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发布于:2018-11-8 20:55:30  访问:15 次 回复:0 篇
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Kalamay Ube Recipe
1 pack, 16 oz grated ube
1 2/3 cups rice flour that is sweet
1 can coconut milk
1 3/4 cups sugar that is white
1 tsp vanilla (optional)
1/2 tsp food color
1 tbsp coconut oil (from the latik)LATIK:
2 cans of coconut milk or 1 can of the brand that we utilize (see photo below)
*Note:
Recipe yields 2 dessert pans
You can add 1/4 glass more sugar it sweeter if you prefer.
JUST HOW TO PREPARE:
Prepare the latik by transferring the coconut milk in to a small pot or pan. Let it boil until it curdles.
Prepare the banana renders (if you like) and grease utilizing the oil through the latik.
All ingredients in a wok combine. Mix until well combined.
Cook in low heat. Keep stirring until mixture is very thick.
Transfer the cooked combination into the banana leaves and top with latik.
Serve warm. Enjoy!
TO MAKE LATIK:
Temperature coconut milk in a pan. Bring to a boil.
Keep stirring for around 15-20 moments until the milk converted into oil and leave a residue that is solid.
The Philippines should really be pleased with the numerous indigenous sweets from its many provinces. One Filipino native sweet which deserves more applause is Kalamay (Calamay). Kalamay is really a gluey and super sweet rice cake created from coconut milk, brown sugar, and ground rice that is glutinous. It’s cooked over heat that is low it becomes gluey. Kalamay is similar to Chinese Tikoy (Nian Gao) and a relative to Dodol that exist in some an element of the Philippines, Indonesia, Malaysia, Brunei, and Singapore. Nowadays, flavored Kalamays are getting typical plus one for the better versions is this Kalamay Ube Recipe you have to decide to try making in the home.
To know about kalamay ube recipe and kalamay ube recipe, kindly visit all of our website kalamay ube recipe.
½ package (equivalent to 1 packed measuring cup) of grated purple yam or ube. You may get it from the frozen part of groceries like Seafood City, Island Pacific if not little Asian shops – we got mine from Viethoa in Argyle (Vietnamese city, Chicago)
1 field mochiko (equal to 2 ¾ cups)
1 cup sugar that is white
1 glass water
¾ cup coconut milk
Ube flavoring
Vanilla extract
Pour ube mixture into a baking dish (lined with softened banana actually leaves – optional), Please clean the banana simply leaves with coconut oil before you pour combined combination into the meal.
Steam Kalamay mixture for 35 to 45 minutes depending on the texture or thickness of the kalamay. See cooking movie. (it is possible to steam bake it utilizing a marie that is bain
Meanwhile do the budbod (coconut curd) by putting 2 cans of coconut milk as a boil. Continue cooking for 1 ½ hours (stirring every now and then) until it becomes coconut curd. You can stress and split the curd with the coconut oil. You will make use of this for brushing the kalamay later.
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