User:RemonaCantwell9

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Jackfruit syrup
Combine the juice of just one can (langka in syrup) and 1 ¾ cups water in a cooking pot. Include 2 cups of sugar. Chop the langka and include it to your pot. Bring to boil and continue steadily to cook for 20 to 25 moments or before the langka are soft. Cool down before serving with all the kalamay.

To serve – brush kalamay with coconut curd oil then slice kalamay into pieces. Devote a bowl and drizzle jackfruit syrup on top and around the kalamay pieces you can add chopped langka. Top with an increase of coconut curd. Enjoy.

1 pack, 16 oz grated ube
1 2/3 cups sweet rice flour
1 can coconut milk
1 3/4 cups white sugar
1 tsp vanilla (optional)
1/2 tsp food color
1 tbsp coconut oil (through the latik)

For the LATIK:

2 cans of coconut milk or 1 can of this brand that I use (see photo below)

*Note:

Recipe yields 2 cake pans
You can include 1/4 cup more sugar it sweeter if you prefer.
To know about kalamay ube recipe and kalamay ube recipe, visit all of our internet site kalamay ube recipe.
Preparation:

Ube jam, ube halaya or halayang ube (variant spellings halea, haleya; from the jalea that is spanish "jam") is a Philippine dessert made from boiled and mashed purple yam (Dioscorea alata, locally referred to as ube).[1] Ube halaya is additionally found in pastries and other desserts such as for example ice and halo-halo cream.
Preparation

The main ingredient is peeled and boiled purple yam which will be grated and mashed. The mashed yam, with condensed milk and/or coconut milk, are put into a saucepan where butter or margarine was indeed melted. The mixture is stirred until thickened. When thickened, the mixture is cooled down and put on a platter or into containers of varied forms.

Ube halaya is typically offered cold, after refrigeration. Optional topping includes browned grated coconut or condensed milk.



ube kalamay (sweet ube jam) recipe

Ingredients:
2 packs frozen box that is ube1 rice flour or mochikobanana leaves4 cups white sugar2 cans coconut milk1 tsp vanillalatik (cook coconut milk slowly until all oil is extracted and residue or latik is created)
Preparation:
1. Thaw frozen ube.2. Make latik in a split pot.3. Wilt each banana leaf brush with coconut then oil.4. In big wok, mix thawed ube with coconut milk, rice flour, sugar, vanilla and a oil that is littlecoconut. Stir while cooking. Add more coconut oil by tablespoonfuls if required to stop sticking.6. Keep stirring until mixture is extremely dense. Put in pan lined with wilted banana will leave.7. Flatten batter by hand employing a piece of oiled banana leaf.8. You may place somewhat thickened mixture inbaking pan and bake in 350°F oven 15 to 20 minutes.9 if you don’t feel like stirring for a long time. Cool and score prepared ube in diagonal shapes and put latik on the top
Halayang Ube (Purple Yam Jam) Recipe