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Kalamay Ube Recipe
Another recipe is showed by this video for kalamay ube.
Nourishment
Meal: 269 g
Calories: 675
Glucose: 46 g
Sodium: 22 mg
Fat: 38 g
Saturated Fat: 32 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 84 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 0 mg
Keywords: sweet rice cake, glutinous rice cake, traditional, xmas treats
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Ube Kalamay
Cooking this Kalamay Ube Recipe is similar to cooking Biko (another Pinoy native sweet) as it utilizes equivalent components however, if there’s one difference between the two, it’s the fact that cooking Kalamay makes usage of ground glutinous rice to offer it its smooth consistency while Biko (Bico) makes use of whole Glutinous rice (Malagkit). Some people want to consume this after it’s been place in the refrigerator for a couple of hours after it is been prepared but eating it in space temperature continues to be the greatest because you have the perfect persistence in most bite. Just like any other eating ritual, eat while you’re seated down and with brewed coffee being a partner.To be aware of kalamay ube recipe and kalamay ube recipe, please visit all of our internet site kalamay ube recipe.
Ingredients:
1 kilo yam(ube that is purple
3 cups rice flour that is glutinous
4 cans(400ml each) coconut milk
2 cans coconut milk for curd(latik)
3 cups brown sugar
1 tablespoon pandan or vanilla extract
Procedures:
Part 1
1. for a cooking pot, boil water then prepare purple yam for thirty minutes or until soft. Drain and let cool.
2. Peel the purple yam and grate. Put aside.
Component 2
1. In a pan, pour coconut milk then prepare in a low temperature. Keep stirring until curdles. Set aside.
Part 3
1. In a sizable pan, combine the grated purple yam, sweet rice flour, coconut milk, sugar and vanilla then prepare in a low heat. Keep stirring until well combined and thickened.
2. In a shallow pan or woven basket, lined a wilted banana leaves then grease because of the coconut oil.
3. Transfer the mixture and spread evenly then sprinkle with coconut curd. Piece and provide hot.
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