UBE KALAMAY TWO WAYS -SPEEDY AND REAL UBE KALAMAY

SPEEDY UBE KALAMAY

Prep time: 15 minutes
Cooking time: 15 minutes
Serves: 6 to 8 servings

350 grams glutinous rice flour
3 cans coconut milk
1 can condensed milk
1/2 cup sugar (optional) if you prefer sweeter version
few drops of Ube Extract
350 grams mashed kamote (sweet potato)

In a pan – combine coconut milk, condensed milk and 1/2 cup sugar and ube extract and pre heat for 2 minutes.
Add mashed sweet potato and combine well.
Add glutinous rice flour and keep whisking until solidifies and oil from the coconut comes out of the mixture.
Keep stirring for 10 minutes over medium heat.
Coat a glass tray with cooking spray and pour hot ube mixture.
Cool down.
Sprinkle latik on top before serving.

REAL UBE KALAMAY

Prep time: 10 minutes
Cooking time: 30 to 40 minutes

2 cups glutinous rice flour
1 can coconut milk (gata)
1 can coconut cream (kakang gata)
1 small can condensed milk
1 bag, (16 oz) frozen, cooked grated ube (thawed)
a few drops of ube food coloring (if using)

Coat a big wok with cooking spray
Add mixture and keep stirring using medium heat.
Keep stirring for 30 minutes or longer until cooked and sticky.
Serve with coconut curd on top.
Enjoy

Here is the link to the REAL UBE KALAMAY and LATIK video.