Kalamay-Hati or Calamay Hati

Kalamay-Hati or Calamay Hati 

Ingredients 

(Good for 4-6 servings):

* 2 cups glutinous rice flour

* 2 cups dark brown sugar (it can be adjusted based on your preference)

* 4 cups coconut milk (combination of two cans of coconut milk and 1 cup of water)

Kalamay-Hati or Calamay Hati Cooking Instruction:

1). In a large wok, combine coconut milk and rice flour. Stir it well until there’s a lumping in the mixture.

2). Cook in medium heat. You have to stir it continuously while cooking to prevent sticking at the bottom of the wok. Stir it in one direction only for 30 minutes.

3). Add dark brown sugar and keep on stirring until mixture thickens to desired consistency.

4). If you want your kalamay to be very thick and sticky, cook it in low heat when it is already thick enough or if you feel like that it’s getting heavy for you to stir it. Keep on stirring to avoid burnt mixture and sticking at the bottom of the wok.

5). Take off from heat and cool.

Kalamay-Hati or Calamay Hati can be serve and eaten at its plain state. You can add some toppings into it like sesame seeds or even latik to taste. It can be also eaten as a palaman for any type of bread but preferably for hot pandesal.

Kalamay sa Latik

Kalamay sa Latik

Ingredidients:

For latik  (or check this  for the recipe)

2 cans thick coconut milk

For Kalamay dough:
3 cups glutinous rice flour
2 tbsp white sugar
1/2 coconut milk or water

For Sweet syrup:
1 1/2 cups water
2 cups white sugar
1/2 cup langka (jack fruit cut in strips)
1 tsp vanilla extract
2 pieces pandan leaves

Cooking Instructions

1. in deep woke or cooking pot pour in 2 cans coconut milk  to make latik first
2. combine flour and sugar in a large bowl  gradually add coconut milk or water. mix well until well blended
3. prepare the steamer, line with cooking paper  rub with oil from cooked latik ,(coconut curd)  arrange and flatten the dough evenly  steam for about 30 minutes
4.  remove the kalamay from the steamer  and transfer it to a large tray or plate  let it cool down for about 2 hrs. 

5. make sweet syrup:  in sauce pan, combine water and sugar   and pandan   bring to a boil for 15 minutes (lower the heat) add langka and cook for another 10 minutes .  Wait until syrup completely cool down
6.  Star cutting Kalamay as desire shape and size
7.  soak in sweet syrup every pieces of kalamay
8.  transfer kalamay into serving plate  sprinkle with latik in top  now it's done and ready to serve 

 

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Kalamay with Latik

Kalamay with Latik

Ingredients:


For the rice cake or Kalamay:


* 2 cups of glutinous rice flour

* 2 cups of slightly heated coconut milk

For the latik topping:


* 1 can of coconut milk

For the syrup:


* a cup of sugar

* a cup of water

* 3/4 cup of jackfruit, cut into cubes or strips

How To Make Kalamay with Latik on Top – Nueva Ecija Style

For the Syrup:


1). Create the simple syrup first by mixing the sugar and water and bringing it into a boil. While it boils, add few pieces of jackfruit for flavor. Continue boiling until the mixture becomes thick. Set aside.

For The Latik:


1). Prepare the latik by placing coconut milk over medium heat and allow it to boil. Continue boiling until the cream curdles and all the oil have came out. Stir moderately and wait for the color of the curdles to become dark brown. Drain the oil from the mixture and set the latik aside.

For the Kalamay:


1.) Soak the rice flour in an adequate amount of water overnight. The next day, wash the flour well and drain out water.

2.) Add in the sugar, coconut milk and salt. Grind the mixture until it becomes smooth.

3.) Measure a cup of the resulting mixture. Boil some water and drop the mixture in it once it boils.

4.) Once the mixture floats from the boiling water, skim it. Set it aside and wait for it to cool down.

5.) Cut the boiled mixture into any size you desire. Nove Ecijanos tend to cut the mixture into small rectangles.

6.) Arrange it in a bowl. Pour over the simple syrup and the latik. Garnish with a few cubes or strips of Jackfruit or Langka.

Additional Tips:

* If you do not have any langka on hand, you can use other fruits for flavoring. Highly recommended substitutes include lemon and pandan.

* In cutting the boiled mixture, it is highly recommended that you make use of scissors rather than a knife as it is much easier to work with.

BIKO KALAMAY

BIKO KALAMAY

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)
TOPPING
1 can Coconut Cream 
250 grams Dark Brown Sugar
Banana Leaves, heated
Vegetable Oil

Cooking Instructions

1 Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.

2 Wash the glutinous rice and pour into the coconut milk and sugar mixture.

3 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.

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

5 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.

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

7 Cool for 30 minutes before serving.

Kalamay Hati

Kalamay Hati

• 2 1/4 cups glutinous rice flour
• 2 1/4 cups muscovado or brown sugar
• 2 cups coconut milk
• 2 cups coconut cream
• 1/2 cup water
• 1/2 cup latik

Cooking Instructions:

1. Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
2. Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
3. Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
4. Set the heat to low-medium. Continue to stir for 15 minutes.
5. Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
6. Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
7. Let it cool for a few minutes. Serve.
8. Share and enjoy!

source : panlasang Pinoy

Kalamay Hati

Kalamay Hati

• 2 1/4 cups glutinous rice flour
• 2 1/4 cups muscovado or brown sugar
• 2 cups coconut milk
• 2 cups coconut cream
• 1/2 cup water
• 1/2 cup latik

Cooking Instructions:

1. Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
2. Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
3. Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
4. Set the heat to low-medium. Continue to stir for 15 minutes.
5. Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
6. Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
7. Let it cool for a few minutes. Serve.
8. Share and enjoy!

source : panlasang Pinoy