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Kalamay Hati

Kalamay Hati

Kalamay Hati is made with glutinous rice flour, coconut milk, and muscovado sugar. Perfectly sweet and sticky, this rice cake is delicious as a midday snack or after-meal dessert!

⏱ Prep: 0 min ⏱ Cook: 400 min Hard
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Ingredients

  • 1 can 2 cans (19 ounces each) coconut milk
  • 1 cup 2 cups glutinous rice flour
  • 1 2-½ cups muscovado brown sugar
  • 0.5 cup 1 cup coconut cream
  • 0 Line a serving pan with wilted banana leaves and then brush leaves with coconut oil from the latik.
  • 0 In a wide non-stick pan, combine coconut milk and glutinous rice flour. Whisk together until smooth and free of lumps.
  • 0 Over medium-low heat, cook, stirring frequently, for about 10 to 15 minutes or until mixture thickens and forms a smooth dough.
  • 0 Add muscovado brown sugar and stir until sugar is dissolved and mixture is evenly brown in color.
  • 0 Continue to cook for about 50 minutes to 1 hour or until mixture is very thick, sticky and can hardly lift from the pan.
  • 0 Transfer the kalamay mixture onto the prepared pan. Gently tap pan on the counter to spread mixture. Use a lightly oiled knife to smooth top. Brush surface with coconut oil and top with latik.

Instructions

  1. Kalamay hati is best served at room temperature, as chilling can make it hard. The coconut oil can also harden into a greasy film when cold.

  2. Enjoy as an after-meal dessert or midday snack with coffee, tea, salabat, or your favorite cold drinks.

  3. Do not leave the sticky rice cake outside refrigeration for an extended period, especially in warm weather, as it contains coconut milk and will spoil quickly.

  4. Allow to cool before wrapping or covering, as the excess moisture can make the cake soggy.

  5. Transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 2 months.

  6. Reheat in the microwave for a few seconds to soften.