Kalamay Gabi

Ingredients for Kalamay Gabi

• 500 grams taro or gabi
• Water for boiling
• 1 can coconut milk
• 1 can evaporated milk
• 1/2 cup white sugar
• 1 tablespoon butter or margarine, plus more for greasing
• Latik or grated cheese, for topping

How to cook Kalamay Gabi

1. 1.Scrub unpeeled gabi, place in a pot, cover with water, and boil covered 15 to 20 minutes until tender.
2. 2.Drain, cool under running water, peel, and coarsely grate the gabi.
3. 3.In a wide pot, combine coconut milk, evaporated milk, and sugar; stir until sugar dissolves.
4. 4.Add grated gabi and cook over medium-low heat, stirring often, until very thick and heavy.
5. 5.Stir in butter and cook 2 to 3 minutes more, until the mixture pulls from the pan sides.
6. 6.Grease 2 to 3 llanera molds with butter, divide mixture among them, cool, then chill at least 2 hours.
7. 7.Top with latik or grated cheese before serving.