How to Make Kalamay

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Kalamay or Kalamay Hati is one of the popular delicacies in the Philippines. It is a sweet, sticky, and gooey dessert and often prepared during barrio fiesta, wedding, and All Saints Day.

The ingredients are so simple, you only need glutinous rice flour or giniling na malagkit na bigas, coconut milk but I prepared to use coconut cream, and brown sugar or muscovado sugar. If you want, you can also add a teaspoon of vanilla.

There are numerous varieties of Kalamay in the Philippines which often differ in the ingredients and serving styles. In Baguio, they called this delicacy as sundot kulangot, which literally means retrieved snot, due to its consistency. Kalamay is pack in small shells that are spit, cleaned, and re-sealed with a tape.

In my hometown, Batangas, we like our Kalamay to be chewier and gooey consistency. We eat this for breakfast with coffee or just a snack every afternoon.

You can serve Kalamay plain or with latik.

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

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You will need:

  • 2 cans – 400ml each (4 cups) coconut cream or coconut milk
  • 400 grams (2 cups) brown sugar or muscovado sugar
  • 1 tsp vanilla extract, optional
  • 300 grams (2 cups) glutinous rice flour or giniling na malagkit na bigas

Procedure (video):

  1. In a large non-stick pan, add coconut cream, brown sugar, and vanilla extract. Over medium-low heat, stir until sugar is dissolved.
  2. Then add glutinous rice flour and mix well until the flour is fully dissolved.
  3. Turn the heat to low. It is essential to cook Kalamay at very low heat while constantly stirring until it thickens. That’s is why it is important to use a non-stick pan to avoid the Kalamay mixture from sticking from the pan.
  4. You can cook Kalamay at your desired thickness. The mixture is done after 30 to 45 minutes or when the Kalamay is already a little heavy for you to stir. But I like my Kalamay to be chewier consistency, so I’m cooking it for 1 hour.
  5. Take off the pan from the heat and transfer the Kalamay to a dish or plate covered with banana leaves. If you don’t have banana leaves, you can lightly grease the plate with coconut oil or vegetable oil to avoid Kalamay from sticking.
  6. You can serve Kalamay plain or sprinkle with latik. Enjoy!
 

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