Ube kalamay is a type of Filipino “kakanin” (also referred to as rice cake). It made from grated purple yam, which is known as “ube” in the Philippines. The other ingredients as far as this recipe is concerned are glutinous rice flour, white sugar, and ube flavoring.
This has a sweet taste and it is gooey (soft and sticky), just like kalamay hati. I enjoy eating ube kalamay as meryenda in the middle of the afternoon. It can also be eaten during breakfast with a cup of coffee or hot chocolate.
I made my own latik for this ube kalamay recipe. The coconut oil that was extracted in the process was used grease the mold, while the latik was sprinkled on top of the dish. I have a post on how to make latik if you plan to make one from scratch. Note that it talks about using coconut milk. I think that using coconut cream will give you a better result. You may follow the steps using coconut cream.
Remember to stir the ube kalamay mixture until it gets thick enough for you to handle. This will ensure that your final product will have the right level of gooeyness.
Try this Ube Kalamay Recipe. Happy cooking!
Ube Kalamay Recipe
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.
- Share and enjoy!
Nutrition
Honey says
I find my ube kalamay not sticking together, parang nadudurog. Any suggestion what might have gone wrong? Maybe kulang sa pag mix?
Vanjo Merano says
Honey, I am sorry to hear that. There might be 2 culprits. I am thinking about the quality of rice flour used and the amount of liquid. Pure rice flour won’t give you that outcome. Have you tried adding more water into it though?
J says
Nasaan yung video ng ube kalamay?
Luis says
This is quite similar to the ube jam that we always make during Christmas. We don’t use rice flour.
Akira Anderson says
Hello po.. paano po ba lutoin ang shopaw thanks s reply po.
JessieL says
Can these be made into cupcakes without changes to the recipe?
Cristina says
Can you substitute regular flour for rice flour? How much should i use
Kat says
I was only able to get the yam jam -- Sarap brand…it’s not too sweet but how should adjust the recipe?
Vanjo Merano says
Kat, this recipe calls frozen grated yam, not the jam. I think that you should consume the jam as it is and try to make the dish when you get hold of either fresh purple yam or the frozen grated one.
Maria says
Do you use fresh (not cook) ube yam or boiled ube yam before grating
Mary says
hi, can i replace the white sugar with brown sugar? or the coconut palm sugar? will the sweetness results the same as the white sugar?
Vanjo Merano says
It should be fine. It will be less sweeter, which I think is better. However, it will affect the color of your ube kalamay.
Benjamen p degoma jr says
Hi this benj, may i ask ilang.araw po masira ung ube kalamay thank you .hoping for active response.
Vanjo Merano says
Hey Benj, this should last for 2 days if kept in room temperature. It can last upto a 5 days if refrigerated.
Seline says
thank god，find ur blog，I am a Chinese，I love Filipino food too much，i would like to learn frm u，cn u contact me via my email? am afraid that i cnt find ur blog next time，tnx
Violeta kinner says
Hi Vanjo! Love all recipes. I have a question, I’m making kalamay, unfortunately I don’t have purple yams or ube coloring, is it possible to skip those two ingredients? ☹️☹️☹️ making it di for thanksgiving, please say yes! ??? happy thanksgiving!!
Happy cooking!
Vanjo Merano says
Happy Violeta. Sorry for the late reply, but I think you obviously know the answer. 🙂
chinablue says
@ Felice Avila https://panlasangpinoy.com/2010/03/25/how-to-make-latik/
Felice Avila says
How do you make “latik”?
Vivian says
Maraming salamat po sa pagsshare nang recipe. Madami po natutuwa at nasasarapan sa luto ko na galing sa mga recipe nyo.
Easy to follow at tiyak na masarap! Godbless you more! 🙂
Vanjo Merano says
Wala pong anuman. 🙂
Sonny M. Francisco says
I also love to cook and experiment…I find your blog very interesting and I find it so simple to follow. God bless. Thank God, I find this blog.
Vanjo Merano says
It’s nice to see you here, Sonny. I am also glad that you found us. Thanks for the note and hope to see you around.
gilliane chrystal bais says
hello po ang galing nyo nmnpo gumawa ng ube kalamay
Vanjo Merano says
Thanks. It takes a lot of practice.
Kelly D says
I don’t have fresh ube, all I have is ube powder. So how would I use the ube powder in place of the fresh? For example; If a recipe calls for one cup of fresh ube how would I fix the ube powder to replace the fresh? Thank You for your help.
Vanjo Merano says
Kelly -- use 2 tablespoons of ube powder as a replacement. Follow the same procedure.
Schaatje says
Can you kindly clarify, is 2 tbsp of ube powder equal to 1 cup of fresh ube? or is it equal to 1/2 cup of ube (as required in ube kalamay recipe?)
Thank you in advance
Vanjo Merano says
I’m not sure where the 1 cup came from. The 2 tablespoons of ube powder should be used as a replacement for the 1/2 cup grated ube from the recipe above.
I hope that this helps.