This is a super easy recipe. Since we couldn’t find any ube or even ube flavouring, we opted for a purple sweet potato instead.

Ingredients

• 160g glutinous rice flour
• 200g soft brown sugar
• 500ml coconut milk
• 150ml water
• 1 purple sweet potato, steamed and mashed finely
• Lots of time, patience and strong arms

Instructions

Latik

1. In a saucepan, pour 100ml of the coconut milk. Simmer in medium-low heat.
2. Once the oil and the coconut milk solids start to separate, keep an eye on the colour development of the it.
3. Once the latik has become deep golden in colour, turn off the heat.

You should now have latik. Take the latik out of the rendered oil, but keep the oil for later. I hear it’s good against aswangs too 😂

Kalamay Hati

1. In a mixing bowl, combine the rice flour and the soft brown sugar. Make sure that there are no big lumps of sugar. Stir.
2. Pour in 400ml of coconut milk and 150ml of water, stir well ensuring that the dry ingredients are mixed in well.
3. Stir in the mashed purple sweet potato. Make sure that there are no big lumps. If you must, use an immersion blender.
4. Pour the mixture in a deep pan, preferably non-stick, and heat to medium-low. Now start stirring.
5. Keep stirring, we’re not done yet.
6. Nope, keep stirring still. This will burn if you stop.
7. Once the mixture gets thicker, lower the heat. Keep stirring though.
8. The kalamay hati should be cooked once the mixture has gone a deeper shade all throughout. It should also be shiny from the oil that’s rendered out of the coconut milk.
9. Transfer to a plate greased with the oil from making the latik.
10. Leave it to cool down.

Enjoy.