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Home » Recipes » Breakfast Recipes » Kalamay hati Recipe

Kalamay hati Recipe

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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.

kalamay hati recipe

Try this Kalamay hati Recipe and let me know what you think.

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Kalamay hati Recipe

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Author Vanjo Merano

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Serving: 4g

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Reader Interactions

Comments

  1. marie ann samson says

    March 4, 2020 at 4:29 pm

    good day.. i just want to ask regarding calamay mixture is how long it takes or how many days it takes.

    Reply
  2. Bondgirl says

    February 21, 2019 at 6:18 am

    Coconut cream is kakang gata

    Reply
  3. nancy says

    October 30, 2018 at 5:04 am

    Hi po sir pwe d bang gata nalng ano yong coconut cream pwe d ba wag nalng yan kasi coconut lng sana na nabibili sa palingke

    Reply
  4. genesee sunglao says

    May 6, 2014 at 2:34 am

    Hi Kuya! Can you feature the recipe of Kutsinta Malabanos to your Panlasang Pinoy Page? I’ve been looking for this recipe but cannot find any in google . Its a brown rice cake with sweet red beans(red munggo beans). It is famous in Bulacan. Thank you very much in advance. More Power to you.

    Reply
  5. Vanjo Merano says

    April 8, 2014 at 12:27 pm

    You can, but the result won’t be the same. Brown sugar is still recommended.

    Reply
  6. Nikka says

    February 15, 2014 at 9:30 pm

    Kuya thank u po

    Reply
  7. jackie says

    February 7, 2014 at 6:25 pm

    Tried this recipe and it was great…have been craving for this for a long time here in Canada.
    Thank you so much….

    Reply
  8. Vanjo Merano says

    February 1, 2014 at 11:10 am

    Nikka, you can use 4 cups of coconut milk instead.

    Reply
    • Nikka says

      February 15, 2014 at 9:50 am

      Kuya thank u po

      Reply

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