Ube Kalamay/Steamed Purple Yam and Glutinous Rice Flour in Coconut Cream

STEAMED UBE KALAMAY by Monette Manalili

In a large mixing bowl, combine the following ingredients and mix well.

½ package (equivalent to 1 packed measuring cup) of grated purple yam or ube. You can get it from the frozen section of groceries like Seafood City, Island Pacific or even small Asian Stores – I got mine from Viethoa in Argyle (Vietnamese town, Chicago)
1 box mochiko (equivalent to 2 ¾ cups)
1 cup white sugar
1 cup water
¾ cup coconut milk
Ube flavoring
Vanilla extract

Pour ube mixture into a baking dish (lined with softened banana leaves – optional), Please brush the banana leaves with coconut oil before you pour combined mixture into the dish.
Steam Kalamay mixture for 35 to 45 minutes depending on the thickness or texture of your kalamay. See cooking video. (You can steam bake it using a bain marie)

Meanwhile do the budbod (coconut curd) by putting 2 cans of coconut milk into a boil. Continue cooking for 1 ½ hours (stirring once in a while) until it becomes coconut curd. You can strain and separate the curd with the coconut oil. You will use this for brushing the kalamay later.

Jackfruit syrup
Combine the juice of 1 can (langka in syrup) and 1 ¾ cups water in a pot. Add 2 cups of sugar. Chop the langka and add it to the pot. Bring to boil and continue to cook for 20 to 25 minutes or until the langka are soft. Cool down before serving with the kalamay.

To serve – brush kalamay with coconut curd oil then slice kalamay into pieces. Place in a bowl and drizzle jackfruit syrup on top and around the kalamay pieces then add chopped langka. Top with more coconut curd. Enjoy.