Ube Kalamay,

Ube Kalamay

Ube Kalamay is a rich, sticky Filipino dessert made from glutinous rice, coconut milk, sugar, and ube (purple yam). Its chewy, sweet, and creamy texture makes it a favorite during festivals, family gatherings, or as a special treat. Traditionally, it’s steamed or cooked on the stovetop until thick and sticky, and sometimes served in banana leaves or small cups for individual portions.

---

Ingredients

• Glutinous rice (malagkit): 1 cup

• Water: 1 cup

• Coconut milk: 1 cup

• Ube halaya (purple yam jam): ½ cup

• Brown sugar or muscovado sugar: ¾ cup

• Granulated sugar: ¼ cup

• Salt: ¼ teaspoon

• Butter or margarine (for greasing)

Optional Toppings

• Toasted grated coconut

• Latik (coconut caramel curds)

• Edible banana leaves for serving

---

Instructions

Step 1: Prepare the Glutinous Rice

1. Rinse the glutinous rice under cold water until water runs clear. Drain well.

2. In a medium saucepan, combine the rice and 1 cup of water. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until water is mostly absorbed, about 10–12 minutes.

---

Step 2: Add Coconut Milk and Ube

1. Stir in the coconut milk, ube halaya, brown sugar, granulated sugar, and salt. Mix well until evenly combined.

2. Cook over low to medium heat, stirring frequently to prevent sticking and burning.

---

Step 3: Thicken the Kalamay

1. Continue cooking and stirring until the mixture becomes thick, sticky, and glossy. This usually takes 15–20 minutes.

2. Grease a small pan or mold with butter or margarine. Transfer the thickened kalamay into the pan. Smooth the top with a spatula.

---

Step 4: Cool and Serve

1. Let the ube kalamay cool slightly before slicing or scooping.

2. Optionally, sprinkle toasted grated coconut or latik on top for added flavor and texture.

3. Serve in small squares or spoonfuls. You can also line a pan with banana leaves before pouring in the kalamay for a traditional presentation.

---

Tips for Best Results

• Stir constantly while cooking to prevent sticking and scorching.

• Adjust sweetness by reducing or increasing sugar according to taste.

• Use freshly made or store-bought ube halaya for vibrant color and flavor.

• Kalamay thickens further as it cools; if too thick, briefly steam or microwave to soften before serving.

---

Variations

• Ube Kalamay with Cheese: Sprinkle shredded cheddar on top for a sweet-salty twist.

• Mini Kalamay Cups: Pour the mixture into small molds or muffin liners for individual servings.

• Layered Kalamay: Combine with coconut milk sticky rice or plain white kalamay for visual layers.

---

This Ube Kalamay is creamy, sticky, and naturally purple—perfect for celebrations or a sweet Filipino treat any time.