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Ube Kalamay Recipe

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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 3 hours 10 minutes
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.
Keyword Ube Kalamay Recipe