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Kalamay Ube Recipe
Another recipe is showed by this video for kalamay ube.
Meal: 269 g
Calories: 675
Sugar: 46 g
Sodium: 22 mg
Fat: 38 g
Saturated Fat: 32 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbs: 84 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 0 mg
Keywords: sweet rice dessert, glutinous rice cake, old-fashioned, Christmas time treats
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Ube Kalamay
Cooking this Kalamay Ube Recipe is comparable to cooking Biko (another Pinoy indigenous sweet) because it employs the exact same components however if there’s one difference between the 2, it is the fact that cooking Kalamay makes usage of ground glutinous rice to provide it its smooth persistence while Biko (Bico) utilizes entire Glutinous rice (Malagkit). Many people want to consume this after it is been invest the fridge for 2 hours after it is been prepared but consuming it in space heat continues to be the greatest because you get the perfect persistence in every bite. As with just about any eating ritual, eat while you’re seated down and with brewed coffee as being a partner.To know about kalamay ube recipe and kalamay ube recipe, please go to our page kalamay ube recipe.
Jackfruit syrup
Combine the juice of just one can (langka in syrup) and 1 ¾ cups water in a pot. Include 2 cups of sugar. Chop the langka and include it to the pot. Bring to boil and continue steadily to prepare for 20 to 25 minutes or before the langka are soft. Cool off before serving using the kalamay.
To serve – brush kalamay with coconut curd oil then slice kalamay into pieces. Devote a bowl and drizzle jackfruit syrup over the top and around the kalamay pieces then add chopped langka. Top with increased coconut curd. Enjoy.
1 pack, 16 oz grated ube
1 2/3 cups rice flour that is sweet
1 can coconut milk
1 3/4 cups sugar that is white
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 of this brand that we use (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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