This post may contain affiliate links. Please read our disclosure policy.
Kalamay hati is a sticky Filipino rice cake. This is made from glutinous rice flour, muscovado sugar, and coconut cream.
Sticky rice cakes such as kalamay is a special treat in the Philippines. This is often served on special occasions such as holidays and town fiestas. Kalamay hati is usually eaten for breakfast with a cup of coffee on the side, while there are other people who enjoy kalamay as a snack.
Latik, which is a residue of coconut milk is sprinkled on top of the kalamay to make it taste better. It is simply made by boiling coconut milk or cream while continuously stirring until a solid residue forms. I love to have kalamay for breakfast because it keeps me full for a long time. A small slice of this wonderful rice cake is all I need to get me going and start my day.
Try this Kalamay hati Recipe and let me know what you think.
- 2 1/4 cups glutinous rice flour
- 2 1/4 cups muscovado or brown sugar
- 2 cups coconut milk
- 2 cups coconut cream
- 1/2 cup water
- 1/2 cup latik
- Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
- Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
- Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
- Set the heat to low-medium. Continue to stir for 15 minutes.
- Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
- Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
- Let it cool for a few minutes. Serve.
- Share and enjoy!