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1 pack, 16 oz grated ube
1 2/3 cups rice flour that is sweet
1 can coconut milk
1 3/4 cups white sugar
1 tsp vanilla (optional)
1/2 tsp food color
1 tbsp coconut oil (from the latik)LATIK:
2 cans of coconut milk or 1 can for the brand name that I use (see photo below)

*Note:
Recipe yields 2 cake pans
You can include 1/4 glass more sugar if you want it sweeter.

JUST HOW TO PREPARE:

Prepare the latik by moving the coconut milk as a
small pot or pan. Allow it boil until it curdles.

Prepare the banana makes (if you prefer) and grease using the oil through the latik.

In a wok combine all ingredients. Mix until well combined.

Cook in low heat. Keep stirring until mixture is quite dense.

Transfer the cooked mixture into the banana leaves and
top with latik.

Serve hot. Enjoy!

TO MAKE LATIK:

Temperature coconut milk in a pan. Bring to a boil.

Keep stirring for about 15-20 mins until the milk
turned into oil and leave a solid residue.

The Philippines is pleased with the many native candies from the many provinces.
One Filipino sweet that is native deserves more applause is Kalamay
(Calamay). Kalamay is really a sticky and super sweet rice dessert made from coconut milk, brown sugar, and ground glutinous rice.
It’s prepared over heat that is low it becomes gluey.
Kalamay is comparable to Chinese Tikoy (Nian Gao) and a
relative to Dodol which can be found in a few the main Philippines, Indonesia, Malaysia, Brunei,
and Singapore. Nowadays, flavored Kalamays are getting common and one associated
with the better versions is this Kalamay Ube Recipe that you need to
decide to try making in the home.
To learn about kalamay ube recipe and kalamay ube recipe, kindly
visit our site kalamay ube recipe.I made my own latik for
this ube kalamay recipe. The coconut oil which was extracted in the process ended up being utilized grease
the mildew, even though the latik ended up being sprinkled on top of the dish.
I have a post on the best way to make latik if you intend to make one from scratch.
Note that it discusses making use of coconut milk. I do believe
that using coconut cream will give you an improved outcome.
You could stick to the steps using coconut cream.

Pour 2 cups of coconut milk in a medium cooking pot.
Let boil.
Add shredded purple yam. Stir and cook in medium heat for three minutes.

Combine water, glutinous rice flour, and remaining 2
glasses of coconut milk in a bowl. Mix well employing a wire whisk.
Pour the mixture to the cooking cooking pot. Stir until all
of the ingredients are well blended.
Gradually include the sugar while stirring. Continue to prepare until the combination becomes really
dense.
Brush coconut oil in a
mold (we utilized a quiche mold for this recipe).
Place the ube that is cooked in the mold. Distribute it around the mold.
Brush staying oil that is coconut the ube kalamay. Flatten top employing a spoon. Top with latik.

Let the kalamay cool down for an hour. Provide.

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