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I made personal latik because of this ube kalamay recipe. The coconut oil which was extracted in the act ended up being used grease the mold, although the latik had been sprinkled together with the meal. I have a post on the best way to make latik if you plan to make one from scratch. Observe that it talks about utilizing coconut milk. I think that using coconut cream will provide you with a better result. You could stick to the steps utilizing coconut cream.

Pour 2 cups of coconut milk in a medium cooking pot. Let boil.
Add shredded purple yam. Cook and stir in medium heat for three minutes.
Combine water, glutinous rice flour, and remaining 2 cups of coconut milk in a bowl. Mix well utilizing a wire whisk. Pour the mixture into the cooking cooking pot. Stir until all the ingredients are well blended.
Slowly add the sugar while stirring. Continue to prepare until the combination becomes extremely thick.
Brush coconut oil in a mold (I used a mold that is quiche this recipe). Put the ube that is cooked in the mold. Spread it round the mold. Brush remaining coconut oil over the ube kalamay. Flatten top utilizing a spoon. Top with latik.
Allow the kalamay cool off for 1 hour. Serve.
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To know about kalamay ube recipe and kalamay ube recipe, kindly visit the site kalamay ube recipe.

Ube jam, ube halaya or halayang ube (variant spellings halea, haleya; through the Spanish jalea, "jam") is a Philippine dessert produced from boiled and mashed purple yam (Dioscorea alata, locally known as ube).[1] Ube halaya is additionally used in pastries and other desserts such as for instance halo-halo and ice cream.

The main ingredient is peeled and boiled purple yam which can be grated and mashed. The mashed yam, with condensed milk and/or coconut milk, are included with a saucepan where butter or margarine was melted. The combination is stirred until thickened. When thickened, the mixture is cooled off and put on a platter or into containers of varied shapes.

Ube halaya is usually served cold, after refrigeration. Optional topping includes browned grated coconut or condensed milk.

ube kalamay (sweet ube jam) recipe

2 packs frozen ube1 box sweet rice flour or mochikobanana leaves4 cups white sugar2 cans coconut milk1 tsp vanillalatik (cook coconut milk slowly until all oil is extracted and residue or latik is created)
1. Thaw frozen ube.2. Make latik in a separate pot.3. Wilt each banana leaf brush with coconut then oil.4. In large wok, mix thawed ube with coconut milk, rice flour, sugar, vanilla and a littlecoconut oil.5. Stir while cooking. Add more coconut oil by tablespoonfuls if required to stop sticking.6. Keep stirring until mixture is quite thick. Put in pan lined with wilted banana actually leaves.7. Flatten batter by hand employing a little bit of oiled banana leaf.8. If you don’t feel like stirring for quite some time, you may place slightly thickened mixture inbaking pan and bake in 350°F oven 15 to 20 moments.9. Cool and score prepared ube in diagonal shapes and place latik on the top
Halayang Ube (Purple Yam Jam) Recipe