Ube Kalamay Recipe: The Irresistible Dessert You’ll Love

Hey there! Ever found yourself craving something uniquely sweet, wonderfully chewy, and bursting with flavor? Let me introduce you to Ube Kalamay—a classic Filipino delicacy that’s as fun to make as it is to eat!

Imagine a rich, purple-hued treat made from glutinous rice flour, coconut milk, and real ube (purple yam), all cooked into a soft, sticky, and incredibly satisfying dessert. Topped with golden, crispy latik (coconut curds), it’s a dessert that feels like a warm hug from the Philippines.

Why You’ll Love Ube Kalamay

What makes Ube Kalamay so special is its perfect balance of sweetness and earthiness, thanks to the ube. The chewy texture, combined with the creamy richness of coconut milk, makes every bite pure comfort. Whether you’re new to Filipino food or a longtime fan, this dessert is sure to win your heart—and your taste buds!

The Star Ingredients

Here’s what you’ll need to bring this deliciousness to life 🛒:

• Frozen grated purple yam or ube puree – This gives the kalamay its gorgeous color and signature flavor.

• Glutinous rice flour – The key to that soft, chewy texture.

• Coconut milk and coconut cream – For that creamy, rich base.

• Granulated sugar – To sweeten things up just right.

• Macapuno – Sweetened coconut strings for extra chewiness and flavor.

• Ube flavoring or extract – A little boost for that vibrant purple color and extra ube goodness.

• Latik – Golden coconut curds for topping (trust me, they’re a game-changer!).

Let’s Make Ube Kalamay – Step by Step

1. Mix the Base: In a large non-stick skillet, combine coconut milk and glutinous rice flour. Stir until everything is smooth and lump-free.

2. Add Ube and Sugar: Toss in your thawed grated ube (or ube puree) and sugar. Mix well until you have a thick, purple batter.

3. Cook and Stir: Place the skillet over medium heat. Now, here’s the secret—stir continuously for 10–15 minutes until the mixture begins to thicken. This is where the magic starts!

4. Add Coconut Cream and Ube Flavoring: Slowly pour in the coconut cream and add that beautiful ube flavoring. Keep stirring—I know it’s a workout, but it’s so worth it! Cook for 45 minutes to 1 hour until the mixture becomes glossy, super thick, and incredibly aromatic.

5. Fold in Macapuno: Once your mixture is thick and smooth, gently fold in those sweet macapuno strands for an extra layer of chewiness.

6. Transfer and Flatten: Grease a 9×13-inch pan with a little coconut oil, then spread your sticky, glorious mixture evenly into the pan.

7. Cool and Set: Let your Ube Kalamay cool completely at room temperature—this usually takes 3–4 hours. You can cover it with plastic wrap or traditional banana leaves for that authentic touch.

8. Serve and Enjoy: Slice it up, scoop it into bowls, or just dig in with a spoon! Don’t forget to top it generously with latik for that perfect crunch.

Tips for the Perfect Ube Kalamay

• Stir, stir, stir! This prevents lumps and ensures your kalamay cooks evenly.

• Use fresh coconut milk for the richest flavor.

• Adjust sweetness to your taste—add a little more sugar if you like it sweeter!

• Love extra texture? Add more macapuno or even some toasted coconut on top.

How to Store Your Creation

• Room Temperature: Keep it in an airtight container for 2–3 days if you like it softer.

• Refrigerate: For a firmer texture, store it in the fridge for up to a week. Just make sure it’s tightly covered so it doesn’t dry out.

• Reheat: If it gets too firm, a quick zap in the microwave will bring back its soft, gooey goodness.

Final Thoughts

Making Ube Kalamay is such a rewarding experience. From watching the ingredients transform into a thick, glossy mixture to finally enjoying that first sweet, chewy bite—it’s a dessert that brings joy to any kitchen.

So grab your ingredients, put on your favorite music, and get ready to make something truly special. Once you try it, you’ll understand why this dessert holds such a special place in Filipino hearts—and it might just find a place in yours, too! 💜

🎯 Love Filipino desserts?

Try this easy Ube Kalamay recipe today and bring a taste of home to your table!
Share your creation with family and friends — it’s a guaranteed crowd-pleaser! 💜

Ube Kalamay Recipe

Sofia Martinez

A Sweet and Chewy Filipino Delicacy When I first made Ube Kalamay, I couldn’t believe how such simple ingredients could create something so delicious in just about an hour. Growing up in the Philippines, this recipe instantly reminded me of traditional kakanin like kalamay hati. Mixing glutinous rice flour, ube puree, white sugar, and coconut milk over gentle heat transforms into a soft, chewy, vibrant purple dessert. The earthy flavor of fresh coconut milk and the depth from muscovado sugar make each bite nostalgic and satisfying.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 3 hours hrs 10 minutes mins

Course Dessert

Cuisine Filipino cuisine

Servings 12 slices

Calories 2510 kcal

Equipment

• Large non-stick skillet
• Wooden spoon or silicone spatula
• 9x13-inch baking pan
• measuring cups and spoons
• Greased spatula
• Plastic wrap or banana leaves (for covering)

Ingredients

  

• 4 cups coconut milk
• 2 teaspoons purple ube flavoring or ube extract
• 2 cups glutinous rice flour
• 1 ½ cups granulated white sugar
• ½ cup latik coconut curds for topping
• 2 tablespoons coconut oil for greasing
• 1 package 16 oz frozen grated purple yam, thawed and drained (or 16 oz ube puree)
• ¼ cup water
• 13.5 oz coconut cream
• 12 oz macapuno sweetened coconut strings
• Note: For an extra sticky texture you can substitute with Sweet Glutinous Rice Flour.

Instructions

 

• Step 1: Mix the Base
• In a large non-stick skillet, combine coconut milk and glutinous rice flour. Stir until smooth and lump-free.
• Step 2: Add Ube and Sugar
• Add the thawed grated purple yam or ube puree and white sugar. Mix well to form a thick purple batter.
• Step 3: Cook and Stir
• Place the skillet over medium heat. Stir continuously for 10–15 minutes until the mixture begins to thicken.
• Step 4: Add Coconut Cream and Ube Flavoring
• Slowly add the coconut cream and purple ube flavoring. Keep stirring and cook for 45 minutes to 1 hour until the mixture becomes sticky, glossy, and thick.
• Step 5: Mix in Macapuno
• Fold in the macapuno strands for extra chewiness.
• Step 6: Transfer and Flatten
• Grease a 9x13-inch pan with coconut oil. Spread the sticky mixture evenly with a greased spatula.
• Step 7: Cool Properly
• Let it cool at room temperature for 3–4 hours. Cover with plastic wrap or banana leaves. Chill for a firmer texture or keep at room temperature for a softer bite.
• Step 8: Serve and Enjoy
• Slice into squares or scoop into small bowls. Top generously with latik and enjoy.
• Step 9: Reheat if Needed
• If it becomes too firm, microwave for a few seconds to soften before serving.

Notes

• Use Fresh Coconut Milk: Fresh milk boosts richness and authentic flavor.  
• Stir Constantly: It prevents lumps and burning.  
• Taste and Adjust: Add more ube flavoring or white sugar to suit your preference.  

Top with Latik Generously: Adds a delicious coconut crunch and golden finish.

Storage and Reheating Tips

• Room Temperature: Store in a tightly sealed container for 2–3 days for a softer texture.  
• Refrigerator: Keep refrigerated for up to 1 week for a firmer, chewy bite.  
• Reheating: Microwave for 15–20 seconds if too firm.  

Tip: Always keep it tightly covered to prevent drying out.

 

Ube Kalamay Recipe (FAQs)

 

Q: What is Ube Kalamay made of?

A: Ube Kalamay is made from glutinous rice flour, coconut milk, ube puree or grated purple yam, white sugar, macapuno, and latik for topping. It’s a sticky rice cake with a sweet, earthy flavor and a vibrant purple color.

Q: How long does it take to cook Ube Kalamay?

A: Cooking Ube Kalamay takes about 1 hour. The mixture is stirred continuously over medium heat until it becomes thick, sticky, and glossy. Patience is key for a smooth, chewy texture.

Q: Can I use fresh ube instead of frozen ube?

A: Yes! You can use fresh ube (purple yam) if available. Just steam, mash, and measure it the same way as frozen grated ube or ube puree. Fresh ube gives an even deeper earthy flavor.

Q: How do I store Ube Kalamay properly?

A: Let the kalamay cool completely, then store it in an airtight container. Keep at room temperature for 2–3 days for a softer texture or refrigerate for up to 1 week for a firmer bite. Always cover tightly to prevent drying out.

Q: Why is my Ube Kalamay too sticky or too firm?

A: If it's too sticky, it may need a little more cooking time to evaporate excess moisture. If it's too firm, it could be from refrigerating too long. Just reheat it gently in the microwave to soften it before serving.

Q: What toppings go well with Ube Kalamay?

A: Traditional toppings include golden latik (coconut curds) or a drizzle of coconut cream. You can also sprinkle toasted coconut or add extra macapuno strands for a sweeter, chewier twist.

 

Keyword Ube Kalamay Recipe