A traditional Filipino snack, ube kalamay is made of glutinous flour, ube, (purple yam) and coconut milk. They’re cook by being mixed in a pan until it becomes sticky, then topped with toasted coconut flakes!
Ingredients:
- 1 pkg (16 oz) grated purple yam (ube)
- 2 cups glutinous flour
- 3 cups coconut milk
- 1 (14 oz) condensed milk
- 1/2 cup sugar
- Toasted dried coconut
Direction:
- In a heated saute pan, add the glutinous flour. Cook (without oil) until it turns light brown, about 10 minutes. Keep stirring to avoid uneven browning.
- In a bowl, mix glutinous flour and sugar. Set aside.
- In the same pan, add the grated purple yam, coconut milk and condensed milk. Whisk until the mixture has smooth consistency.
- Add the glutinous mixture. Continue mixing until the mixture is sticky and you can lift it in one piece. This will take about 20 to 25 minutes.
- Brush some coconut oil on your prepared dish so the ube will not stick.
- Transfer the ube to the dish.
- Top with latik (caramelized coconut milk) or toasted coconut.
- Enjoy with a cup of tea!
Note:
To make toasted coconut, just saute (no oil) dried coconut in a heated pan. Keep stirring until golden brown. Don’t leave because it burns easily.
Toast the glutinuous flour 
Transfer into a plate 
Add the condensed milk 
Add the coconut milk 
Stir until combined 
Mix together the glutinuous flour and sugar 
Add the flour mixture to the ube mixture 
Stir until its sticky and you can lift it in one piece 
Transfer into a dish 
