Kalamay Hati is made with glutinous rice flour, coconut milk, and muscovado sugar. Completely candy and sticky, this rice cake is scrumptious as a noon snack or after-meal dessert!

Kalamay is a proud image of many native traditions throughout the Philippines. Many areas have their variations, made with varied flavors, together with sapin-sapin, kapit, and bibingkoy. Candy, chewy, and comforting, you will discover these sticky rice muffins at huge celebrations and easy, on a regular basis snacks.

Kalamay Hati is a sticky rice dessert produced from glutinous rice flour, coconut milk, and muscovado brown sugar. It is thick, shiny, golden brown, gentle and chewy, and has a wealthy coconut taste. Though simple to make, it does require some elbow grease, because the combination must be stirred and turned within the pan for about an hour, till you’ll be able to hardly raise the spoon and the combination pulls away from the perimeters of the pot.

The identify kalamay (sticky rice cake) hati (break up) comes from the previous observe of promoting the sticky concoction in halved coconut shells (bao) sealed with paper tapes. A preferred delicacy from the Negros islands and Visayas area, it is an integral a part of Filipino celebrations and gatherings comparable to city fiestas, birthdays, and particular holidays.

Ingredient notes

• Glutinous rice flour– historically pilit (glutinous rice) is soaked in water in a single day to melt after which floor to a clean combination referred to as galapong. To make the method simpler, the recipe makes use of glutinous rice flour, additionally referred to as sticky rice or candy rice.
• Coconut milk– serves because the liquid base. Provides a wealthy, creamy taste.
• Muscovado sugar– gives a golden brown colour and deep caramel taste. It’s also possible to use panutsa or darkish brown sugar.

Kalamay Hati cooking course of

1. Make latik– In a pan over medium warmth, add coconut cream and convey to a boil. Cook dinner till the liquid begins to thicken. Decrease the warmth and proceed to prepare dinner. As oil begins to separate and solids start to type, usually stir and scrape the perimeters and backside of the pan to forestall burning. Proceed cooking and stirring till the curds flip golden brown. Drain the latik from the oil and retailer in a container till prepared to make use of.
2. Put together kalamay combination– Mix coconut milk and glutinous rice flour in a large, non-stick pan.. Whisk collectively till clean and lump-free.
3. Cook dinner combination– activate warmth to medium-low and prepare dinner the glutinous rice flour combination, stirring sometimes, till it thickens and types a clean dough.
4. Add muscovado brown sugar and stir till sugar is dissolved and combination is evenly brown. 
5. Cook dinner low and sluggish. This kalamay recipe is simple however requires loads of time to make. Anticipate about 50 minutes to 1 hour of stirring till the combination is thick and sticky and might barely be lifted from the pan.
6. Switch to serving platter– Line a serving pan with wilted banana leaves and brush leaves with coconut oil from the latik. Switch the kalamay combination to the ready pan and gently faucet the pan on the counter to unfold it evenly. Use a frivolously oiled knife to clean the highest. Brush with coconut oil and prime with latik for an additional taste and nutty crunch. It’s also possible to sprinkle it with toasted sesame seeds, crushed peanuts, or toasted coconut for texture and aroma.

Serving solutions and storage directions

• Kalamay hati is greatest served at room temperature, as chilling could make it exhausting. The coconut oil may harden right into a greasy movie when chilly.
• Get pleasure from as an after-meal dessert or noon snack with espresso, tea, salabat, or your favourite chilly drinks.
• Don’t depart the sticky rice cake exterior refrigeration for an prolonged interval, particularly in heat climate, because it accommodates coconut milk and can spoil shortly.
• Permit to chill earlier than wrapping or masking, as the surplus moisture could make the cake soggy.
• Switch to hermetic containers and refrigerate for as much as 3 days or freeze for as much as 2 months.
• Reheat within the microwave for just a few seconds to melt.

Make certain to incorporate this in your Noche Buena lineup of desserts and luxuriate in!

Did you make this? You’ll want to depart a evaluate beneath and tag me @kawalingpinoy on Fb and Instagram!

Kalamay Hati made with glutinous rice flour, coconut milk and muscovado sugar. Completely candy and sticky, this rice cake is nice as snack or dessert!

Prep Time: 5 minutes minutes

Cook dinner Time: 1 hour hr

Whole Time: 1 hour hr 5 minutes minutes

Course: Dessert

12 Servings

Substances

• 2 cans (19 ounces every) coconut milk
• 2 cups glutinous rice flour
• 2-½ cups muscovado brown sugar

Directions

• Line a serving pan with wilted banana leaves after which brush leaves with coconut oil from the latik. 

• In a large non-stick pan, mix coconut milk and glutinous rice flour. Whisk collectively till clean and freed from lumps.

• Over medium-low warmth, prepare dinner, stirring continuously, for about 10 to fifteen minutes or till combination thickens and types a clean dough.

• Add muscovado brown sugar and stir till sugar is dissolved and combination is evenly brown in colour. 

• Proceed to prepare dinner for about 50 minutes to 1 hour or till combination may be very thick, sticky and might hardly raise from the pan.

• Switch the kalamay combination onto the ready pan. Gently faucet pan on the counter to unfold combination. Use a frivolously oiled knife to clean prime. Brush floor with coconut oil and prime with latik.

For the Latik

• In a pan over medium warmth, add coconut cream and convey to a boil. Cook dinner till liquid begins to thicken.

• As oil begins to separate and solids start to type, usually stir and scrape sides and backside of pan to forestall from burning. Proceed to prepare dinner and stir till curds flip golden brown. 

• Drain latik from the oil and retailer in a container till prepared to make use of.

Notes

• Use a non-stick pan to make stirring simpler.
• Skip brushing the kalamay with coconut oil when serving chilly, because the oil will harden right into a greasy movie.

Video

Vitamin Info

Energy: 410kcal, Carbohydrates: 43g, Protein: 4g, Fats: 26g, Saturated Fats: 23g, Sodium: 17mg, Potassium: 307mg, Fiber: 1g, Sugar: 17g, Vitamin C: 1.5mg, Calcium: 36mg, Iron: 3.6mg

“This web site gives approximate diet info for comfort and as a courtesy solely. Vitamin information is gathered primarily from the USDA Meals Composition Database, at any time when obtainable, or in any other case different on-line calculators.”