Originally posted September 10, 2014

Kalamay na Ube (Ube Mochi)

Kalamay na Ube (Ube Mochi) by Sarah Xiong


  • 16 oz grated fresh purple yam, mashed
  • 10 oz glutinous rice powder
  • 16 oz good quality coconut milk
  • 10 oz sugar (palm is best)
  • 1 tsp vanilla
  • 2 drops blue coloring
  • 4 drops red coloring
  • small can coconut cream (around 5 oz)
  • banana leaves (optional)


Pour coconut cream in a nonstick skillet over medium low heat. Leave it be for about 25 minutes. It will boil, leave it alone. When the edges are browning, give it a stir. Turn the heat lower. Leave it alone again. When most of it is brown, turn off the heat and let residual heat cook brown the coconut solids. It will brown very fast at the end. Should be a light brown color (I burned mine a little).

Put toasted coconut solids into a small bowl. With coconut oil from the bottom of the pan rub onto banana leaves.

In a nonstick cold pan or wide pot, pour in coconut milk, vanilla and sugar. Whisk in rice powder. Add purple yam. Turn heat on medium and stir constantly. When starting to thicken turn heat very low. Cook for additional 10 minutes to ensure rice flour is cooked off.

Scoop rice flour into greased banana leaves. Sprinkle with toasted coconut solids. Can serve warm or chilled.



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