Sunday, July 26, 2015

Kalamay Recipe (Sweet Rice Dessert with Coconut Cream Topping) Recipe

Another sticky rice treat? Here is a guide to cooking that classic Filipino kalamay.



Kalamay is made by extracting coconut milk from grated coconuts twice. Glutinous rice is added to the first batch of coconut milk, and the mixture is ground into paste. Brown sugar is added to the second batch of coconut milk and boiled for several hours to make latik. The mixture of ground glutinous rice and coconut milk is then poured into latik and stirred until the consistency becomes thick. This viscous kalamy is often served cooled to make it less runny and easier to eat.

SHOPPING LIST:

Glutinous Rice
Coconut Milk in can
Coconut Cream in can
Palm Sugar or Dark Brown Sugar or Panutsa
Anise Seed (optional)
Banana Leaves, optional


IN THE PANTRY:

Sugar
Vegetable or Canola Oil

Ingredients:

2 1/2 cups Glutinous Rice
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)

TOPPINGS

1 can Coconut Cream or 1 1/2 cups Kakang Gata
250 grams Brown Palm Sugar or Dark Brown Sugar
Banana Leaves, heated
Vegetable or Canola Oil

Cooking Instructions:

Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.
Wash the glutinous rice and pour into the coconut milk and sugar mixture.
Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice.

On a separate pan over medium heat, put the Coconut cream and Palm sugar and cook stirring continuously until the liquid has reduced in half.

Assemble the Kalamay in a baking dish. Place the banana leaves at the bottom, and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.

Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 – 25 minutes.

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.

The familiar licorice-taste in most biko is because of the anise seed, but it’s up to you if you want to skip it.

-shaw

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