Kalamay

Sweet Rice Dessert with Coconut Cream Topping

Kalamay refers to any sweet sticky dessert cooked in coconut milk. Different regions have their own particular recipe for this sweet delicacy, some are made from glutinous rice and others from rice flours.

This particular Kalamay is made from sweet rice, sugar and coconut milk. The topping is coconut cream or kakang gata and panutsa, cooked until thick and topped onto the cooked sweet rice. The topping has to set so baking is required.

• Glutinous Rice
• Coconut Milk in can
• Coconut Cream in can
• Palm Sugar or Dark Brown Sugar or Panutsa
• Banana Leaves, optional

IN THE PANTRY:

• Sugar
• Vegetable or Canola Oil

INGREDIENTS

• 2 1/2 cups Glutinous Rice
• 4 cups Coconut Milk(or 1 can coconut milk plus enough water to make 4 cups)
• 3/4 cup Sugar
TOPPING
• 1 can Coconut Cream or 1 1/2 cups Kakang Gata
• 250 grams Brown Palm Sugar or Dark Brown Sugar
• Banana Leaves, heated
• Vegetable or Canola Oil

PREPARATION TIME : 5 minutes

COOKING TIME : 40 minutes

1 Dissolve the sugar in the coconut milk and put in a pot.

2 Wash the glutinous rice and pour into the coconut milk and sugar mixture.

3 Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice.

4 On a separate pan over medium heat, put the Coconut cream and Palm sugar and cook stirring continuously until the liquid has reduced in half.

5 Assemble the Kalamay in a baking dish. Place the banana leaves at the bottom, and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.

6 Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 - 25 minutes.

7 Cool for 30 minutes before serving.

COOK'S TIPS

• When buying palm sugar, get the darker brown, not the light brown so the topping will have an appetizing golden color.
• Lightly heat the banana leaf over the stove-top burner or in the microwave to make it pliable and easy to handle.
• Oil your spoon or spatula when spreading the sweet rice onto the baking dish for easy handling.

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