Kalamay- Kapit Recipe


  • 1 1/2 cups Glutinous Rice Flour
  • 1 can Coconut Milk (2 cups equivalent), slightly heated
  • 3/4 cup Sugar
  • 1/2 teaspoon Anise Seed (optional)
  • Banana leaves (optional)
  • 1 can Coconut Milk – to make Latik topping
  • Banana Leaves

Cooking Instructions:

  1. Make the Latik.
  2. Mix the flour, coconut milk and sugar, then strain. Add the anise seed.
  3. Place the mixture on a non-stick skillet and stir until they come together, about 5 minutes.
  4. Turn the heat to low, and add a couple tablespoons coconut oil from the latik.
  5. Flatten to 1/4 inch thick and turn or flip over repeatedly every 3-4 minutes, cooking for a total of about 15 minutes.
  6. Set on an oiled banana leaf, cut in serving sizes and top with latik.

Cooking Tips:

  • Use a non-stick teflon pan for easier cooking and handling.
  • The recipe starts off as a thick liquid rather than runny so the mix comes together right away during cooking, thus cutting the mixing time in the pan.
  • I use kitchen shears or scissors to cut the kalamay in serving sizes, so much easier than using a knife.
  • Try not to use too much coconut oil so your kapit is not too greasy.
  • Cook on low heat up to 12-15 minutes once the cake comes together to cook the flour thoroughly and to keep the cake from spoilage.
  • A variation of this recipe is by cutting the cake in cubes and serving in simple sugar syrup.

Source: filipino-food-recipes.com

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