Authentic Filipino Kalamay Recipe: A Sweet and Sticky Delight

Ingredients

2 cups of glutinous rice flour
2 cans (approximately 800ml) of coconut milk
1 1/2 cup of white sugar
1 cup of brown sugar
1/2 can (approximately 200ml) of condensed milk
1/2 teaspoon of salt
1 cup of water
1 teaspoon of vanilla extract (optional)

Steps and instructions

In a large mixing bowl, combine the glutinous rice flour with half of the coconut milk. Stir until all the flour is incorporated and no lumps remain.
In a large saucepan, combine the remaining coconut milk, white sugar, brown sugar, condensed milk, and salt over medium heat. Stir until the sugars are fully dissolved.
When the mixture starts to simmer, gradually add the rice flour mixture to the saucepan. Stir continuously to prevent lumps from forming.
Continue to cook the mixture over medium heat, stirring constantly to prevent it from sticking to the bottom of the pan. The mixture will gradually thicken and become sticky.
After 20-30 minutes, when the mixture has thickened and becomes glossy, remove from heat and stir in the optional vanilla extract.
Transfer the mixture to a greased dish or banana leaf-lined tray. Smooth the top with a greased spatula or spoon.
Allow the kalamay to cool and set for a few hours before cutting into squares. Enjoy it as is or use it as a filling for other desserts.

Tools for making

Mixing Bowl - A large bowl for combining the glutinous rice flour and coconut milk.
Saucepan - A large saucepan for cooking the mixture of coconut milk, sugar, condensed milk, and salt.
Spatula or Spoon - A utensil for stirring the mixture while it cooks and for smoothing the kalamay in the dish.
Greased Dish or Tray - A dish or tray that is greased or lined with banana leaves for transferring and setting the kalamay.

Recipe variations

Try using different flavors of glutinous rice flour, such as purple yam or pandan, to add a unique twist.
Experiment with different types of sweeteners, such as palm sugar or maple syrup, for a more distinct flavor.
Add toppings like toasted coconut flakes or sesame seeds for added texture and visual appeal.
For a vegan version, substitute the condensed milk with coconut cream or a plant-based milk alternative.
Consider adding cooked and mashed sweet potatoes or mashed bananas to the mixture for added sweetness and flavor.
Explore using different types of coconut milk, such as light coconut milk or homemade coconut milk, to alter the richness of the kalamay.
Create a crust by combining crushed Graham crackers or crushed rice cakes with melted butter as a base before pouring in the kalamay mixture.
Add a layer of grated cheese on top of the kalamay before baking for a sweet and salty combination.

Recipe overview

Kalamay is a popular Filipino dessert made from glutinous rice flour, coconut milk, and sugar. It's a sweet, sticky treat that's often enjoyed during celebrations and special occasions, but it's also perfect for everyday indulgence. This Kalamay recipe is simple and easy to follow, and the end result is a delightfully sweet and sticky treat that's sure to satisfy your sweet tooth. Expect the cooking process to require constant stirring to achieve the perfect consistency, but the effort is truly worth it. Once the Kalamay has cooled and set, you can cut it into squares and enjoy it as is, or use it as a sweet filling in other Filipino desserts. This recipe is sure to bring a taste of the Philippines to your home.

Common questions

Can I use regular rice flour instead of glutinous rice flour?
No, glutinous rice flour is a key ingredient in kalamay. Regular rice flour won't provide the desired sticky and chewy texture.
Can I substitute coconut milk with another type of milk?
Coconut milk is essential for the authentic flavor of kalamay. Substituting it with another type of milk will significantly alter the taste and texture of the dish.
Can I reduce the amount of sugar used?
The amount of sugar can be adjusted according to personal preference. However, keep in mind that reducing the sugar too much may affect the overall taste and texture of the kalamay.
What can I use as a substitute for condensed milk?
There is no direct substitute for condensed milk in this recipe. It adds sweetness and creaminess to the kalamay. Omitting it may result in a less rich and flavorful dessert.
Can I add toppings or garnishes to the kalamay?
Absolutely! Kalamay can be enjoyed plain, but many people like to add toppings such as latik (toasted coconut curds), sesame seeds, or crushed peanuts for added flavor and texture.

Serving dishes and utensils

Mixing Bowl - A large bowl to combine the glutinous rice flour with the coconut milk.
Saucepan - A large saucepan to cook the mixture of coconut milk, sugar, condensed milk, and salt.
Spatula - A utensil used for stirring and smoothing the kalamay mixture.
Greased Dish or Tray - A dish or tray greased to transfer and set the kalamay.
Banana Leaf (optional) - Traditionally used to line the tray for added flavor and aroma.

Origin stories

Kalamay, a sweet and sticky dessert, hails from the Philippines, particularly known in the provinces of Bohol and Negros. The inventiveness of the Filipinos is seen in this delicacy, as native ingredients such as coconut milk and glutinous rice are transformed into a treat enjoyed by many. Interestingly, the name "Kalamay" directly translates to "sugar" in the Tagalog language, accurately representing the sweet nature of the dish. What's more, Kalamay also holds cultural significance as it is often used in various Filipino celebrations and rituals like weddings and town feasts, serving as a tangible testament of shared joy and communal ties.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.