Kalamay

Sticky sweet delicacy made of brown sugar, glutinous rice flour and coconut milk.  There are many types of kalamay ; pinipig, malagkit, ubi or sa bao are some,  there are wrapped in banana leaves,  sealed inside coconut shells, packed in a small Chinese bamboo trunk and in a plate layered with banana leaves.

Ingredients :

• 2 Cups glutinous rice flour
• 2 Cups brown sugar
• 2 Cans coconut milk or coconut cream
• 1 Teaspoon vanilla flavoring

Directions :

• In a large non-stick pan, combine coconut milk  and sugar. Stir until sugar is dissolved.
• Turn heat on low while stirring continuously until mixture  thickens. 
• Add the brown sugar and vanilla flavoring. 
  
• Continue stirring for an hour or until it thickens and heavy for you to stir.
• Take off from heat and transfer to a desired plate lined with banana leaves.

Cooking Tips :

1. Keep on stirring to avoid burns at the bottom of the pan.
2. Stir cooking until mixture will become really thick and harder to mix.
3. You can cook this recipe at your desired thickness. 

Watch Video :