Sticky rice cakes such as kalamay is a special treat in the Philippines. This is often served on special occasions such as holidays and town fiestas. Kalamay hati is usually eaten for breakfast with a cup of coffee on the side, while there are other people who enjoy kalamay as a snack.
Latik, which is a residue of coconut milk is sprinkled on top of the kalamay to make it taste better. It is simply made by boiling coconut milk or cream while continuously stirring until a solid residue forms. I love to have kalamay for breakfast because it keeps me full for a long time. A small slice of this wonderful rice cake is all I need to get me going and start my day.
- 2 1/4 cups glutinous rice flour
- 2 1/4 cups muscovado or brown sugar
- 2 cups coconut milk
- 2 cups coconut cream
- 1/2 cup water
- 1/2 cup latik
Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
Set the heat to low-medium. Continue to stir for 15 minutes.
Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
Let it cool for a few minutes. Serve.
Share and enjoy!