Kalamayhati is a traditional Filipino sweet treat made from glutinous rice and coconut milk. It’s a delicious and slightly sticky dessert that’s popular in Filipino cuisine.
2 cups glutinous rice flour
2 cups coconut milk
1 1/2 cups brown sugar
1/4 cup coconut cream (optional, for topping)
Banana leaves (for lining the pan)
Wash the banana leaves, wipe them dry, and lightly heat them over an open flame or a pan until they become more pliable. Cut the banana leaves into rectangular pieces and use them to line a square or rectangular baking dish or pan. Make sure to overlap the leaves, leaving some overhang for folding later.
In a large bowl, combine the glutinous rice flour, brown sugar, and coconut milk. Mix them until you have a smooth and well-combined batter.
Pour the mixture into the banana leaf-lined baking dish or pan. Smooth the top with a spatula. Steam the mixture over medium heat for about 30-45 minutes or until it sets and becomes firm.
To check if it’s done, insert a toothpick into the center. If it comes out clean, the kalamayhati is ready. If not, steam for a few more minutes.
Allow the kalamayhati to cool in the pan for about 30 minutes. Once it has set and cooled, you can use a knife or a spatula to slice it into squares or rectangles.
If you like, drizzle coconut cream over the top before serving for an extra coconut flavor.
Your kalamayhati is now ready to be enjoyed as a delightful Filipino dessert or snack. It’s slightly sticky and has a lovely, sweet coconut flavor.
Kalamayhati is often served during special occasions and celebrations in the Philippines. It’s a delightful treat that’s sure to satisfy your sweet tooth!
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