'- 2 cans (19 ounces each) coconut milk- 2 cups glutinous rice flour- 1 package (16 ounces) frozen grated purple yam, thawed and drained well- 2 cups sugar- 1/4 cup water- 2 teaspoons ube extractFor the Latik- 2 cups coconut cream
- In a wide non-stick skillet, combine coconut milk, purple yam, glutinous rice flour, sugar, water, and ube extract. Whisk together until well blended.- Over medium heat, cook, stirring frequently, for about 10 to 15 minutes or until mixture thickens and forms a smooth dough.- Continue to cook for about 50 minutes to 1 hour or until mixture is very thick, sticky and can hardly lift from the pan.- Brush the bottom and sides of a 9 x 13 pan with coconut oil. - Transfer the kalamay mixture into the prepared pan. Gently tap the pan on the counter to spread mixture. Use a lightly-oiled knife to smooth top. - Brush surface with coconut oil and top with latik.For the Latik- In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until liquid starts to thicken.- Lower heat and continue to cook. - As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning. - Continue to cook and stir until curds turn golden brown. - Drain latik from the oil and store in a container until ready to use.