Kalamay Gabi is a Filipino cake made with coconut milk and taro. It’s utterly sweet and creamy and loaded with golden latik, making it a delicious and filling midday snack or dessert.
Along with kapit and tibok-tibok, this kalamay gabi was certainly one of many points I found to make all through my journey to the Philippines. A family pal who owns a kakanin stall in our native moist market acquired right here to my mother’s house to level out me the steps, and I need I had better than in the end to work collectively along with her as she is conscious of all types of rice cake recipes I may need favored to attempt.
Oh, correctly, I assume it is a wonderful function to take one different journey 🙂
Ingredient notes
Kalamay gabi is a Filipino delicacy made with taro, domestically usually generally known as gabi, coconut milk, evaporated milk, condensed milk, butter for richness, and sugar to sweeten. Do you have to’re from the Pampanga space, you almost certainly know this rice cake as kalame gandus. It is rather like halayang ube with a mushy and creamy texture.
The suitable approach to make kalamay gabi
- Make latik. Boil coconut cream in a big pan over medium heat until the liquid thickens. As a result of the oil separates and solids begin to form, repeatedly stir and scrape the sides and bottom of the pan to cease it from burning. Proceed to cook dinner dinner and stir until the curds flip golden brown. Drain the latik from the oil and retailer it in a container until ready to utilize.
- Put together dinner the gabi. Peel the gabi and soak it in water to cease discoloration. Place the gabi and ample water to cowl it in a pot over medium heat and cook dinner dinner until fork tender. Take away the gabi from the pot, allow it to sit back, and mash until straightforward.
- Combine coconut milk, evaporated milk, condensed milk, mashed gabi, sugar, and butter. Whisk collectively until correctly blended.
- Boil, stirring generally, until sugar is dissolved and butter is melted.
- Put together dinner the mix. Lower heat and simmer until straightforward, thick, and would possibly hardly be lifted from the pan. Use a non-stick pan and a sturdy wooden spoon to make stirring easier.
- Change kalamay to a serving pan or platter. Brush the underside and sides of the serving dish with coconut oil. Spoon the kalamay mixture into the prepared pan, using a frivolously oiled knife or spatula to straightforward the best. Brush the ground with coconut oil and excessive with latik.
Cooking recommendations
Whereas cooking the kalamay, start making the latik. You should have the rendered oil to brush on the serving pan.
Constantly Requested Questions
Are Gabi and Ube the an identical?
Although these two tubers are generally confused with each other and might be utilized interchangeably in positive recipes, they’re utterly completely different root crops.
Gabi comes from the taro plant and is often cooked in sweet desserts just like Visayan binagol or savory dishes just like sinigang na inihaw na liempo. Counting on the vary, the size can differ from small to large and the color from creamy white to purple-flecked.
Then once more, Ube is a yam species, and it’s distinguished by its coloration, ranging from purple (subsequently the determine purple) to lavender. This tuberous vegetable is utilized in quite a few desserts just like binignit and flavoring for ube macapuno ice cream, ube sponge truffles, ube crinkle cookies, pastillas candies, and ube pandesal.
The suitable approach to serve and retailer
- For a additional standard presentation, the mix is transferred to a serving pan or a banana-lined wooden bamboo platter (bilao) after which topped with golden coconut curds (latik) in order so as to add a further layer of style and texture.
- Do you have to’re storing the rice cake throughout the fridge, skip brushing coconut oil. Convey the kalamay to room temperature first sooner than making use of the oil, because it’ll harden to an unappetizing film of fat.
Kalamay Gabi is the final phrase Filipino delicacy. It’s sweet, creamy, and loaded with coconut and taro style. Delicious as a snack or dessert!
Course: Dessert
Servings
Substances
For the Kalamay Gabi
- 1 can (13.5 ounces) coconut milk
- 1 can (12 ounces) evaporated millk
- 1 can (14 ounces) condensed milk
- 2 kilos gabi ( about 12 medium dimension objects)
- ½ cup butter
- 1 cup sugar
Instructions
For the Kalamay Gabi
Peel gabi and soak in water to cease discoloration. In a pot over medium heat, place gabi and ample water to cowl. Convey to a boil. Cowl and cook dinner dinner until fork tender.
Take away gabi from pot and allow to sit back. Mash with a fork until straightforward. You want 3 cups of mashed gabi.
In a big non-stick pan, combine coconut milk, evaporated milk, condensed milk, mashed gabi, sugar, and butter. Whisk collectively until correctly blended.
Convey to a boil, stirring generally until sugar is dissolved and butter is melted.
Lower heat and proceed to cook dinner dinner, stirring repeatedly, for about 40 to 50 minutes or until the mix is straightforward, very thick, and would possibly hardly be lifted from the pan.
Brush the underside and sides of the serving dish with coconut oil.
Change the kalamay mixture into the prepared pan, using a frivolously oiled knife or spatula to straightforward excessive.
Brush ground with coconut oil and excessive with latik.
For the Latik
In a pan over medium heat, add coconut cream and produce to a boil. Put together dinner until liquid begins to thicken.
As oil begins to separate and solids begin to form, repeatedly stir and scrape sides and bottom of the pan to cease from burning. Proceed to cook dinner dinner and stir until curds flip golden brown.
Drain latik from the oil and retailer in a container until ready to utilize.
Notes
- Use a non-stick pan and a sturdy wooden spoon to make stirring easier.
- Whereas cooking the kalamay, start making the latik. You should have the rendered oil to brush on the serving pan.
Food plan Information
Power: 387kcal, Carbohydrates: 38g, Protein: 4g, Fat: 26g, Saturated Fat: 23g, Sodium: 15mg, Potassium: 599mg, Fiber: 3g, Sugar: 8g, Vitamin A: 45IU, Vitamin C: 4.2mg, Calcium: 40mg, Iron: 3.1mg
“This website provides approximate food plan knowledge for consolation and as a courtesy solely. Food plan info is gathered primarily from the USDA Meals Composition Database, at any time when accessible, or in another case completely different on-line calculators.”
Provide hyperlink