Kalamay Hati

Kalamay Hati Recipe


  • 1½ cup glutinous rice flour
  • 1½ cup muscovado or brown sugar
  • 1 tsp vanilla extract
  • 2 cans (400ml) coconut milk or 4 cups fresh thick coconut milk
  • Sesame Seeds (optional)
  • Kalamay Hati Cooking Instructions

  • In a large non-stick saucepan( this is recommended to avoid the mixture from sticking to the pan), combine coconut milk and glutinous rice flour. Mix well until the rice flour is fully dissolved.
  • Heat the pan at very low while stirring constantly with a wooden spoon until it thickens.
  • Add the muscovado or brown sugar and stir continuously and keep on stirring to avoid burnt mixture at the bottom of the pan.
  • Make sure to stir in one direction only to minimize lumping.
  • Cooking is approximately one hour or when the Kalamay-hati is already a little heavy for you to stir.
  • Take off from heat and place in a serving dish or a cleaned banana leaves and cool.
  • Serve plain or sprinkle sesame seeds

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