📝 About This Recipe
Kalamay Hati is a quintessential Filipino kakanin, celebrated for its incredibly smooth, elastic texture and deep, caramel-like sweetness derived from muscovado sugar and rich coconut cream. Originating from various regions across the Philippines, this decadent treat is a labor of love, requiring constant stirring to achieve its signature glossy 'stretch.' It is the ultimate comfort food, often served in coconut shells or banana leaves, embodying the warmth of traditional Filipino hospitality.
🥗 Ingredients
The Sticky Rice Base
- 2 cups Glutinous Rice Flour (high-quality sweet rice flour)
- 2 cups Coconut Milk (freshly squeezed or high-fat canned)
- 1/2 cup Water (room temperature)
The Sweet Caramel Reductions
- 2 cups Coconut Cream (kakang gata (first press))
- 1 1/2 cups Muscovado Sugar (packed; can substitute with dark brown sugar)
- 1/2 teaspoon Anise Seeds (optional, for a subtle herbal depth)
- 1/4 teaspoon Salt (to balance the sweetness)
The Latik Topping (Coconut Curds)
- 1 cup Coconut Cream (for making the oil and curds)
Preparation and Garnish
- 2-3 large pieces Banana Leaves (wilted over an open flame to soften)
- 2 tablespoons Coconut Oil (rendered from the Latik process)
👨🍳 Instructions
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1
Start by preparing the Latik: Pour 1 cup of coconut cream into a small saucepan over medium heat. Bring to a boil, then reduce to low, stirring occasionally until the liquid evaporates and the solids separate from the oil.
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2
Continue frying the coconut solids in their own oil until they turn a deep golden brown. Immediately strain the 'Latik' (curds) from the oil. Set both aside separately.
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3
Prepare your serving vessel: Line a shallow dish or a bamboo tray (bilao) with wilted banana leaves. Brush the leaves generously with the reserved coconut oil to prevent sticking.
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4
In a large mixing bowl, whisk together the glutinous rice flour, 2 cups of coconut milk, and 1/2 cup of water until the mixture is completely smooth and lump-free.
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5
In a deep, heavy-bottomed non-stick pan or a traditional 'kawali,' combine the 2 cups of coconut cream, muscovado sugar, salt, and anise seeds.
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6
Bring the sugar mixture to a gentle boil over medium heat, stirring until the sugar is fully dissolved and the liquid begins to thicken slightly (about 8-10 minutes).
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7
Lower the heat to medium-low. Slowly pour the glutinous rice flour mixture into the pan while whisking constantly to prevent clumps from forming.
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8
Switch to a sturdy wooden spoon or a silicone spatula. This is where the 'labor of love' begins—stir the mixture continuously in a circular motion.
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9
Continue stirring for 45 to 60 minutes. The mixture will transition from a thin liquid to a thick, pasty dough, and eventually into a very heavy, glossy, and elastic consistency.
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10
The Kalamay is ready when it is very difficult to stir, pulls away cleanly from the sides of the pan, and has a mirror-like sheen. It should be thick enough to hold its shape.
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11
Transfer the hot Kalamay onto the prepared banana leaves. Use a greased spatula or a piece of greased banana leaf to flatten the surface and smooth it out.
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12
While still warm, sprinkle the toasted Latik curds generously over the top of the Kalamay.
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13
Allow the Kalamay to cool and set at room temperature for at least 1 hour before slicing. This ensures the perfect chewy texture.
💡 Chef's Tips
Use a heavy-bottomed pan or a cast iron wok to ensure even heat distribution and prevent scorching. If the mixture becomes too difficult to stir toward the end, add a tablespoon of the reserved coconut oil to help lubricate the pan. For the best flavor, use dark Muscovado sugar; it provides a smoky, molasses-like depth that white sugar cannot replicate. Don't rush the process! High heat will burn the sugar before the rice flour is properly cooked and the texture becomes elastic. To check for readiness, perform the 'cold water test': drop a small piece into cold water; if it holds its shape and is chewy, it's done.
🍽️ Serving Suggestions
Serve at room temperature with a hot cup of Barako coffee or Tsokolate Eh (Filipino hot chocolate). Slice into small squares or wedges and wrap in individual pieces of banana leaf for an authentic snack experience. Pair with salty cheese slices to create a delicious sweet-and-salty contrast. Great as a topping for 'Binignit' or enjoyed on its own as a heavy afternoon snack (merienda). Store leftovers in an airtight container for up to 3 days, though it is best enjoyed fresh.