Kalamay Ube Recipe

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

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

1 pack, 16 oz grated ube
1 2/3 cups sweet rice flour
1 can coconut milk
1 3/4 cups white sugar
1 tsp vanilla (optional)
1/2 tsp food color
1 tbsp coconut oil (from the latik)

For the LATIK:

2 cans of coconut milk or 1 can for the brand name that I utilize (see photo below)


Recipe yields 2 dessert pans
You could add 1/4 cup more sugar it sweeter if you prefer.
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Prepare the latik by moving the coconut milk into a pot that is small pan. Allow it boil until it curdles. (See pictures below).
Prepare the banana will leave (if you like) and oil with all the oil through the latik.
All ingredients in a wok combine. Mix until well combined.
Cook in low temperature. Keep stirring until mixture is extremely dense.
Transfer the mixture that is cooked the banana actually leaves and top with latik.
Provide hot. Enjoy! ?


Recipe yields 2 cake pans
You can add 1/4 glass more sugar it sweeter. if you prefer?


Heat coconut milk in a pan. Bring to a boil.
Keep stirring for around 15-20 moments until the milk converted into oil and leave a solid residue.

Prepare the curd by pouring the coconut milk in to a pan. Let it boil until it curdles.
Wilt banana leaf then grease with the oil from the coconut curd.
The coconut milk, sugar, sweet rice flour and grated purple yam, mix until well combined in a large wok combine.