Kalamay

Ingredients:

  • 2 & 1/2 cups Glutinous Rice (malagkit)
  • 4 cups Coconut Milk (or 1 can coconut milk plus enough water to make 4 cups)
  • 3/4 cup sugar
  • 1/2 teaspoon anise seed (optional)

For the Toppings:

  • 1 can Coconut Cream or 1 & 1/2 cups Kakang Gata
  • 250 g Brown Palm Sugar or Dark Brown Sugar
  • Banana Leaves, heated (dish lining)
  • Vegetable or Canola Oil (for brushing)

Procedure:

  1. In a pot, dissolve the sugar in the coconut milk. Add the optional anise seeds.
  2. Wash the glutinous rice and pour into the coconut milk and sugar mixture.
  3. Bring to a boil.
  4. Turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice.
  5. Put the coconut cream and palm sugar on a separate pan and cook over medium heat.
  6. Stir continuously until the liquid has reduced in half.
  7. Place the banana leaves at the bottom of a baking dish and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.
  8. Spread the topping onto the sweet rice and bake on a 350 F, pre-heated oven for 20 – 25 minutes.
  9. Cool for 30 minutes before serving.

Cooking Tips:

  • When buying palm sugar, get the darker brown, not the light brown so the topping will have an appetizing golden color.
  • Lightly heat the banana leaf over the stove-top burner or in the microwave to make it pliable and easy to handle.
  • Oil your spoon or spatula when spreading the sweet rice onto the baking dish for easy handling.

Image: angsarap.net