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Kalamay Ube Recipe

Kalamay Ube Recipe

1 pack, 16 oz grated ube
1 2/3 cups rice flour that is sweet
1 can coconut milk
1 3/4 cups sugar that is white
1 tsp vanilla (optional)
1/2 tsp food color
1 tbsp coconut oil (from the latik)LATIK:
2 cans of coconut milk or 1 can for the brand that we utilize (see photo below)

Recipe yields 2 cake pans
You could add 1/4 cup more sugar if you want it sweeter.


Prepare the latik by moving the coconut milk right into a pot that is small pan. Let it boil until it curdles.

Prepare the banana actually leaves (if you like) and grease aided by the oil from the latik.

All ingredients in a wok combine. Mix until well combined.

Cook in low heat. Keep stirring until mixture is quite dense.

Transfer the mixture that is cooked the banana leaves and top with latik.

Provide hot. Enjoy!


Heat coconut milk in a pan. Bring to a boil.

Keep stirring for around 15-20 moments before the milk turned into oil and leave a solid residue.

The Philippines must be proud of the countless native candies from the many provinces. One Filipino sweet that is native deserves more applause is Kalamay (Calamay). Kalamay is a sticky and super sweet rice cake made from coconut milk, brown sugar, and ground rice that is glutinous. It’s cooked over heat that is low it becomes gluey. Kalamay is similar to Chinese Tikoy (Nian Gao) and a cousin to Dodol which can be found in a few the main Philippines, Indonesia, Malaysia, Brunei, and Singapore. Nowadays, flavored Kalamays are getting common and one regarding the better versions is this Kalamay Ube Recipe that you need to decide to try making in the home.
To learn about kalamay ube recipe and kalamay ube recipe, check out our site kalamay ube recipe.

1 Pack 16 oz grated Ube
2 Cup Sweet Rice Flour
1 1/2 Can of Coconut Milk
1 3/4 Cup sugar
Drops of Food Coloring
1 Tsp vanilla (optional)
Banana leaves
Oil from Curd
2 Cans of Coconut Milk for Curd


In a large Pan or Wok, Combine the Coconut Milk, glucose, Sweet rice flour and Grated Ube (Purple Yam) and mix well until well combined.
Cook on minimal temperature and keep stirring until the combination gets thick.
Put some coconut oil when stirring to prevent sticking.
Move the mixture that is cooked in a pan lined with wilted Banana leaves.
Flatten simply by using an metal that is oiled and top with coconut curd.

To Prepare Curd:

Prepare the Curd by pouring the coconut milk in to a pan and let boil until it curdles.

To Serve:

Refrigerate the Ube Kalamay then Slice into square or shapes that are diagonal

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