Description
Kalamay or Calamay is a sticky sweet snack/dessert delicacy popular in the Philippines. It is made out of glutinous rice flour, coconut milk and sugar usually palm or brown sugar.
Ingredients
Scale
Kalamay
- 2 cups glutinous rice flour
- 2 cups equivalent of palm sugar, roughly 9-10 small pieces (the final colour of Kalamay will depend on this, I used the Thai palm sugar which is lighter in colour)
- 4 cups coconut milk
- banana leaf
Latik
- 2 cups coconut milk
Instructions
Kalamay
- In a non-stick pan or wok add 4 cups of coconut milk and palm sugar, leave it there without heat until it breaks up and dissolved.
- Once dissolved add glutinous rice flour and mix well until free of lumps.
- Turn heat on and simmer while continuously mixing. This would be the hard part, continue mixing for 45 minutes. On the 15th minute the mixture will become really thick and harder to mix but don’t stop and continue mixing, it will be tougher to mix as you are nearing the 45 minute mark. In the 45th minute, if you want a thicker consistency continue until the 60th minute otherwise stop. Consistency should be something like mochi but more stiff.
- Grease banana leaf with the oil from latik then line it in a round shallow pan, this would fit the 8 – 9 in round pan.
- Pour mixture on the pan then top with latik; let it cool then serve hot or cold.
Latik
- In a separate sauce pan add the coconut milk then boil, simmer in medium heat until it starts to become coconut oil, at this point lower the heat and continue stirring until curdling forms.
- Continue cooking in low heat until the formed curdles turns golden brown, it would smell really pleasant at this point. Continue to stir to break them up into smaller granules, once brown in colour remove from heat and stain it immediately so it does not burn. Keep oil for future use and set aside the latik (brown granules).
Looks great but to be honest I’m not enough of a coconut flavour fan to be tempted to make it…
I was surpised to see rice flour in it though (but probably shouldn’t been since it’s an Asian dish after all).
Oh goodness, I see what you mean. This is one of those desserts where you wil only need a tiny bit. I love coconut. I shall send this recipe to my daughter in law whose mother is from the Philippines.. she will love to make it! c
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What a delicious looking dessert!
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This is really different! How is it served? I think one should indulge in a decadent dessert at least once a week!
It is served like pies, sliced. But it is so sticky.
Yum- almost like a really rich pancake? I want to try it!
Nope its more like the Japanese mochi
hey there! 🙂 Love kalamay! May I ask if I could substitute the palm sugar with brown sugar?
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Yes you can
yes, definitely you can substitue with brown sugar
This one is quite interesting. The Kalamay I am familiar with is more on the dark brown color. I guess they used mascobado to get it that brown? Hehe
yup its the sugar that gives it a dark colour
Oh this is one of my personal favorites! I rarely make it (because of that whole crazy amounts of arm strength necessary) but I’m super excited anytime I can get one of my titas to make it for me 😛
Oooh, that sounds really good. I love mochi. I love coconut. Now, if only there was someone who’d make it for me!
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I tried this one yesterday and the mixing for like an hour is all worth it, it was yummy and melts in your mouth… will definitely make it again… soon!! thanks for sharing this recipe.
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Thanks for sharing your experience, hope your arm is not sore enough 🙂
Been making this since my kids were little. I do two layers with peanut butter in between
Thats a great tip. Thanks for sharing 🙂