How to Cook Kalamay Gabi 2021?

Filipino delicacy composed of coconut milk, gabi or taro, and glutinous rice flour. It is often served as a dessert or snack just like other kakanin.

Kalamay gabi is a kind of Filipino delicacy composed of coconut milk, gabi or taro, and glutinous rice flour. It is often served as a dessert or snack just like other kakanin.

The ingredients of it were cooked in a wide-pan in medium-low heat until it was already sticky and thick. The mixture will be put in a banana lined wooden bamboo platter (bilao) and garnish with golden coconut curds (latik) in the top of it to incorporate to an additional layer of texture and flavor.

Cooking Ingredients:

For the Kalamay Gabi

  • 3 cups of coconut milk
  • 1 cup of glutinous rice flour
  • 1 1/2 pounds of gabi (taro)
  • 1/2 cup of sugar
  • For the Latik
  • 2 cups of coconut cream
Cooking Instructions:
  1. Add the gabi and sufficient water to cover in a pot over a medium fire. Bring to simmer. Close and cook until it was already soft.
  2. Remove the gabi from the water and let it cool. Peel and tear up the flesh. You will need to have 3 cups of shredded cooked gabi.
  3. Mix glutinous rice flour and coconut milk in a wide non-stick pan. Whisk together until it was already thoroughly combined.
  4. Cook and mix regularly in a medium fire for around 15-20 minutes or until the mixture started to thicken.
  5. Pour in the sugar and shredded gabi. Mix thoroughly to completely combine.
  6. Proceed on cooking, mixing frequently for around 40-50 minutes or until the mixture is already thick and soft and can gradually lift in the pan.
  7. Use coconut oil to brush on the sides and bottom of the serving dish.
  8. Put the kalamay mixture in the prepared pan, utilizing spatula or lightly oiled knife to tender the top.
  9. Use coconut oil to brush off the surface of the dish and top with latik.
For the Latik
  1. Pour in the coconut cream in the pan in a medium fire and bring to boil. Cook, mixing infrequently until the liquid begins to thicken. Lower the fire and proceed with cooking.
  2. Mix frequently and scrape bottom and sides of the pan to stop it from burning as the oil begins to separate and solids started to develop. Proceed on cooking and mix until the curs are already golden brown.
  3. Drain the latik from the oil and put it in the container until it was already ready to use.

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