If you have extra gabi or taro root crops in the backyard, you must try this KALAMAY-GABI recipe. This needs a lot of work though, but it’s worth it. Yummy and delicious native kakanin.
Kalamay-Gabi is a type of Filipino native dessert/kakanin made of glutinous rice flour and Gabi (or in english they are known as Taro) combo cooked in coconut milk and sugar. This Filipino dessert is among the many kakanin variants you must try. Definitely delicious!
Kalamay-Gabi
INGREDIENTS:
For the Kalamay Gabi
1 ½ large can coconut milk (or 3 cups)
1 cup glutinous rice flour
3 cups gabi (taro), grated/mashed
1 cup brown sugar
Ube/violet food color (optional)
For the Latik
1 large can coconut cream (2 cups)
Note: If using fresh kakang gata, you can use the first and second extract for kalamay. Use only the first extract/piga for making latik.
INSTRUCTIONS:
1. For the Kalamay Gabi:
Boil the gabi/taro in a pot of water over medium heat until it becomes tender or soft (Test it with a fork). Drain water and let it cool. Peel the skin and mash/grate the flesh. You need about 3 cups of mashed gabi.
2. In a large non-stick pan, add coconut milk and glutinous rice flour. Stir it well over medium heat. Let it cook and constantly stir for about 20 minutes or until the mixture becomes thick.
3. Add ube food colouring, mashed gabi and sugar. Stir well until incorporated.
4. Let it cook for an additional 40-50 minutes. Keep stirring to avoid scorching at the bottom. The kalamay is cooked once you have a hard time mixing it and it’s hard to lift from the pan.
5. Prepare a bilao with wilted coconut leaves and brush generously with coconut oil on all sides.
6. Transfer the kalamay mixture into the
prepared bilao. Use a lightly oiled knife or spatula to smooth the top. Brush it on top with coconut oil and garnish with latik in a uniform pattern. Serve and enjoy!
7. How to make Latik:
In another pan, pour in coconut cream and bring to a boil over medium heat. Let it boil and stir occasionally until the liquid starts to thicken. Lower heat and continue to cook until the mixture starts to become oily and a lump of solids begins to form. Let it cook, scrape and stir until the coconut curds turn golden brown. They smell really good. Drain latik (coconut curd) from the oil and transfer into a bowl. They are ready for garnishing any kakanin.