Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 can (13.5 oz) coconut milk
- 1 can (12 oz) evaporated milk
- 2 cups purple yam (ube), mashed
- 1 1/2 cups brown sugar
- 1/4 cup butter
- 1/4 cup toasted sesame seeds
Special equipment needed:
- Steamer
- Mixing bowl
- Wooden spoon
- 9x13 inch baking pan
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, coconut milk, and evaporated milk. Mix well until smooth.
2. Add mashed purple yam and mix until well combined.
3. In a saucepan, melt brown sugar and butter over low heat. Stir until sugar is completely dissolved.
4. Pour the sugar mixture into the mixing bowl with the rice flour mixture. Mix well until everything is well combined.
5. Grease a 9x13 inch baking pan with butter. Pour the mixture into the pan and smooth out the surface.
6. Steam the kalamay ube for 45 minutes to 1 hour or until it is cooked and firm.
7. Remove from the steamer and let it cool down to room temperature.
8. Sprinkle toasted sesame seeds on top of the kalamay ube.
9. Cut into serving pieces and serve.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes to 1 hour
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
This recipe makes 12 servings.
Nutritional information:
Calories per serving: 315
Total fat: 12g
Saturated fat: 9g
Cholesterol: 22mg
Sodium: 77mg
Total carbohydrates: 49g
Dietary fiber: 1g
Sugars: 29g
Protein: 3g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour or all-purpose flour.
- Purple yam (ube) can be substituted with sweet potato or taro.
- Brown sugar can be substituted with white sugar or palm sugar.
- Butter can be substituted with margarine or coconut oil.
Variations:
- Add 1/2 cup of grated coconut to the mixture for added texture and flavor.
- Use pandan leaves to flavor the mixture instead of sesame seeds.
- Add 1/2 cup of chopped nuts such as cashews or peanuts to the mixture for added crunch.
Tips and tricks:
- Make sure to mix the ingredients well to avoid lumps.
- Use a non-stick baking pan or line the pan with parchment paper to prevent sticking.
- To check if the kalamay ube is cooked, insert a toothpick in the center. If it comes out clean, it is cooked.
- Toast sesame seeds in a dry pan over low heat until golden brown for added flavor.
Storage instructions:
Store leftover kalamay ube in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat kalamay ube in the microwave for 30 seconds or in a steamer for 5 minutes.
Presentation ideas:
Serve kalamay ube on a plate or in a bowl. Garnish with additional toasted sesame seeds or grated coconut.
Garnishes:
Toasted sesame seeds, grated coconut, chopped nuts
Pairings:
Kalamay ube pairs well with hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the kalamay ube is too dry, add more coconut milk or evaporated milk.
- If the kalamay ube is too wet, add more glutinous rice flour.
Food safety advice:
Make sure to use clean and fresh ingredients. Wash hands and utensils before and after handling food.
Food history:
Kalamay is a traditional Filipino dessert made from glutinous rice flour, coconut milk, and sugar. Ube, or purple yam, is a popular ingredient in Filipino desserts.
Flavor profiles:
Sweet, nutty, and slightly earthy
Serving suggestions:
Serve kalamay ube as a dessert or snack.
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Region: Philippine