Kalamay Hati
Kalamay Hati made with glutinous rice flour, coconut milk and muscovado sugar. Perfectly sweet and sticky, this rice cake is great as snack or dessert!
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cans (19 ounces each) coconut milk
- 2 cups glutinous rice flour
- 2-1/2 cups muscovado brown sugar
- 1 cup coconut cream
Instructions
- 1
Line a serving pan with wilted banana leaves and then brush leaves with coconut oil from the latik.
- 2
In a wide non-stick pan, combine coconut milk and glutinous rice flour. Whisk together until smooth and free of lumps.
- 3
Over medium-low heat, cook, stirring frequently, for about 10 to 15 minutes or until mixture thickens and forms a smooth dough.
- 4
Add muscovado brown sugar and stir until sugar is dissolved and mixture is evenly brown in color.
- 5
Continue to cook for about 50 minutes to 1 hour or until mixture is very thick, sticky and can hardly lift from the pan.
- 6
Transfer the kalamay mixture onto the prepared pan. Gently tap pan on the counter to spread mixture. Use a lightly oiled knife to smooth top. Brush surface with coconut oil and top with latik.
- 7
For the Latik
- 8
In a pan over medium heat, add coconut cream and bring to a boil. Cook until liquid starts to thicken.
- 9
As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning. Continue to cook and stir until curds turn golden brown.
- 10
Drain latik from the oil and store in a container until ready to use.