INGREDIENTS:
- 2 cups glutinous rice flour or malagkit
- 2 cans (19 oz) coconut milk
- 2 & 1/2 cups muscovado brown sugar
For the Latik (for topping):
- 1 cup coconut cream (you can use canned)
HOW TO COOK:
- Combine glutinous rice flour and coconut milk in a wide pan.
- Whisk together until rice flour is fully dissolved and mixture is smooth.
- Cook over medium heat and stir frequently for about 10 to 15 minutes or until mixture thickens and forms a smooth dough.
- Add muscovado brown sugar and stir until sugar is dissolved and dough is evenly brown in color.
- Continue to cook for about 50 minutes to 1 hour or until you can hardly stir the mixture.
- Line a serving pan (or bilao) with wilted banana leaves and then brush leaves with coconut oil from the latik.
- Transfer the kalamay mixture into the banana- lined serving pan.
- Smooth the top using a lightly- oiled knife.
- Brush surface with coconut oil and top with the latik.
For the Latik:
- Put coconut cream in a pan.
- Over medium heat, bring the coconut cream to a boil.
- Cook, while stirring occasionally, until liquid starts to thicken.
- Lower heat and continue to cook.
- As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown.
- Using a fine mesh sieve, drain latik from the oil.
- Use latik to top the Kalamay and use the oil to brush the serving pan and the top of the Kalamay.
IMAGE: panlasangpinoy.com
Also try: Easy Kalamay
