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Kalamay hati Recipe

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 4
Author: Vanjo Merano


  • 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!


Serving: 4g