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发布于:2018-11-8 19:40:05  访问:150 次 回复:0 篇
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Kalamay Ube Recipe
2 packs frozen ube
1 box mochiko (sweet rice flour)
4 cups white sugar
2 cans coconut milk
1 tsp vanilla
banana leaves
latik (cook coconut milk slowly until all oil is removed and latik is formed)
Steps to make ube kalamay
Thaw ube that is frozen. Make latik. Wilt each banana leaf brush with coconut then oil.
In big wok, mix thawed ube with coconut milk, mochiko, sugar, vanilla and a small coconut oil.
Stir while cooking. (Put more coconut oil by tablespoonfuls if needed to prevent sticking.)
Keep stirring until mixture is very thick. Put in pan lined with wilted banana leaves.
Flatten batter by hand using a little bit of oiled banana leaf.
You may put slightly thickened mixture in baking pan and bake in 350°F oven 15 to 20 minutes if you don’t feel like stirring for a long time.
Cool and score prepared ube in diagonal shapes and place latik on the top.
Pour coconut cream in a nonstick skillet over medium heat that is low. Keep it be for about 25 moments. It will boil, leave it alone. Once the sides are browning, offer it a stir. Turn the warmth reduced. Keep it alone once again. When the majority of it is brown, turn the heat off and allow recurring heat cook brown the coconut solids. It will brown very fast at the end. Should really be a light brown color (we burned mine only a little).
To be aware of kalamay ube recipe and kalamay ube recipe, go to our website kalamay ube recipe.
Ingredients:
1 kilo purple yam(ube)
3 cups glutinous rice flour
4 cans(400ml each) coconut milk
2 cans coconut milk for curd(latik)
3 cups brown sugar
1 tablespoon vanilla or pandan extract
Procedures:
Part 1
1. for a cooking pot, boil water then prepare purple yam for half an hour or until soft. Drain and let cool.
2. Peel the yam that is purple grate. Set aside.
Component 2
1. In a pan, pour coconut milk then cook in a low temperature. Keep stirring until curdles. Set aside.
Component 3
1. In a large pan, combine the grated purple yam, sweet rice flour, coconut milk, sugar and vanilla then cook in a low heat. Keep stirring until well combined and thickened.
2. In a pan that is shallow woven container, lined a wilted banana leaves then grease with all the coconut oil.
3. Transfer the mixture and spread evenly then sprinkle with coconut curd. Piece and serve warm.
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