Authentic Ube Kalamay Recipe
Ube Kalamay is a traditional Filipino rice cake defined by its striking purple hue and deliciously chewy texture. Made by slow-cooking glutinous rice flour with fresh ube (purple yam) and coconut milk until thick and glossy, then crowned with toasted coconut curds (latik), this sticky delicacy embodies the patient artistry of Filipino dessert-making. Each piece holds both the earthy sweetness of ube and the rich complexity of coconut, creating a textural experience that's simultaneously tender, chewy, and indulgently sticky.
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
- 8x8 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
- ¾ cup fresh grated purple yam ube halaya
- 800 ml thick coconut milk kakang gata
- 1 ½ cups white sugar
- ¼ teaspoon salt
- 2 tablespoons coconut oil langis ng niyog
For the Topping:
- ½ 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