Kalamay Kapit

Embrace the sweet essence of tradition with Kalamay Kapit. A delightful Filipino treat that’s truly irresistible. Kalamay Kapit a Filipino steamed rice cake made with glutinous rice, coconut milk, ube jam, and jackfruit. Easy recipe for a delicious snack.

Delve into the world of Filipino desserts and you’ll discover a rich tapestry of flavours and textures that reflect the country’s vibrant culinary heritage. Among these delectable treats is the Kalamay Kapit, a native sweet rice cake that’s as delightful to the taste buds as it is to the eyes. This unique creation boasts a symphony of coconut milk, ube jam, jackfruit, and latik, all rolled into a log and drizzled with sweet syrup. In this blog post, we’ll uncover the magic behind this enchanting dessert, its origins, and a simple yet effective recipe that you can try at home.

Kalamay Kapit shines as a Filipino delicacy that masterfully combines textures and flavours. Unlike its simpler cousin Lansong Kalamay Kapit transforms the humble rice cake into a work of art. While Lansong is straightforward and unadorned, Kalamay Kapit elevates the experience with layers of sweetness and complexity. The infusion of ube jam imparts a delightful purple hue and a rich, earthy flavour, while the jackfruit lends a tropical sweetness that perfectly complements the creamy coconut milk. And let’s not forget the pièce de résistance – the latik, that golden-brown caramelized coconut curds that add a delightful crunch and a hint of nuttiness.

Making Kalamay Kapit might sound like a daunting task, but fear not. While traditional recipes involve intricate steps, we’ve crafted a simpler version that retains the magic without the hassle. After steaming the rice cake, simply flatten it into a rectangle and generously spread it with luscious ube jam. Add a layer of tender jackfruit for that burst of sweetness. Roll it into a log and slice into serving portions. The key lies in the slicing process – a tip we share grease your knife with a bit of oil or latik residue to ensure smooth slicing.

What makes Kalamay Kapit even more special is its adaptability. You can utilize store-bought ube jam and jackfruit in syrup to save time, or if you’re feeling adventurous, whip up your homemade ube halaya and tender jackfruit. The dessert embodies the essence of Filipino cuisine – the ability to infuse personal creativity and love into every dish.

In the world of Filipino desserts, Kalamay Kapit stands out as a true gem, marrying flavours, textures, and cultural richness. Whether you’re familiar with Filipino cuisine or it’s your first time exploring its culinary delights, Kalamay Kapit is a must-try treat that captures the heart and palate alike. Its indulgent combination of ube jam, jackfruit, and latik, all ensconced in a tender rice cake log, is a testament to the Philippines’ rich gastronomic heritage. So, gather your ingredients, embrace the kitchen adventure, and experience the joy of creating and savouring this delightful Filipino sweet.

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Kalamay Kapit

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  • Author: Raymund
  • Prep Time: 25 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 mins
  • Yield: 16 slices 1x
  • Category: Snack
  • Cuisine: Filipino


Kalamay Kapit a Filipino steamed rice cake made with glutinous rice, coconut milk, ube jam, and jackfruit. Easy recipe for a delicious snack.



Units Scale

Rice Cake

Sweetened Jackfruit

  • 1 cup fresh jackfruits, washed and sliced
  • 1 cups water
  • 1/3 cup white sugar


  1. Prepare sweetened jackfruit, in a saucepan combine water and white sugar, mix well until sugar dissolves. Add the jackfruit then simmer in low heat for 30 minutes or until the liquid had reduced into a thick syrup and jackfruit is tender. Remove from heat set it aside to cool down.
  2. In a big mixing bowl, combine glutinous rice flour and sugar.
  3. Pour in the coconut milk and mix well until the batter is smooth and consistent.
  4. Line an 9″ square cake pan with parchment paper. Transfer the batter into the pan and smooth the surface.
  5. Steam for around 30 minutes on medium heat.
  6. Once steamed, transfer the warm rice cake onto a large tray, and remove the parchment paper.
  7. Grease a rolling pin with oil, then flatten the rice cake to form a rectangle.
  8. Spread the centre with ube jam/ube halaya and place sweet jackfruit strips on it.
  9. Gently roll the rice cake into a log shape. Allow it to cool completely. Once cooled, slice the log into individual serving portions.
  10. Top the slices with more sweet jackfruit strips then drizzle some jackfruit syrup and latik over the slices.



3 Responses

  1. What an exotic and yummy dessert! Love how you played with the colours.

  2. Another beautiful and unusual (for us) dessert! Again, your fqamily is so lucky to have you make all these beautiful things for them. I hope they know how lucky they are – you pt such love and attention to detail into each dish.

  3. suituapui says:

    Ibet that’s one lovely dessert!

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