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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.
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Soak glutinous rice flour in 1 cup thin coconut milk, let stand for 20-30 minutes.
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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.
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Pour halaya in greased molder. Set aside to set.
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Serve ube kalamay with latik.