A Kalingking dish is when skinned, julienned sweet yams, are coated with sweetened, moist rice flour mix, immerged into a boiling hot coconut oil, and deep-fried in layered batches, until they’re crispy, golden brown.
Kalingking reminds me of my early days as a child, traveling vendors pass by our home almost daily, selling them for miriendas (snack). It excited me, being so naïve as a child, to have to try this crispy, fried sweet yam, with Pansit Bato and a drink of Coca Cola. I enjoyed every bite of it!
Ingredients: 3-4 servings
2 pieces of sweet yam(kamote), skinned & julienned
2 cups of glutinous rice flour
1/4 cup of brown sugar
1-2 cups of coconut oil for deep frying
1 cup water
3-4 pieces of banana leaves
Instructions:
- Skin and julienne yellow sweet yams and set aside. On a wide bowl, pour 2 cups of the glutinous rice flour, apply a cup of water, then add sugar.
- Wisk thoroughly to mix the glutinous floor mixture. Form a batch of the Kalingking yam or kamote, drop them into the flour mixture and coat Kalingking thoroughly, to allow each layered piece stick together.
- On a deep wok or frying pan, heat up 1-2 cups of coconut oil over high heat. Arrange a batch of rice coated Kalingking, using banana leaves as its mold.
- Carefully drop layered batches of Kalingking on the pan, let the kamote (Kalingking) fry for about 15-20 minutes, until the layered sweet yam, turn golden brown. Leave the banana molds on the bottom until Kalingking is formed.
- Once the Kalingking is already formed, remove the banana leaf molds. Flip the Kalingking from one side to the other to evenly brown both sides.
- When both sides are golden brown, remove and place them on a paper towel-covered strainer to drain excess oil. Repeat the same procedure until all batches are done.
- Serve sweet and tasty Kalingking (Fried Kamote) with a drink of coca cola! Ayos!
Tip: Add Pansit Bato on the side, with a cola drink! Enjoy this rice flour coated, fried sweet yam!
