From the daily serving on your meal to the sweet desserts that can be made from it, indeed, rice is staple in the Philippines. Learn how to make your own kalamay-kapit in this six-step recipe.
Sticky rice flour in coconut milk and sugar. That’s it. No more, no less (Well, except for the oil and banana leaves that you will need for serving). This another glutinous rice or malagkit recipe is very easy. You just have to mix the three ingredients, stir them, flatten them, and turn or flip them to cook. And there! You are ready to serve it in serving sizes on an oiled banana leaf. Of course, top it with your latik. Maybe you have come across our palitaw sa latik recipe here (http://www.panlasangpinoyrecipes.com/palitaw-sa-latik-recipe/). That one is somehow similar to this kalamay-kapit, except that it is with sauce. Instead of mixing the rice flour with the coconut milk as it is here, you have the milk as the sauce in palitaw. You can also find the instructions on how to make your own latik in the link. For the toppings, you can also make variations according to your preference. I am not a latik fanatic. I don’t go well with it so I will rather use my sugar syrup or any other sweet toppings to taste.
Sweet Rice Dessert : Kalamay-Kapit (Sticky Rice Flour in Coconut Milk and Sugar)
- SWEET RICE DESSERT SHOPPING LIST:
- Glutinous Rice Flour
- Coconut Milk
- Anise Seed
- Banana Leaves(optional)
- IN THE PANTRY:
- 1½ cups Glutinous Rice Flour
- 1 can Coconut Milk (2 cups equivalent), slightly heated
- ¾ cup Sugar
- ½ teaspoon Anise Seed (optional)
- Banana leaves (optional)
- 1 can Coconut Milk – to make Latik topping
- Banana Leaves
- Make the Latik.
- Mix the flour, coconut milk and sugar, then strain. Add the anise seed.
- Place the mixture on 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 from the latik.
- Flatten to ¼ inch thick and turn or flip over repeatedly every 3-4 minutes, cooking for a total of about 15 minutes.
- 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.
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