Pro Tips
**Chef's Tips & Troubleshooting:**
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
No coconut milk? For a richer alternative, blend canned coconut cream with water (1:1). For a lighter option, use evaporated milk with a splash of coconut extract. In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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.
Instructions
- 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.
- Remove gabi from pot and allow to cool. Mash with a fork until it's smooth. You'll need 3 cups of mashed gabi.
- In a wide non-stick pan, combine coconut milk, evaporated milk, condensed milk, mashed gabi, sugar, and butter. Whisk together until well blended.
- Bring it to a boil. stirring occasionally until sugar is dissolved and butter is melted.
- 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.
- Brush the bottom and sides of the serving dish with coconut oil.
- Transfer the kalamay mixture into the prepared pan, using a lightly oiled knife or spatula to smooth top.
- Brush surface with coconut oil and top with latik.
- In a pan on medium heat, add coconut cream and Bring it to a boil. Cook it until liquid starts to thicken.
- 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.
- Use a non-stick pan and a sturdy wooden spoon to make stirring easier.
- While cooking the kalamay, start making the latik. You will need the rendered oil to brush on the serving pan.
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Pro Tips & Troubleshooting
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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