Kalabasa Kalamay (Pumpkin Kalamay)
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.
Servings: 6 Servings
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.
Notes
This recipe can be served in individual portions. If you wish to use small glasses or cups they don't need to be sprayed with coconut oil. You can just pour the warm kalamay direct into the cups.
If you wish to serve in a big platter, line it with clean banana leaves and brush the leaves with coconut oil. Transfer the Kalamay Bibingka into the banana leaves and form into a nice shape.
You can also add crispy latik to the top. You can use this recipe to make it.
Kalabasa Kalamay can be made up to a day ahead. Place on your choice of serving glasses or platter and cover with plastic wrap and leave on the counter.
Do not put in the refrigerator as it will harden.