{"id":26815,"date":"2024-10-03T22:44:00","date_gmt":"2024-10-04T05:44:00","guid":{"rendered":"https:\/\/www.kawalingpinoy.com\/?p=26815"},"modified":"2024-10-04T08:04:45","modified_gmt":"2024-10-04T15:04:45","slug":"kalamay-gabi","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/kalamay-gabi\/","title":{"rendered":"Kalamay Gabi"},"content":{"rendered":"\n

Kalamay Gabi<\/strong> 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.<\/p>\n\n\n\n

\"slices<\/figure>\n\n\n\n\n\n

Along with kapit<\/a> and tibok-tibok<\/a>, this kalamay gabi was one of the things I learned to make during my trip to the Philippines. A family friend who owns a kakanin stall in our local wet market came to my mother's house to show me the steps, and I wish I had more than one day to work with her as she knows all sorts of rice cake recipes I would have loved to try.<\/p>\n\n\n\n

Oh, well, I guess it's a great reason to take another vacation \ud83d\ude42<\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n
\"gabi,<\/figure>\n\n\n\n

Kalamay gabi is a Filipino delicacy made with taro, locally known as gabi, coconut milk, evaporated milk, condensed milk, butter for richness, and sugar to sweeten. If you're from the Pampanga region, you probably know this rice cake as kalame gandus<\/em>. It's similar to halayang ube<\/a> with a soft and creamy texture.<\/p>\n\n\n\n

How to make kalamay gabi<\/h2>\n\n\n\n
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  1. Make latik. <\/strong>Boil coconut cream in a wide pan over medium heat until the liquid thickens. As the oil separates and solids begin to form, regularly stir and scrape the sides and bottom of the pan to prevent it from burning. Continue to cook and stir until the curds turn golden brown. Drain the <\/strong>latik from the oil and store it in a container until ready to use.<\/li>\n\n\n\n
  2. Cook the gabi<\/strong>. Peel the gabi and soak it in water to prevent discoloration. Place the gabi and enough water to cover it in a pot over medium heat and cook until fork tender. Remove the gabi from the pot, allow it to cool, and mash until smooth. <\/li>\n\n\n\n
  3. Combine <\/strong>coconut milk, evaporated milk, condensed milk, mashed gabi, sugar, and butter. Whisk together until well blended.<\/li>\n\n\n\n
  4. Boil<\/strong>, stirring occasionally, until sugar is dissolved and butter is melted.<\/li>\n\n\n\n
  5. Cook the mixture<\/strong>. Lower heat and simmer until smooth, thick, and can hardly be lifted from the pan. Use a non-stick pan and a sturdy wooden spoon to make stirring easier.<\/li>\n\n\n\n
  6. Transfer kalamay<\/strong> to a serving pan or platter. Brush the bottom and sides of the serving dish with coconut oil. Spoon the kalamay mixture into the prepared pan, using a lightly oiled knife or spatula to smooth the top. Brush the surface with coconut oil and top with latik.<\/li>\n<\/ol>\n\n\n
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    \n\n\t\t\t\tCooking tips\n\t\t\t<\/h2>\n\n\t\t\n\t\t\n\t\t\t
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    While cooking the kalamay, start making the latik. You will need the rendered oil to brush on the serving pan.<\/p>\n\n\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n\n<\/div>\n\n\n

    Frequently Asked Questions<\/h2>

    Are Gabi and Ube the same?<\/h3><\/summary>

    Although these two tubers are often confused with each other and can be used interchangeably in certain recipes, they're different root crops.Gabi comes from the taro plant and is often cooked in sweet desserts such as Visayan binagol or savory dishes such as sinigang na inihaw na liempo<\/a>. Depending on the variety, the size can range from small to large and the color\u00a0from creamy white to purple-flecked.On the other hand, Ube is a yam species, and it's distinguished by its color, ranging from purple (hence the name purple) to lavender. This tuberous vegetable is used in various desserts such as binignit<\/a> and flavoring for ube macapuno ice cream<\/a>, ube sponge cakes<\/a>, ube crinkle cookies<\/a>, pastillas candies<\/a>, and ube pandesal<\/a>.<\/p> <\/details> <\/div>\n\n\n\n

    How to serve and store<\/h2>\n\n\n\n
    \"eating<\/figure>\n\n\n\n