Ube Kalamay Recipe: Discover This Delightful Classic
A Sweet and Chewy Filipino Delicacy
When I first tried making Ube Kalamay, I was amazed at how this simple dish turned into a flavorful dessert in just about 1 hour. It started by mixing glutinous rice flour, ube puree, white sugar, and coconut milk in a big pot over the fire. Growing up in the Philippines, this recipe brought back memories of traditional kakanin dishes like kalamay hati.
The process is straightforward—combine the ingredients, including purple ube flavoring and chewy macapuno, and stir continuously. As the mixture thickens, it turns into a soft, chewy rice cake that’s both satisfying and nostalgic. The vibrant purple hue and sweet, earthy flavor, thanks to fresh coconut milk and muscovado sugar, make every slice a comforting treat that perfectly captures the essence of Filipino desserts.
Why Ube Kalamay Feels Like Home
What I truly enjoy about Ube Kalamay is how it reflects Filipino culture with its traditional charm and natural sweetness. Stirring the thick, sticky dough and watching it transform into a glossy purple beauty feels like creating a piece of home.
When chilled and sliced, it offers a soft, chewy bite often topped with latik (golden coconut curds) or coconut cream, adding richness and depth. I love how versatile the recipe is—you can adjust the intensity of the ube, the sweetness level, and even the toppings to your liking. Whether served at a family gathering or as a simple treat at home, this colorful kakanin always brings comfort and joy.
Ingredients
Quantities of 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: Sweet glutinous rice flour is optional.). If using, replace regular glutinous rice flour for an extra sticky texture.)
Step-by-Step Instructions
Step 1: Mix the Base
In a large non-stick skillet, combine coconut milk and glutinous rice flour. Stir well until the mixture is smooth and free of lumps.
Step 2: Add Ube and Sugar
Add the thawed grated purple yam (or ube puree) and the white sugar. Stir everything together to form a thick, purple batter.
Step 3: Cook and Stir
Place the pan over medium heat. Stir the mixture continuously for 10–15 minutes until it starts to thicken.
Step 4: Add Coconut Cream and Ube Flavoring
Gradually pour in the coconut cream and add the purple ube flavoring. Continue stirring and cooking for about 45 minutes to 1 hour total. The mixture should become sticky, thick, and glossy.
Step 5: Mix in Macapuno
When the batter is thick and smooth, fold in the macapuno strands for extra chewiness.
Step 6: Transfer and Flatten
Grease a 9×13-inch pan with coconut oil. Transfer the mixture into the pan and spread it evenly using a greased spatula.
Step 7: Cool Properly
Let the ube kalamay cool completely at room temperature for 3–4 hours. Afterward, cover with plastic wrap or banana leaves. Store in the fridge for a firmer texture or at room temperature for a softer, spoonable consistency.
Step 8: Serve and Enjoy
Cut into slices or scoop into ramekins. Top with latik and enjoy with coffee or an ice-cold drink.
Step 9: Reheat if Needed
If your kalamay becomes too cold or firm, microwave it for a few seconds before serving.
How to Store Ube Kalamay
To keep ube kalamay fresh:
- Keep in a tightly sealed container.
- For a softer texture, keep at room temperature for two to three days.
- Keep in the fridge for up to a week for a firmer texture.
- Always keep it firmly covered to avoid drying it out.
Tips for the Perfect Ube Kalamay
- Use fresh coconut milk: It makes the kalamay richer and more flavorful.
- Stir Constantly: Prevents lumps and burning at the bottom.
- Taste and Adjust: Add more ube flavoring or sugar depending on your preference.
- Top with Latik Generously: It adds a delicious coconut crunch and golden color.
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.
🎯 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
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.
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.
