This Kalamay recipe is made from sweet rice or malagkit, 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.
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.
The banana leaves, though optional, give this dessert a distinct taste and fragrance.
Also, vegetable or coconut oil is necessary to prevent this kakanin from sticking to the baking dish.
YOUR SHOPPING LIST:
IN THE PANTRY:
PREPARATION TIME : 5 minutes
COOKING TIME : 40 minutes
1 Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.
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 in a 350 degrees F, pre-heated oven for 20 - 25 minutes.
7 Cool for 30 minutes before serving.
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