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Kalamay Gabi

Kalamay Gabi

Kalamay Gabi is a Filipino cake made with coconut milk and taro. It's perfectly sweet and creamy and loaded with golden latik, making it a delicious and filling midday snack or dessert.

⏱ Prep: 0 min ⏱ Cook: 400 min Hard
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Ingredients

  • 1.25 can 1 can (13.5 ounces) coconut milk
  • 1.25 can 1 can (12 ounces) evaporated millk
  • 1.25 can 1 can (14 ounces) condensed milk
  • 2.5 pound 2 pounds gabi ( about 12 medium size pieces)
  • 0 ½ cup butter
  • 1.25 cup 1 cup sugar
  • 2.5 cup 2 cups coconut cream
  • 0 Peel gabi and soak in water to prevent discoloration. In a pot over medium heat, place gabi and enough water to cover. Bring to a boil. Cover and cook until fork tender.
  • 0 Remove gabi from pot and allow to cool. Mash with a fork until smooth. You'll need 3 cups of mashed gabi.
  • 0 In a wide non-stick pan, combine coconut milk, evaporated milk, condensed milk, mashed gabi, sugar, and butter. Whisk together until well blended.
  • 0 Bring to a boil, stirring occasionally until sugar is dissolved and butter is melted.

Instructions

  1. Peel gabi and soak in water to prevent discoloration. In a pot on medium heat, place gabi and enough water to cover. Bring it to a boil. Cover and Cook it until fork tender.

  2. Remove gabi from pot and allow to cool. Mash with a fork until it's smooth. You'll need 3 cups of mashed gabi.

  3. In a wide non-stick pan, combine coconut milk, evaporated milk, condensed milk, mashed gabi, sugar, and butter. Whisk together until well blended.

  4. Bring it to a boil. stirring occasionally until sugar is dissolved and butter is melted.

  5. Lower heat and Keep cooking, stirring them around, for about 40 to 50 minutes or until the mixture is smooth, very thick, and can hardly be lifted from the pan.

  6. Brush the bottom and sides of the serving dish with coconut oil.

  7. Transfer the kalamay mixture into the prepared pan, using a lightly oiled knife or spatula to smooth top.

  8. Brush surface with coconut oil and top with latik.

  9. In a pan on medium heat, add coconut cream and Bring it to a boil. Cook it until liquid starts to thicken.

  10. As oil starts to separate and solids begin to form, often stir and scrape sides and bottom of the pan to prevent from burning. Keep cooking and stir until curds turn golden brown.

  11. Use a non-stick pan and a sturdy wooden spoon to make stirring easier.

  12. While cooking the kalamay, start making the latik. You will need the rendered oil to brush on the serving pan.