Kalamay is a sweet Filipino sticky rice cake basically made from malagkit, coconut milk, and sugar. You often see this treat during big family occasions like Christmas, New Years, Fiestas, and weddings.
If you also want to have Kalamay in your upcoming events, learn how to make one now:
- 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)
For the 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
- 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.
- 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.