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

To serve – brush kalamay with coconut curd oil then slice kalamay into pieces. Invest a drizzle and bowl jackfruit syrup over the top and around the kalamay pieces then 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 (from the latik)

For the LATIK:

2 cans of coconut milk or 1 can for the brand that I utilize (see photo below)

*Note:

Recipe yields 2 dessert pans
You can add 1/4 glass more sugar if you want it sweeter.
To learn about kalamay ube recipe and kalamay ube recipe, kindly visit the page kalamay ube recipe.
Planning:

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

The ingredient that is main peeled and boiled purple yam that will be grated and mashed. The yam that is mashed with condensed milk and/or coconut milk, are included with a saucepan where butter or margarine was in fact melted. The mixture is stirred until thickened. Once thickened, the mixture is cooled off and placed on a platter or into containers of various forms.

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



ube kalamay (sweet ube jam) recipe

Components:
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)
Planning:
1. Thaw frozen ube.2. Make latik in a pot.3 that is separate. 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 littlecoconut oil.5. Stir while cooking. Add more coconut oil by tablespoonfuls if required to avoid sticking.6. Keep stirring until mixture is extremely dense. Place in pan lined with wilted banana leaves.7. Flatten batter by hand using a little bit of oiled banana leaf.8. You may put somewhat thickened mixture inbaking pan and bake in 350°F range 15 to 20 mins.9 if you don’t feel stirring for a long period. Cool and score prepared ube in diagonal shapes and place latik over the top
Halayang Ube (Purple Yam Jam) Recipe