a small amount in cold water – should form a firm ball
Traditional Serving Suggestions
- Cut into diamond shapes (dahil mas masuwerte)
- Serve on banana leaves with hot ginger tea
- Perfect for merienda or after Sunday mass
- Traditionally given as gifts during fiestas
Troubleshooting
- Too sticky? Add more coconut milk gradually
- Too soft? Cook longer to evaporate excess moisture
- Not purple enough? Add more fresh ube, avoid artificial coloring
- Burning on bottom? Lower heat and stir more frequently
Storage & Reheating
- Room temperature: 2 days wrapped in banana leaves
- Refrigerated: Up to 1 week in airtight container
- To reheat: Steam for 5 minutes or microwave briefly
- Do not freeze (texture will become grainy)
Variations
- Pandan Kalamay: Add pandan extract and leaves
- Chocolate Kalamay: Add pure cocoa powder
- Modern Ube Kalamay: Top with cheese and toasted coconut
- Mini Kalamay: Shape into small balls for bite-sized treats
FAQs
Q: Can I use ube powder instead of fresh ube? A: Yes, but reduce amount to 1/4 cup and rehydrate before using. Q: Why isn’t my kalamay as purple as others? A: Natural ube color varies. Focus on taste rather than color. Q: Can I reduce the sugar? A: Yes, but it will affect texture and preservation. Q: How do I know when it’s really done? A: Mixture should be very thick and leave bottom of pan clean when stirred.
Nutrition
The Story Behind Ube Kalamay
In the heart of Philippine culinary heritage lies ube kalamay, a dessert that tells the story of our archipelago’s rich agricultural bounty and ingenious food preservation techniques. Long before modern refrigeration, our ancestors discovered that combining glutinous rice with coconut milk created a stable, long-lasting delicacy that could withstand the tropical climate.
The purple yam, or ube, wasn’t always part of this traditional kalamay recipe. While classic kalamay has been made since pre-colonial times using just glutinous rice and coconut milk, the addition of ube emerged in regions where the tuber grew abundantly, particularly in the mountainous areas of Luzon. This innovation transformed the simple white rice cake into the striking purple delicacy we know today.
Kalamay-making became a cornerstone of Filipino community life, especially during harvest seasons when fresh coconuts and rice were plentiful. The process of preparing kalamay traditionally brought families together, with each member taking turns at the crucial stirring process that could last for hours. This communal cooking practice, known as “bayanihan” in Filipino culture, strengthened social bonds and ensured the recipe’s preservation across generations.
The name “kalamay” itself comes from the ancient Tagalog word “lamay,” meaning to continuously stir or mix – a testament to the patience and dedication required in its preparation. What’s fascinating is how different regions developed their own versions: some adding pandan, others incorporating coconut strips, but the ube variant became particularly beloved for its natural beauty and distinctive flavor profile.
Today, ube kalamay stands at the intersection of tradition and modern Filipino cuisine. Its Instagram-worthy purple hue has caught the attention of food enthusiasts worldwide, while its deep connection to Filipino culture keeps it grounded in tradition. From humble beginnings as a preservation method to its current status as a celebrated delicacy, ube kalamay embodies the evolution of Filipino food culture – adaptive yet authentic, simple yet sophisticated.
In my own kitchen, making ube kalamay is both a continuation of tradition and a modern expression of love. Each time I prepare this dish, I’m not just making dessert; I’m participating in a centuries-old practice that connects me to countless Filipino cooks who came before, each adding their own touch to this beloved purple masterpiece.
