kalamay This recipe of Kalamay is not your usual rice cake or kakanin. It is soaked in sugar syrup both for added sweet taste and for allowing the kalamay pieces easily eaten. This is prepared using common ingredients of kalamay by combining coconut milk, sugar and glutinous rice flour. Traditional kalamay uses galapong and brown sugar, while this recipe uses processed glutinous rice for convenience. We also use white sugar because we want an opaque white colored kalamay. Then, a simple sugar syrup is to be used here to soak the kalamay pieces adding more sweet taste to the kalamay – making it a delightful dessert or merienda. The syrup used in this kalamay is best flavored with langka. This type of kalamay in syrup and latik is commonly prepared by Tagalogs, I suppose or some other name is being tagged with this kind of kalamay.

Ingredients:

  • 1 cup glutinous rice flour
  • 1 cup coconut milk
  • 1/3 cup white sugar

kalamay ingredientsLatik: 1 cup coconut milk heated slowly until the coconut oil comes out. Simple syrup 1/2 cup sugar dissolved in 1/2 cup water Langka or your favorite fruit (in this recipe, we used dried mangoes sliced into strips) Procedure:

  1. Prepare the simple syrup first by dissolving equal amounts of sugar to water. Simmer in medium heat at totally dissolved, then add your langka strips (optionally dried mangoes).
  2. Prepare the latik by heating the coconut milk slowly until the coconut oil comes out and the coconut residue turns brownish.
  3. Now, cook the kalamay. Start by mixing glutinous flour, coconut milk and sugar until well blended. Pass the mixture into a strainer to make it more homogenous.  Use a non-stick pan to cook the kalamay. Cook in low to medium heat stirring constantly until the mixture thickens and solidifies. Continue heating for another 5 minutes making sure to turn each sides of the kalamay. You will notice that the kalamay is almost ready and it is a bit sticky mixing. You can add a teaspoon of the coconut oil from the latik.
  4. To serve, flatten the kalamay into 1/4 inch thick while warm. Grease (use the coconut oil from latik) your spatula and the surface of your chopping board to prevent from sticking. Let cool before cutting into squares. You can use a scissor or a greased spatula to cut your kalamay.  When cut, immediately soaked into the simple syrup to prevent from sticking back together. Add the latik when serving – mixed or topped.