They say when we become old we started to become more nostalgic. Whether it be a repeated recipe from grandma or mom used to make a (minatamis) dessert, it can spark a memory or just feeling of nostalgia. Growing up, I remember when the day before Christmas my mom used to make a Kalamay na Ube at night. As a kid kalamay was a favorite treats. This is such a very simple recipe which I remember my mom making when I was little that require a lot of work and patience. Anyway, I'm happy that my family they like it specially the latik.
Ingredients:
2lbs purple yam (ube)
3 cups glutinous rice flour
4 cans coconut cream or milk (400ml each can)
2½ or 3 cups brown/ white sugar
4 tbsp margarine
1 tbsp pandan essence
1 tsp salt
toasted grated coconut or latik → latik preparation
coconut oil to greased the molds
Preparation:
2lbs purple yam (ube)
3 cups glutinous rice flour
4 cans coconut cream or milk (400ml each can)
2½ or 3 cups brown/ white sugar
4 tbsp margarine
1 tbsp pandan essence
1 tsp salt
toasted grated coconut or latik → latik preparation
coconut oil to greased the molds
Preparation:
1. On a pot, boil the purple yam in water and simmer for 30 minutes. Drain and let cool, peel and grate the ube yam.
2. On a wok combine all ingredients except, latik and margarine.
3. Heat the gas and cook the yam mixture in medium heat. Keep stirring while cooking until a bit sticky.
4. When the yam turn a bit thick add the margarine, keep on stirring until the liquid is fully absorbed by the yam and a bit dry but moist. And you may add more margarine and stir for a few minutes before placing on the baking pan or molds.
5. Arrange the pre-cut banana leaf on a baking pan, brush and oiled the leaf so the yam it wont stick.
6. Remove from the heat and place the yam on the pan and allow to cool.
7.Refrigerate before serving the kalamay ube, sprinkle some latik on top, then score the prepared ube in square or diagonal shapes, serve and enjoy!
