Have you tried eating kalamay with arnibal? Maybe you would want to give this rice cake dessert a shot.
Kalamay is popular among Filipinos during fiestas and even wedding celebrations. It is a sticky sweet delicacy made of coconut milk, sugar and glutinous rice. This kakanin can be eaten alone, but is usually used as a sweetener for a number of Filipino desserts and beverages. Kalamay, in many Visayan languages, is synonymous with “sugar”. Such delicacy is also a big hit as pasalubong or a homecoming gift. Kalamay comes in many variations. The following recipe is one that can be classified as that syrupy kind of kalamay. Blended with sugar or flavoured syrup, this Filipino sweet rice dessert is heavenly!
The sweet rice flour is cooked with coconut milk, sugar or latik. That fried coconut curd latik is enveloped in the curd rather than being sprinkled on top. The simple sugar syrup is cooked separately, where the cake bit size are allowed to float to keep them from sticking together. This makes serving easier.
So, ready? Want to try how sweet this dessert can go? Follow this simple recipe below, and make sure to share the fun with someone else!
FILIPINO SWEET RICE DESSERT SHOPPING LIST:
- Glutinous Rice Flour
- Coconut Milk
- Anise Seed
IN THE PANTRY:
- Jackfruit or Langka(optional)
- 2 cups Glutinous Rice Flour
- 1 can Coconut Milk (2 cups equivalent), slightly heated
- 3/4 cup Sugar
- 1/2 teaspoon Anise Seed (optional)
- 1 can Coconut Milk – to make Latik topping
- 1 cup Sugar
- 1 cup Water
- 1/2 cup cubed Jackfruit or Langka(optional)
- Make the simple syrup by boiling the sugar and water and flavor with jackfruit. Set aside.
- Make the Latik.
- Mix the flour, coconut milk and sugar, then strain. Add the anise seed and latik(without oil).
- Place the mixture in a non-stick skillet and stir until they come together, about 5 minutes.
- Turn the heat to low, and add a couple tablespoons coconut oil to keep from sticking to the pan.
- Flatten to 1/4 inch thick and turn or flip over repeatedly every 3-4 minutes, cooking for a total of about 15 minutes.
- Set on an oiled plate, cut in squares and put directly in the sugar syrup to keep from sticking together.
- Serve warm or room temperature.
- No jackfruit? Use other flavor options for the simple syrup : lemon (from lemon rinds), pandan, caramel(brown sugar) or just as it is.
- I use kitchen shears or scissors to cut the kalamay in serving sizes, so much easier than using a knife.
- 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.
- 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.
Recipe Source here
Image Source: http://www.latestrecipes.net/tag/kakanin/
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