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. 

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Kalamay na Pinipig

Kalamay na Pinipig

Pounded Rice Flake Cake

Kalamay is a sweet rice-based delicacy, that is popular in the philippines. Pinipig, a variety of this gummy chewy delicacy, is made from green pounded rice flakes, coconut milk and muscovado sugar, topped with coconut curd or flakes.

Ingredients :

• 2 Cups pinipig
• 2 Cans coconut milk
• 1 Cup brown sugar
• 2 Tablespoons
• Coconut  curd (latik) 
• Coconut oil 
• Banana leaves

Directions :

• Soak the green pounded rice flakes in a can of coconut milk  for half  hour.
• Line the pan with banana leaves and brush with coconut oil from latik.
• In a large non-stick saucepan, combine coconut milk and brown sugar.
• Bring  to a boil over medium high heat, keep stirring and let the sugar dissolve.
• Add the green pounded rice (pinipig), keep stirring to mix with the coconut mixture.
• Turn the fire to a low heat and keep on stirring with a wooden spoon until it thickens.
• Pour into a pan lined with banana leaves and flatten the top with oiled banana leaves.
• Sprinkle some latik on top and let it cool.

Cooking Tips :

1. Palm sugar can be a substitute for brown sugar.
2. Lightly heat the banana leaf over the stove-top burner  to make it  easier to handle.
3. For Dark brown color texture, use brown pounded rice and sugar.

Kalamay na Ube

Kalamay na Ube

Sweet Purple Cake

A chewy sweet rice purple cake, cooked in a pan over a slow fire until it becomes thick. 

It is then poured into a cake pan lined with banana leaves, brushed lightly with coconut oil

 and Sprinkle with coconut curd (latik) or flakes (budbod).

Ingredients :

• 1 Pack 16 oz grated Ube
• 2 Cup (Mochiko rice) sweet rice flour
• 1 1/2 Can of coconut milk
• 1 3/4 Cup sugar
• Drops of food coloring
• 1 Tsp vanilla (optional)
• Banana leaves
• Oil from curd
• 2 Cans of coconut milk for curd (latik)

Cooking Directions :

• Prepare the curd by pouring the coconut milk into a  pan. Let it boil until it curdles.
• Wilt banana leaf then grease with the oil from the coconut curd.
• In a large wok combine the coconut milk, sugar, sweet rice flour and grated purple yam, mix until well combined.
• Cook in low heat. Keep stirring until the mixture gets very thick.
• Transfer the cooked mixture into in a pan lined with wilted banana leaves.
• Flatten by using an oiled metal spoon and top with coconut curd.

Cooking Tips :

1. Refrigerate before serving the kalamay ube, then score in square or diagonal shapes.
2. While cooking, put coconut oil by tablespoonfuls if needed to prevent sticking.

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