Ube kalamay is a Filipino kakanin— a sticky rice cake made from grated purple yam (ube). This recipe combines ube with glutinous rice flour, sugar, coconut milk, and a touch of ube flavoring to create a sweet, gooey treat perfect for merienda or breakfast with coffee or hot chocolate.
The texture is soft and sticky, similar to kalamay hati, with the purple yam giving it a vibrant color and subtle earthy sweetness. I like to enjoy ube kalamay in the afternoon as a snack, but it also makes a comforting start to the day.
For this version I made latik from coconut cream; the rendered coconut oil is used to grease the mold, and the browned curds are sprinkled on top for added flavor and texture. If you prefer to make latik from scratch, use coconut cream rather than thin coconut milk for a richer result.
Stir the mixture continuously while cooking until it thickens to a sticky, spreadable consistency. Proper stirring prevents lumps and ensures the kalamay reaches the right gooey texture.
Try this ube kalamay recipe and enjoy a classic Filipino dessert with a purple twist. Happy cooking!
Watch How to Make It
Ube Kalamay Recipe
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Ingredients
- 4 cups coconut milk
- 3/4 cup grated purple yam ube
- 2 teaspoons purple ube flavoring
- 2 cups glutinous rice flour
- 1 ½ cup granulated white sugar
- ½ cup latik
- 2 tablespoons coconut oil
Instructions
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Combine water, glutinous rice flour, and 2 cups of coconut milk in a bowl. Whisk until smooth and set aside.
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Heat a cooking pot, pour in the remaining 2 cups of coconut milk, and bring to a boil.
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Add the grated purple yam and stir. Cook over medium heat for about 3 minutes to soften the ube.
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Pour the glutinous rice flour mixture into the pot and stir until well combined.
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Gradually add the sugar while stirring. Continue cooking and stirring until the mixture becomes very thick and sticky.
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Brush coconut oil inside a mold (a quiche mold works well). Transfer the cooked ube kalamay into the mold, spread evenly, brush the surface with remaining coconut oil, and flatten with a spoon. Sprinkle latik on top.
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Allow the kalamay to cool for about 1 hour before serving.
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Share and enjoy!
Nutrition Information
