This Kalabasa Kalamay is a great way to use up some pumpkin puree. It's cooked with glutinous rice flour and coconut milk, giving it a nice sticky texture.
I know, who am I another pumpkin spice recipe. Don't worry though it is still Filipino all the way through.
If you didn't know Kalabasa is the Filipino word for Pumpkin.
I mean if you are going to be forced to endure all the pumpkin during the fall season (if you live in American), then have all the people try it your way.
This Kalabasa Kalamay is cooked in a similar way to the Ube version. Just replacing the Ube puree with pumpkin.
The texture is nice and soft and sticky. Here it's served in individual glasses and cups, but you are more then welcome to serve it the traditional way in a large platter lined with banana leaves.
It also omits the crispy latik, but you can add that too.
Ingredients
Here are the ingredients you will need to make Kalabasa Kalamay. Most are pantry staples that you may have already.
Pumpkin Puree - It's ideal to use the canned version, but if you prefer to mash your own you will need to steam and puree 2 cups.
Glutinous Rice Flour - We will use one cup to make it nice and soft and sticky. If you prefer it to be less runny, add an additional ½ cup.
Coconut Milk - Use 1 whole can.
Condensed Coconut Milk - You will also need a whole can of condensed milk. I used the coconut version, but you can also use regular condensed milk.
Pumpkin Spice Powder - The spice level is up to you. I used 1 tablespoon, but feel free to add more or less.
Vanilla - You can use Vanilla extract or paste. It amps up the flavor.
How To Make Kalabasa Kalamay
The blender and a large non-stick pan are going to be your bff's here.
Start by adding the can of pumpkin puree, 1 cup of glutinous rice flour, 1 can of coconut milk, 1 can of condensed coconut milk, 1 tablespoon of pumpkin spice powder and 1 tablespoon of vanilla extract in a blender.
Blend until nice and smooth.
Pour the just blended Kalabasa Kalamay mixture into a large non-stick pan.
Now is the hardest part. Grab a stool that you can sit on near the stove, have some water and your phone and most important go to the bathroom before you turn on the heat. You can't stop stirring for at least one hour.
Go recruit a friend so that you can take turns to stir. Just don't stop.
For the first 15 minutes, use a whisk to stir to take out any lumps that start forming. It will still look pretty runny at this point.
After 25 minutes it will start to get thicker and darker. At this point change your stirring utensil to a wooden spoon or anything sturdier.
At the 45 minute point the Kalabasa Kalamay will start to hold it's shape slightly.
At about 55 minutes to 60 minutes, it will be super thick and dark. Leave to cool down for 10 minutes in the pan.
How To Serve Kalabasa Kalamay
Quickly transfer to your serving glasses or cups. The beauty of using glasses and cups to serve your Kalabasa Kalamay is that there is no prep involved. There is no need to brush it with oil, just pour in the kalamay and you are good to go.
It can be cooked earlier on the day you are serving or the day before. If you do cook it the day before, cover the glasses with plasic wrap and leave on the counter. Do not put it in the refrigerator as it will harden.
Other Kalamay Recipes To Make
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Equipment
- Large Non Stick Pan
Ingredients
- 15 oz Pumpkin Puree (in a can)
- 1 Cup Sweet Glutinous Rice Flour
- 15 oz Coconut Milk (in a can)
- 11.25 oz Condensed Coconut Milk (in a can)
- 1 Tablespoon Pumpkin Pie Spice Powder
- 1 Tablespoon Vanilla Essence
Instructions
- Start by adding the can of pumpkin puree, 1 cup of glutinous rice flour, 1 can of coconut milk, 1 can of condensed coconut milk, 1 tablespoon of pumpkin spice powder and 1 tablespoon of vanilla extract in a blender. Blend until nice and smooth.
- Pour the just blended Kalabasa Kalamay mixture into a large non-stick pan.Turn on the heat to high and constantly stir with a whisk for 15 minutes.Turn the head down to low for the duration of the cooking time. When the mixture starts to get too thick for the whisk change to a wooden spoon or spatula.
- Cook for a further 45 minutes until it starts to hold it's shape and turns darker and is greatly reduced and super sticky.
- Turn off the heat and leave to cool for 10 minutes. Scoop individual portions into small glasses to serve.
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