Prep time
Cook time
Total time
  • 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
  • 2 cups coconut milk
  1. 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.
  2. Once dissolved add glutinous rice flour and mix well until free of lumps.
  3. 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.
  4. 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.
  5. Pour mixture on the pan then top with latik; let it cool then serve hot or cold.
  1. 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.
  2. 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).
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2012/08/23/kalamay/