Kalamay Gabi is a Filipino cake made with coconut milk and taro. It is completely candy and creamy and loaded with golden latik, making it a scrumptious and filling noon snack or dessert.
Together with kapit and tibok-tibok, this kalamay gabi was one of many issues I realized to make throughout my journey to the Philippines. A household buddy who owns a kakanin stall in our native moist market got here to my mom’s home to indicate me the steps, and I want I had greater than at some point to work together with her as she is aware of all types of rice cake recipes I’d have cherished to strive.
Oh, properly, I assume it is an excellent cause to take one other trip 🙂
Ingredient notes
Kalamay gabi is a Filipino delicacy made with taro, regionally often known as gabi, coconut milk, evaporated milk, condensed milk, butter for richness, and sugar to sweeten. When you’re from the Pampanga area, you most likely know this rice cake as kalame gandus. It is much like halayang ube with a delicate and creamy texture.
The best way to make kalamay gabi
- Make latik. Boil coconut cream in a large pan over medium warmth till the liquid thickens. Because the oil separates and solids start to kind, commonly stir and scrape the perimeters and backside of the pan to forestall it from burning. Proceed to prepare dinner and stir till the curds flip golden brown. Drain the latik from the oil and retailer it in a container till prepared to make use of.
- Cook dinner the gabi. Peel the gabi and soak it in water to forestall discoloration. Place the gabi and sufficient water to cowl it in a pot over medium warmth and prepare dinner till fork tender. Take away the gabi from the pot, permit it to chill, and mash till easy.
- Mix coconut milk, evaporated milk, condensed milk, mashed gabi, sugar, and butter. Whisk collectively till properly blended.
- Boil, stirring sometimes, till sugar is dissolved and butter is melted.
- Cook dinner the combination. Decrease warmth and simmer till easy, thick, and may hardly be lifted from the pan. Use a non-stick pan and a sturdy wood spoon to make stirring simpler.
- Switch kalamay to a serving pan or platter. Brush the underside and sides of the serving dish with coconut oil. Spoon the kalamay combination into the ready pan, utilizing a evenly oiled knife or spatula to easy the highest. Brush the floor with coconut oil and prime with latik.
Cooking suggestions
Whereas cooking the kalamay, begin making the latik. You’ll need the rendered oil to brush on the serving pan.
Steadily Requested Questions
Are Gabi and Ube the identical?
Though these two tubers are sometimes confused with one another and can be utilized interchangeably in sure recipes, they’re totally different root crops.
Gabi comes from the taro plant and is commonly cooked in candy desserts akin to Visayan binagol or savory dishes akin to sinigang na inihaw na liempo. Relying on the range, the dimensions can vary from small to giant and the colour from creamy white to purple-flecked.
Alternatively, Ube is a yam species, and it is distinguished by its colour, starting from purple (therefore the title purple) to lavender. This tuberous vegetable is utilized in varied desserts akin to binignit and flavoring for ube macapuno ice cream, ube sponge truffles, ube crinkle cookies, pastillas candies, and ube pandesal.
The best way to serve and retailer
- For a extra conventional presentation, the combination is transferred to a serving pan or a banana-lined wood bamboo platter (bilao) after which topped with golden coconut curds (latik) so as to add an additional layer of taste and texture.
- When you’re storing the rice cake within the fridge, skip brushing coconut oil. Carry the kalamay to room temperature first earlier than making use of the oil, as it would harden to an unappetizing movie of fats.
Kalamay Gabi is the last word Filipino delicacy. It is candy, creamy, and loaded with coconut and taro taste. Scrumptious 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 measurement items)
- ½ cup butter
- 1 cup sugar
Directions
For the Kalamay Gabi
Peel gabi and soak in water to forestall discoloration. In a pot over medium warmth, place gabi and sufficient water to cowl. Carry to a boil. Cowl and prepare dinner till fork tender.
Take away gabi from pot and permit to chill. Mash with a fork till easy. You will want 3 cups of mashed gabi.
In a large non-stick pan, mix coconut milk, evaporated milk, condensed milk, mashed gabi, sugar, and butter. Whisk collectively till properly blended.
Carry to a boil, stirring sometimes till sugar is dissolved and butter is melted.
Decrease warmth and proceed to prepare dinner, stirring commonly, for about 40 to 50 minutes or till the combination is easy, very thick, and may hardly be lifted from the pan.
Brush the underside and sides of the serving dish with coconut oil.
Switch the kalamay combination into the ready pan, utilizing a evenly oiled knife or spatula to easy prime.
Brush floor with coconut oil and prime with latik.
For the Latik
In a pan over medium warmth, add coconut cream and convey to a boil. Cook dinner till liquid begins to thicken.
As oil begins to separate and solids start to kind, commonly stir and scrape sides and backside of the pan to forestall from burning. Proceed to prepare dinner and stir till curds flip golden brown.
Drain latik from the oil and retailer in a container till prepared to make use of.
Notes
- Use a non-stick pan and a sturdy wood spoon to make stirring simpler.
- Whereas cooking the kalamay, begin making the latik. You’ll need the rendered oil to brush on the serving pan.
Diet Data
Energy: 387kcal, Carbohydrates: 38g, Protein: 4g, Fats: 26g, Saturated Fats: 23g, Sodium: 15mg, Potassium: 599mg, Fiber: 3g, Sugar: 8g, Vitamin A: 45IU, Vitamin C: 4.2mg, Calcium: 40mg, Iron: 3.1mg
“This web site offers approximate vitamin data for comfort and as a courtesy solely. Diet knowledge is gathered primarily from the USDA Meals Composition Database, each time accessible, or in any other case different on-line calculators.”
