Kalamay Recipe

Sweet Rice Dessert with Coconut Cream Topping

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:

• Glutinous Rice
• Coconut Milk in can
• Coconut Cream in can
• Palm Sugar or Dark Brown Sugar or Panutsa
• Anise Seed (optional)
• 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
• 1/2 teaspoon anise seed(optional)
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. 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.

BENG'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.


• The familiar licorice-taste in most biko is because of the anise seed, but it's up to you if you want to skip it.

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