Recipe by : Ariel Jasa, Mandaluyong City, Philippines
Yema Kalamay is my take on the famous Yema cake of Lucena in Quezon province - though this is one is made with Kalamay and not chiffon cake - I should say this is equally addicting.
The black glutinous rice or locally called “pirurutong” is quite hard to find, I found some from the grocery store of Shoemart (SM). They're more expensive than the white glutinous rice
I cooked the glutinous rice into Kalamay, then cooked the Yema separately and assembled them together. I didn't make the rice cake too sweet since the topping is plenty sweet.
You can put as little or as much Yema topping as you like based on your preference -- as for me -- I love Yema and it shows!
YOUR SHOPPING LIST:
IN THE PANTRY:
For the rice cake:
1 Cook the black glutinous rice in the rice cooker with 4 cups of coconut milk.
2 After the rice is cooked, mix coconut cream and sugar plus 2 pandan leaves in a separate pan and bring to a boil.
3 Add the cooked rice and mix until the sauce evaporates and the rice is sticky and chewy and hard to mix.
4 Put on a platter, then score in square or diamond-shape line portions. Set aside.
For the yema:
5 Mix the condensed milk, evaporated milk and 1 egg and strain.
6 Cook over medium heat until thick, stirring continuously.
7 Top the rice cake with the yema.
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