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Ube Kalamay


  • 1 cup thick coconut milk
  • 1 cup glutinous rice flour
  • 4 cups thin coconut milk
  • ½ cup ube halaya
  • 1 cup granulated sugar
  • 1 tablespoon ube flavocol


  1. Pour thick coconut milk in a sauce pan, cook until it forms latik and oil is separated. Drain latik, brush the coconut oil in halaya molder.
  2. Soak glutinous rice flour in 1 cup thin coconut milk, let stand for 20-30 minutes.
  3. Place soaked rice flour, remaining coconut milk, ube halaya, sugar and flavocol in a non-stick sauce pan. Cook over medium low heat while stirring constantly. Continue cooking for 15-20 minutes or until smooth.
  4. Pour halaya in greased molder. Set aside to set.
  5. Serve ube kalamay with latik.