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.
Return to Filipino Kakanin Recipes
Return to Home Page
Return to Yema Kalamay Top page
New! CommentsHave your say about what you just read! Leave me a comment in the box below.